This works great with fresh fish or with the frozen fillets you buy at the supermarket. Just make sure they are skinless!
Broiled Fish Fillets - Level 1
2 pounds fish fillets
2 tablespoons lemon juice
1/2 cup grated parmesan cheese
1/4 cup softened butter
3 tablespoons mayonnaise
3 tablespoons chopped green onion or scallion
1/4 teaspoon salt
a dash of hot pepper sauce
Preheat broiler. Grease a big pan - 16 x 10".
Put the fillets flat on the pan in a single layer. Brush the fish with the lemon juice and let stand for 10 minutes.
While you are broiling the fish (next step), mix together the remaining ingredients.
Broil the fish fillets for 6 to 8 minutes (about 4" away from broiler) until the fillets flake easily when you test them with a fork.
Remove the fish from the oven and spread the cheese mixture on them. Return to the oven and broil for another 2 to 3 minutes until they are browned.
Serve and enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Showing posts with label Recipes * Seafood. Show all posts
Showing posts with label Recipes * Seafood. Show all posts
Thursday, October 9, 2008
Asian Shrimp Wraps
This is a really easy dish to prepare as an appetizer or side, even a nice lunch. There will be extra dressing, save it for a salad or marinade for chicken or steak - it is awesome!
When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.
For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".
Asian Shrimp Wraps - Level 1
1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods
Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.
In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.
Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.
Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.
Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
When I make these for a party, I like to substitute those little party umbrellas for the toothpicks.
For political correctness I have renamed this - my friends always ask me if I'm serving those "jap wraps".
Asian Shrimp Wraps - Level 1
1 pound shrimp (large)
3 cloves minced garlic
2 Tablespoons minced fresh ginger root
1/2 cup olive oil
1/4 cup sesame oil
1/3 cup rice vinegar
1/4 cup soy sauce
3 Tablespoons dark agave nectar or sugar free honey
1/4 cup water
6 oz fresh snow pea pods
Cook the shrimp in boiling water for about 5 minutes til done. Drain, cool and then peel the shrimp. You can also purchase peeled and deveined shrimp and eliminate this step.
In a 1 pint or larger glass container prepare the marinade. Combine the garlic, ginger, olive oil, sesame oil, rice vinegar, soy sauce, honey/agave nectar and water. Cover with a lid and shake well to combine. Remove the lid and heat in the microwave for 1 minute. Let cool.
Place the shrimp in a medium sized bowl. Pour 1 cup of the marinade over the shrimp and stir to coat. Cover and refrigerate for 1 hour.
Now, let's prep the pea pods. Remove the stems and strings. Partially cook them in boiling water for 1 minute or until they turn bright green. Drain and rinse with cold water, pat dry.
Drain the dressing from the shrimp. Wrap a pea pod around each shrimp and secure with a toothpick. Place on a serving platter, cover and refrigerate until ready to serve.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Monday, September 3, 2007
Pickled Shrimp
These are good in a salad, as an appetizer, or served as shrimp cocktails.
Pickled Shrimp (level 1)
1 1/2 pounds shrimp, cooked & shelled
2 medium size onions
15 - 20 bay leaves
1 1/2 cups Perkey French Dressing (recipes follows)
Thinly slice the onion and separate into rings.
In a medium size bowl arrange alternating layers of shrimp, onion rings and bay leaves. Pour the dressing over the top and press down so the top layer is covered, too. Cover the bowl with plastic wrap and refrigerate for at least 24 hours so the flavors are well blended.
Perky French Dressing
1 teaspoon dry mustard (colman's)
1 teaspoon water
1 1/2 cup olive oil
2/3 cup vinegar
1 Tablespoon Worchestershire sauce
1 1/2 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix the mustard in the water and let stand for 15 minutes. Combine all the ingredients in a jar. Cover tightly and shake well.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Pickled Shrimp (level 1)
1 1/2 pounds shrimp, cooked & shelled
2 medium size onions
15 - 20 bay leaves
1 1/2 cups Perkey French Dressing (recipes follows)
Thinly slice the onion and separate into rings.
In a medium size bowl arrange alternating layers of shrimp, onion rings and bay leaves. Pour the dressing over the top and press down so the top layer is covered, too. Cover the bowl with plastic wrap and refrigerate for at least 24 hours so the flavors are well blended.
