Why do crab houses cook crabs live?

Each morning, dedicated crabbers follow their charted buoys to hoist in the morning’s catch. From the moment the crabs get selected for a graded basket according to size, they get the royal treatment to keep them alive.  Wet burlap, cool ventilated coolers, but never submerged in a pool of water, blue crabs require the utmost care. Give them ample oxygen, and an unthreatening environment. This consistent treatment follows the crabs to the crab house for their storage in a refrigerated cooler at about 52 degrees F. The ideal temperature will keep the crabs alive and ready for the steaming or boiling. When perished, crab meat instantly becomes inedible, so a rapid trip to cooking is essential. The successful trip keeps the crabs cool and docile. So true with a shipment of live blues to your outdoor feast and quick cooking. Choose a time that will take the crabs from your custom shipping cooler directly into the pot. The home process follows the same crab house standards for storing crabs for a successful and delicious feast.

How do you Deep Fry Scallops?

North Atlantic Scallops pop with plumpness and a power-packed supply of protein, 17 grams per serving. What restaurants and your home kitchen serve as a scallop is actually an adductor muscle propelling a shell through the deep seas. Biologists name this sea creature a bivalve. Since the muscle constantly moves, this delicacy comprises of pure protein, void of high amounts of fat and cholesterol, a wise seafood choice, for sure! Choose carefully after the catch, however. Some fishing companies preserve the adductor muscle with phosphate solution that bloats the scallops and causes a diminished taste and lessens the pan-searing and golden browning with the excess liquid. Packages that read “Wet” signify this technique. Others, keep the scallop untouched and ready for a quick delivery to the kitchen. Achieving a golden brown is easier and a fresher “oceanic” buttery taste wins awards for “Dry” scallops. Look for the difference and you’ll serve the best in your kitchen.

Deep Frying scallops requires quick prep time and a systematic dipping between three bowls. First, thaw your frozen scallops and seep out any excess water with paper towels. Then in bowl 1, combine 1 cup all-purpose flour, 1 tsp. sea salt, 1 tsp, paprika, and ¼ cup grounded black pepper. In the bowl 2, whisk 2 large eggs and 3 tbsp of whole milk. In the bowl 3, pour 1 ½ cup breadcrumbs. You’ll follow a routine of first dipping in the seasonings, then making the scallops wet with the egg-milk mix, and then finally coating them with breadcrumbs. As far as frying, place a batch of scallops, not touching, in a cast-iron skillet filled with extra virgin olive oil to about two inches deep. Achieve 350 degrees F before starting. Cook for about 2 minutes, and you’re golden! And the scallops are golden brown! With a spoon, scoop out the scallops onto paper towels. Gently roll the scallop to remove excess oils, and then plate and enjoy!