T1B

Noneed for much of a recipe here. Recently bout about 10 lbs. of this shit from a fish market in Louisville. I had King Crab for the first time in my life tonight. Heaven. I used to SWEAR that no crab could ever come close to the Blue Crab I could get in my back yard in Texas. Alaskan King Crab beats the snot out of Blue Crab. Glad I have 8 lbs. left.

I simply baked it in the oven at 400* for about 6 minutes. Roasted garlic with olive oil and italian seasoning and put that in melted butter as the dip. Amazing flavor.

RACK it. Making my mouth water just thinking about it. Oh, and the butter. Hmmmmm.

For how many crabs I've slaughtered in my life (hundreds), I guess it's odd I'm just not a crab guy. But if my buddies are going, I'll ride along and get stupid-fucking-drunk, until such a time that I talk them into using the boat for its proper function -- catching fish.


Because frankly, I don't do shit-eaters (that's a softball, folks). And crab are shit-eaters.


No, thanks.


But the shiteaters I know seem to think te lowly rock crabs are the best tasting. And you can get them right off the jetty/dock in the bays... without all the harvest restrictionsof Dungeness (which is the common delicacy crab species around these parts). The drawback being that there's pretty much no meat in the body of a redrock -- but they have this crazy-sweet claw-meat, wich is basically the only edible part of a rock crab.



And you baked a crab? This does not compute.

Sin,
People Who Live Near Oceans

Dins,

I grew up a 5 minute bike ride from the Gulf of Mexico where I caght blue crab by the dozen any given day with a chicken neck, string, a brick and a net. Not sure if you are familiar with how king crab is generally distributed, but the vast majority of it is cooked as soon as it gets off the boat and is flash frozen, packaged and sold. The meat was already cooked.

When I cooked up my blue crab back home, we would have a huge kettle, drop some seasonings and spices in the boiling water along with some lemons, squeezed, corn and small red potatoes. After 15 minutes, drop in about 30 crabs, cook another 10 minutes, drain and serve afterdousing more spices on top after the cook and drain. Same way we did crawfish.

Crab may be shit eaters, but I would say so are pigs yet they sure do cook up nice. The king crab were thawed and reheated in the oven for only 5 minutes or so.

VVV Good eats. Better than any fish in my book save for ahi maybe. You can't pay me to eat salmon. VVV

King Crab = great but not generally worth the price (at least $12.00/lb in these parts). I buy it once in a while when I see it on sale for less than $10.00.

All other crab= great but not really worth the work it takes to get a decent bite of food.

Mikey,

You get it cooked or raw (would not dare call it 'fresh' unless you pulled it out of the cage on the boat)? Everything I saw is that it is usually cooked.

I dropped $17/lb. here, but that's the cost of my locale. However, cooked and frozen king crab should taste the same here as it does there.

Oh, one more thing on crab. Rock crab? We have those in the Gulf too, but we call them stone crab. Some of the nastiest tasting anything I've ever had. Bleh. Maybe it is just because I am so used to Blue Crab which has a much sweeter tasting meat. The bodies are the best part of these crab.

IndyFrisco wrote:(would not dare call it 'fresh' unless you pulled it out of the cage on the boat)?

I take it the tards here will be along to attempt to pile-on.


They tried when I told them they don't get "fresh" salmon, so I expect it's coming... then again, I am Dinsdale, and the Tards' desire to step to The Man is strong.Oh, one more thing on crab.

Rock crab? We have those in the Gulf too, but we call them stone crab. Some of the nastiest tasting anything I've ever had. Bleh. Maybe it is just because I am so used to Blue Crab which has a much sweeter tasting meat.

I guess you can take the clueless arrogant tard out of Texas, but you can't take the Texas out of the clueless arrogant tard...



Uhm...


I know I'm going wayyyyy out on a limb here...


But I'm thinking the rock crab of te North Pacific might be different from the rock crab of the Gulf of Mexico?


I dunno, man... just something to ponder.


Since redrock claws are much sweeter than any of the species you mentioned so far.


BTW -- it's entirely possible that maybe... just maybe there's a reason why North Pacific crab are shipped all over the world, and no one with access to the North Pacific could give a fuck but a laugh about blue crab?


More "food" for thought.



Fuckin'A -- my U&L act is a schtick... you Texastards actually live the schtick.

How am I "living the schtick" when I have already said that the King Crab of the North Pacific beats the hell out of Blue Crab? If I was homering, I wouldn't have gone there.

Maybe I should try it though. If it is as good as you say it is, might be worth buying. After browsing some online fish markets, it's about half the price of Blue Crab. Wonder why that is...

The only "fresh" crab is a live crab, and I've never seen a live King Crab in person.

You can usually get live Dungeness crabs in the stores around here. The rest is all cooked.

I have had very fresh blue crab. I know it was fresh, cause it hurt like hell when them bastards grabbed me as I pulled them out of the chesapeake bay. The meat is very sweet and damn near as good tasting as king crab, but, trouble is, you gotta pick at that fukker for an hour to get a decent bite full.