Perky French Dressing
1 teaspoon dry mustard (colman's)
1 teaspoon water
1 1/2 cup olive oil
2/3 cup vinegar
1 Tablespoon Worchestershire sauce
1 1/2 teaspoon salt
1 teaspoon sugar substitute
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix the mustard in the water and let stand for 15 minutes. Combine all the ingredients in a jar. Cover tightly and shake well.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Garlic Baked Shrimp
Shrimp + Garlic = a winner!
Garlic Baked Shrimp (Level 1)
1 pound medium or large uncooked shrimp
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro
3 cloves minced garlic
1/2 teaspoon dried crushed red pepper flakes
1/4 cup butter
1/2 cup grated parmesan cheese
Preheat oven to 350.
If the shrimp are not peeled, peel them and set aside in a bowl. Place the shrimp in a flat baking dish (11x7), arranging so that they are in an even layer and not overlapping. Pour the olive oil evenly over the shrimp. Then, combine the cilantro, garlic, red pepper and pepper. Sprinkle the cilantro mixture evenly over the shrimp. Cover the dish with aluminum foil and bake for 15-20 minutes.
Remove the foil from the pan and turn the shrimp over. Sprinkle evenly with the parmesan cheese. Bake uncovered for another 7 minutes.
Serve hot as an appetizer or as a romantic dinner for 2.
You can easily double the amounts and bake in a 13 x 9 pan.
This works well for parties - I make up batches of it in foil throw away pans and there is no clean up!
Enjoy!
Foxye
A smile is a curved line that sets everything straight
Garlic Baked Shrimp (Level 1)
1 pound medium or large uncooked shrimp
1/4 cup extra virgin olive oil
1/4 cup chopped fresh cilantro
3 cloves minced garlic
1/2 teaspoon dried crushed red pepper flakes
1/4 cup butter
1/2 cup grated parmesan cheese
Preheat oven to 350.
If the shrimp are not peeled, peel them and set aside in a bowl. Place the shrimp in a flat baking dish (11x7), arranging so that they are in an even layer and not overlapping. Pour the olive oil evenly over the shrimp. Then, combine the cilantro, garlic, red pepper and pepper. Sprinkle the cilantro mixture evenly over the shrimp. Cover the dish with aluminum foil and bake for 15-20 minutes.
Remove the foil from the pan and turn the shrimp over. Sprinkle evenly with the parmesan cheese. Bake uncovered for another 7 minutes.
Serve hot as an appetizer or as a romantic dinner for 2.
You can easily double the amounts and bake in a 13 x 9 pan.
This works well for parties - I make up batches of it in foil throw away pans and there is no clean up!
Enjoy!
Foxye
A smile is a curved line that sets everything straight
Shrimp Creole
We eat this A LOT in my house.
Shrimp Creole (Level 1)
1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
This is one of my favorites....
Can you tell?
Even the chopped up peppers, onions and garlic look beautiful as you prep them before you saute them in olive oil for 3 minutes until they are tender.
Then add the tomatoes, bay leaves, and seasonings and simmer for 20 minutes. The smell of the bubbling sauce is just so delicious on your nose!
Add the peeled and deveined shrimp.
Cook for about 5 minutes, stirring occasionally, until shrimp turn pink and are done.
Serve and enjoy!
Shrimp Creole (Level 1)
1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
If the shrimp is not aleady peeled, peel it and set aside in a bowl.
Heat the olive oil in a large skillet. Add the onion, green & red peppers, celery, green onions & garlic to the skillet. Cook over medium high heat until tender (about 3 minutes), stirring often. Stir in the tomatoes and add the next 4 ingredients. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes, stirring occasionally. Add the shrimp and cook about 5 minutes more until the shrimp turn pink.
Serve hot in bowls.
Enjoy!
Foxye
Somersizing since 01/03
Shrimp Creole (Level 1)
1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
This is one of my favorites....
Can you tell?
Even the chopped up peppers, onions and garlic look beautiful as you prep them before you saute them in olive oil for 3 minutes until they are tender.
Then add the tomatoes, bay leaves, and seasonings and simmer for 20 minutes. The smell of the bubbling sauce is just so delicious on your nose!
Add the peeled and deveined shrimp.
Cook for about 5 minutes, stirring occasionally, until shrimp turn pink and are done.
Serve and enjoy!
Shrimp Creole (Level 1)
1 1/2 pounds uncooked medium shrimp
1 large onion chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/4 cup chopped green onions
3 garlic cloves minced
3 Tablespoons olive oil
1 16 oz can stewed tomatoes (no sugar added)
1 8 oz can tomato sauce (no sugar added)
2 bay leaves
1 teaspoon Creole seasoning (no sugar added)
1/4 teaspoon ground red pepper
If the shrimp is not aleady peeled, peel it and set aside in a bowl.
