FoodBanter.com - View Single Post - Dungeness Crab - fresh in season

sf[_9_]

On Wed, 8 Dec 2010 04:11:39 +0000 (UTC), (Steve
Pope) wrote:

> sf > wrote:
>
> >On Wed, 8 Dec 2010 03:20:22 +0000 (UTC), (Steve
>
> >> kent > wrote:
>
> >> >If you butcher the crab first you lose the very tasty crab liver. I
> >> >haven't tried butchering live crab. I suspect cleaning off all the
> >> >body parts would be somewhat more difficult.
>
> >> The Sunset Seafood Cookbook describes how to do it. You kill it
> >> first with a blow to the neck, using the blunt edge of your cleaver.
>
> >LOLOL! I think I have that book. If I do have it, what page is that
> >on? I can't tell you how trollish this sounds - I'd kill this thread
> >if I didn't know you. Does Sunset have a chart to show you how to
> >find a crab's neck?
>
> Okay, I misremembered. It's in "Sunset Fish and Shellfish A to Z" (although
> it may also be in the Seafood Cookbook). And the killing technique is
> to use a mallet to strike a heavy knife, cutting the crab down the middle.
> Page 28.
>
> So, no mention of the blow-to-the-neck technique.
>
> In any case, you kill the crab before removing its shell.
>
Okay, that is much more plausible. Thanks for clarifying!

--

Never trust a dog to watch your food.