Chesapeake Bay Fatty

Discussion in 'Fatties' started by sailingcal21, Dec 26, 2011.

  1. Decided to make a fatty with blue crabs from the Chesapeake Bay.  Used 1 1/2 lbs of crab, 1/2 cup of parmesan cheese, a bit of onion and some Old Bay Seasoning.  Also included some fresh spiniach.  Turned out great, be sure and pick the shells out of the crab meat.  Next attempt will be a "Fatty Rockefeller" then a "Fatty Benedict".

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  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Now that looks pretty darn good but I have a concern about the crab being cooked enough. The red meat doesn't look that done to me. Now I have gotten sick on seafood and it's not a pretty thing. So what temp did you take it to and how long was it at that temp????
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member


    That looks great to me. I'd assume the crab was already cooked when he assembled the fatty, so no worries about it being cooked enough. I've never heard of anyone picking meat from uncooked crabs anyway. The sausage does look kinda red, but it could be cured, or bad lighting making the pic look weird etc..... I'll make another assumption, to get the bacon that crispy at smoker temps it was in there long enough to cook the sausage. Can't wait to see the fatty Benedict!!
     
  4. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    nice looking fattie Thumbs Up
     
  6. diesel

    diesel Smoking Fanatic

    Very nice!  This is on my list now. 
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks delicious!
     
  8. teeznuts

    teeznuts Master of the Pit

    Great idea! Looks delicious
     
  9. venture

    venture Smoking Guru OTBS Member

    Excellent!

    Good luck and good smoking.
     
  10. Thanks all.  Yes, the crab was pre-cooked, actually I believe that it was pasturized as well, which really kills the flavor along with the nasties, however you're correct to be careful with crabmeat as its a short distance between good and really bad.  I pulled the fatty with an internal temp about 170F so no worries there.  The red coloration is from the penetration of the mesquite smoke during cooking.

    Think that I've got a good handle on a fatty Rockefeller as that's mostly solids and should be easy to roll.  A fatty Benedict is another story however and will no doubt require some creativity as a proper Eggs Benedict requires a lightly poached egg.  I'm thinking about soft boiling several eggs and then rolling them up with a thicken hollandaise sauce or maybe making a mixture of diced boiled eggs, Canadian bacon and sauce... got any ideas?
     
  11. dward51

    dward51 Master of the Pit OTBS Member

    Oh man!!! how did I miss this post earlier.  That looks awesome!!!!
     

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