Heat the olive oil in a large skillet. Add the onion, green & red peppers, celery, green onions & garlic to the skillet. Cook over medium high heat until tender (about 3 minutes), stirring often. Stir in the tomatoes and add the next 4 ingredients. Bring to a boil, then reduce heat to simmer. Cook for 20 minutes, stirring occasionally. Add the shrimp and cook about 5 minutes more until the shrimp turn pink.
Serve hot in bowls.
Enjoy!
Foxye
Somersizing since 01/03
Wednesday, August 22, 2007
Roasted Shrimp in the Shell
Roasted Shrimp in the Shell (Level 1)
2 pounds medium or large shrimp
1 1/2 teaspoon garlic powder
1 teaspoon cumin
1 1/2 tespoon salt
3/4 teaspoon ground red pepper
3 tablespoon lime juice
Make a pasty marinade with the garlic powder, cumin, salt, pepper and
lime juice by combining all. Add shrimp (with the shells on) and
marinate of one hour.
Transfer shrimp to a broiling pan or skewer on bamboo sticks. Broil
about 5 minutes on one side, and 5 minutes on the other. The shells
may char, but the meat will be fine.
Enjoy!
_________________
Foxye
2 pounds medium or large shrimp
1 1/2 teaspoon garlic powder
1 teaspoon cumin
1 1/2 tespoon salt
3/4 teaspoon ground red pepper
3 tablespoon lime juice
Make a pasty marinade with the garlic powder, cumin, salt, pepper and
lime juice by combining all. Add shrimp (with the shells on) and
marinate of one hour.
Transfer shrimp to a broiling pan or skewer on bamboo sticks. Broil
about 5 minutes on one side, and 5 minutes on the other. The shells
may char, but the meat will be fine.
Enjoy!
_________________
Foxye
Broiled Scallops
This is one of my favorite appetizers
Broiled Scallops (Level 1)
1/2 pint fresh bay scallops
8 strips of bacon
Rinse and drain a half pint of fresh bay scallops.
Take 8 strips of bacon and cut each strip into six pieces - cut bacon
in half the long way, then cut each half into 3 pieces.
Wrap each scallop with a piece of bacon and pin with a toothpick.
Place scallops on their sides in a baking tray. Broil for 2-3 minutes
on one side under a hot broiler then turn each scallop over and broil
for 2-3 minutes on the other side.
Serve and enjoy hot!
_________________
Foxye
Broiled Scallops (Level 1)
1/2 pint fresh bay scallops
8 strips of bacon
Rinse and drain a half pint of fresh bay scallops.
Take 8 strips of bacon and cut each strip into six pieces - cut bacon
in half the long way, then cut each half into 3 pieces.
Wrap each scallop with a piece of bacon and pin with a toothpick.
Place scallops on their sides in a baking tray. Broil for 2-3 minutes
on one side under a hot broiler then turn each scallop over and broil
for 2-3 minutes on the other side.
Serve and enjoy hot!
_________________
Foxye
Flounder Baked in Sour Cream
This is really easy and is good enough to serve company. Tastes good
with fresh fish or the frozen fillets.
Flounder Baked in Sour Cream (Level 1)
2 to 3 pounds of flounder fillets
1 Tablespoon and 3 Tablespoons butter
1/4 teaspoon white pepper
1/2 teaspoon hot sauce
1 Tablespoon paprika
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh chives
3 Tablespoons dry sherry (you can leave this out)
1/2 cup grated parmesan cheese
1 cup sour cream
Preheat the oven to 350. Grease a flat 2 quart casserole with the 1
Tablespoon butter. Arrange the flounder in the casserole.
Mix the remaining ingredients (except butter) together with the sour
cream and spread over the fish. Dot with the remaining butter.
Bake uncovered for 30 minutes.
Enjoy!
_________________
Foxye
with fresh fish or the frozen fillets.
Flounder Baked in Sour Cream (Level 1)
2 to 3 pounds of flounder fillets
1 Tablespoon and 3 Tablespoons butter
1/4 teaspoon white pepper
1/2 teaspoon hot sauce
1 Tablespoon paprika
1 Tablespoon chopped fresh parsley
1 Tablespoon chopped fresh chives
3 Tablespoons dry sherry (you can leave this out)
1/2 cup grated parmesan cheese
1 cup sour cream
Preheat the oven to 350. Grease a flat 2 quart casserole with the 1
Tablespoon butter. Arrange the flounder in the casserole.
