Grilled blue crab skin#

I served the grilled blue crabs with coleslaw and pan-fried potatoes. It takes some time to remove the top shell and clean each crab properly before grilling, but it was well worth the effort. Before pulling them off the grill, I added a bit of butter to the middle of each crab shell. I added some applewood chips to a small pan of water and put it on the grill with the crabs to give them a smoky flavor. I took home six blue crabs and grilled them for about 5 minutes on each side. The staff member smiled and said, “Yes, they were caught this morning.” It doesn’t get any fresher than that. So, I stopped at a local seafood market recently and asked if they had crab available. I had never cooked a whole crab but wanted to give it a try. While we like shrimp, scallops and fish, we learned very quickly that crab was fresh and plentiful.īlue crab is popular, usually prepared fried, grilled or steamed in the shell. We always enjoy the beaches and the abundance of seafood we find there. My family has vacationed along the Carolina coast for years. Garnish with cilantro and Thai basil.Sweet crab and crunchy spring vegetables make a delicious salad.

Grilled blue crab skin#

Place the fritters, coated with pepper jelly (3 per plate) close to the slaw and put the fish filet on top skin up. Drizzle a tablespoon or so of the cilantro puree around the mirliton slaw and a teaspoon of the chili oil in a circle closer to the rim of the plate. To serve - squeeze most of the liquid out of the slaw and place about half a cup in the center of a warmed plate. Close the top of the grill and cook for about 3 more minutes. Rotate the fish a quarter turn (to make the crosshatch grill marks. Grill the fish skin side down for 2 minutes. Season the fish with salt and pepper and a bit of Shrimp Magic if desired. When the charcoal is coated in a white ash you're ready to cook.

Spray the cold grill with nonstick cooking spray. Right before serving, toss the fritters with the warm pepper jelly. Gently melt the pepper jelly in a small sauce pan or in a coffee mug in a microwave over. Alternatively, you may keep the fritters warm in a 200° oven. Check for doneness and toss in warm pepper jelly if serving immediately. Shortly before you’re ready to serve, scoop the batter a teaspoon at a time and and fry in 350 degree oil until golden brown, about three minutes. Add picked crabmeat and gently incorporate it into the batter. Mix in the egg and diced pepper until incorporated and thin with milk. Pour into a squeeze bottle and refrigerate.

Place all ingredient in blender and puree until smooth. Strain the chili oil into a small container, discard the solids, then set aside and cover until ready to use. Place all the ingredients in a sauce pan and bring to a simmer, remove from heat, then allow to sit for two hours. This sauce can be made up to X days in advance(?). Add the garlic, hot pepper, bell peppers, cilantro and green onion, to the lime juice mixture, stir thoroughly, cover and refrigerate, until chilled, at least 30 minutes. In a medium bowl, dissolve the sugar in the lime juice and fish sauce.

Paul Prudhomme's Shrimp Magic - to Taste.

Prudhomme's Shrimp Magic seasoning - 1 tbs.

Chayote Squash (Mirliton) Julienned - 2.

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