Crab

[madeofmeat]

I've had a little hankering for crab or lobster recently. Haven't had it for ages. The Oregon coast is Dungeness crab territory, hardcore, and I think it's still fishin' season for it. Apparently this year's crab have an unprecedented meat-to-shell ratio. I've been keeping an eye on prices, though, and they're still way higher than I want to

Comments

[bellybalt]

Dungeness, BAH!

You need some Chespeake Blue Crab, smothered and baked in Old Bay.

YUM!!!!

[madeofmeat]

Old Bay, I just saw cans of that at Winco--almost bought some when they were out of bulk poultry seasoning. Smelled pretty good. Good on shrimp, too?

I think Imma keep an eye out for cheap lobster, and blue crab since Greg likes it so much, too. And king crab, but I doubt that's ever inexpensive. I'm pretty much done with Dungeness.

[bellybalt]

Yeah, good on just about any seafood. And then with Imperial sauce for dipping, it can't be beat!!! :)

[madeofmeat]

I'll keep an eye out. I just figured out there are three more things I want to do in the 10-legged seafood world, and then I might be out due to cost and lack of enthusiasm. I wanna try blue crab, king crab, and lobster. I'm pretty much done with Dungeness.

[justinbastard]

Got your messages late, but I would have recommended steaming for 3 or so minutes. 3-4 is what is professionally suggested for King Crab, and Dungeoness have a much thinner shell.

[madeofmeat]

Awesome. Thanks!

[madeofmeat]

I melted mine in a small vessel in the microwave and just dipped occasionally. I do not recommend utensils for eating the crab, beyond maybe a nutcracker or a pair of pliers.

I'd trust justinbastard's advice to also work out okay regarding reheating.