Steamed Crabs in Baltimore Instagram BigFatDaddys Natty Boh

 Steamed Crabs and Natty Boh : Baltimore Tradition

Sure has been a long time since I posted. I have a slew of pictures I will be posting to my instagram  soon.   It's quicker and easier for me to use my @BigFatDaddys Instagram on the road .  I hope you will follow me!

Recently I took my daughter out for crabs at Mr. Bill's Terrace Inn in Baltimore for steamed crabs.  I have been going there as long as I can remember. They always have great steamed crabs, with the Old Bay put on heavy but it's good.
In fact, it's hard to get good crabs this time of year with demand for Mardi Gras, etc.

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Crabs , Steamed Crabs, From Baltimore Hon. This is how we do it...loaded with @oldbay_seasoning .... ... Crack! Pick! Eat! Drink! Talk! Repeat! .... Shout out to anyone who loves seafood or Baltimore tag them below! ... Crabs from Mr. Bills Terrace Inn , Baltimore County MD. <essex> I was lucky to get good crabs because of this time of the year. . . . . #seafood #baltimore #diningroom #dinner #maryland #baltimore #eats #crabs #steamedcrabs #♥️ #food #foodie #east #marylandcrabs #dinnerdate #baltimorecounty #restaurant #oldbay #oldbayseasoning #rocksalt #seasoning #yum #foodporn #foodphotography

A post shared by Big Fat Daddy's (@bigfatdaddys) on Mar 2, 2019 at 5:45pm PST

xxxxx

For those of you who aren't East Coast steamed crab eaters, I guess the best part of eating steamed crabs is the talking and picking. It is a THANG that you have to get used to. 

• Your hands will get dirty, 
• You will have crab seasoning all over you (and your shirt, and probably your chair leaving you wondering how did it get on my chair?)
• Even after washing your hands you will smell like crabs after (use some lemon based soap to kill this)
• You will be thirsty, so drink plenty of water after eating crabs before you go to bed.  This is due to the rock salt and Old Bay seasoning which contains salt. 
• While eating crabs in Baltimore, try some Natty Boh, it's a tradition!

Mostly eating steamed crabs in Baltimore is a tradition.  It brings family together and cherished time to catch up on busy life.


I would love for you to visit my steamed crab posts below on Instagram, and tell me where is your favorite spot in Baltimore? I have even in the past enjoyed Crab Quarters in Essex and The Barn in Parkville, but haven't even been there in ages or know if they still have crabs.

The crabs above were in my opinion more like a medium in the old days, but they were sold as large, for $75/dozen.  They were packed full of meat and a lot of picking but good and delicious. 

I remember the days when crabs were $35 a dozen in the 80's but now expect to pay $90 and up for Jumbo or really large crabs.  

For a Baltimore foodie, real love is steamed crabs.

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me and my beautiful daughter Liz. always take time out for family! its easy to get caught up in work but family time is quality time . had dinner at Bills Terrace Inn in Bmore that’s one of my fave eating spots ! best crabs ever ! . i am so proud of her🤩 hard worker in food like her dad lol😘 she manages a restaurant 🍎🍉🍒🍅 and has a real talent for painting👩‍🎨 she just started teaching paint classes anyone in baltimore should check her out @peacelovepaint01 and take a class . . . yes yes that IS a #bulldog tshirt . when is the last time u hugged your daughter? #wordsofwisdom —->do it more often . #daughter #daughters #fatherdaughterdance #father #fatherdaughter #love #family #familyguy #baltimore #bully #familytime #instalove #dinnerdate #familylife #familytime👪

A post shared by Big Fat Daddy's (@bigfatdaddys) on Mar 1, 2019 at 4:50am PST

Canned Crab Meat For Cream of Crab Soup Chicken of Sea Wins

My Cream of Crab Soup  Where's the Lumps? 

What about Canned Crab Meat? 

I live in Baltimore, Hon. Baltimore is to Crab like peanut butter is to jelly.  Much to your surprise crabs aren't running as good here as they once were.  They've been over extracted and summertime steamed crabs are often running out of the South or South West. If you ask the local restaurants where the crabs are running (when they are mighty large in the summer), back in the day they used to say "Bush River" . Now they say "Somewhere off the Louisiana Coast".   What? Yikes.

