| 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) |
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 15
min w/ 240F (115C) steam.
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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