A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » General Cooking
Site Map Home Register Authors List Search Today's Posts Mark Forums Read

General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

How do I warm cooked dungeness crab?



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #31 (permalink)  
Old 17-12-2009, 12:27 AM posted to rec.food.cooking
external usenet poster
 
Posts: 720
Default How do I warm cooked dungeness crab?


"Sqwertz" wrote in message
...
On Wed, 16 Dec 2009 04:56:52 -0800, Kent wrote:

At this point, you can wrap exposed body meat with foil, and warm gently
to
serving temp. We do it on a low temp gas grill.


I would ask what the point is in using a grill if it's wrapped in
foil, but some of us know better than to ask Kent logical
questions.

-sw


You wrap foil at the body end of the leg only where body meat is sticking
out. The leg and claw go onto the grate to directly to heat what's inside
and to stiffen the remaining shell a bit.

Kent







Ads
  #32 (permalink)  
Old 17-12-2009, 01:33 AM posted to rec.food.cooking
external usenet poster
 
Posts: 260
Default How do I warm cooked dungeness crab?

On Dec 16, 3:16*am, Sqwertz wrote:
On Tue, 15 Dec 2009 19:55:44 -0800, sf wrote:
Oh, stop yer killing me. *What's a good price for dungeness now?


Here in Austin it's a mere $10/lb.

Which is why I haven't had it for close to a decade.

-sw


Ya know, even at that price I'd have it once a year. Even knowing that
it's been frozen too.

Okay, I'd get it once a year hoping the batch I got didn't suck from
the freezing process.

Two years ago we made the mistake (false advertising) of buying thawed
dungeness crab for company and it was, not so good.
It can be decent, but where we live we can be picky about that.

Fresh dungeness, second to fresh wild Pacific salmon for my favorites
from the ocean.

Ever grilled a freshly caught salmon? Mmmmmm.

  #33 (permalink)  
Old 17-12-2009, 01:37 AM posted to rec.food.cooking
external usenet poster
 
Posts: 260
Default How do I warm cooked dungeness crab?

On Dec 16, 8:20*am, notbob wrote:

great buys on produce. *Strawberries at San Gregorio,


The same old guy is still there. I assume you're talking about the
farm about a mile inland from Hwy1 up 82.

Ollalie berries
a few miles south of there, artichokes everywhere.... * Damn, I need to
take a trip this Summer! *


Yes, yes you do! Gimme a shout, you bring the produce and I'll grill
or bbq us up something.


  #34 (permalink)  
Old 17-12-2009, 11:05 PM posted to rec.food.cooking
external usenet poster
 
Posts: 6,750
Default How do I warm cooked dungeness crab?


"Steve Pope" wrote in message
...
..

Rinse off the cooked crab. Twist and pull off each claw.
With the tip of the knife, remove/discard the small triangular plate
from the body, and pull off and discard the entire back shell
(the carapace). Remove/discard any gills, spongey parts, bladders,
and small paddles. Rinse and/or pull the guts out of the
crab and discard.


This description is exactly why I don't like whole crabs. I will sit and
pick them at crab feasts (I live in Maryland, so they're going on most of
the summer) but I won't eat them. I only like claws.

  #35 (permalink)  
Old 18-12-2009, 03:24 AM posted to rec.food.cooking
external usenet poster
 
Posts: 8,635
Default How do I warm cooked dungeness crab?

Cheryl wrote:

"Steve Pope" wrote in message


Rinse off the cooked crab. Twist and pull off each claw.
With the tip of the knife, remove/discard the small triangular plate
from the body, and pull off and discard the entire back shell
(the carapace). Remove/discard any gills, spongey parts, bladders,
and small paddles. Rinse and/or pull the guts out of the
crab and discard.


This description is exactly why I don't like whole crabs. I will sit and
pick them at crab feasts (I live in Maryland, so they're going on most of
the summer) but I won't eat them. I only like claws.


The above was with respect to Dungeness. They are different
from Maryland crabs, and actually the Dungeness body meat
is better (I think) than the claw meat.

Steve
  #36 (permalink)  
Old 18-12-2009, 06:07 AM posted to rec.food.cooking
external usenet poster
 
Posts: 260
Default How do I warm cooked dungeness crab?

On Dec 17, 7:24*pm, (Steve Pope) wrote:
Cheryl wrote:


The above was with respect to Dungeness. *They are different
from Maryland crabs,


Just a tad. Kinda like the difference between pot roast and a good
ribeye.


Both are good, but to different degrees.
  #38 (permalink)  
Old 20-12-2009, 11:59 PM posted to rec.food.cooking
external usenet poster
 
Posts: 8
Default How do I warm cooked dungeness crab?

When we bother reheating the Dungeness my husband cooks, we use a
large pot with a vegetable steamer and steam the crab pieces until
they're warm enough to eat. Lately, though, he's been happy with
refrigerated crab. When I first met him over 20 years ago he couldn't
eat crab without dipping it in butter.

We've been picking up live crab from 99 Ranch Market on Willow Pass in
Concord. My husband cooks it outdoors in a giant canning kettle using
Penzey's Shrimp and Crab Boil. We do NOT salt the water. The last
batch of crab we picked up (20 in all) was purchased for $2.99 a pound
at 99 Ranch Market.

Hmmm...that sounds like it would be a terrific Christmas Eve dinner. I
need to send him out for fresh crab on Thursday. Friday's dinner will
be pheasant on the smoker, "marinated" overnight in Texas Wild BBQ rub
and then covered in bacon and smoked. According to one of my
husband's friends, it's the best pheasant he's ever had.

On Tue, 15 Dec 2009 18:21:21 -0800 (PST), Manda Ruby
wrote:

I just bought some cooked dungeness crab. How do I warm/heat them?

  #39 (permalink)  
Old 21-12-2009, 12:28 AM posted to rec.food.cooking
external usenet poster
 
Posts: 44,198
Default How do I warm cooked dungeness crab?

On Sun, 20 Dec 2009 15:59:34 -0800, Linda
wrote:

The last
batch of crab we picked up (20 in all) was purchased for $2.99 a pound
at 99 Ranch Market.


YAY! That's my price point. I'll take a look at Ranch 99 over here
in Daly City.

--
I love cooking with wine.
Sometimes I even put it in the food.
  #40 (permalink)  
Old 23-12-2009, 11:37 AM posted to rec.food.cooking
external usenet poster
 
Posts: 230
Default How do I warm cooked dungeness crab?

In article
,
Manda Ruby wrote:

I just bought some cooked dungeness crab. How do I warm/heat them?


Cold crab is great with a mustard-cream sauce. I grew up in South
Florida, and this was the preferred way to eat Stone Crabs. It works
for Dungeness, too. Here's the recipe:

http://www.post-gazette.com/food/200...tonecraba4.asp

Alton Brown recommends steaming as the preferred way to reheat
pre-cooked crab, and claims that baking is likely to dry out the meat.
I've done it both ways, with good results.

http://www.goodeatsfanpage.com/Season7/Crab/Crabs.htm

--
Julian Vrieslander
 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


All times are GMT +1. The time now is 08:32 PM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.SEO by vBSEO 3.2.0
Copyright 2004-2014 FoodBanter.com.
The comments are property of their posters.