So now enter winter, and you wonder how local restaurants keep up with their Maryland Crab Soup and Cream of Crab soup, and of course Crab Dip. Do you think everything they use is fresh?  Speaking as a former restaurant owner myself, I would be lying to you if I said I didn't use canned for certain soups. This is of course based on supply and demand.

When it is OK to use Canned Meat?

Here's my take on it. Nothing beats cracking open a steamed crab and pulling out the jumbo cluster of backfin and tasting that fresh crab.  If we could duplicate that in every meal, we'd be doing okay.

Realistically speaking it can't happen.  There's too much demand and not enough supply, hence most seafood companies will even list on their website "our partners" which mean if you read close you can find out what international countries they get their crab from.

Unfortunately, when buying fresh or canned crab meat it's hard to find authentic blue crab anymore. Unless you travel to Maryland's Eastern Shore, and find the old time pickers who may still package fresh tasty blue crab in a plastic container , and some who do supply local chain stores, you may as well face it, it's all mind over matter.

First of all, understand there's really a simply heiarchy of meat, but even Van Camps Chicken of the Sea has created so many categories now it's so subjective and confusing. Here's all the different types of crab meat in cans I've encountered.

• Colossal (Largest Clusters) 
• Jumbo Lump  (Large Cluster)  
• Super Lump (what?)
• Lump (Truly this is Backfin) 
• Backfin??? In some cases Companies put backfin here...below the lump..what a racket. 
• Special  (White Meat)
• Claw  (Sweet Claw Meat, not white in color) 
• Cocktail Claw (Specialty Markets) 

Colossal or Jumbo Lump, is most often used for presentation only and it's wise to do so.  Nothing looks better than a huge cluster decorating a fancy dinner plate, or  seeing clusters  in crab cakes.  For a five star establishment, this is a must. Many restaurants who try to downgrade often have customers complaining they are using "filler" in their crab cakes when in fact they are most likely using Special or Lump, which isn't really Lumpy anymore and can look just like bread or crackers when smushed together. The lumps and special may taste exactly the same flavor palette, however, your mouth will know the difference when biting into a huge lump vs a pile of pulled broken meat.  As they say, appearance is everything.

Therefore, in the past I, and many restaurants I know often make their Maryland Crab Soup or Cream of Crab soup with Special or Lump (and canned at that); adding a pinch of fresh or canned colossal on top for show.  If someone's digging around in my Cream of Crab soup above, looking for giant chunks, chances are they won't find it.  This is where the "sprinkle on top" comes in.  Most cakes must have Jumbo Lump or Colossal for look and texture.

Problem with pasteurized cans is the fine print (where it's wild caught from). The wonderful Maryland Cream of Crab you just bought in that restaurant in Baltimore is actually made in Maryland with Vietnam crab meat, say what? It's true.  But this is again, mind over matter. I bet you don't mind when you order that cup of Maryland Crab in a restaurant near Annapolis and it tastes so great, you don't even mind when you just devoured crab from Indonesia.  Oh shush, it was delicious wasn't it?

Why you Should and Should Not Whine About Pasteurized Can Meat 

Pasteurized, the crab has been cooked at high temperature to preserve it. I hear a lot of people upset over this but let's face it, when we eat steamed crabs they are cooked right? And loaded with rock salt and Old Bay salty seasoning on top (yum) that will make our blood pressure rise. But hey, I don't hear any complaints over that. Pasteurization is not the issue. 

Maybe you're upset because it's not real blue crab but some form of Indonesian beast.  I guess you have a good point there, but taste may not differ that much.

Now the real killer enter Sodium Acid Pyrophosphate which is added into the cans to preserve the color. This my friends is the problem.  This article on Livestrong explains, "Sodium Acid Pyrophosphate is acidic in nature and may be very hazardous upon skin or eye contact, inhalation or ingestion, causing severe inflammation". 

WHAT?  And my friends wonder why their gout blows up after eating seafood...hmmmm

Lump is not What it Used to Be.  Can you tell which is lump?

I'm going to whine about Lump or Backfin which has really taken a down turn for the worse. You can go to a food or seafood show and see nice size lumps in their lump, but I've been finding a quality problem when I get canned lump.  Now I'm not saying it's every manufacturer, but it happens to me a lot and I do switch around to try different canned goods.  Why use canned?    Taste sometimes is subjective. Most has no taste to it, hence the food and Old Bay or whatever you are adding it into, carries the taste.

