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  Topic Review (Newest First)
07-08-2011 07:43 PM
Originally Posted by WouldaShoulda View Post

That's the problem right there.

Steam them!!
No problem at all. What I call boiling is a few inches of water in the bottom of the 4 gallon pot and when the water comes to a boil we put the crab (we clean them first, the debate about which is best is never ending) into the inner basket. When the froth, or boil as we call it, covers the crabs we cook them for 15 minutes and then immerse them in ice water and rinse a couple of times (unless we are going to eat it hot). This is making me hungry, we're going to the first crab feed of the year in a couple of hours
07-08-2011 06:56 PM
josrulz jrd22, I'd say on average, we each eat about 6 crabs for a meal. If they really are big #1s, maybe fewer. So while they are expensive, we personally can feed a couple people on a dozen, easy.

Of course, as others have pointed out, while we do go out for crabs occasionally, we also just purchase them live locally. Usually about $10 for a dozen, right up the street from our house.
07-08-2011 03:47 PM
Originally Posted by chef2sail View Post
The people here in MD worship the blue crab though ( I am from Philadelphia and South Jersey originally). It has an extremely delicate sweet taste. I really mystifies me why they put that overpowering Old Bay on it which camaflougues the true essance of the blue clawed crab.
We would also clean the crab before steaming, and flavor with garlic and vinigar as an alternative.

I like the clean before steaming method as the lungs and mustard are all gone.

Wye river c. 1978
07-08-2011 03:40 PM
Originally Posted by jrd22 View Post
(boiled within an hour or so after catching)

That's the problem right there.

Steam them!!
07-08-2011 11:58 AM
SVCarolena I grew up in New England, and we always bought lobster from the docks. My dad and I also fished for alwifes when they were running in the late spring, kept them in the big freezer in the basement until late summer when bait prices would go up, then we took them to the docks and traded with the lobstermen for lobster. Great memories.
07-08-2011 10:09 AM
SailKing1 I am one of those that likes old bay on steamed crabs. Probably has to due with being raised to eat them that way. When I was little dad would put three red bricks in the bottom of a 10 gallon trash can, fill to top of bricks with beer, dump in crabs, add old bay and fresh corn on the cob on top, cover and steam on a charcoal grill.

Once crabs steamed they were dumped on a picnic table and everyone gathered around until they were gone. When it was all over a hole was dug in the sand about 3 ft deep halfway between the house and the bay and the remains were buried.

The old bay IMO has a good contrast with the sweetness of the meat chef referred to. On the other hand when it comes to crab cakes I do not like anything added other than egg white to help hold them together while being grilled.
07-08-2011 02:38 AM
chef2sail John...dont get me wrong I love the Dungeness too. The people here in MD worship the blue crab though ( I am from Philadelphia and South Jersey originally). It has an extremely delicate sweet taste. I really mystifies me why they put that overpowering Old Bay on it which camaflougues the true essance of the blue clawed crab.

Most people do not undrstand why prices are the way they are in restuarants and feel ripped off.The cost of the raw food for the restaurant usally makes up only 1/4 of the true cost for menu items and never more than 1/3 usually. There is labor, beneifits, insurance, legal health codes, utilities, unenemplloyment taxes, rent or mortage..etc, Seems everyone who eats feels they can cook...have great recipes that will work...but when the rubber meets the road...and those recipes are used oin restaurants, the general public usually speaks with a resounding NO.

07-08-2011 12:17 AM
Originally Posted by chef2sail View Post

Blue Claw crabs is to Dungeness crabs like chateubriand is to rump roast
Thanks Chef- I'm going to have to try them some time because fresh (boiled within an hour or so after catching) PNW Dungy's are some of the best eating around IMHO, right up there with the spot prawns that we got yesterday.
07-07-2011 03:12 PM
rockDAWG Wow... $25 a bushel is good price even if it is #3. May be just me., the crabs from South shore of the bay is not as tasty than those caught from Mid Bay like near Chop Tank.

Depending where you get your chicken neck, some places sell chicken neck like novelty item, it is the more expensive than chicken breast .
07-07-2011 02:53 PM
SailKing1 I see ads like this on craigslist daily down here in the southern part of the bay.

Selling Fresh Caught Chesapeake Bay Blue Crabs...Fresh off Crab Boat Today ONLY!!! $25 a Bushel...(((NO HOLDS..ALL CRABS ARE SOLD AS OF 12pm TODAY SO CALL EARLY ))).

Although I prefer the chicken neck and string and catching them myself. I get a bushel for about 2 bucks and enjoy the time in the water at the beach. I was just raised that way, it was a weekend event, crabs, spot, croaker and hush puppies. UMMM

Oh, and cold beer...
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