Whole Blue Crabs Chesapeake-style

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How could anyone be critical of Emeril, one of the most talented and humble of our professional cooks in the USA? I have lived in DE and FL. I was raised in WV and I dare anyone who says I can't cook venison, rabbit, squrriel, wild turkey, ground hog, bear and trout, bass, catfish etc. Why, because I know what I put into what I cook AND I LIKE THE WAY IT TASTS. You didn't grow up where Emeril did, so you don't know what you are talking about for his area.Have you ever eaten pork or other animal's brains? If not, don't tell me how to cook them. Mr Emeril, if you read this, just know most of us not deranged people know you are the best and we love you.

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Forget the sauce, use butter only, and for all you Marylanders. My dad and uncles supplied your bellies with South Carolina blue crabs for many many many years. Have any of you ever had a boiled crab? My family has always boiled ours for crab cracks, I have had the pleasure of eating them cooked both ways! There is no difference between the taste, texture unless they were steamed or boiled too long. Overcooked is overcooked no matter how prepared. Double blind tasting at my home for any of you would not able to tell the difference. Y'all are just proud of your heritage and subscribe to the leg of lanb theory, your momma and dada did it this way and that's just the way y'all are going to do it. We are stuck in tradition too, don't mess with my momma's buttermilk biscuits, baked Mac n cheese, chicken bog, or my pig cooker.

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Anybody who boils crabs should be hanged. It washes out the delicate flavor, destroys the structure of the meat and permeates the meat with the flavor of the boil. This is why folks on the Chesapeake Bay steam the crabs and only put spice on the outside. Your fingers transport the spice to the crab. If you don't want the spice then be careful how you pick the meat. Boiling crabs creates waterlogged crabs.

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What makes you east coasers so special....it looked good to me...

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I am from the Chesapeake Bay area and I grew up in a restaurant. My parents also had a crab shack years before and I have eaten and steamed crabs my whole life.
I think that Emeril gets it that this recipe is not the way we cook crabs in the Chesapeake Bay area. Ok, don't make that recipe.
I read these rude comments quite some time ago, especially the one from Michael from Baltimore. That was totally uncalled for. I thought about the less than complimentary comments and just had to say that Emeril makes many really wonderful recipes. Most are for the more experienced cooks. He is a sucessful business man owning several restaurants and a product line and he deserves more respect. He was a good friend of Julia Child and without him FN would not be what it is today. He is also a loving father and husband and an incredibly caring person. Michael, I hope that you get back some of that bad energy and hate that you are surrounded in.
I am giving this 3 stars because Emeril made a mistake and came up with a recipe that might be fine for another area besides Maryland. We are just passionate about how we make our crabs in the Chesapeake area.

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There's a theme to these reviews. No one from Maryland would boil a blue crab. It's painful to even think about it. No one from Maryland dips steamed crabs in cocktail sauce. Cocktail sauce is for steamed shrimp! If you want to make 'Chesapeake-style' crabs, get a good Maryland seafood cookbook and follow its recipe, not this one.

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Just goes to show how" LITTLE" Emeral knows about cooking anything. This should make you wake up to that "SHOWOFF" who says " WE REALLY COOK ON THIS SHOW" YEAH, He couldn't shine a real cooks shoes.

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I usually have great respect for Emeril, but this Louisiana boy has gone TOO far. No self respecting Marylander would ever boil their seafood, ESPECIALLY not their prized crabs. Crabs are meant to be *steamed*. And, duh, the Old Bay is a necessity, but definitely NOT garlic, lemons, or cocktail sauce of all things! A few corn husks, perhaps, and the crabs should be steamed in a mixture of beer and water... but please note that EVERYONE who has commented on this recipe knows the most important part is the STEAMING--not boiling--of our region's most precious delicacy. To boil a blue is for him to die in vain. Oh, the agony!!!

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I am a old Maryland boy and have been eating Blue Crabs for 70 years. Never have we ever boiled them. Sorry Emril but you blew this one BIG TIME. Go to the Eastern Shore of Maryland and eat some good well prepared crabs and see for yourself.

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If you want Chesapeake style blue crabs, you steam them. You never never ever boil them--it makes them mushy and watery.