Discussion in 'The Pub' started by Guinness Lad, Jul 8, 2019.
Not overrated. I like every variety that has been put before me.
I add lump crab meat when I cook Gumbo, I like soft-shells fried, I like snow crab, king crab, dungenes, and I love stone crab claws. But crawfish are still hard to beat.
What's all this crazy talk...
Too much work with all the picking of the meat. when I want some, I just pay the man for a nice can already cleaned.
im a seafood eater but wont touch crabs, lobsters or snails
Giant aquatic spiders.
Crab feeds hold a special place in family lore.
The only way to eat crab:
Seabreeze restaurant on 22nd St. in Tampa used to have the best, but they've been closed for years.
Now it's Carmine's, or Brocato's, but they're pretty pricey these days.
During my trip to Patagonia I was pleasantly surprised that Chile has a burgeoning king crab fishing industry and how inexpensive and delicious it is in the restaurants down there. We paid $10 for over a pound of lump meat appetizer.
Oh yeah, that and a good cuban sandwich I've had many times. there used to be a good place out at 50th and Columbus too that I couldn't pass by without stopping.
I love crab - blue, king, snow, etc... all good. Possibly my favorite food but I'm pretty picky about when and where I get it. There is a huge difference between good crab and not so good crab. Choose wisely, but choose you must!
There's 2 kinds:
Type 1 make me itch & scratch a lot, and I have to go to a Dr.
Type 2 make me break out in a rash and cause me to stop breathing and I have to go to a Dr.
I guess I'm not a crab guy.
I'm 17 and just moved to Florida . Working installing paver driveways. Written in a port a potty on a jobsite, "It doesn't matter if you wipe the seat, the crabs in here can jump 6 feet". That has stuck in my head for 35yrs
I like the big legs, don't have time for anything else.
Used to have muliple traps off the end of our dock on the Chesapeake Bay. We'd leave an afternoon for a crab feast, when they were full. Nothing fast or hurried. Good food and company. Served with homemade slaw and Maryland sweet corn. After the cost of the traps, the only thing we paid for were chicken necks to bait the traps.
and it just happened a few years ago, so I know what i'm missing. but i miss fried popcorn shrimp the most. with a big ol' helpin' o' coleslaw. dang.
I'm not a seafood kinda guy, so it shouldn't come as a surprise that I see crabs in the same way I see a cucaracha...
My favorite ways to eat crab these days are soft-shell sandwiches, crab fluffs(basically a ball of lump crab in batter) and king crab legs. I still get crab cakes from a handful of places occasionally(the core ~5 in MD lol) too but don't pick crabs very much anymore just because I've done it So much when I was younger that I'm pretty much over it.
My all time favorite food.
We just had half a bushel two days ago (though they were pretty light - came from MD but sold in NC - where they should have been able to get them local?!?!?!)
Picking crabs is a yearly family get together for us, usually on Father's Day, but sometimes other and additional days. They're hard to come by here ($$$$) so we used to get them when we went on vacation to the Outer Banks. However, lately me and my wife (not my traitor kids) are the only ones who eats them so it doesn't make sense to buy enough to get a savings. We did one day get a Dozen at a local restaurant.
I think we probably both picked about 18-20 the other night. Usually I'll pick maybe 3 Dozen in one sitting (depending on how big they are and how heavy they are).
My mom is not a great cook but one thing she does make well is Crabcakes and it's hard to find good ones out anyway (that aren't $30+ and still they're not always great).
I was thinking about picking the remnants today and making crabcakes tonight.
Now, I love to pick, but it's a "once in a while" thing. Otherwise I want She Crab Soup, Crabcakes, Crab Balls, Crab Norfolk, Crab-stuffed anything, etc.
And Softshells - OMG.
When you want crab but don't want to pick, and don't want to pay for Backfin meat, Softshells are the way to go - and most restaurants here at least get them right.