Mix the remaining ingredients (except butter) together with the sour
cream and spread over the fish. Dot with the remaining butter.
Bake uncovered for 30 minutes.
Enjoy!
_________________
Foxye
Scallop Stew
Seafood - I just love it so much and scallops are my favorite!
Scallop Stew (Level 1)
1 tablespoon butter
1 pound fresh bay scallops
3 cups mix of 1 1/2 cup water and 1 1/2 cup cream
salt & pepper
fresh parsley or cilantro
In a large saucepan melt the butter and saute the scallops for about 5
minutes.
Add the cream mixture to the scallops in the saucepan and simmer
slowly for 10 minutes.
Season with salt & pepper to taste.
Serve garnished with fresh parsley or cilantro.
This serves 4.
Enjoy!
_________________
Foxye
Scallop Stew (Level 1)
1 tablespoon butter
1 pound fresh bay scallops
3 cups mix of 1 1/2 cup water and 1 1/2 cup cream
salt & pepper
fresh parsley or cilantro
In a large saucepan melt the butter and saute the scallops for about 5
minutes.
Add the cream mixture to the scallops in the saucepan and simmer
slowly for 10 minutes.
Season with salt & pepper to taste.
Serve garnished with fresh parsley or cilantro.
This serves 4.
Enjoy!
_________________
Foxye
Riviera Beach Conch Salad
I have been making this for years - adapted from my squeeze's "conch"
roots -
Riviera Beach Conch Salad (Level 1)
8 conch diced up
3 medium yellow onions diced
3 tomatoes diced
3 green peppers diced
1 1/2 teaspoon worcestershire sauce
1/4 cup fresh lime juice
1/4 cup cider vinegar
1 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons olive oil
tabasco sauce to taste
Combine all ingredients in a salad bowl and refrigerate several hours
before serving.
NOTE: The acid in the citrus juice cooks the conch.
Enjoy!
_________________
Foxye
roots -
Riviera Beach Conch Salad (Level 1)
8 conch diced up
3 medium yellow onions diced
3 tomatoes diced
3 green peppers diced
1 1/2 teaspoon worcestershire sauce
1/4 cup fresh lime juice
1/4 cup cider vinegar
1 teaspoon salt
1/8 teaspoon black pepper
6 tablespoons olive oil
tabasco sauce to taste
Combine all ingredients in a salad bowl and refrigerate several hours
before serving.
NOTE: The acid in the citrus juice cooks the conch.
Enjoy!
_________________
Foxye
Sole and Eggplant
This works well with any kind of "sole" - fluke flounder....
Sole and Eggplant (Level 1)
1 medium eggplant
1 sliced onion
1 chopped green pepper
dash garlic powder
about 5 or six sole fillets
1 lemon sliced
handful ground almonds
1 large tomato chopped
fresh parsley
Slice eggplant crossways into circles about 3/4" thick. Saute eggplant
in butter or oil until they get a bit soft on both sides.
Place eggplant rings in greased baking pan.
Saute a sliced onion and diced green pepper in butter with a dash of
garlic powder until soft and put aside.
Lay the fillets on the eggplant slices in the baking pan. Lay lemon
rings on fillets and sprinkle with ground almonds.
Place sauteed sliced onion and pepper over fillets. Dot with lots of
butter and put in a 375 degree oven. Bake until fish is opaque.
Remove from oven, top with chopped up fresh tomato and some parsley
and serve.
Enjoy!
_________________
Foxye
Sole and Eggplant (Level 1)
1 medium eggplant
1 sliced onion
1 chopped green pepper
dash garlic powder
about 5 or six sole fillets
1 lemon sliced
handful ground almonds
1 large tomato chopped
fresh parsley
Slice eggplant crossways into circles about 3/4" thick. Saute eggplant
in butter or oil until they get a bit soft on both sides.
Place eggplant rings in greased baking pan.
Saute a sliced onion and diced green pepper in butter with a dash of
garlic powder until soft and put aside.
Lay the fillets on the eggplant slices in the baking pan. Lay lemon
rings on fillets and sprinkle with ground almonds.
Place sauteed sliced onion and pepper over fillets. Dot with lots of
butter and put in a 375 degree oven. Bake until fish is opaque.
Remove from oven, top with chopped up fresh tomato and some parsley
and serve.
Enjoy!
_________________
Foxye
Stuffed Grouper
I love fish - and it is abundant down here in South Florida! This is a
simple recipe, easy to make in a boat galley with fresh caught fish..
