BBQ Crabs
Donny’s Candied Crabs
From the Kitchen and mind of Donny Landry owner of Dons Seafood Huts Restaurants. Cooked often at the camp at Cypremort Point Louisiana where I have spent many days fishing, cooking and enjoying his company and great Cajun Cooking.
Recipe for 2 Dozen Large Number 1 Blue Crabs- Kill Crabs by placing in hot tap water in the sink.
- Clean Crabs removing top shell and lungs cut away eyes and front of crabs with kitchen shears leaving the crab fat and juices in the center of crabs. Leave claws attached.
- Thoroughly season with your favorite all purpose seasoning Tonys, Slap Ya Momma or whatever you have on hand.
- The sauce is the Key.
- Sauce Recipe
- 32 OZ Jar of Millers BBQ Sauce others may work well but Millers is Sweet with bits of onion and is time tested in this recipe. Buy on Amazon.
- 6 oz Brown Sugar
- 1 Stick of Butter
- 1 oz of Worcestershire Sauce
- 12 oz Honey
- Melt above ingredients in saucepan and reserve.
Season cleaned crabs well with all Purpose seasoning and spoon or brush the crabs liberally with Sauce. Place over spread out coals bottom side down and stack lightly if necessary, depending on the grate size. Brush again with sauce and close the lid. If you have a thermometer on the grill temp between 250-350 degrees is about right close lid and leave for 20-25 minutes. Check for doneness crabs should be just simmering when you look at them.
Pull and serve on Trays just as you would boiled Crabs.
Some words of Caution these are way worse than Potato Chips you won’t be able to stop. The combination of the sticky sweet sauce and all purpose seasoning with the rich white crabmeat is like many other things in life once you’ve had it you will do it again and again!
Gazpacho
When it’s hot, and I mean really hot, this cold Spanish soup is your savior. Gazpacho, originating in the Andalusian region of Spain, is a cure for many ailments, from colds to heartbreak. Whatever is wrong, Gazpacho might fix it. It is a quick, healthy, refreshing, light breakfast, lunch, or dinner. There are many recipes out there, but all start with the basics of Olive oil, Sherry wine vinegar, Cucumbers, fresh tomatoes, Garlic, bell pepper, and Spanish onions. I like a little heat, so I add a little habanero or other hot pepper to give it a little zip. For the batch pictured, I had a unique and potent pepper from my garden, South American rooster spurs, with a heat level similar to Thai peppers but an excellent chili flavor reminiscent of Fresno peppers. Just five of these small dried peppers did the job.
This soup is good alone or topped with any variety of toppings: chopped diced vegetables, diced boiled egg, and a little crabmeat if you’re feeling decadent. A few croutons, whatever sounds good, or whatever you have on hand. It also makes an excellent appetizer for grilled game like Doves.
For a Large pitcher, I use the following:
- 5 Large Organic Heirloom Tomatoes If you can’t find good Heirloom tomatoes, get the freshest organic you can.
- 2 Medium Cucumbers, peeled and de-seeded. To peel and de-seed the cucumbers, start by removing the ends. Then, using a vegetable peeler, peel the skin off the cucumber. Next, cut the cucumber in half lengthwise and use a spoon to scoop out the seeds.
- 2 Heaping tablespoons of minced Garlic, less if you like. Remember, it’s not just delicious, but also good for you!
- 1 Medium Spanish or purple onion quartered.
- About a half of one large Habanero if you dare. If you prefer a milder version, you can use a quarter of a jalapeño pepper or skip the hot pepper altogether.
- One small teaspoon of Cumin, which is not traditional but good. Optional
- 1/3 cup good quality Olive or Avocado oil.
- Sherry Wine Vinegar to taste or red wine vinegar if you can’t find Sherry.
- 1/2 teaspoon Maldon sea salt or other sea salt if you can’t find Maldon. Maldon sea salt is known for its pyramid-shaped crystals and clean, briny flavor. If you can’t find Maldon, any other high-quality sea salt will work well in this recipe.
- 1/2 Teaspoon Coarsely ground Black pepper.
Combine all of the above ingredients in a food processor and process until you reach your desired thickness. I prefer it very creamy and smooth. If your food processor is small, make it in two batches. It’s that simple!
Transfer to a large glass pitcher cover and chill for 4-6 hours.
Serve with Crackers or Garlic Toast, and enjoy.
Gazpacho also makes a leisurely and light boat lunch on the water when its hot.
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