If I’ve said it once, I’ll say it again a thousand times! A few of the many things I love about Long Island are the beaches, the Great South Bay and the amazing fresh seafood!
The above photo, is the stunning view I am greeted with daily from the local pier (less than a 10min walk from our front door)!
As a family we regularly have a blast there of an evening, as we set up folding chairs to sit and relax for a couple of hours and toss in the crab pots or roam up and down with a bright light and net.
Happy excitement from our daughter as she pulls up a trap to find it crawling with crabs, or as she watches the crabs swimming up to our light on the surface of the water and she hurriedly scoops them up with the net.
Seafood this fresh should be ‘bastardized’ as little as possible; more is NOT always better when it comes to cooking!
How to steam fresh blue claw crab
- Place it in a pot.
- Keep it simple; steam it with nothing more than some slices of fresh lemon or a little fresh basil and oregano to ‘season’ the steam.
- It’s cooked once the shells and legs turn a vivid red
- Break open the legs and shell; dip the meat in a little melted butter, seasoned with coarsely ground, black pepper
- Prepare for Nirvana, as the firm, succulent, sweet flesh joins with and caresses your tastebuds!