In article <1125273607.0d708dd5b46c7e9d053fde31774d788b@teran ews>,
"MoM" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article <1125252733.37f75eed7be5db3cda9eff24951a9aba@teran ews>,
> > "MoM" > wrote:
> >
> >> "OmManiPadmeOmelet" > wrote in message
> >> ...
> >> > In article >,
> >> > "jmcquown" > wrote:
> >> >
> >> >> OmManiPadmeOmelet wrote:
> >> >> > In article >,
> >> >> > "jmcquown" > wrote:
> >> >> >
> >> >> >> OmManiPadmeOmelet wrote:
> >> >> >>> In article >,
> >> >> >>> "jmcquown" > wrote:
> >> >> >>>
> >> >> >>>> OmManiPadmeOmelet wrote:
> >> >> >>>>> In article >,
> >> >> >>>>> sf > wrote:
> >> >> >>>>>
> >> >> >>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote:
> >> >> >>>>>>
> >> >> >>>>>>> Lobster is good, but IMHO King or Dungeness crab is better.
> >> >> >>>>>>> ;-)
> >> >> >>>>>>
> >> >> >>>>>> <VBG>
> >> >> >>>>>> You'd like it even more if you weren't landlocked, m'hearty!
> >> >> >>>>>
> >> >> >>>>> Probably right... but I can catch live blue crabs in the gulf
> >> >> >>>>> coast.
> >> >> >>>> Try Frogmore Stew sometime... it's a great meal but you have to
> >> >> >>>> have
> >> >> >>>> a bucket to toss the corn cobs and crab shells in and plenty of
> >> >> >>>> napkins. Recipe available upon request (although it's been posted
> >> >> >>>> many times before).
> >> >> >>>>
> >> >> >>>> Jill
> >> >> >>>
> >> >> >>> Is that like a clam bake?
> >> >> >>
> >> >> >> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew
> >> >> >>
> >> >> >> Frogmore used to be the name of the town, until some hoity-toity
> >> >> >> residents decided it sounded too country and changed the name back
> >> >> >> to St. Helena.
> >> >> >>
> >> >> >> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)...
> >> >> >> great food!
> >> >> >>
> >> >> >> Jill
> >> >> >>
> >> >> >>
> >> >> >
> >> >> > I've seen pictures of this. :-)
> >> >> > I think I'd clean the crabs ahead of time and break them in half
> >> >> > down
> >> >> > the mid-line, and cut the corn into 1/3 ears.
> >> >> >
> >> >> > I've also seen people add small whole clams (in the shell) to this
> >> >> > mix.
> >> >> >
> >> >> > I'd really like to try this someday, but NOT in that quantity! <lol>
> >> >>
> >> >> For 6:
> >> >>
> >> >> In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to
> >> >> find,
> >> >> try Italian or Chaurice or Andouille); 3 lbs. new potatoes covered
> >> >> well
> >> >> with
> >> >> water and beer. Boil 7 minutes. Add 1 large chopped onion and
> >> >> chopped
> >> >> bell
> >> >> pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10
> >> >> minutes.
> >> >> Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10
> >> >> minutes.
> >> >> Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. Remove from heat
> >> >> and
> >> >> let stand 5 minutes. Drain and serve with plenty of napkins and
> >> >> buckets
> >> >> to
> >> >> toss the corn cobs, shrimp shells and crab shells in.
> >> >>
> >> >> Jill
> >> >>
> >> >>
> >> >
> >> > Sounds fantastic. :-)
> >> >
> >> > You could also add whole crawfish to this, especially in Louisianna.
> >> >
> >> > Now that deep frying turkeys is getting so popular, you can get those
> >> > outdoor large framed propane burners. It's recommended that turkey
> >> > frying be done OUTSIDE so these are easy to get around thanksgiving!
> >> >
> >> > Those would be ideal for something like this. That and a very large
> >> > stock pot.
> >> >
> >> > I'd probably use some of the incredible fresh link sausages that the
> >> > local Sun Harvest Sausage meister makes. He makes an amazing chicken
> >> > basil roast garlic sausage that sells almost as fast as he can make it!
> >> > It's in natural casings.
> >> > --
> >> Is it possible to get fresh or frozen crawfish that hasn't been
> >> adulterated
> >> with the seasoning they use a lot of the time? Can't remember the name
> >> of
> >> it.
> >>
> >> MoM
> >
> > Cayanne.
> >
> > Lots of people ruin perfectly good crawfish by cooking it in heavy
> > spices. I hate it that way. I like it just plain with a little lemon
> > butter.
> >
> > Live crawfish is commonly available here, as is fresh frozen, plain,
> > unspiced cooked tail meat in 1 lb. packages.
> > --
>
> Where's here?

The South. :-)

>
> I didn't mean Cayenne. It's a musty flavour stuff often used in boils.
>
> MoM

Probably Old Bay seasoning.
I think it's the one most commonly used for seafoods.

I don't use any of that stuff!
Maybe just a light sprinkling of salt free lemon pepper and a dash of
garlic powder. I prefer my seafood or crawfish very, very lightly spiced
if at all. It has a delicate sweet flavor that is easily overwhelmed!


>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson