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Post by Don Cuevas on Jul 11, 2009 12:05:52 GMT
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Post by Deleted on Jul 11, 2009 21:52:15 GMT
I used to buy frozen Madagascar crab pieces at the Chinese supermarket, but as time went by, the pieces in the plastic bag got smaller and smaller, so I stopped. Since eating a crab is a lot of work, the pieces and claws have to be big enough to make it worthwhile.
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Post by traveler63 on Jul 12, 2009 1:11:41 GMT
When we lived in Oregon we would go to a friends house and they would put newspaper on the picnic table out in their back yard. Then they would put many Dungeness Crabs that they had boiled (like lobster) out on the newspaper along with boiled red potatoes, butter, roasted corn on the cob, clams, and we would all dig in. Wow!!! it was wonderful. Dungeness crabs are nice and meaty, oh, I mean crabby. Also, plenty of beer and white wine Yum!!!!
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Post by bixaorellana on Jul 12, 2009 2:00:54 GMT
I absolutely love blue crabs, but there was a fish store* in New Orleans that would fly in live Dungeness crabs, the boil 'em in Louisiana crab boil. For someone adept in peeling the smaller, less meaty blue crabs, this was heaven on earth. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I was wondering if there were a picture online of Christiana's seafood, which is now Jacques-Imo's Restaurant. I was tickled to see that Anna Christiana (daughter of the family) had written a cookbook.  |
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Post by bazfaz on Jul 12, 2009 6:27:20 GMT
I don't intend to read this thread. No crabs are available where we live.
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Post by Deleted on Jul 12, 2009 16:49:20 GMT
A friend of ours was in town this past week visiting from Annapolis ,Maryland where he and his family relocated after Katrina. He was telling us about the food there,it being on the coast and all ,and shocked us beyond belief when he reported that he and his wife and friends went out for crabs one night and the cost was a staggering $90.00USD a DOZEN! Either they were at some incredibly "chic chic" restaurant we thought or he was totally exaggerating an inflationary price(because he doesn't like it there and was criticizing everything about living there).
Today's NY Times has a whole spread on Maryland crabs in the travel section.
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Post by Deleted on Jul 12, 2009 20:18:14 GMT
In the final years that my parents lived on the Florida gulf coast, the blue crabs had almost completely deserted the coastal waters, due to a number of storms but also some undetermined factors.
The crab vendors were still able to get crabs in flats far from shore, but amateur crabbers no longer have any hope of using crab traps or baskets along the coast. Maybe in ten years?
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Post by hwinpp on Jul 13, 2009 8:09:06 GMT
The best crab place I've ever been was Australia. We caught them with a bit of meat on a line. Lots and lots of them. Big sacks full.
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Post by bixaorellana on Jul 13, 2009 15:16:50 GMT
I remember crabbing with my family in Savannah Sound. We had to quit because we had @six dozen crabs and there was no point in catching more than could be eaten. Wonder if that's still possible.
Trivia note ~~ the wonderful official name of the blue crab, acknowledging both how pretty it is and how good it tastes: Callinectes sapidus, from the Greek calli="beautiful", nectes="swimmer", and Latin sapidus="savory".
What kind of crabs are in Australia, HW?
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Post by Deleted on Jul 13, 2009 16:16:31 GMT
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Post by hwinpp on Jul 14, 2009 7:11:27 GMT
Mud crabs. In copious amounts, same as you. It wasn't worth catching more because we couldn't eat them. We'd boil them in a barrel and take home for the neighbours.
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Post by Deleted on Jul 14, 2009 7:32:05 GMT
We had a big freezer and took all the crabs we could get. I remember one divine afternoon just offshore of Cat Island on the Gulf Coast when we had never seen so many crabs in our lives. They were practically jumping in the boat because the crab baskets that we would pull up were overflowing. Those crabs lasted us all winter.
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Post by Deleted on Jul 14, 2009 13:53:43 GMT
Same here hw and K. We would get a phone call from someone who knew just where exactly they were "running" and pile them into big 2 bushel basket/hampers and would freeze the meat after cooking and peeling. There was always enough for everybody. Nowadays the big restaurants in NYC hire people to drive out to the end of the island and take every single thing in the water that moves. The bay constables can't keep up with them. We had lobster pots in Gardiner's Bay that were routinely poached. We knew by the way we tied the knots that they had been tampered with.
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