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Go Back   SailNet Community > Out There > Cruising & Liveaboard Forum > Provisioning > Crabs
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Thread: Crabs Reply to Thread
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Topic Review (Newest First)
04-19-2012 12:18 PM
travlineasy
Re: Crabs

You are correct on the term--I'm old and my mind doesn't function well this time of the morning.

Gary
04-19-2012 12:10 PM
SlowButSteady
Re: Crabs

Quote:
Originally Posted by travlineasy View Post
In this part of the world we have a procedure known as "Piffing" the crab, a local term that essentially means to stick an ice pick into the crab's brain, which kills it instantly. ...
I think that you're referring to pithing. It's a common technique use for many lab animals, although I've never used it for crabs.
04-19-2012 11:54 AM
travlineasy
Re: Crabs

In this part of the world we have a procedure known as "Pithing" the crab, a local term that essentially means to stick an ice pick into the crab's brain, which kills it instantly. A lot of commercial crab houses use this technique because it allows them to stack the crabs in the steamer much tighter, thereby saving time and money in the steaming process. The ice pick is inserted quickly, just prior to the crab being placed in the pot.

One of the things I discovered many years ago about crustaceans is they exude toxins into their muscle tissue very quickly as they die. Therefore it's imperative to cook them immediately. Cooling them, also known as "stilling" slows this process, but it does not stop the process from taking place. And, it some locales it's illegal to cook a dead crab, even if you just killed it for humane reasons.

Cheers,

Gary
04-19-2012 01:23 AM
Capt Len
Re: Crabs

Do it quick. Notice how second crab is agitated when you cut the first one in half. THEY KNOW. I put them to sleep upside on deck and murder them when they"re not looking.
04-19-2012 12:14 AM
T37Chef LOL...you and me both
04-19-2012 12:08 AM
Tournant
Re: Crabs

When I did my culinary externship at the Mayfair Hotel in Cocoanut Grove we made lobster nage (sauce). First step was chucking live lobsters into a buffalo chopper. I'm going to burn in hell.
04-18-2012 11:38 AM
T37Chef
Re: Crabs

Quote:
Originally Posted by tspooner View Post
I used to cook them live but noticed that they didn't seem to like it much. I put myself in their claws and decided a quick humane death would be preferable to being slowly scalded to death and found that there was no difference in taste or texture. Plus you have the advantage to clean the gills and guck out of them before boiling them in their own waste and toxins. Given the choice I think most animals would rather be dead before they were cooked!
To each their own, I don't think its been proven either way if crustaceans feel "pain". There has been several studies with no real tangible conclusions as far as I know?

I was trained as a young cook to remove the claws and tail of a lobster for cooking, not killing it first, so I am used to it and probably will continue to process a lobster that way
04-18-2012 11:37 AM
travlineasy
Re: Crabs

That Croatian recipe looks pretty tasty--something on the order of a light Jambalaya.



Gary
04-18-2012 10:36 AM
Agri
Re: Crabs

[QUOTE=tspooner;860048 Plus you have the advantage to clean the gills and guck out of them before boiling them in their own waste and toxins. [/QUOTE]

That's the exact region why I kill and clean first.
04-18-2012 10:30 AM
tspooner
Re: Crabs

I used to cook them live but noticed that they didn't seem to like it much. I put myself in their claws and decided a quick humane death would be preferable to being slowly scalded to death and found that there was no difference in taste or texture. Plus you have the advantage to clean the gills and guck out of them before boiling them in their own waste and toxins. Given the choice I think most animals would rather be dead before they were cooked!
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