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post #21 of 35 Old 04-18-2012
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Re: Crabs

We kill and clean before boiling.
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post #22 of 35 Old 04-18-2012
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Re: Crabs

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I use a pressure cooker after removing the back guts and lungs. ...
Huh??

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post #23 of 35 Old 04-18-2012
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Re: Crabs

I used to think picking crabs was fun. I'm over it now. Give me a RI lobster any day. Why you season the shell of a crab is beyond me. The boil, I get, but the shell when they come out? Yet to see someone eat the shell. Maybe the point is to ultimately season your fingers. Yuk.

Is it true that most crabs sold in Maryland no longer come from the Chesapeake? Thought I heard that somewhere.


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post #24 of 35 Old 04-18-2012
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A Maryland crab feast is an event
...not a quick dinner, often enjoyed over the course of an afternoon. As a kid, during the summer, our family gatherings always included crabs, corn on the cob, oysters in half shell, and whatever else people brought...and of course some chilled beverages. Friends, family, neighbors, would gather for the feast in the early afternoon and leave late after sitting around the picnic table for hours...picking crab, chatting, and just enjoying each others company.

Yes, seasonings is on the shell, yes your fingers get the seasoning on them, your lips will burn from the seasonings, your fingers will smell like crabs for hours after, you will drink many beverages...not much is better than a crab feast in Maryland...much like a crayfish boil in NOLA, a Lobster boil in New England (and they cook their lobster in the sand, OMG!) , or BBQ in Kansas City...local traditions and preparations that are often misunderstood or misrepresented.

BTW...crabs in the Chesapeake are doing well, some of the best numbers have been in the past few years, although I think predictions for the coming 2012 season are down slighlty http://chesapeakebay.noaa.gov/fish-facts/blue-crab . Yes, a lot of canned and pasteurized crab is coming from South America and Indonesia.

In my opinion, some of the best food is eaten with your fingers....fried chicken, ribs, corn, crabs, tacos, and many dishes from cuisines like Indian and Ethiopian are traditionally eaten with your hands

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post #25 of 35 Old 04-18-2012
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Re: Crabs

We enjoy the local favorites when we travel. It often makes economic sense.
Last time we were in Smith Is. MD. we passed through during soft shell season.
I took my daughter, then 6 to a crab house and pestered the kindly lady cleaning the soft shells for freezing and selling. SHe just cut off the face and ripped out the lungs.
I pried open my wallet and bought a dozen medium sized for $6.00 and cleaned and fried (with ol' bay of course) Everyone was enjoying them until I made the obsevation that they resembled a spider ! Then I had the rest of the Dozen to myself.
A week or so later we were passing through Chesapeake City on the C+D canal and were walking through town for lunch out (a financially painful exercise for me, but an occasional necessity for crew moral) and noted the $69.00 a dozen price for the hardshell crabs, we had fries and burgers.
location,location,location !
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post #26 of 35 Old 04-18-2012
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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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post #27 of 35 Old 04-18-2012 Thread Starter
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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.
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post #28 of 35 Old 04-18-2012
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Re: Crabs

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



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post #29 of 35 Old 04-18-2012
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Re: Crabs

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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

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post #30 of 35 Old 04-18-2012
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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.
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