Canned :  Left: Van Camps SPECIAL $11.99* vs Sebastian LUMP $12.99

WOW. A dollar difference in grades?  On the left we have Van Camps Special which I got at the local store for $11.99.  It does not say where it is from, yet Chicken of the Sea is the brand, they are old and trusted, and you have to love the mermaid right?   She's hot.  Especially in her vintage days.....

I love this meat and I was not paid to say this.
Find the Mermaid and more products here: Chicken Of the Sea Website

The Sebastian is Lump, a grade higher (or is it) and clearly labeled that it was made in China.  It was packaged by Bonmar, Florida, and ran me one buck more. I prefer the taste of the Van Camp's anyday even though it's a grade less. It is not really that much different in texture. Although the Van Camps' does not say where it is from, truth is it's

Therefore, I will next time go to the local store, I'll stay with Van Camps if they have it.  Also on the Chicken of the Sea website, they have Blue Swimming Crab...that is authentic blue crab, and should have a sweeter taste.

Van Camp's is based Headquarters in San Diego, California, and factory in Lyons, Georgia. The sister company Chicken of the Sea Frozen foods is also based in California.   If you are confused as to whether they make the famous Van Camp's baked beans read this whole Chicken of the Sea history.

Claw 

Truth is, the Claw is the most sweetest in taste. I use it in my Famous Crab Dip. Adding Claw to any of your special dishes will give you a sweet crabby taste.

Tweet me and maybe I'm share my Cream of Crab Recipe. @BigFatDaddys

Crab Dip Yum

Note: I wasn't paid for this post or compensated in any way. It's a product I use and love and wanted to weigh in on my blog.  I do campaign for companies and if so I clearly label when I've been paid or compensated. If you're a company and need help, find out how I can help you at Bigfatdaddys.marketing

Further Reading: 

Seafood Lady Orlando : About Pasteurized Crab Meat

Stuffed Lobster Imperial Myron Mixon Smoker MMS-48

If you read my previous post, about me getting a Myron Mixon Smoker for Christmas, you'd know I put my smoker to the test, cooking up a wide range of seven meals in 14 days and quite frankly; I am impressed.   This is an honest review, I wasn't paid for it. In fact I paid to take Myron's cooking class and that's when I first fell in love with his Myron Mixon Smokers. You can see me in the land of his smokers here in this post.

Lobster Selection here was not good. I settled upon some frozen Jumbo Tails.

I debated getting an enclosed box smoker for a long time. I was considering a Mixon, a Backwoods, and even the Stumps.  For me, I'm used to cooking on open pits or even oil drums, so the move to a box smoker is a real stretch and one that I had to contemplate.   Yet my wife made the decision for me getting one for Christmas.

For this second meal, I wanted to try smoking some Lobster stuffed with Crab Imperial. I wasn't happy with the Maryland selection; hey, it's winter what can you do?  When I'm in Maine lobsters are everywhere, and in fact getting fresh lobster is easy and right down the road. You can't beat the taste and they are so fresh.  In Pennsylvania, finding fresh is a bit harder.  I had to settle for frozen large lobster tail this time of year but for the experiment, I didn't mind.

Maryland Steamed Crabs, ate these recently;  probably from Louisiana.

My mom was raised on the Eastern Shore so I'm big into seafood (thus my crab dip on Food Network recipe). My wife grew up eating steamed crabs every week....her uncle used to sell lump crab meat from the Eastern Shore.  It's a Maryland thing I guess.  Most of Maryland's winter steamed crabs aren't from Maryland at all but from warmer climates.

I basically just cut one slit into the shell, pulled out the meat in a butterfly fashion.

After my tail thawed I had to butterfly it and mix up some crab imperial. You don't want to mix your meat too much or it will break up. For this I got lump meat, but again, when you're in winter months you get what you can get. Always opt for jumbo lump.  Here is my recipe, which is similar to most you will find on the web although I use dill and butter--the latter which; as it cools, will keep your imperial together.

Wayne's Awesome Imperial for your Lobster Recipe: 

1 lb  lump crabmeat  (prefer jumbo lump)

½ cup Heavy Mayo

3 Pinches of Old Bay Crab Seasoning

1/2 tsp dill

pinch parsley flakes

1 large egg (beaten)

1/4 stick of salted butter, melted (add when lukewarm not hot)

1 lemon cut into slices

Mix the above by folding and fluffling,  keeping lemon slices to the side. Squeeze lemon on top before, during and after the baking or smoking process. 

