Comments on: How To Cook And Clean Live Crab

By: Thumbbook

Thumbbook — Thu, 11 Sep 2008 03:50:57 +0000

Thanks for the tip on using the crab legs to pick out the meat. There was a lot of happy crab eaters at the picnic last weekend

By: Mizé

Mizé — Thu, 14 Aug 2008 04:17:04 +0000

Hi. I found your site trough Link Referral and I liked some of the recipes I read.
Here in Portugal we do crab just like you described. In my house we add the “tamale” a bit of beer and/or mustard. Sometimes we add sliced boiled chrimps in the mixture, with homemade bread, it´s a feast! As you mentioned in your post many countries consider it a delicacy, mine is one of them.
I bookmarked and will drop by later.
Regards.

By: Barnaby Dorfman

Barnaby Dorfman — Tue, 12 Aug 2008 22:38:37 +0000

I like a bit of Old Bay in the water with Dungeness, but no where near as much as with the blues.

By: Austin

Austin — Tue, 12 Aug 2008 22:14:20 +0000

That sounds deliciously similar to eating blue crabs (one of my favorite things to do when I visit Maryland). Good tip on the crab stock, as well.
Do you ever season the outside of Dungeness crabs? I’m a big fan of old bay, but I’m not sure how it would taste with the sweet meat of dungeness.