Being that I'm from the East coast I can't help but reminisce of the days when I was seaside and enjoying a seafood feast. A fun way to spend the weekend with friends, colleagues, and family is with an old East coast seafood cook-off. Think brown paper table cloths, boiling pots of fresh crab and freshly shucked oysters. The sea is the limit!! Pending on the guests favorites, my sister Darcy can eat shrimp cocktail until the cows come home or rather until the minnows come home.... Be sure to accompany the seafood feast with silver wash basins (http://www.bucket-outlet.com) filled with your guests favorite beers. Webstaurants offers a great deal on brown paper that is 40'x300' for 13.99 (http://www.webstaurantstore.com/suffixitem/593TCKRAFT/40X300.html). Santa Monica Seafood Market is my recommended venue to purchase some of the freshest seafood in town. For all of you Philly folk and New Yorkers, Whole Foods has some amazing seafood as does Citerella and Fairway in NYC. For you lucky folk that reside in Queens, you are required to hit the fish market even if it means waking up at 4am ;) Crate and Barrel have "crab claws" at an unbelievable price of $5.95. Be sure to provide bibs for your guest or advise of the somewhat messy event that will take place (I often refer to finger painting and have had guests show-up in painter schmocks). When preparing the seafood please do not forget the key ingredient of Bay Seasoning. For all of you West Coasters or Seaporters, I'd love to hear about your recommended recipes to include in my blog and add to my recipe index cards. Epicurious.com have some wonderful recipes as does Foodnetwork.com Happy shucking!
Recipe for Boiled or Steamed Crabs Serves Six
Ingredients:
36 live crabs
9 oz. Of Old Bay
3 coarsely chopped onions
6 coarsely chopped celery ribs with leaves
1 small bunch of parsley
1 lb of salt
4 tbsp cayenne
2 lemons sliced
Fill a large pot with two inches of water for steaming or if boiling, enough water to cover the crabs. But set the crabs aside. Put all the other ingredients in the pot and bring to a vigorous boil for 30 minutes to create rich liquor. Dump all the live crabs into the pot; they should be frisky and kicking. After the water returns to a boil, keep the crabs cooking for approximately 25 minutes. They should smell like boiled corn on the cob. Fish the crabs out of the pot. If you want to, you can use the broth to cook another batch of crabs. Serve your crabs hot or at room temperature.
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