🚀 go-pugleaf

In article <9406211638.0ND8W0D@his.com>, joe.chelena@his.com writes...
> 
>Well, first let me say that I've been in the DC area since '77 but I spent
>the first 29 years of my life in N'Awlins.  I try to get back home every year
>for a week or 2.                                                               

I've lived in Baltimore most of my life, but both of my parents are from
Louisana (one from New Iberia and one from a (at least formerly) rural 
area outside of New Orleans [Hahnville to be exact] and most of
my relatives still live there.

> As to were they were, even down in N'Awlins it is hard to find big crabs in
>Dec to early March.  We would NEVER steam a crab, a crawfish, or a shrimp,
>they are boild.  Remember the tast of the new potatoes, well that is from the
>"crab boil".  Rex or Horseshoe brand crab boil is as famous down along the
>Gulf Coast as Old Bay is here.  

Having had both, I must say that Lousiana crab boil seasonings are almost
exactly the same as Old Bay.  They just come in a cheescloth bag suitable
for throwing in the boil.

> 
>Boiling vs Steaming -  It is my observation that the flavor of the spices does
>not get to the meat if something is steamed, the Old Bay gets on your hands and
>thus the spice gets into your mouth when you eat the crab.  By boiling the
>spicey water gets into the crab/crawfish and mixes with the meat.  When boiling
>one also can added potatoes, corn, garlic, and onions that can be eaten with
>the seafood.  

While it is true that more of the seasoning gets to the crab meat when boiling,
I find the texture of the crab meat to be better when steamed than when boiled.
And a Baltimore person eating Lousiana style boiled crabs for the first time
is bound to be unnerved when they open the crab and all of that liquid comes
pouring out. :-)

>Oh Yes, she crabs.   I found it strange when I moved up here that female crabs
>are hard to find.  For as long as I can remember I was told that the female
>crab had a better taste and more fat, thus better to eat.

I agree, that is curious.  I think many if not most Baltimoreans have managed
somehow to acquire an aversion to the eggs in the female crabs.  I'm not
wild about them myself when eating steamed crabs (although my S.O loves them),
but they make a wonderful and tasty thickening agent for soups.

Hal Laurent
Baltimore Maryland USA
laurent@tamrc.enet.dec.com