April 12, 20214 yr Why arent these more ubiquitous? Had a dozen at Reel Cajun in PA yesterday on the way to Sea Rim... one of the best things ive ever eaten Sent from my iPhone using Tapatalk
April 12, 20214 yr I love them. I used to go down to Sartin’s in Sabine Pass for all-u-can-eat. But I think most people find them to difficult and messy to eat. A lot of Vietnamese restaurants serve them. Edited April 12, 20214 yr by TonyTexas
April 12, 20214 yr 24 minutes ago, TonyTexas said: I love them. I used to go down to Sartin’s in Sabine Pass for all-u-can-eat. But I think most people find them to difficult and messy to eat. A lot of Vietnamese restaurants serve them. Man, I remember having them at that Sartin's. They'd bring platter after platter, and a big 30 gallon garbage can directly to the table for the shells.
April 13, 20214 yr The company that owns the original spice mix recipe refuses to produce it or sell it off. However, Bolner’s Fiesta makes their own version that is legit if you want to make it at home.
April 13, 20214 yr I see those are BBQ kind of like Mr. B's BBQ shrimp. Those pictured above even seem to have a bit of batter on them? Edited April 13, 20214 yr by TwiceHorn
April 13, 20214 yr 28 minutes ago, CooterBrown said: The company that owns the original spice mix recipe refuses to produce it or sell it off. However, Bolner’s Fiesta makes their own version that is legit if you want to make it at home. Yeah, that's infuriating and stupid. It's got value, they should realize some revenue from it. 23 minutes ago, TwiceHorn said: I see those are BBQ kind of like Mr. B's BBQ shrimp. Those pictured above even seem to have a bit of batter on them? Yep, they are seasoned with something like a slightly sweet season salt blend, then deep fried. It's got a kind of "bbq seasoning" flavor to it, thus the name.
April 13, 20214 yr Rooting around on this, I saw this article. https://www.houstonpress.com/restaurants/barbecued-crabs-the-secret-recipe-6433692 Said the original was Liquid Smoke and Alamo Zestful Seasoning, which was acquired by Sexton and discontinued.
April 13, 20214 yr The company that owns the original spice mix recipe refuses to produce it or sell it off. However, Bolner’s Fiesta makes their own version that is legit if you want to make it at home. Zestful seasoning...grew up in the Triangle getting my grub on those pockets of crustacean ambrosia. easily eat my weight in them to this day...
April 14, 20214 yr Rooting around on this, I saw this article. https://www.houstonpress.com/restaurants/barbecued-crabs-the-secret-recipe-6433692 Said the original was Liquid Smoke and Alamo Zestful Seasoning, which was acquired by Sexton and discontinued.TexJoy Seasonings in Beaumont poached the recipe and it’s a damn fine counterfeit.
April 14, 20214 yr On 4/12/2021 at 8:40 AM, GreenspointTexas said: Why arent these more ubiquitous? Had a dozen at Reel Cajun in PA yesterday on the way to Sea Rim... one of the best things ive ever eaten Sent from my iPhone using Tapatalk So what was the "market price" of that stack? They fry these up in their own BBQ seasoned butter according to their menu. Look damn good. For a second I thought PA meant Port A, alas... Port Arthur is not as frequent on my travel rotations.
April 14, 20214 yr Author 29 minutes ago, horn4life said: So what was the "market price" of that stack? They fry these up in their own BBQ seasoned butter according to their menu. Look damn good. For a second I thought PA meant Port A, alas... Port Arthur is not as frequent on my travel rotations. Yeah, sorry, should have clarified. I think the stack was $36-40 for a dozen. Not bad, just harder to eat than your regular crabs
April 14, 20214 yr Yeah, sorry, should have clarified. I think the stack was $36-40 for a dozen. Not bad, just harder to eat than your regular crabsJesus fuck...it was in the past 10 years that platter service (aka all you could eat) bbq crabs was $26.00 at Sartin’s on Nederland Ave. the catch was that everyone at the table had to order it, too. which ain’t no thing to locals but miffed visitors.
April 14, 20214 yr god I love those things. My fingers would hurt for 2-3 days after a sesh, but it was so worth it.
April 14, 20214 yr 3 hours ago, Kyrie Eleison said: Jesus fuck...it was in the past 10 years that platter service (aka all you could eat) bbq crabs was $26.00 at Sartin’s on Nederland Ave. When I was a teenager, a couple of times a year, some buddies and I would go to Sartin's out by Parkdale Mall and get the all you can eat deal. $19.95 for fried shrimp and BBQ crabs. We'd sit there for a good 2 1/2 hours, just knocking out plate after plate.
April 14, 20214 yr 3 hours ago, Pescado_Rojo said: god I love those things. My fingers would hurt for 2-3 days after a sesh, but it was so worth it. The key is to eat them the second they bring them out to make sure you burn your fingers. Also, in a "no pain, no gain" scenario, you're almost guaranteed to get a few cuts on your fingers so small that you'll only know they're there when they come into contact with seasoning.