Stuffed Grouper (Level 1)
4 grouper fillets abt 5-6 oz each (can use redfish or snapper in place
of grouper)
4 large shrimp, peeled & deveined
1/2 small onion chopped
2 bay leaves
1/4 teaspoon thyme
1/2 tomato thinly sliced
1/2 cup white wine
1 cup fish stock
1 cup butter
1 1/2 cups cream
juice of 1/4 lemon
cayenne pepper to taste
salt & pepper to taste
Place one shrimp on each fillet roll fillets around the shrimp. Place
in a buttered 8" square baking dish. Add onions, bay leaves, thyme,
salt & white pepper. Top each fillet with a slice of tomato. Pour
white wine and fish stock into pan with fillets. Melt & drizzle 1/2
cup butter over fish. Cover pan with foil and bake 15-20 minutes in a
400 degree oven.
Remove fish from pan and keep warm until serving. Drain fish drippings
into a saute pan and reduce by 90%.
Pour cream into another pan and heat until reduced by 40%.
Heat 1/2 cup butter until very hot.
Add reduced cream to fish drippings, then whip in hot butter. Add
lemon juice and season to taste with cayenne, salt & pepper.
Spoon sauce over stuffed fillets and serve immediately.
Enjoy!
_________________
Foxye
simple recipe, easy to make in a boat galley with fresh caught fish..
Stuffed Grouper (Level 1)
4 grouper fillets abt 5-6 oz each (can use redfish or snapper in place
of grouper)
4 large shrimp, peeled & deveined
1/2 small onion chopped
2 bay leaves
1/4 teaspoon thyme
1/2 tomato thinly sliced
1/2 cup white wine
1 cup fish stock
1 cup butter
1 1/2 cups cream
juice of 1/4 lemon
cayenne pepper to taste
salt & pepper to taste
Place one shrimp on each fillet roll fillets around the shrimp. Place
in a buttered 8" square baking dish. Add onions, bay leaves, thyme,
salt & white pepper. Top each fillet with a slice of tomato. Pour
white wine and fish stock into pan with fillets. Melt & drizzle 1/2
cup butter over fish. Cover pan with foil and bake 15-20 minutes in a
400 degree oven.
Remove fish from pan and keep warm until serving. Drain fish drippings
into a saute pan and reduce by 90%.
Pour cream into another pan and heat until reduced by 40%.
Heat 1/2 cup butter until very hot.
Add reduced cream to fish drippings, then whip in hot butter. Add
lemon juice and season to taste with cayenne, salt & pepper.
Spoon sauce over stuffed fillets and serve immediately.
Enjoy!
_________________
Foxye
Witch's Brew
MMMMMMM Crabs!
Witch's Brew (Level 1)
1 dozen or more hardshell crabs
4 quarts water
salt ( 1 tablespoon for each crab)
2 heaping tablespoons of crab or shrimp boil
the tops from one bunch of celery
1/2 teaspoon celery salt
1 teaspoon black pepper
2 tablespoons red hot or tabasco sauce
1/2 cup white vinegar
Take a large pot that will hold the 4 pounds of crabs. Add about 4
quarts of water. Add the salt, boil, celery tops, celery salt, black
pepper and hot sauce.
Bring mixture to a boil and stir for 5 minutes. Add 1/2 cup of white
vinegar after boiling has occurred.
Wash off crabs in fresh water and dump in boiling brew. Cover and boil
on low heat for about 12 minutes. Watch that it does not boil or spill
over!
Serve on platter hot or cold. Out of this world!
Enjoy!
_________________
Foxye
Witch's Brew (Level 1)
1 dozen or more hardshell crabs
4 quarts water
salt ( 1 tablespoon for each crab)
2 heaping tablespoons of crab or shrimp boil
the tops from one bunch of celery
1/2 teaspoon celery salt
1 teaspoon black pepper
2 tablespoons red hot or tabasco sauce
1/2 cup white vinegar
Take a large pot that will hold the 4 pounds of crabs. Add about 4
quarts of water. Add the salt, boil, celery tops, celery salt, black
pepper and hot sauce.
Bring mixture to a boil and stir for 5 minutes. Add 1/2 cup of white
vinegar after boiling has occurred.
Wash off crabs in fresh water and dump in boiling brew. Cover and boil
on low heat for about 12 minutes. Watch that it does not boil or spill
over!
Serve on platter hot or cold. Out of this world!
Enjoy!
_________________
Foxye
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