- Stainless Steel Crab Boilers (Designed specifically for cooking seafood, can hold multiple crabs)
- Large Stock Pot with Lid (Versatile kitchen essential for broth or sauce components)
- Heavy-Duty Stainless Steel Strainer (Removes shells from crab after cooking)
- High-Speed Food Processor (Ideal for mixing sauces to smooth consistency)
- Digital Thermometer (Ensures precise cooking temperatures for boiled crab meat)
- Stainless Steel Whisk (For whipping sauces and proper emulsification)
- Large Spatula or Slotted Spoon (Turns crabs without damage, ensuring even cooking)
24 live blue crabs
1/2 cup ketchup
2 tablespoons wasabi paste
1 tablespoon soy sauce
1 tablespoon mustard powder
Fresh lemon juice
Worcestershire sauce
3/4 cup ponzu sauce
3/4 cup Thai sweet chile sauce
2 limes, cut into wedges
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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