April 14, 20214 yr I was taught to wear a throw-away shirt to Sabine Pass. The grease stains and the aroma never fully washed out.
April 14, 20214 yr 44 minutes ago, Reagan1k said: I was taught to wear a throw-away shirt to Sabine Pass. The grease stains and the aroma never fully washed out. Wait.....you wore a shirt? Well la-de-da, lookie here, fellas, one of us musta gone to fucking CHARM SCHOOL.
April 14, 20214 yr 49 minutes ago, Brisketexan said: Wait.....you wore a shirt? Well la-de-da, lookie here, fellas, one of us musta gone to fucking CHARM SCHOOL. Touche' A shirt was a bit much for SP, but on Friday nights you gotta try for the ladies' sake. How else would you make them smile and show off that (one) pearly white.
April 14, 20214 yr yeah...that shit wore like smoke. but it was a badge of honor to let everyone know you fucking gnoshed. best meal i ever had was the broiled red snapper and bbq crabs at Al’s Seafood on Gulfway Dr in PA for my birthday one year, after my dad and i smoked full limits of trout and redfish on Sabine one morning )i have a fall birthday). there’s nothing that will ever top that. and i’ve had some damn fine meals over the years from Beard winners to Michelin star places. that meal stands alone...
April 14, 20214 yr 4 hours ago, Reagan1k said: I was taught to wear a throw-away shirt to Sabine Pass. The grease stains and the aroma never fully washed out. I actually had this conversation with Brisket, KE, and GOLL on Saturday when talking about crawfish boil attire. You don’t want to show up looking homeless, but you also don’t want to wear anything you cared about. When my mom came to town, or first night dinner was always Farm Royal on Memorial. That was the fanciest place I’d ever eaten until I was probably 17.
April 15, 20214 yr I actually had this conversation with Brisket, KE, and GOLL on Saturday when talking about crawfish boil attire. You don’t want to show up looking homeless, but you also don’t want to wear anything you cared about. When my mom came to town, or first night dinner was always Farm Royal on Memorial. That was the fanciest place I’d ever eaten until I was probably 17. loved that place...and El Charro right down the road.
April 15, 20214 yr https://www.bluecrab.info/bbqcrabs.html Where to procure live blue crabs in ATX?Maybe take jar of the seasoning to any decent Chinese restaurant and point at the crab aquarium and tell them “fry all of them in a wok with my seasoning”. I’d bet they’d hook you up.
April 15, 20214 yr 44 minutes ago, Anastasis said: https://www.bluecrab.info/bbqcrabs.html Where to procure live blue crabs in ATX? Quality Seafood?
April 15, 20214 yr https://www.bluecrab.info/bbqcrabs.html Where to procure live blue crabs in ATX?don’t need to be live, bro. many a cleaned, frozen blue has met its final end coated in Zestful and deep fried. what you want to look for is whether they’re full.
April 15, 20214 yr 1 minute ago, Kyrie Eleison said: don’t need to be live, bro. many a cleaned, frozen blue has met its final end coated in Zestful and deep fried. what you want to look for is whether they’re full. Digging out my restaurant depot hall pass.
April 15, 20214 yr 55 minutes ago, Kyrie Eleison said: don’t need to be live, bro. many a cleaned, frozen blue has met its final end coated in Zestful and deep fried. what you want to look for is whether they’re full. 100% this - But, there is something quaint about a patio full of drunk rednecks armed with with icepicks and live crabs climbing out of buckets, pinching bare feet that sort of sets the mood! Waking up with a shriveled up, cured mouth from the salt/spice and having the grease coming out of your pores is proof of a good night
April 15, 20214 yr 2 hours ago, Pescado_Rojo said: I actually had this conversation with Brisket, KE, and GOLL on Saturday when talking about crawfish boil attire. You don’t want to show up looking homeless, but you also don’t want to wear anything you cared about. When my mom came to town, or first night dinner was always Farm Royal on Memorial. That was the fanciest place I’d ever eaten until I was probably 17. My go to crawfish clothes are an old, faded old 3-button shirt and golf shorts fraying at them hems. Looks good from afar but far from good. Up close its evident I'm there to eat but the neighbors don't think I'm homeless when they see me walking up the drive.
April 15, 20214 yr I wear fine linen pants and silken shirts, and have my servants throw them away when the meal is over. But then again, I never wear anything twice, so it's just like any other day for me.
April 15, 20214 yr 100% this - But, there is something quaint about a patio full of drunk rednecks armed with with icepicks and live crabs climbing out of buckets, pinching bare feet that sort of sets the mood! Waking up with a shriveled up, cured mouth from the salt/spice and having the grease coming out of your pores is proof of a good nightchugging water by the gallon 12 hours later...feel like Spongebob got trapped on the beach.
April 15, 20214 yr pro-tip...if you don’t want the deal with the time and mess of deep frying, many a time i’ve coated them in olive oil, doused them with Zestful or the equivalent, and grilled them. and it’s outstanding.
