SMOKED SOFTSHELL CRABS & JUMBO SHRIMP!!!!!!!

Discussion in 'Non-fish Seafood' started by leah elisheva, May 25, 2014.

  1. Well Hi Great Cookies!

    And Happy Sunday To You!!!!!!!!


    I started with some jumbo shrimp today...


    And softshell crabs, as to do a little brunch menu of both together (WON-DER-FUL combo)!


    Now these crabs are just a "seasonal delicacy" as all do say; and you want them ALIVE right up to when you cook or they aren't worth the price!

    Secondly, to batter them, deep fry, and then gunk up to all Hades in mayonnaise and such, is to ruin this great treat!

    And so? LESS is more! Really! I've done A LOT of these, and so let me show you the simplest (and my favorite) way!


    Also, don't pay 4 dollars extra a crab, just to have some fishmonger clean these for you! You want them alive in your kitchen and thus cleaned right at home. It is easy!

    1. Take scissors and snip off the head/face/eyes.


    2. Then turn the crab around (not flipped over, just around from where you were trimming off the face) and peel back some of the back flap to reveal the gills/lungs...

    And snip (as seen above) those feathery looking lungs right out...


    3. THEN flip the guy over, and see this folded apron or flap. (As seen above). Unfold that, and snip it right off as seen below.



    Mop those cleaned guys, and the shrimp (which I cleaned as well, as to remove their bathroom tract), with grapeseed oil. (Good for cooking).


    Then onto the little tiny OLD and humble, Brinkmann gas smoker (that even survived my recent move) they do indeed go!

    Pistachio shells are the smoking chips (smells AMAZING when sitting down to dinner, versus the chips that smell more amazing while cooking), and I did 15 minutes about 230 degrees. PERFECT!!!!!!!!



    Layering this over Boston Bib delicate lettuce leaves, dousing with olive oil, and some freshly ground black pepper, this is one of th few meals in which "Savory Salt Loving ME" doesn't need added salt!



    Simple, healthful, and so fun that one can eat the whole damn thing - softshell crabs are such a treat upon the smoker, and these jumbo shrimp were the softest (like baby food) ever that I have eaten in this lifetime.







    One of the best meals in a while, I am thrilled with the provisions in my new move's area! And I stuffed a yellow pepper with "Eva's Salsa." She's from Maine and I now eat a carton of her stuff before my meal on every day - spoon to salsa Tupperware and then to mouth - as if Gazpacho! Fantastic stuff!


     In any event, thank you for sharing in my meal. 

    Cheers to you!!!!!!!! - Leah
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That all looks real tasty Leah ! :drool Very nice meal yet again ! The jumbo shrimp & the seasonal crabs, very nice ! Then the greens, yellow pepper & salsa ! :beercheer:
     
  3. Thanks tons Justin! Simple as it was, it was delightful!!!

    Happy holiday weekend!!!!

    Cheers! - Leah
     
  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks beautiful and delicious! For me though, it's hardshell blue crabs all the way. A newspaper covered table and about a half bushel of steamed crabs dumped in the middle is my idea of the perfect day. Never developed a taste for the softies, though after seeing this, I may give 'em another try. My wife loves them, so she'll be happy.
     
  5. Thank you Andrew!

    And EVERY kind, and also method, of cooking for seafood, (but for "all gunked up" and thus masking the authentic taste with some deep fried junk), does showcase the authentic flavors so very well.

    And so your choice of hardshells and a mallet, sounds tasty too!

    Meanwhile, happy holiday weekend! 

    Do make it delicious!!!!!!!

    Cheers! - Leah
     
  6. brooksy

    brooksy Master of the Pit

    I love all seafood and this is right up my alley. Beautiful plate as usual Leah!!
     
  7. Brooksy, thank you!

    And I still marvel at that Lang or helluva great smoker that you've got up in your avatar photo!

    Impressive stuff!

    And many thanks for this post comment indeed!

    Happy holiday weekend!

    Cheers! - Leah
     
  8. brooksy

    brooksy Master of the Pit

    Nope not a Lang. Just a cheap smoker I picked up in Alabama. Works pretty well. All its for is looks and quantity. It's the cook that makes it quality. The care and effort you put into your cooks is what makes them delicious. Happy weekend to you!!
     
  9. moikel

    moikel Master of the Pit OTBS Member

    I loved this. Soft shell crab not that big here & a lot of its deep fried [​IMG]  when you do see it.

    Frank BE posted a link to a salty crab som tam.You marinate them in Thai fish sauce then they go on the green paw paw or mango salad .Not that big a leap from your  cookery .

    They are impressive shrimp.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty Leah.

    I've tried them blue things you East coasters call crab. Lots of picking for not much meat. Guess I'm just spoiled with the Dungeness we have here!
     
  11. Thanks Dirtsailor!

    Actually when getting these ones, having shed their shell, one eats the whole thing, and so from legs to all, it's so damn fun, with nothing wasted and lots to eat. As for traditional crab meat however, your side of the country has plenty indeed!

    Here's to all of it, however it comes!!! And happy Memorial Day!!!

    Cheers!!! - Leah
     
  12. While your dish looks great, you are way too quick to dismiss the heaven that is a frwsh fried shoftshell crab with some good homemade cocktail sauce on a great po-boy bun. Which is 3v3n better washing it down with a nice cold Abita beer of your choice.
     
  13. Hi Jeep Diver!

    And thank you tons!

    What I should have said thus, is, "Here is to delicious crab, and however one wishes to take it!"

    There is no right or wrong with food and wine - only subjective deliciousness!

    May all enjoy!

    Cheers! - Leah
     
  14. Wow I missed this... I love those crabs & your look great Leah!  [​IMG]   I may have to seek some out in the near future  [​IMG]   Nice meal  [​IMG]
     
  15. Thank you so much Jeremy! They're a seasonal treat indeed and so I am quite grateful! Happy Memorial Day! Cheers! - Leah
     
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Another terrific meal, Leah. I agree with you that great fresh seafood doesn't need a lot of anything else. When I was growing up on the coast, we could get fresh crab, dig fresh oysters and get fresh spot prawns from the fish dock. We would get together with some soda pop and have beach parties where we would steam and eat the seafood with maybe a little butter and that was it. Add some steamed corn on the cob and we were living the high life.

    Thanks for reminding people to respect a great ingredient like crab and prawns.

    Disco
     
  17. Thank you Disco!!!

    I so agree, and think that ocean fare dictates that "less is more" in the way of sauce and/or lack thereof!

    Your upbringing sounds incredible - digging for fresh mollusks and such! AMAZING!!!

    Happy Tuesday to you!

    Cheers! - Leah
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    OMG---That All looks soooooo good!!![​IMG][​IMG]

    I can't believe they let you move to the Seacoast !!!

    All the Sea Creatures will go into hiding!!![​IMG]

    Bear
     
  19. Thank you Bear!!!!

    Yes, the ocean called, and "they are running out of fish!" Smiles.

    Thanks very much and happy Wednesday to you!!!!!

    Cheers!!! - Leah
     
  20. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Those crab look good. But i like mine seasoned and dredged in a 50 50 mix of massa flour and SR flour. Pan fried in a mix of avacado oil and butter.

    Served on buttered toasted french bread w/ some home made tarter sauce. same w/ the shrimp. The less breading the better
     

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