or Connect
New Posts  All Forums:Forum Nav:

Crabs? - Page 2

post #31 of 43
Quote:
Originally Posted by chefbuba View Post
 

The Crab Ferry came by today and dropped these off. Little early in the season, the shells are pretty light not much meat in them. My buddy caught his limit of 12 in about 1 1/2 hrs using a surf pole with a trap on it.


Great pic @chefbuba How do you prepare them? Are they soft shell?  I have always wanted to try soft shell, & understand(?) you can eat the whole crab. Always thought of softshell as a New Awlins/Creole kinda dish.

 

What did you wind up making @Pepper Grind ?

 

When the weather turns cooler, I want to try a crab pot pie w/ puff pastry similar to this one (using legs). (Hint, hint, re Pie Challenge.)

http://www.howsweeteats.com/2014/09/lobster-pot-pies/


Edited by Cerise - 10/5/15 at 9:11am
post #32 of 43
Chicken of the Sea Premium Crab Real Lump Crab Meat I saw in bjs three different kinds. I bought claw meat to make crab ragoon but I don't get the difference between the 3. 16 oz. Cost $9.99.

http://chickenofthesea.com/products/refrigerated-crab
post #33 of 43
Comes from different parts of the body.
post #34 of 43

Lump crab is usually solid pieces and priced at a premium. Meat from the legs is stringy and cheaper.  Soft shell crabs are seasonal and are almost all edible .except eyes and tails and 2 pieces  cartillage  one on each side. Make  sure they are alive when you get them

CHEFED
Reply
CHEFED
Reply
post #35 of 43
I remember something about best meat came from the claws some TV show so I bought it. The sticker said $11.99 but it came up $9.99. The other 2 choices were tagged $18.99 to $28.99 16 oz. cup. The imitation stuff was $7.99 for 3 16 oz. packs. It didn't come in the can that cup holder does it matter? This will be the first time using real crab and bought the wraps at Asian super market. Recipe is cream cheese 8 oz., 3 green onions, 1 tsp. Worcestershire sauce, 1 tsp garlic and I used 16 oz. of the imitation crab meat. Wondering since I'm using real crab should I use less? Mostly makes the whole pack of won ton wraps with little left over. This stuff is Blue Crab does that mean anything?
post #36 of 43
Thread Starter 
Quote:
Originally Posted by Cerise View Post


Great pic @chefbuba
How do you prepare them? Are they soft shell?  I have always wanted to try soft shell, & understand(?) you can eat the whole crab. Always thought of softshell as a New Awlins/Creole kinda dish.

What did you wind up making @Pepper Grind
?

When the weather turns cooler, I want to try a crab pot pie w/ puff pastry similar to this one (using legs). (Hint, hint, re Pie Challenge.)
http://www.howsweeteats.com/2014/09/lobster-pot-pies/

@Cerise I went with your fabulous lemon gremalota suggestion because the ingredients list incorporated flavors I feel passionate about regarding crab and I liked the unique texture idea of angel hair combined with garlic crumbs.

Unfortunately, your link never loaded properly, so I was forced to use a random search on a different recipe.

I did stray away from the recipe a bit by subbing wine with chicken broth and parsley with dill.

I would make it again using less lemon juice and zest, although I think it would be spot on for chicken instead. With the crab it felt like I was enjoying the pasta so much, I forgot about the poor crab.
It was still quite delicious!
post #37 of 43

"This stuff is Blue Crab does that mean anything?"

 

Where'd you grow up, Dagger...Nebraska?  ;)

 

It's a specific species of crab found along the East  Coast. I  grew up in Maryland and ate blues until I moved to Southern California and discovered the magnificent Dungeness.  (The spell checker must be based in Nebraska, too- it doesn't believe that word.) 

 

The Blues are quite tasty but the meat is slow and difficult to pick. I've said you could sit down to a half-bushel of steamed Blue Crabs and starve to death before you could get to enough meat. The Dungeness  are found along the Pacific Coast from about  SanFran out to the end of the Aleutians.  They're almost as easy to open and pick as popping a can of beer.  The meat is delicious and comes out in big pieces. We've missed them ever since we came back to the MidWest in '75.

 

Mike

travelling gourmand
Reply
travelling gourmand
Reply
post #38 of 43


Look up an old classic recipe called Crabmeat Dewey. It is made like chicken  A La King only crab instead of chicken it is served in a Vol a Vent Pastry shell.  I have not seen it on a men for over 10 years

CHEFED
Reply
CHEFED
Reply
post #39 of 43
Quote:
Originally Posted by Pepper Grind View Post


Not to mention the squeals of pure terror as they are hurled into the boiling cauldron


Crabs should be steamed not boiled .

post #40 of 43
Quote:
Originally Posted by panini View Post
 

Well here in Texas, chefs seem to fry everything. I have to admit. Yesterday I was at the opening of our State Fair (biggest in US) working on future plans and I was one of the people who plopped down $30. bucs for Chicken fried lobster. I got to tell you, it was pretty darn good. I know the fella and he had predicted a couple of hundred a day for a few days, and he was sold out of it all quickly. Could be done with crab, no?

 

http://www.guidelive.com/food-and-drink/2015/08/18/breaking-state-fair-texas-fried-lobster-alligator-bacon-margarita

I clicked on the link and was not at all surprised that it was an Able Gonzalez creation....

The guy is a state fair legend lol!

 

mimi

post #41 of 43

@MikeLM .... I agree the meat is hard to get to but IMO blue crabs, like crawfish, is all about the gathering and sharing a good time with friends and family.

Besides you can always fill up on beer and garlic bread :lol:.

 

mimi

post #42 of 43

mimi

 

Of course you're right about that.  When we lived on the island in Puget Sound two or three neighbors and I went out at low tide on winter evenings and caught as many Dungeness as we could find and came back to a neighborhood feast with a huge tossed salad the ladies had prepared and lots of wine.  Good times.

 

I'd be happy to try it again on the Gulf Coast sometime with you!  I could even put up with Blues.

 

Mike

 

Actually, I grew up in Maryland and am pretty familiar with the Beautiful Swimmers.

travelling gourmand
Reply
travelling gourmand
Reply
post #43 of 43
Thread Starter 
Quote:
Originally Posted by Jetty4u View Post


Crabs should be steamed not boiled .
Maybe that's why they squeal; I'm cooking them wrong?

Either way, my boiled crab seemed rather steamed.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking