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Re: again,,,,,,,,,,,,,,Outback Steakhouse's parent closing 43 restaurants, including Hazelwood  

By: Decomposed in POPE IV | Recommend this post (2)
Tue, 21 Feb 17 7:03 PM | 94 view(s)
Boardmark this board | POPES NEW and Improved Real Board 		Msg. 21223 of 47202
(This msg. is a reply to 21207 by capt_nemo)
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Thanks, Nemo. I'm no stranger to Dungeness crab. I lived in California, and I used to camp and crab every year at Dillon Beach (just north of San Francisco.)

There is a much easier way to clean a Dungeness crab. All you need is a heavy (5 gallon, I think) bucket. You should probably be outdoors:

While the crab is still alive, turn it upside down. Fold its legs inward using both hands. Hold it firmly, straddle the bucket with your feet and smash down through the edge of the bucket such that one hand and half of the crab go into the bucket while the other hand and crab half go out of it. Warning: The crab does not like this very much and, if you don't do it properly, he will most likely be unhappy. If witnesses are present, try not to scream like a little girl.

At this point, hopefully, you've broken the crab in two. You can relax. The crab isn't angry anymore.

Hold the legs of one half with your right hand, but don't hold the body. Fling it outward as if you're throwing a frisbee. Don't let go of the legs. Do it hard. The body will separate from the legs and land on your neighbor's car, in her azalea bush or on her front porch. That's fine since the legs are what you want to keep.

Do the same with the other half.

If you do it right, cleaning a crab takes about 30 seconds.

I used to really enjoy teaching this to novices... especially to women. It was funny as hell. Newbies rarely crack down hard enough, and they always freak out when their first attempt to kill the crab fails. LOL. 





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Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months


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Re: again,,,,,,,,,,,,,,Outback Steakhouse's parent closing 43 restaurants, including Hazelwood
By: capt_nemo in POPE IV
Tue, 21 Feb 17 12:16 PM 		Msg. 21207 of 47202

Dungeness 101: How to cook crab


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James Carrier
Dungeness 101: How to cook crab

These sought-after West Coast crustaceans don't yield their sweet meat easily. Cooking, cleaning, cracking, and shelling crab is a chore.

Fortunately, the experts behind the seafood counter are willing to help: They almost always sell freshly cooked crabs, and they're willing to clean and crack them for no extra charge. They also offer shelled cooked crab, for a (sometimes hefty) price.

If you want to keep the cost down ― or simply want the satisfaction of conquering the beasts and filling your kitchen with the briny smell as they simmer away in a big pot on the stove ― buy them live and take it from the top at home. Here's how.

How to cook crab

1. Keep live crabs loosely covered in the refrigerator up to 12 hours. Grasp crabs carefully from the rear end, between the legs, and put in a pan to make sure they fit, with 3 to 4 inches of clearance below pan rim. Remove crabs and fill pan with enough water to cover crabs by 2 to 3 inches. Cover pan and bring water to a boil over high heat.

2. One at a time, grasp crabs as described above and plunge them headfirst into the boiling water; if you have too much water, ladle out excess and discard. Cover pan and start timing. When water resumes boiling, reduce heat to a simmer. Cook 1 1/2- to 2 1/2-pound crabs 15 minutes, 3-pound crabs about 20 minutes.

3. Drain crabs; to be able to handle quickly, rinse briefly with cool water.

How to clean, crack, and shell crab

1. Pull off and discard triangular flap from belly side.

2. Turn crab belly side down; pulling from the rear end, lift off back shell. Drain and discard liquid from shell. If desired, scoop soft, golden crab butter and white crab fat from shell into a small bowl to eat by the spoonful with crab or to stir into a dipping sauce. If using back shell for garnish, break bony section (mouth) from front end of shell and discard. Rinse shell well and drain.

3. On the body section, pull off and discard reddish membrane that covers the center (if it hasn't come off with the back) and any loose pieces. Scoop out any remaining golden butter and add to bowl. Pull off and discard long, spongy gills from sides of body. Rinse body well with cool water.

4. Twist legs and claws from body. Using a nutcracker or wood mallet,I USE A PAIR OF SCISSORS TO CUT THE LEGS OPEN. THE CLAWS REQUIRE CRACKED WITH A NUT CRACKER OR SMASHING THEM WITH THE MALLET LOL crack the shell of each leg and claw section. With a knife, cut the body into quarters.

5. Break apart legs and claws; using your fingers, a small fork, a pick, or a crab leg tip, remove meat. Pull body sections apart and dig out pockets of meat. Discard shells. One cooked, cleaned 1 3/4- to 2-pound crab (with back shell) yields 7 1/2 to 8 ounces (1 1/3 to 1 1/2 cups) of meat; heavier crabs do not always have more meat.

http://www.sunset.com/food-wine/flavors-of-the-west/dungeness-101-how-cook-crab

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