 

Note this is not jumbo lump, and folding will cause it to break. Always go with jumbo!

Since I was smoking I wanted to get a head start on the lobster. Lobster is tough and meaty, and so one must remember this will take the most cook time.  You don't want it too tough, but I decided to add the imperial about half way point.  In actuality, the crab imperial won't take long to cook or smoke at all. If it wasn't for the egg it would be already cooked.  

Important to cook tails halfway in this case, as they are so big.

So, the key here is to get a head start on your lobster, of which I squeezed some lemon and sprinkled a little more Old Bay on for good measure. I used a tray lined in foil for easy smoking, instead of a pan.

Enter the power of H20

I have to say overall you cannot duplicate this moistness that ends up in your food, primarily from the indirect heat mixed with Myron's H20 technology.  Now in the past I have done stuffed lobster and even crab cakes on direct heat cooking them on Webers and my huge pits.   They have come out good, I wasn't impressed with the smokey flavors that the Weber trapped under it's lid and gave my meat a smokey taste.

Smoking Lobster Tails

I wish I could give you a time but since lobster tails vary in size I can only say when your tails are about half way done you will see a huge difference in the texture of the meat appear less slimy and raw and more white. When said lobster meat reaches about 155 and is almost done, you can then top them with your imperial and go til 165 internal for safe measures.  Your imperial will turn golden in the process.

Overall my lobster came out great. It was a hint smokey and not overloaded with smoke, and didn't burn or fall apart.

I can't believe this baby was smoked to perfection, and was so easy!

So this was meal two of seven, and I'm pleased.  You can physically see the difference in the color of the ones above, and my smoked crabcakes that were done on the direct heat smokers here.

Keep looking for seven meals on the Myron Mixon smoker series. See them all here:

1. Smoked Turkey

2. Stuffed Lobster

3. Bacon Wrapped Chicken Breast Stuffed With Italian Sausage 

4. Whole Hog 

5. Baby Back Ribs (coming soon)

6. Brisket (coming soon)

7. Cupcake Chicken  (coming soon)

Make sure to check out my got beef? store.

Big Fat Daddy's on Food Network Show Times

In case you are wanting to see Big Fat Daddy's (and my crab dip)  being filmed on Carnival Eats, with host Noah Cappe, here's the upcoming air dates on the COOKING CHANNEL.

TUNE IN

• January 15, 2015 2:30 AM
• January 15, 2015 10:30 PM
• January 18, 2015 7:30 PM
• February 15, 2015 3:00 AM

Previous Air Dates: 

• September 14, 2014 12:00 AM
• September 14, 2014 8:00 PM
• September 20, 2014 1:30 AM
• September 20, 2014 7:00 AM

ALL TIMES EASTERN

More info:  Here.  

last updated 1.11.15

Food Network Filming Midway Munchies Crab Dip Summertime

Wayne Schafer and family with host of Food Network's Carnival Eats Noah Cappe

Food Network Filming

Summer's almost over and I had fun this summer.  Back at the end of May I had the pleasure of filming in Virginia with host Noah Cappe and the great folks over at Alibi Entertainment for the show "Carnival Eats" also named "Midway Munchies" which is in production by Food Network Canada. Season One will premier in October on Food Network and the Cooking Channel.   

These guys took a tour cross country tour all over the States going to select fairs, festivals, carnivals to find the best (and sometimes the craziest) regional foods.  I heard that one of the features was fried cactus. Not only are they featuring everything you will find, but the process in which it's made.  I guess they thought my crab dip was amazingly crazy. Truth is, it's popular in my hometown of Baltimore, Maryland but other states kind of wonder what the heck it is. Imagine seeing this in places where steamed crabs aren't popular.

Food Network's Noah Cappe with Wayne Schafer Big Fat Daddy's

Behind the Scenes Filming

So what goes into 15-30 minutes of TV fame?  A heck of a lot. They did some pre-filming of my product over the weekend which included getting the public to eat and taste the crab dip and comment.  In total about four hours of footage of me, the crab dip, the process, etc goes into getting a good segment for the show most of which will end up on the cutting room floor.  My full segment was filmed with Noah and I making the crab dip on May 26th (Memorial Day) early before the crowds came in Virginia.

