Posted on 12/10/2022 7:05:16 PM PST by DallasBiff
Do you like crab? Do you like eating crabmeat? This is a list of the best kinds of crabs to eat
(Excerpt) Read more at ranker.com ...
My favorite is Alaskan king crab with clarified butter, second would be any Maryland crab cake.
Stone crab (only had it once), King Crab (have it occasionally), blue crab, especially soft shell (have it in season(
Crab is a treat.
Snow crab is my favorite.
Blue crab, hands down.
I hear dungeness is a nice substitute.
King crab is the best. We used to get it right after it was hauled out of the bay. We also had dungeness, but I don’t know of anyone ever eating one.
Dungeness is the most popular in the Pac NW.
You can make the base of the soup up to 3 days ahead. I
But hold off on adding the crab until you’re planning on serving it.
INGREDIENTS 3 tbsp. butter 1 medium onion, finely chopped 2 stalks celery, finely chopped salt Freshly ground black pepper 1 tsp. Old Bay seasoning 2 cloves garlic, crushed 2 tbsp. tomato pureé 3 tbsp. flour 1 l fish stock (or low-sodium vegetable stock) 240 ml dry white wine 1 bay leaf 120 ml double cream 450 g lump crab meat Freshly chopped parsley, for garnish
DIRECTIONS In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavours meld, stirring occasionally, 30 minutes. Remove bay leaf.....immersion blender on high until very smooth. Return to med low heat....stir in double cream and half of crab meat, warm through 5 minutes. Divide among bowls and garnish with remaining crab meat and parsley before serving.
Dungeness.
L
Stone crab.
Both!
Stone crab is my absolute favorite. Hard to come by in the Midwest unless I special order it from Florida.
I use lump crab in my crab cakes, or for veal Oscar, or for crab bisque.
Mmmm, mmmm!
Something about the way that's phrased reminds me of the South Park episode with Jimmy's fish stick joke.
Nice!
George Costanza : Good afternoon. One large crab bisque to go.
[gets his soup and looks inside]
George Costanza : Bread. Beautiful.
Soup Nazi : You’re pushing your luck little man.
George Costanza : Sorry. Thank you.
I’d like to meet the bastard who doesn’t like crab meat.
Dungeness are yummy.
I have an uncle from the midwest that was utterly repulsed by the idea of eating crab. . I think the first Dungeness he saw was washed up on the beach. He didn’t like fish, either.
Dungeness.
Yeah, actually my parent don’t like any sea food at all. I don’t understand it, because I can’t get enough of the stuff. So it’s not genetic. And everyone says I look like them, in case you were wondering.
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