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(
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.
Dungeness.
L
Stone crab.
Something about the way that's phrased reminds me of the South Park episode with Jimmy's fish stick joke.
I’d like to meet the bastard who doesn’t like crab meat.
Dungeness.
The original broadcast…
The polished version…
We take our crabs very seriously.
The kind you catch while out sailing.
In my case it was Dungeness. in the Pac NW.
I caught it and ate it the same day.
If you can afford it, fresh, not frozen, King crab is the best.
Dungeness is the best crab meat period.
Stone crab, King crab, blue crab.
King crab is indeed King but I love me some Dungeness. I won’t pass up a blue crab either.
I grew up loving Mrs. Pauls seafood tv dinners.
I didn’t eat the dinners but I loved the Mrs. Pauls was it deviled crab? Ate them as a child and after we married. I’ll never forget the flavor....yum
Stuffed crab made with blue crab.
Obviously the next one.
MMmmmmm! Crab Louie with Dungeness Crab!
Ingredients:
Dressing:
• ½ cup ketchup
• ½ cup mayonnaise
• ¼ cup minced yellow onion
• 1 clove garlic, minced
• 1 tablespoon dill pickle relish
• 2 teaspoons dried dill
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
Salad:
• 8 asparagus spears, trimmed
• 1 medium head green-leaf lettuce, torn
• 2 medium tomatoes, cut into wedges
• 2 hard-boiled eggs, quartered
• 2 stalks celery, sliced
• 1 ripe avocado, sliced
• ½ medium cucumber, sliced
• 2 scallions, sliced
• ½ cup sliced canned pitted black olives, rinsed
• ¼ cup sliced red onion
• 6 ounces cooked crabmeat
• Lemon wedges for serving
Directions:
• Step 1
To prepare dressing: Whisk ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish and lemon juice in a medium bowl.
• Step 2
To prepare salad: Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Place a bowl of ice water near the stove. Add asparagus to the pot, cover and steam until tender-crisp, 3 to 5 minutes. Transfer to the ice bath. Drain and pat dry.
• Step 3
Place lettuce on a serving platter. Arrange the asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives and red onion on top. Top with crabmeat and dollop with half the dressing (reserve the remaining dressing for another use). Serve with lemon wedges, if desired.