 Food Network Filming Carnival Eats

Here's how it went....

4:00 am  My day starts with my wife stressing that it's time to get up. She starts scrubbing my face with some sugar facial crap saying she's making me camera ready and throw me in the shower.  I am not sure what it was but it burnt the hell out of me and smelled like brown sugar.  I decide to leave some manly stubble on my face, because that's the tv trend now.  Wife is not happy about that complaining about the stubble. Good morning!

5:00 am  Off to Virginia from Baltimore.  Got a big coffee, it's going to be a long day. 


6:30 am I arrive in my stand getting the crab dip ingredients prepped and ready for the crew.  Clean up the area, wipe down, and my wife and family are there to help.  I am pumped.

 Had a great time filming with these guys!

  
7:00 am   The Director and big whigs arrive and talk. In this case I met the owner and we chat about what's going to happen and what other shows they are working on.  Noah has left his hotel and will be here soon, they have a lot to do before he gets here.

7:15  am   The first thing that happens is photography and production crew has to set up the shoot. The important thing is making sure the lighting is right and the segment will look TV worthy. We were actually getting a green tinge from my green and black crab dip tent so we have to shift operations into the opposite tent and flip flop some things so they could film us in the right light.  They didn't want me looking green, and I appreciate that.

Getting the perfect shot!

7:30 am  After everything is set up to satisfaction, the sound guys set up the sound and we've rearranged everything for the perfect shoot. The area is cleared of unsightly items and Noah and I get on the same page with the Director to find out what production direction we're taking and how they want us to do it.   

8:30 am We're still filming, over and over, different takes and different shots. Noah is a great host and I'm wondering how he can stand wearing that sweatshirt, it's already 75 degrees in Virginia.  I'm having fun with these guys. 


9:30 am  My family is starting to cook turkey legs and barbecue from behind us, and now when we're filming I can smell the smoke from the pit and I'm getting hungry. I hope the sound man can't pick up the stomach grumbles.  There's a hot pizza oven in front of me for the crab dip and a hot grill and pit behind me, and I'm still wondering how Noah can stand that sweatshirt. It's about 81 degrees now outside and about 90 degrees in this stand.

10:30 am Shoot wraps (mostly) and the crew is munching on the crab dips we used for props, hey can't let them go to waste can we?   A few selfies and jokes with the crew and I had a blast.  It wasn't my first time on camera but it was the most fun I've had in awhile.  These guys are great.

11:00 am  I'm finally done and get a few final takes out in front of my stand. My work day is now officially starting, I have some crab dip and BBQ to sell today!

Meanwhile, Noah is off to the neighbor's perogie stand yet he's still wearing the sweatshirt, it's now 86 degrees in Virginia.  I wonder if he wore it in Texas too? Have to watch the show to find out.The first season has 13 episodes!   Can't wait til it hits the airwaves in October!   I will be filming another show soon I hope!

Hope everyone is enjoying their wonderful summer!  Eat lots of crabs, enjoy your garden vegetables and make sure to use this great Julienne vegetable peeler on this quick and easy summer salad recipe!

SUMMER SALAD RECIPE
2 cucumbers semi peeled and chopped
1/4 white onion diced small
4 large garden tomatos
1 hunk feta cheese crumbled (8 oz)
2 tablespoons sugar
1 cup low-fat Italian Dressing
Mix and enjoy!

Click here to view this item on Amazon!

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My Crab Dip on Carnival Eats with Noah Cappe

My crab dip will be featured on the "Carnival Eats" series.

Noah Cappe, the host of Carnival Eats will be making crab dip with me on location Memorial Day Monday before the public arrives.  I hate being on camera but it's all in a day's work.  This television show is set to air on the Cooking Channel, and Great American County in the states and Food Network in Canada.  I realized people across the country may not know what Crab Dip is...hmmm to me crabs are part of every day life. 

Kevin, one of my customers, is eating a crab dip like a cheeseburger. 

Okay, whatever works.

I'm from Baltimore and crabs are big here. Back in the day when I was growing up, no one wanted to pick or eat them and you could get them really inexpensive. Over time they became one of Baltimore's staples and now expect to pay $85-$100 for a dozen steamed crabs.

