Anyone have an easy method? Here in the desert they are on sale for $7.99#
but it just seems like it's too much work to split them. Tried nut
crackers, running a fork up the length of the leg etc, still looking for a
good method.

On Dec 31, 1:43*pm, "Joe J." > wrote:
> Anyone have an easy method? *Here in the desert they are on sale for $7..99#
> but it just seems like it's too much work to split them. *Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.

I use kitchen shears.

Chemo the Clown wrote:
> On Dec 31, 1:43 pm, "Joe J." > wrote:
>> Anyone have an easy method? Here in the desert they are on sale for
>> $7.99# but it just seems like it's too much work to split them.
>> Tried nut crackers, running a fork up the length of the leg etc,
>> still looking for a good method.
>
> I use kitchen shears.

Yes.
Dora

"Dora" > wrote in message
...
> Chemo the Clown wrote:
>> On Dec 31, 1:43 pm, "Joe J." > wrote:
>>> Anyone have an easy method? Here in the desert they are on sale for
>>> $7.99# but it just seems like it's too much work to split them.
>>> Tried nut crackers, running a fork up the length of the leg etc,
>>> still looking for a good method.
>>
>> I use kitchen shears.
>
> Yes.
> Dora

Or I stick one tine of a fork in there. But that only works if the shells
are thin. Neener neener neener. We get them on sale for $4.99. But they
look like leg o' mice.

Nah, sometimes they're decent.

I always take a sniff, too. Sometimes they are selling the ones on sale
that they will throw out tomorrow.

Steve ;-)

On Dec 31, 3:43*pm, "Joe J." > wrote:
> Anyone have an easy method? *Here in the desert they are on sale for $7..99#
> but it just seems like it's too much work to split them. *Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.

Ball-peen hammer.

On Dec 31, 2:34*pm, projectile vomit chick
> wrote:
> On Dec 31, 3:43*pm, "Joe J." > wrote:
>
> > Anyone have an easy method? *Here in the desert they are on sale for $7.99#
> > but it just seems like it's too much work to split them. *Tried nut
> > crackers, running a fork up the length of the leg etc, still looking for a
> > good method.
>
> Ball-peen hammer.

I assume you also use an anvil.

Joe J. wrote:
> Anyone have an easy method? Here in the desert they are on sale for $7.99#
> but it just seems like it's too much work to split them. Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.
>
>


We inherited a wicked-looking poultry shears from my late
mother-in-law. It has a heavy, curved blade that would work,
I bet.

Neither one of us is really crazy about crab, however.
Now if we were talking shrimp or lobster....

gloria p

"gloria.p" > wrote in message
...
> Joe J. wrote:
>> Anyone have an easy method? Here in the desert they are on sale for
>> $7.99# but it just seems like it's too much work to split them. Tried
>> nut crackers, running a fork up the length of the leg etc, still looking
>> for a good method.
>
>
> We inherited a wicked-looking poultry shears from my late mother-in-law.
> It has a heavy, curved blade that would work,
> I bet.
>
> Neither one of us is really crazy about crab, however.
> Now if we were talking shrimp or lobster....
>
> gloria p

Thanks, the general consensus seems to be the shears. Count me in on the
shrimp and lobster too. Live in the desert and love seafood, go figure.

Joe J. wrote:
> Anyone have an easy method? Here in the desert they are on sale for $7.99#
> but it just seems like it's too much work to split them. Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.
>
>
Compliments of my friend, Steve.

He uses a pair of surgical, stainless-steel scissors. Works like a charm.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Joe J." > wrote in message
...
> Anyone have an easy method? Here in the desert they are on sale for
> $7.99# but it just seems like it's too much work to split them. Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.

Scissors.

On Thu, 31 Dec 2009 13:43:11 -0800, "Joe J." > wrote:

> Anyone have an easy method? Here in the desert they are on sale for $7.99#
> but it just seems like it's too much work to split them. Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.
>

We don't get king crabs in Australia, but for our local blue swimmer crabs I use nut
crackers for the legs.

On Fri, 01 Jan 2010 15:48:25 +1100, Gettamulla Tupya wrote:

> On Thu, 31 Dec 2009 13:43:11 -0800, "Joe J." > wrote:
>
>> Anyone have an easy method? Here in the desert they are on sale for $7.99#
>> but it just seems like it's too much work to split them. Tried nut
>> crackers, running a fork up the length of the leg etc, still looking for a
>> good method.
>>
>
> We don't get king crabs in Australia, but for our local blue swimmer crabs I use nut
> crackers for the legs.

in maryland (and lousiana, texas, etc.) the blue crab claws are cracked
with a lightweight wooden mallet:

<http://www.webstaurantstore.com/7-wooden-lobster-crab-mallet/375M7.html>

the legs are too skinny to do anything but break off the ends and squeeze
out the meat like toothpaste.

your pal,
blake

blake murphy wrote:
> On Fri, 01 Jan 2010 15:48:25 +1100, Gettamulla Tupya wrote:
>
>> On Thu, 31 Dec 2009 13:43:11 -0800, "Joe J." > wrote:
>>
>>> Anyone have an easy method? Here in the desert they are on sale for $7.99#
>>> but it just seems like it's too much work to split them. Tried nut
>>> crackers, running a fork up the length of the leg etc, still looking for a
>>> good method.
>>>
>> We don't get king crabs in Australia, but for our local blue swimmer crabs I use nut
>> crackers for the legs.
>
> in maryland (and lousiana, texas, etc.) the blue crab claws are cracked
> with a lightweight wooden mallet:
>
> <http://www.webstaurantstore.com/7-wooden-lobster-crab-mallet/375M7.html>
>
> the legs are too skinny to do anything but break off the ends and squeeze
> out the meat like toothpaste.

