By Fred Thompson
Read or Download Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home PDF
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Additional info for Crazy for Crab: Everything You Need to Know to Enjoy Fabulous Crab at Home
Smith Island Special Deluxe is the best of all worlds. Although some seafood wholesalers will freeze this crabmeat and ship it to you, if you get the chance to eat it fresh, dive in. Cocktail claws: A cocktail claw is the last segment of the claw with most of the shell removed except for the pinchers, making it perfect for dipping. Blue crab claws are prepared this way, as are the larger snow crab claws. They are sold fresh, pasteurized, and canned (blue crab) or frozen (snow crab). My first taste of crab was a blue crab claw, and I've been hooked ever since.
We eat only the claws of the stone crab, and the meat is sweet and dense—in the opinion of some, like lobster. Stone crabs are trapped, with as many as 400 traps on a single line. Only 1 claw is taken from each crab, then the crab is returned to the sea to regenerate another claw. The claw has to be removed with exact precision, and the length of the claw is regulated. Egg-bearing females must be returned to the water intact. Stone crabbing is highly regulated in Florida, where being in possession of a whole stone crab, even a dead one, is illegal.
If your choices are more limited, worry not. Crab, in any species, is a sweet, rich taste experience, and it is perfectly permissible to substitute just about any crab for another in most of the recipes in this book. Let's take a look at these crabs, so that you'll understand some of the crab terminology you will run up against at the grocer, fishmonger, or your local pier. Blue Crabs The beauty of blue crabs is how easy they can be to catch. A stout line, a chicken neck, a homemade net, and you're ready for crabbing.