Dungeness Crab

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"OmManiPadmiOmelet" wrote

Quoted message said:

Steve Wertz said:

Note that this is only for dungeness. I don't have the patience
for blues, pick or not.

-sw

Neither do I.
IMHO blues may be tasty but not enough meat to make them worth the
effort.

You don't notice the work when you have plenty of crabs, plenty of friends
and plenty of beer! Picking those blues becomes a real pleasure - the
slower it goes, the more beer is swilled. ;-)

Dora

I'll bet you know Cantler's
http://www.cantlers.com/crabs-md-crab-houses.shtml - a good ways for us to
go --
This view wasn't much http://tinypic.com/vwpb94.jpg -- we ate next to the
parking lot! They do have nice views.
We've had good blues there before, but this picture taken this day, they
weren't smacking good.
Crabs had doubled in price, as well, from the time we had gone there before,
so we were doubly disappointed.
Plenty of crabs, tho. And I should've had beer instead --
Dee Dee

kilikini said:

Quoted message said:

Quoted message said:

Fellow crab lovers: I appeal to you. What is your "secret" strategy????

Thanks in advance.

Legs first. Eat fast. Don't share. :-)

Yep, I'd have to agree with Wayne. :~) Dungeness doesn't really have much
meat in the body; it's all in the legs and in the "knuckles" where the meat
meets the body. Go for the legs and then contend with the "knuckles". And,
IMO, anyway, I don't care if it gets cold. I'll eat it cold or warm.

I've never had Dungeness other than cold. The idea of warm/hot crab
is somehow...wrong. But if it's as good, or better, when warm....

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

limey said:

"OmManiPadmiOmelet" wrote

Quoted message said:

Steve Wertz said:

Note that this is only for dungeness. I don't have the patience
for blues, pick or not.

-sw

Neither do I.
IMHO blues may be tasty but not enough meat to make them worth the effort.

You don't notice the work when you have plenty of crabs, plenty of friends
and plenty of beer! Picking those blues becomes a real pleasure - the
slower it goes, the more beer is swilled. ;-)

Dora

That is a good point...... ;-D

Same goes for a big pile of crawfish methinks!

OmManiPadmiOmelet said:

Steve Wertz said:

Note that this is only for dungeness. I don't have the patience
for blues, pick or not.

Neither do I.
IMHO blues may be tasty but not enough meat to make them worth the effort.

They make good stock.

-sw

OmManiPadmiOmelet said:

sf said:

Dungeness is absolutely wonderful cold. It's what they use in salads
around here.

It's what I usually get. I prefer it very much over snow crab.

Now you've got me wondering.... what are those things called? King
Crab or Snow Crab? Maybe I threw out the wrong name.... I'm talking
about the ones with the long legs - to me they are the Daddy Long Legs
of crab (I only see their legs sold).
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

sf said:

Now you've got me wondering.... what are those things called? King
Crab or Snow Crab? Maybe I threw out the wrong name.... I'm talking
about the ones with the long legs - to me they are the Daddy Long Legs
of crab (I only see their legs sold).

They're both similar leg-wise, but king crabs are bigger with bigger
longer legs.

nb

sf said:

Now you've got me wondering.... what are those things called? King
Crab or Snow Crab? Maybe I threw out the wrong name.... I'm talking
about the ones with the long legs - to me they are the Daddy Long Legs
of crab (I only see their legs sold).

King crab have thorny legs, snow crabs have smooth legs and are
much thinner (less than 1"😉.

-sw

OmManiPadmiOmelet said:

Steve Wertz said:

Ken Davey said:

A tip; First move - break off one of the tip ends of a leg. You now have a
pick to get at the meat.

Picking at the meat is how you destroy a crab. I take a more
logical approach to picking apart a crab and just use my fingers.
Every piece comes out in one chunk if you know how to do it
right. I especially like sectioning the body.

Note that this is only for dungeness. I don't have the patience
for blues, pick or not.

-sw

Neither do I.
IMHO blues may be tasty but not enough meat to make them worth the effort.

Whoa!.. Blue crabs are the best and section just like the dungeness.
Most meat comes out in large clumps. Shell, break in half and then
in quarter. You get 2 LARGE clumps and 2 smaller ones plus those great
claws. TOO good!

sf said:

OmManiPadmiOmelet said:

sf said:

Dungeness is absolutely wonderful cold. It's what they use in salads
around here.

It's what I usually get. I prefer it very much over snow crab.

Now you've got me wondering.... what are those things called? King
Crab or Snow Crab? Maybe I threw out the wrong name.... I'm talking
about the ones with the long legs - to me they are the Daddy Long Legs
of crab (I only see their legs sold).

Just what the title says:

Dungeness crab.

One time on Usenet said:

In article <[email hidden]>,

kilikini said:

Yep, I'd have to agree with Wayne. :~) Dungeness doesn't really have much
meat in the body; it's all in the legs and in the "knuckles" where the meat
meets the body. Go for the legs and then contend with the "knuckles". And,
IMO, anyway, I don't care if it gets cold. I'll eat it cold or warm.

The Dungeness crabs that we've been getting here in Seattle have quite a
bit of meat in the body. But it's a bit tricky to extract - you have to
dig through some fibrous membranes or walls.

I agree with you, Julian -- I've gotten Dungeness in both Shelton
and Westport in the past 2 weeks, both had lots of meat in the body.

Quoted message said:

My fave recipe for these critters is Singapore Chile Crab. The crabs
are broken up and cooked in a wonderful sauce: sweet, hot, and creamy.
I've read that this is the national dish of Singapore, and I can see
why...

Argh! I wish I'd known that -- Buddy (DS) did a school report on
Singapore recently, but used photos we found of satay -- didn't see
the image of Chilli Crab just below it:

http://images.visitsingapore.com/HeroShots.asp?user_group=4

Oh well, his report turned out great anyway... :-)

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~

One time on Usenet, sfpipeline_at_gmail.com said:

<snip>

Quoted message said:

Dungeness is absolutely wonderful cold. It's what they use in salads
around here.

I buy them pre-cooked and ice cold -- dipped in hot garlic butter
or seasoned mayonnaise, they're just heavenly. I can't even remember
the last time I ate one hot or even warm...

--
jj - rfc (Jani) in WA
~ mom, Trollop, novice cook ~