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Big Lake Backed Crabs
This is Capt. Josh Joshnson's (Triple J Charters) recipe for 4 dozen crabs. Change quantities according to your needs. Of course, this is best done outside, but if you're doing just a few, it can be done in a big stock pot on the stove. May take a while to air the scent out of your house, though. :)
Ice down crabs in an ice chest with the plug open so water can drain out. When the crabs are completely iced down (stunned), put on some tough gloves to clean the crabs. Holding the crab in your palm, use your other hand to grab one of the side "points" and pull off the top shell. Use a water hose to clean off extra fat and the gills on the sides of the cavity.
Fill a big boiling pot a little over half way with water. Heat over a propane burner on high heat to get to boiling. Add crab boil seasoning and halved lemons. With backed crabs, you should use less seasoning than the package indicates because the seasoning goes right to the crabmeat. Let the seasoned water boil for several minutes before adding your basket of cleaned crabs. While the water is boiling, make the lemon butter sauce (see below).
When you're ready to boil crabs, make sure heat is cranked all the way up on burner. Carefully add basket of crabs to water. When the water returns to a boil, cover the pot and time it for 2 minutes. After 2 minutes, cut off the heat and remove the basket to drain crabs. DO NOT SOAK THE CRABS.
Arrange cooked crabs either on crawfish trays or in a clean ice chest in a single layer. Pour butter sauce generously over the cavities of the crabs.
LEMON BUTTER SAUCE FOR 4 DOZEN CRABS:
7 or 8 sticks butter
Juice of 4 or 5 large lemons
3-4 small jars of minced garlic (about 1 to 1 1/2 cups)
In a saucepan, melt butter over med-low heat, stirring in lemon juice and garlic. Let simmer on low heat until ready to pour over crabs.