| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Seafood |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bushel blue crabs, alive |
|
|
male #1 large and up |
|
|
preferred |
| 1 |
lb |
Crab spice, Jo brand |
|
|
preferred Old Bay will |
|
|
do |
|
|
in a pinch |
|
|
Assorted chile powders, we |
|
|
had Pasilla Chipotle |
|
|
Ancho and Habanero |
|
|
min w/ 240F, 115C steam. |
INSTRUCTIONS
Date: Sun, 19 May 1996 20:08:26 -0400 From: Nathan Freedenberg
<hotluck@chilepepper.com> The 6th DC area Hotluck is now in the
history books. A grand time was had by all. About 55-65 people
attended (if you include the staff of a neighboring restaurant). The
weather was appropriately hot! We set a new temperature record in
Annapolis today. Outside the mercury hit 93, but the cool breeze off
the water keep everyone from overheating. Inside however we were
heating up quite well with dishes diverse as Thai Beef Salad, Sunset
Tamales with a hab sauce that was to die for (We have to have those
recipes please), custom made for us One Bite Perfect Nachos (I just
named that, they were darn good) Steamed Local Blue Crabs, Piquant
Salmon Rolls, New Mex Chile Ale (all you home brewers have to pry the
method from Lynn) , Curried Chicken, Veggie Lasgane w/ habs, and some
hauntingly sneaky Chile Chocolate Chip Cookies. I don't remember them
all. heres mine. Place the crabs in a steamer basket. Layer crab,
spice and chile powder. As the steamer basket we used is divided into
4 sections each was used separably for the chile powder. Cook crabs
till shell turns orange about Serve with extra Crab Spice, Cider
Vinegar, Corn, Beer and Friends CHILE-HEADS DIGEST V2 #324 From the
Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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