Summertime is the right time for "Big Show" Scroggins’ crab leg creation - Major League Fishing
Summertime is the right time for “Big Show” Scroggins’ crab leg creation
10m • Alan McGuckin • Angler News
Alfred Williams casts historic line as first African-American inducted into Bass Fishing Hall of Fame
3w • Charity Muehlenweg • Angler News
Howell’s 12th annual boat giveaway fundraiser underway through Nov. 12
1y • Angler News
Bradley Roy’s High School Open Presented by Covercraft Continues for 10th Year
1y • J.D. Blackburn • High School Fishing
From Bass Boat to Kayak in Two Days as Jackson Roumbanis Wins His First-Ever Kayak Tournament
1y • Kendra Cousineau • Angler News
Biffle, Fennel, Martens Inducted into the Bass Fishing Hall of Fame
1y • Rachel Dubrovin • Angler News
VanDam Goes to NASCAR’s Victory Lane
1y • Alan McGuckin • Angler News
VanDam’s Generosity May Lead to More 10-Pounders at Grand Lake
1y • Alan McGuckin • Bass Pro Tour
BALLY BET AOY UPDATE: Can Anybody Catch Wheeler for 2022 Angler of the Year?
1y • Joel Shangle • Bass Pro Tour
Gary Klein to be Inducted into Texas Freshwater Fishing Hall of Fame
2y • Texas Freshwater Fishing Hall of Fame • Angler News
Kevin VanDam: “My 2022 Toyota Tundra Has Everything but an Ice Scraper”
2y • Alan McGuckin • Angler Columns
Pro Angler Mike McClelland is Fishing for Sweet Treats at Andy’s Frozen Custard®
2y • MLF • Angler News
Tharp is all in with Ark Fishing International
2y • MLF • Angler News
2021: What We’ll Remember From the Year That Was
2y • Jody White • Angler News
Support Aaron Martens’ Family at the Celebration of Life Fundraiser on December 18
2y • Mason Prince • Angler News

Summertime is the right time for “Big Show” Scroggins’ crab leg creation

Image for Summertime is the right time for “Big Show” Scroggins’ crab leg creation
July 25, 2023 • Alan McGuckin • Angler News

Professional bass fishing is a game of tough-to-control uncertainties, but one thing’s for sure, if you show up to Team Toyota’s Terry “Big Show” Scroggins’ house, you’re going to share great food and a ton of laughs.

His latest kitchen creation is perfect for summer and was born out of a night at home with buddies Allen Anderson and Tom Willis, who worked as a chef in Denver, before returning recently to his native Florida.

“Chef Willis asked me if those oranges on the trees in my yard were any good and if I had any crab legs,” Scroggins said. “Sure enough, I had some crab legs in my freezer, and those oranges in my yard are dang good, so all we needed was some white wine, which I had too. The next thing you know, he’s showing me this awesome way to make crab legs for a crew of hungry guests.”

Scroggins and Chef Willis recommend using a deep fry pan, large enough to hold three or four clusters of crab legs, along with three oranges cut in half, and about an inch-deep bath of white wine. Squeeze all the juice from the orange halves into the wine, and then let the orange halves bathe with the crab legs in the wine on a stovetop for 10 minutes on medium to high heat.

“I think the citric acid helps soften the spiny shells so you can crack into them easier, and once they’ve cooked for 10 minutes, all you have to do is set them out on a big tray, sprinkle ‘em with a good dash of Old Bay seasoning, and you’ve got a super easy meal that folks can walk past, grab a leg, and have some great summer food while they’re at your pool or picnic,” Scroggins said.

“Big Show” likes king crabs best, but says their spiny legs make them a little more challenging to eat than snow crab, and adds that as far as what white wine you choose, it really doesn’t matter.

He will be choosy next week at Saginaw Bay, Michigan, during Bass Pro Tour Stage Seven as he looks to notch his fourth Top 5 finish in recent months of MLF events. For example, when he finished fifth at St. Clair last month, he felt using a smaller 3.6-inch MaxScent Flat Worm got him more bites than a slightly larger 4.25-inch version.

But when it comes to cooking up a fast and easy fun meal in the heat of summer, keep it simple. You only need four ingredients: crab legs, white wine, Old Bay seasoning, and some oranges. And if you happen to have them growing on the trees in your yard like “Big Show” does, that makes it even easier.