Originally posted by Bushie
Do you have a "recipe" for those BBQ crabs, Marsh? I ate them at Sartin's when it was in Sabine Pass many years ago. (I was also told that Sartin's "invented" them.) They were addictive.
After eating them at Sartin's, I went home and tried deep-frying a bunch, then dusting them generously with cajun spices. They were good, but not like at the restaurant.
If you know of any tips, please pass them on.
Many years ago I grew up in Port Arthur and have eaten BBQ crabs at Grangers and Later Sartins in Sabine Pass. Granger's was an actual restaurant and Sartins was more of a shack.
I even remember that there was a Saturday Evening Post article about Grangers - and some comment about how Emily Post, the table manners guru and how she would manage!
An old timer in town, A.J. Judice used to supply some of Grangers crabs and he let me in on a secret. I used to go shrimping with AJ in his 14' Yellow Jacket boat and the big 25 hp Mercury Outboard that was the fastest boat on Cow Bayou. He also had a working rig but I was never on it - I think he kept it down by the Menhaden Fertilizer Plant at Sabine Pass.
When you get the crabs out of the trap or your net, put them on ice immediately. This, accorcing to him, relaxes the crab and makes the meat easier to get out of the shell. Clean them when you get home.
In later years I used Bolner's seasoning from San Antonio. The other secret was to deep fry at 350 degrees for exactly 3 minutes and 30 seconds.