Well, I’m off to shop online for the biggest wok I can find. And wow, did they pass! She generously shared the recipe with us, and I can honestly tell you, these crabs are so delicious that I might not ever settle for a plain boiled crab again. Since she was down the bayou for a visit, it was high time some local blue crab were put to the recipe test. Her niece ate these crabs at an Asian restaurant years ago, and when the recipe showed up in a cooking magazine, she snatched it up and has been preparing these at her place down in Galveston ever since. Here’s the back story: The name Brewster Key Crabs comes from the name of the street on which J. These are taken with an I-phone, and I’m just not that steady-handed, but I think you get the idea. invited me over for what she called “Brewster Key Crabs”, I was so tired from the day’s work that I forgot to bring my real camera. Your fingers and face will most likely be shamefully slathered in buttery caramelized goodness, but the flavor is so divine, nobody cares! ![]() Toss every table manner your mamma ever taught you right out the window and enjoy, because there is no neat and clean way to eat these crabs. We used French Bread to sop up the remaining sauce and onions from bottom of serving pan. Dump the crabs and sauce into a big serving pan or platter, making sure to scrape all the sauce and caramelized onions into the pan. The cooking process takes about 15 minutes. When the crabs are done, there should be no sign of blue anywhere on them, including the claws. The onions will caramelize and eventually stick to the crabs, creating the finger-licking goodness.Īt this point, if the onions start to brown too quickly, turn the heat down a little, as we don’t want to burn them. Make sure and continue to scoop up some of the onion-butter sauce with them. Using a big utensil like a wok shovel or wire skimmer, move the crabs around the wok so that every side and claw is exposed to the heat. Then crack black pepper over the top of them. Once that butter has melted and the onions are translucent, add the whole crabs to the wok. While stirring, add the Oyster Sauce, and then add the sugar. (I guess you could do this indoors on the stove, but we love cooking outside in this temperate weather!)Īdd one stick of butter, and as it begins to melt, add the chopped onion. Place the biggest wok you can find on your outdoor burner, preferably one where you can keep the heat at a medium level. ![]() Place cleaned crabs in a pan to await the wok. Lastly remove the private parts, filters and other junk you don't eat on a boiled crab. * To clean the crabs for this recipe, scrub the whole crab clean with a little brush, especially the claws.
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