April 15, 20214 yr 1 hour ago, Brisketexan said: I’ve regularly seen live blue crab at fiesta. I’d be shocked if H mart doesn’t have them
April 15, 20214 yr Just now, Pescado_Rojo said: I’d be shocked if H mart doesn’t have them MT on Lamar often does. They also often have live crawfish, bulk -- like, I've bought 5 lbs for just the boy and me to boil a snack before.
April 15, 20214 yr 11 hours ago, Kyrie Eleison said: pro-tip...if you don’t want the deal with the time and mess of deep frying, many a time i’ve coated them in olive oil, doused them with Zestful or the equivalent, and grilled them. and it’s outstanding. We've done that. Olive oil wasn't my favorite but still plenty good. Could have been the choice/grade of oil. Our variation I like better is to use melted butter, then grill offset from the flame until almost done. We have a second pot of melted butter with Zestful or knock-off stirred in. Put that in the fridge for a few minutes and let it start to congeal. Finishing touch is to brush that thickened mixture on and throw them directly over flame for a short time and let it flare up- same as char-grilled oysters. Delicious. (Then again, I'd probably like a cow chip doused in butter and char-grilled).
April 15, 20214 yr Looks tasty. The fry looks perfect. Ended up in Shanghai one year during Hairy Crab Season. That was some good crab as well.
April 15, 20214 yr 1 hour ago, Reagan1k said: We've done that. Olive oil wasn't my favorite but still plenty good. Could have been the choice/grade of oil. Our variation I like better is to use melted butter, then grill offset from the flame until almost done. We have a second pot of melted butter with Zestful or knock-off stirred in. Put that in the fridge for a few minutes and let it start to congeal. Finishing touch is to brush that thickened mixture on and throw them directly over flame for a short time and let it flare up- same as char-grilled oysters. Delicious. (Then again, I'd probably like a cow chip doused in butter and char-grilled).
April 15, 20214 yr If you're in the San Antonio area you can always check Groomers Seafood off of McCullough Ave.
April 17, 20214 yr On 4/14/2021 at 9:23 PM, Kyrie Eleison said: pro-tip...if you don’t want the deal with the time and mess of deep frying, many a time i’ve coated them in olive oil, doused them with Zestful or the equivalent, and grilled them. and it’s outstanding. This! I was never a fan of heavily salted and fried at Sartin’s. The other pro tip is to clean crabs before cooking. Even if just boiling, you get twice as many in the pot, and they’re a lot more pleasant to eat. Blend S/P, cayenne, garlic, etc in oil, toss with the cleaned bodies, and grill on moderately high heat. I know for many this is sacrilege, but it’s better than anything I ever ate at the original Sartin’s in Sabine Pass.
April 17, 20214 yr On 4/14/2021 at 9:06 PM, utee94 said: I wear fine linen pants and silken shirts, and have my servants throw them away when the meal is over. But then again, I never wear anything twice, so it's just like any other day for me. I’m guessing your refurbished airstream is insulated with old underwear and T-shirts. 😂
April 18, 20214 yr On 4/14/2021 at 6:38 PM, Anastasis said: https://www.bluecrab.info/bbqcrabs.html Where to procure live blue crabs in ATX? i have a crab guy i drive to in killeen that i meet in the strip club parking lot. live blue crabs imported from the gulf almost every friday. papa jazzy takes good care of me (though he does think i'm insane to deep fry them). also crawfish, shrimp, oysters. super high quality. you must call ahead. https://www.facebook.com/papajazzysseafoodexpress
April 18, 20214 yr Why arent these more ubiquitous? Had a dozen at Reel Cajun in PA yesterday on the way to Sea Rim... one of the best things ive ever eaten Sent from my iPhone using TapatalkThese look way more battered than mine. Before: After:
April 19, 20214 yr Best way to deep fry a blue crab ... after it’s molted and becomes a soft shell. Edited April 19, 20214 yr by VirginiaLonghorn
April 19, 20214 yr Native Eastern Shore Marylander here. WTF is this shit? LOL. The only crab your should eat fried is soft crabs. I prefer them on the smaller side and pan fried.
April 19, 20214 yr 2 minutes ago, Leeroy Jenkins said: Native Eastern Shore Marylander here. WTF is this shit? LOL. The only crab your should eat fried is soft crabs. I prefer them on the smaller side and pan fried. I’ve lived within 50 miles of Chesapeake Bay for 51 years, within a couple of miles the last 30. I imagine I’ve eaten crabs every possible way there is ... soft shell is my favorite, hands down. Prefer mine fried in peanut oil after dredging in egg and seasoned flour with a touch of panko or corn starch. Crab cakes are second, if somebody else does the pickin’ ...
April 19, 20214 yr So, they’re battered and fried and then you have to shell them?In the triangle you clean them a little bit first—rip off eyes, top shell and clean out gills and lungs with cold water. Take out reproductive organs, and then rip them in half. Some people kind of precrack the claws too. Then dredge in zestful seasoning and deep fry. You have cayenne pepper in your cuticles for days.
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