The Crap Dip Empire

So how did I start making crab dip? My mother grew up in Salisbury, she's from the Eastern Shore. She always made crab dip on pretzels and pretzel sticks.  It was a way to use the meat into something tasty and inexpensive for entertaining.  Restaurants sell it with croutons or pieces of bread or crackers. It can be made a million ways.  Most recipes for crab dip are similar but the bases can be different.  I didn't like it tasting like chicken, and I don't like it made with crab base.

My cousin eating crabs with us at Crab Quarters in Essex, MD

Over time I have found a way to make it taste like it should, creamy and smooth with a hint of Maryland's Ole Bay. I  tailored my recipe into something gourmet.  My recipe is  loaded with crab and three cheeses and simply yummy in the tummy.   I know people who don't even like crab who wait in line for my dip.

The crab dip is yummy and pleasing to the senses.

On site at fairs, or festival, I bring a small pizza oven and make these in small batches.  If  you are making in the restaurant or at home, it's hard to tell in a deep bowl if all your cheeses are melted and the dip is up to temperature. I make sure that mine is temping correct in the center by using a great themometer  as pizza oven temperatues may vary if you are using it alot.  Otherwise, at home I suggest making on pretzels or pita bread, as it will be a bit easier to deal with.  Crab melts on English Muffins are a family favorite, too.  Nothing like that dip getting in the nooks and crannies.  Many people top with cheese at the end, like so:

Wife and I devoured this together, yum.

I'll post more updates after the filming, but until then.......have fun eating steamed crabs as the weather is right!

Speaking of thermometers,the best Bluetooh BBQ Thermometer on the Market is also the cheapest on the market with 2 probes and screen. You can select your target temperature directly from the thermometer directly. Or you can use the free app to select your type of meat and your desired cooking temperature. Choose from "raw" to "well-done" Choose temperatures settings: Gourmet or USDA standard. See your last 10 Grills in the history information. Enter up to 10 alarms, so you don not forget to turn the roast. And many more features. Note: Only compatible with Bluetooth 4.0 devices. Support iOS/Android. 2 Steel temperature Japanese sensors. Temperature range: -20-200 C (-4-392 F). Distance: up to 30m (100ft) in open area.

page last updated 1.11.15

 

Smoked Crab Cakes Maryland Style Recipe

Here are my crab cakes before....

Yes, it can be done, you can smoke up some dynamite crab cakes. You may prepare them the same way, as you normally would, but instead of oven baking or broiling, you will be cooking them covered in your smoker. 

A Real Maryland Crabcake 
 

You can ask 50 people in Maryland and they all have their favorite recipe, or the way their family "curtailed" the recipe growing up.  My wife grew up in Baltimore County, and although her mom used to make the recipe on the back of the Old Bay and she grew up eating them that way, she doesn't make them the same.  Her mom made them in a pan and the Old Bay recipe tells you to use diced bread moistened with milk....

My wife  argues her recipe is best and somehow doesn't use milk or egg, how this is possible she doesn't say.  She does put in  green pepper bits and dill to replace the parsley, where she came up with this I don't know.  I still can't get her recipe out of her....

Growing up a few miles from my wife, still in Baltimore, my house did it differently. My mother  put diced onion in hers, or sometimes a pinch of onion powder, and somehow adapted cilantro instead of parsley.  She bakes hers.   My brother uses more eggs than is called for and likes to pan fry his.   We all argue over what is good and what isn't, but the truth is they all taste good if cooked properly.

Mother's Federal Hill Crabcakes, one of my top hangout spots

Of course when I go out to eat, no one tastes like mine, but I can eat several places and like their cakes.  My recipe is CLOSE to the original Old Bay Crab Cakes recipe, but I sometimes use crushed crackers instead of the diced bread and try not to use a lot of filler anyhow, so there you have it.

Here are my cakes after. I covered them most of the time and only let the smoke in towards the end.

The Verdict on Smoked Cakes

If you want to know the truth about the smoked cakes? I hated them. My cakes came out with too much of a woodsy flavor and being a Baltimore born and bred fellow, I am partial to the broiled cakes without this flavor burst. As you know I have no issues smoking pork barbecue or beef,   a nice porterhouse steak, heck, I've even smoked blue point oysters, but in my opinion, I have to say NO to the cakes. Of course, if you aren't from Baltimore, you may not know what you are missing so this may taste delicious to you.


