22 responses

  1. Gina Therrien
    February 9, 2009

    LOL!! That is hilarious…reminds me of my first time cooking crab legs….they were tough as a rock!! I’ve come along way in the kitchen:)

  2. Bev
    March 6, 2009

    What a great article! You are much more bold with the camera than I! Loved your video’s!
    Crabs are so fun, aren’t they? Your article was hilarious!

  3. arlene tummienllo
    March 27, 2009

    are boiled crabs in season now in New Orleans?

  4. Michelle Walker
    April 3, 2009

    Hi, I just loved watching your videos. I was searching for recipes online and stumbled upon your sight (that was about 3 hrs. ago!lol). I started out searching for a recipe for stuffed bellpeppers (never found one though). I am from Metairie, La.. I will stop by soon to check for new recipes!

    Michelle Walker

  5. Meaux
    June 5, 2009

    Great site, I’ve been catching lots of nice crabs recently and boing them at home. I have a bit of a problem with some losing thier claws during the boil. Seems like more than it should be. Any thoughts that could help? Thanks

    • Beryl
      July 15, 2009

      Yes, soak your crabs in ice water about a half hour before you boil them, that will keep the claws on for you.

  6. Jen
    July 30, 2009

    I’m new to the south, and even newer to blue crabs (I grew up with the dungeness in California!). Thank you so much for the clear and simple instructions– I’m going to give this a try tomorrow night!

  7. Liz
    March 20, 2010

    I enjoyed your video about eating crabs. I’ve been looking for this info, but never could find it. I live in Tucson, still wondering how to get some crabs. I’m still curious about the soft shell, do you eat the legs, insides and all?

    • Beryl
      March 21, 2010

      Yes, youu do eat the legs (all of them) and the insides. You do clean out the lungs (called the “dead men”) and cut off the mouth area before you fry or saute them however.

  8. Darren
    May 14, 2010

    Hey, you guys are a Godsend and make me so homesick I could cry. Anyway the one thing I am ashamed to say I never attempted was the Crawfish boil. Can you guys please do a “how to” on those?

    Thanks and keep on a postin’ them recipes!

    • Beryl
      May 15, 2010

      Hi Darren,

      Thanks for your comment!

      To tell you the truth, I’ve been to hundreds of crawfish boils, but have never done the boiling!

      We will do a crawfish boil for you, not sure when right now.

      Thanks for writning us!


  9. Brenda from MN
    May 30, 2010

    I got on my pc today and saw on Yahoo a potatoe salad recipe and clicked it. I love you… I took to you immediately! You could be my best friend and that says alot! The Cable Food Channel does not know what they are missing! You are a charmer and reminde me of my aunt. I could sit and watch her cook and talk to her for hours. I hope someone out there in show business is smart enough to pick up on you and I hope you never change a thing!

    Brenda from Minnesota

  10. George Matthews
    July 29, 2010

    You don’t boil crabs. YOu put a couple inches of water and dump in some Budweiser, because who would drink that craP? Then you get the steam rolling. Cook the crabs for 22 minutes after the steam is rolling. Now you need to crack the top and let out steam and you need a lot of heat. Forget about doing it on an electric stove. you need a big flame. But 22 minutes is good. I’ve steamed 50 tractor trailer loads.

  11. George Matthews
    July 30, 2010

    Now in the North we boil shrimp and we steam shrimp. You put in about an inch of water and have the shrimp raised up a couple inches. You might want to dump in a little Budweiser, because nobody drinks that but hippies. After the steam gets rolling dump in your shrimp and make sure your lid is cracked a tad. Then cook the shrimp 7 minutes. Now we used to steam shrimp with a boiler. So you might want to test a shrimp. especially if you’re steaming large shrimp. You might want to leave the lid on, because the shrimp will keep on cooking. Shrimp are something you give it just a tad too long and it gets rubbery and hard to peel. So you have to experiment, because it’s a fine art with shrimp. You’ll get it so you dump in the shrimp and you’ll know exactly how much time. If you’ve never steam fish you have to try this. We steamed Rock Fish and it was good.

  12. George Matthews
    July 30, 2010

    If you’ve never eaten muskrat you’re missing something. Muskrat is the best dark meat there is and I’ve had them all. You cut up the muskrat and boil them for about 45 minutes in sage. Then you take them out and sprinkle flour on them and fry them in olive oil and onions for about eight to ten minutes on each side. I repeat muskrat is the best dark meat there is and I dare anyone of those Cajuns, coonasses to tell me that raccoon, elk, bear, hog, deer, turtle or nutria tastes better. Now when it comes to white meat I like bull frog legs. I liked alligator gar too.

  13. George Matthews
    July 30, 2010

    The shame is the future people will say you get you some of those farm raised shrimp, because the gulf has none. I got news if you guys down there in Venice and down that way goes out there and eat that seafood after they dumped all that chemicals in the gulf you better think twice. Now I fished and crabbed down there in 1981 and love all you cajun dudes. I almost run over some of you guys coming up the Mississippi. Me and two others were the ones that found that women down there that fell off that shrimp boat in the creek in Fall of 1982.

  14. George Matthews
    July 30, 2010

    My mother makes the best tasting barbecue sauce I have ever eaten. Anyone want the recipe just shoot me an email at patriot9878@gmail.com

  15. greg myles
    May 24, 2011

    I’m from New Orleans,grew up on the blue crab, and have eaten and cleaned thousands.the video is very imformative. In fact, I’ve learned a better ways to clean blue crabs. Wow. Thanks.

  16. Jerry
    June 14, 2011

    Great vid! You are really good in front of the camera lol

  17. Cody Hanchey
    June 29, 2012

    The BEST WAY TO BOIL CRABS and I mean the best way. Is first you keep all your crabs in a ice chest filled with ice over them. The crabs will go comatose. Then one by one you pull them out pop the tops off of them with a butter knife. Clean the gills off of them and the guts out. rinse off and put into your basket for boiling. Do this to all of your crabs then boil them all. I boil my potatoes, corn, mushrooms, garlic, onions and sausage first and put them in a ice chest to stay warm. Throw crabs in pot bring to boil then time if for five minutes. Once they are done boiling toss out a layer of the crabs facing up and squirt some butter into each cavity. Once all crabs are stacked and have butter in them shut the ice chest for 15 minutes. After that 15 minutes the butter has melted into all of the cavities of the crabs!!!!

    • Beryl
      June 29, 2012

      Sounds great, Cody!

      We’ll sure boil our crabs your way next time we do it.


      Beryl and Mike

  18. Ann
    May 23, 2013

    I have lived in New Orleans for the past 33 years or so but I have never boiled my own crabs. My husband came home last night with 8 or 9 blue crabs that someone gave him so I went looking online for a way to cook them. Glad I ran across your article because they came out very good and the story was very funny and informative. I didn’t have time to watch the video but I had no problem with the clear instructions. Thanks so much! PS. I made my 20 year old son drop them in because I just couldn’t do it. He said bye and thank you to every one!

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