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 ...
I tried Coconut crabs on Guam too, and they are pretty tasty and unique.
used to travel from Ft Knox KY to Ft Eustis VA, on business. I’d drive to avoid the airline cattle cars and the Osama’s last laugh (TSA). I’d take all my gear, or buy it cheap at Walmart. After work I’d go down to Ft Monroe and catch a five gallon bucket of blue crab on a string and chicken back. I’d take em back to my hotel, ice em and then cook em with Old Bay, butter and Yuengling. It took twice as long to pick em and eat em as it took to catch and cook em, but it was fantastic!
Yeah... really like those deviled crabs, served in their shells.
Dang! Sounds good!
Blue crab was our available option. Cleaned ‘em and simmered them in tomato sauce. Had a pasta course with said sauce then sat and picked the crabs for hours.
Later years, we would take the bodies and fry them in butter with salt and black pepper as an appetizer.
So freakin yum...
You have to work hard to eat crab.
This.
What blew my mind was when I was in the garage, I saw a shipping box with a price tag of $650.00................YIKES!
The Lord is not a fan.
Leviticus, Chapter 11
9 These you may eat of all that are in the water: whatever in the water has fins and scales, whether in the seas or in the rivers—that you may eat. 10 But all in the seas or in the rivers that do not have fins and scales, all that move in the water or any living thing which is in the water, they are an abomination to you. 11 They shall be an abomination to you; you shall not eat their flesh, but you shall regard their carcasses as an abomination. 12 Whatever in the water does not have fins or scales—that shall be an abomination to you.
No crab is as good as it actually is, unless cooked LIVE.
King - cooked live is close to fresh live lobster.
Dungeness
Everything else, including blue.
LOL! Peppers, lemon, butter, and hot sauce, what better way to eat it? Chipotle peppers mixed with lemon and vinegar in about equal amounts and salt make a good sea food dip, by the way. My favorite sea food would be squid. It’s best if you clean it yourself but that takes some time. I can clean about 5 lbs. in 45 minutes. It’s not just simple steaming though because a lot of it liquifies.
It’s the Blue Crab.
(end of survey)
On the Outer Banks of North Carolina.
Last time I was there was 30 years ago - when they were located
on the Beach road. I can't vouch for their crab cakes NOW -
but 30 years ago they were they BEST CRAB CAKES I'd ever eaten.
And that distinction still holds. I have had none better since.
I gotta get back there one of these years...
You’re right. Got to be live going into the steamer.
I use a ten gallon steaming pot. Three inches of water in the bottom. A mesh screen four inches from the bottom. A layer of male Chesapeake Blue crabs, 7 inches between the points, heavily sprinkled with paprika, then well dusted with Old Bay crab spice, another layer of crabs, more paprika and Old Bay. Fill the pot steam for 12 minutes. Crabs come out crusty and spicy with the paprika and Old Bay. Add case of Rolling Rock and you’re set. Hot Damn!
I like all crab
We once spent a week in Eastern Maryland eating crab cakes to find the best.
One place featured fried soft shell crabs stuffed with crab meat.YUMYUMYUM
My folks grew up close to the beach and while near the ocean they enjoyed seafood. After moving to PA, they wouldn't touch it, and they're usually right so I've never eaten anything wilder than canned tuna. There are live lobsters in the supermarket but nobody can tell me where they're from, so...nope.
Fresh Kings don’t need all that extra crap - just use sea water. Sorry if it isn’t available where you live. But it makes the difference. Crabs of all varieties do not live in fresh water. For extra goodness just add a bit of Kelp or other sea weed.
Personally, I think Blue crab is just below Lump and Stone crab.
Roasted Fillets with Crab Relish
4 6-ounce fish fillets
Juice of one lemon, divided
Garlic Powder
Cajun Seasoning
Salt and Pepper
1 tablespoon butter
1 10-ounce package frozen artichoke hearts, defrosted
8 ounces fresh mushrooms, sliced
8 ounces lump crabmeat, picked over for shells and cartilage
2 green onions, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Cayenne, salt and black pepper, to taste
1/4 cup whipping cream
Preheat oven on Convection Bake to 375 degrees or regular bake
to 400 degrees. Sprinkle the fish fillets with half of the lemon
juice, then season to taste with garlic powder, Cajun seasoning,
salt and pepper. Place fillets in a baking dish and bake for 8 to
10 minutes, depending on the thickness of the fillets.
CRAB RELISH Meanwhile, heat the butter in a skillet over medium-high heat.
Add the mushrooms and green onions and saute until the mushrooms
are golden. Add the remaining lemon juice, artichoke hearts,
crabmeat, thyme, oregano, garlic powder and cayenne, salt and
black pepper to taste. Add the whipping cream, and cook until
the artichokes and crabmeat are heated through. Taste and adjust
seasonings.
When fish is cooked, place on individual serving plates and top with the relish. Makes 4 servings.
In your ingredients on this one what was the quantity on fish stock — there seems to be a typo.
Thanks
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