Recipes for your Crab Cakes

If I do it again I will follow the recipe courtesy of  Pierpoint Restaurant, even down to how to smoke them.    I think their recipe would be better as I'd change up my hard wood to more fruit woods.

TIP: I did keep them covered 90% of the time, and only let the flavor seep in the last few minutes.



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Custom Oyster Knives Smoking Blue Point Oysters Are A Winning Combination

Oysters are great on the  Smoker or Grill when done low and slow.

Smoked Oysters

For the holidays I smoked some Blue Points on the barbecue pit. I washed them good first in fact soaked them a small bit , then piled them in my "butt chicken" smoking tray in small batches. This tray has open holes in the bottom to let the heat in.

Oyster Shucking is only possible with a good knife.

#1 Smoking Oysters Tip: Get Yourself A Good Knife: Coastal Custom Knifeworks

Smoking the oysters or grilling them is easy. The number one problem with doing your own oysters is having a good shucking knife. I'm not just talking any knife and I'm definitely not talking old school style with screwdriver. I cherish my fingers here folks.  I prefer the ones over at Coastal Custom Knifeworks.  My pal Shannon's company down South hand crafts custom oyster knives--you can see them on his website or his Facebook page.

This one PURDY custom oyster knife from Coastal Custom Knifeworks.

I'll tell you why Shannon's knives work so well and last so long.  Shannon says, " I  started making knives as gifts that could be passed down from generation to generation for friends and family and it took off from there."  He crafts all the knives himself, in a small shop. He does the quality testing to make sure each knife is easy to hold and easy to use based on her experience. There is no made in China bullcrap here, and no store bought blanks. That's why. Generations of oyster shuckers used those knives.

Big Fat Daddy's Shucking Oysters!

#2 Smoking Oysters Tip: Oyster Shucking 101

Shannon knows what a good oyster knife means . He says, "I designed my oyster knife with the positives of all the oyster knives I have ever used, while keeping the idea of having both form and function in the knife especially when incorporating a bottle opener into the design!"

I only use Shannon's knives because he uses the finest materials available and tries to give every option possible to the making of each knife. Truly each are unique and no one has my particular knife. I haven't had to replace it. If I don't have my trusty knife with me, I'm not shucking today folks!  (You can see more of his knives over at Coastal Custom Knifeworks .)

As for shucking and keeping your fingers, I look for the small opening, slowly insert knife, and wiggle ever so gently until the baby opens up for me. Don't shove the knife in or open real hard or you will have more juice and bits of oyster coating your walls and counter and self than you do left in your oyster. Professional shuckers may do this outdoors when they are under pressure to shuck a gazillion oysters quick for bull roasts and oyster roasts but in the comfort of your family and friends take your time. What's the rush

For this dinner, I simply put a kitchen towel under a cutting board, and took my time shucking. I even find doing it over a rectangular cake pan is helpful to catch the extra shells and juice--making transfer into the garbage can easy as pie.

#3 Smoking Oysters Tip:  Low and Slow Oysters on the Barbie

Just remember when doing your own oysters that's in this case it's not the size of your grill. I used my mom's very small grill at this meal, and turned out a half case of oysters batch by batch. I only put charcoal in the bottom 1/4 and make sure the heat was low, you don't want to cook too hard too fast and burn them up.

Who says you can't grill oysters? 

I do flip them and check on them quite often. Once your coals heat up the next batch will take a little less time. You may have some open sooner, and I pull those off first. It's constant rotation.

#4 Smoking Oysters Tip:  Watch Your Butter With Blue Points

If you enjoy butter with your oysters, (who doesn't) check to make sure your butter isn't going to be too salty for the variety of oysters you have. In this case, real Blue Points are super salty, so I recommend cutting your salted butter in half with unsalted butter and a squeeze of lemon juice.  If you don't like a lot of salt, then use unsalted with lemon.

And of course, if you like a dab of cocktail, so be it:

Custom Oyster Knives

Make sure to visit  Coastal Knives for the best selection of oyster knives. You'll only have to buy one, because it will last you. So, what's next for Shannon? He says, she wants to start crafting hunting knives and filet knives, I can't wait.     As for me, I'm off to stuffing some lobster..........

Dinner is on!

Special Thanks to Shannon for Making Great Knives. This dinner wasn't possible without her! 

Coastal Custom Knifeworks

Summerville, SC 29483|843-514-1459 

This post last updated 12.22.14  Like it?  Pin it Below!