There’s something about Summer that makes me crave seafood. Maybe it’s spending time at the beach that does it, or just that seafood generally cooks quickly and nobody wants to slave over a hot stove when it’s 95 degrees out. Whatever the reason, I really enjoy eating seafood at this time of year – especially shellfish. Lobster is probably my favorite, followed closely by crab (all kinds) and then shrimp and clams – oh and mussels, can’t forget those! So many delicious shellfish to choose from! With the warmer weather upon us, you’ll be seeing more seafood recipes here for sure. Now I know all of you don’t have easy access to live crabs, but this easy and delectable sauce will go just as well with shrimp, which is more widely available. If you live in/near a larger city, check out your local asian supermarket – they often sell live blue crabs, and they are usually pretty inexpensive compared to lobster and other crabs. Mostly because there isn’t a lot of meat in them, and what there is isn’t easy to get to. But the super sweet morsels you can dig out of them (with a little patience) definitely makes it worth your time. Otherwise, go with the shrimp.
12 live blue crabs
1 packet crab boil seasoning
1/2 cup butter
1 tsp red chilies, chopped
1 Tbl canned chipotles, chopped
1 Tbl ground coriander
1 tsp cayenne pepper
salt & pepper to taste
2 Tbl of fresh lime juice
1/4 cup cilantro, chopped
In a large pot, bring about 8 – 10 quarts of water to a rolling boil. Add your crab boil seasoning to the water. Using tongs (the longer the better, these things are feisty!!!!) grab the crabs one at a time and plunge them face first into the water. Cook them for about 10 minutes. While the crabs are boiling, melt your butter in a large saute pan. Add the chipotles, coriander and cayenne pepper and cook on medium for about 4 minutes until the butter has lightly browned. Remove from the heat and add the chopped chilis, lime juice and cilantro. Season with salt and pepper. (If using shrimp instead of crabs, you can either cook then first and then toss them in the sauce, or just add them to the sauce raw (prior to the chilis, cilantro & lime juice) and simmer for 4 – 6 minutes until just done. Don’t overcook them or they will be hard and rubbery. When the shrimp are cooked, remove from the heat and then stir in the lime and cilantro before serving.) If using the crabs, once they are cooked, remove from the boil and add them to the butter sauce. Stir and baste to make sure all of the crabs are coated with the sauce. Serve with lime wedges and lots and lots of napkins!
I’m calculating nutrition info based on the ingredients as listed in the recipe, but the truth is that most of the fat and calories come from the butter which coats the shell and ends up in the bottom of the pan so you are probably getting a lot less fat and calories than this.
Approx nutrition info per serving: 349 calories, 31g fat, 1g net carbs, 16g protein.