Rockefeller 3-19

[Lil Silver]

Originally Posted by cajun bill

Interesting, never heard of boiling crabs that way. Just curious, why? And don't you lose the "fat" by doing it that way?

This is the ONLY way we boil em. Pull the backs off, the little filter thingys and give eack one a quick rinse with the water nozzle. Soak up all the seasoning good. When they come out of the pot, layer them in a ice chest, sprinkle a lil more seasoning and each crab gets a squirt of the "squirtable" butter. This butter melts down into the meat and ready to eat.