We have our own "Carvel Hall" brand little crab hammers and knives. We
bring them to crab crackings. I believe it's a Maryland tradition or
something like that.

My friend and I have not been able to go crabbing as the county is
redoing the lot and boat ramp where we put in to crab. He promised me
that as soon as it's open, we'll go crabbing. Texas blue crabs are every
bit as good as their northern cousins. Of course, being Texas crabs,
they are bigger :-)

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Joe J." > wrote in message
...
> Anyone have an easy method? Here in the desert they are on sale for
> $7.99# but it just seems like it's too much work to split them. Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.
>

"Joe J." > wrote in message
...
> Anyone have an easy method? Here in the desert they are on sale for
> $7.99# but it just seems like it's too much work to split them. Tried nut
> crackers, running a fork up the length of the leg etc, still looking for a
> good method.
>
I have had great luck by putting a fresh blade into my Stanley utility knife
and shitting the thin side, pry open and remove the meat. The stores here
had some beautiful crab legs this holiday season, but it did not fit into
our menu, so have not had any. We eat the crab meat cold, maybe a dip in
the cocktail sauce.

Dale P


Sorry about the blank I sent! OOPS.

"Janet Wilder" > wrote

> My friend and I have not been able to go crabbing as the county is redoing
> the lot and boat ramp where we put in to crab. He promised me that as soon
> as it's open, we'll go crabbing. Texas blue crabs are every bit as good as
> their northern cousins. Of course, being Texas crabs, they are bigger :-)
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

I lived in Galveston and Seabrook, and southern Louisiana. Yep, them big
blues are good. We used to stop by the shrimpers on our way home from
working offshore and get shrimp for $1 a pound (nice ones) and big clean
blue crabs for $1 a dozen. But catching them with chicken necks and beef
melt was a lot of fun, too. Ever smack an alligator on top of the head with
a crab net? I have.

Steve

"Dale P" > wrote in message
m...
> "Joe J." > wrote in message
> ...
>> Anyone have an easy method? Here in the desert they are on sale for
>> $7.99# but it just seems like it's too much work to split them. Tried
>> nut crackers, running a fork up the length of the leg etc, still looking
>> for a good method.
>>
> I have had great luck by putting a fresh blade into my Stanley utility
> knife and shitting the thin side, pry open and remove the meat. The
> stores here had some beautiful crab legs this holiday season, but it did
> not fit into our menu, so have not had any. We eat the crab meat cold,
> maybe a dip in the cocktail sauce.
>
> Dale P
>
>
> Sorry about the blank I sent! OOPS.

As an aside, commercial crab houses in Louisiana use a compressed air nozzle
with that little squeeze trigger to get the crab meat out of their crabs.
The central part, that is. On the legs, I think they might blow out from
one end, and I think Alaskan crabs would, too. You'd still have to crack
the claw. But that is only for the recovery of large volumes of meat.

Steve

In article 7>,
Wayne Boatwright > wrote:

> On Thu 31 Dec 2009 09:48:25p, Gettamulla Tupya told us...
>
> > On Thu, 31 Dec 2009 13:43:11 -0800, "Joe J." >
> > wrote:
> >
> >> Anyone have an easy method? Here in the desert they are on sale for
> >> $7.99# but it just seems like it's too much work to split them. Tried
> >> nut crackers, running a fork up the length of the leg etc, still
> >> looking for a good method.
> >>
> >
> > We don't get king crabs in Australia, but for our local blue swimmer
> > crabs I use nut crackers for the legs.
>
> King crab legs have a thinner side to the shell. It's pretty easy to cut
> through this lengthwise with a pair of narrow bladed scissors. Those
> sections can usually be taken out in tact, in one piece. That only leaves
> the joints where you have to dig out the meat.

We get out the kitchen shears and cut through the shells on the thin
side as well. We've got some legs in the freezer for a later dinner.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Steve B wrote:
> "Janet Wilder" > wrote
>
>> My friend and I have not been able to go crabbing as the county is redoing
>> the lot and boat ramp where we put in to crab. He promised me that as soon
>> as it's open, we'll go crabbing. Texas blue crabs are every bit as good as
>> their northern cousins. Of course, being Texas crabs, they are bigger :-)
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> I lived in Galveston and Seabrook, and southern Louisiana. Yep, them big
> blues are good. We used to stop by the shrimpers on our way home from
> working offshore and get shrimp for $1 a pound (nice ones) and big clean
> blue crabs for $1 a dozen. But catching them with chicken necks and beef
> melt was a lot of fun, too. Ever smack an alligator on top of the head with
> a crab net? I have.

If I ever saw an alligator where we crab, it would be my last crabbing
trip ----ever!!

We usually drop a half-dozen or so traps baited with chicken legs on our
way out then sit anchored and jig with chicken legs. The place where we
go has lots of wonderful birds, including a flock of roseate spoonbills,
to watch while Cliff regales me with tales of his years in the Coast Guard.

Then we go and pick up the traps and come back to his place where either
I take a bunch of them home or he boils them all up with Old Bay and I
call DH to come on over and bring the Carvel Hall and the beer. Cliff's
wife puts newspaper on the picnic table and we all feast.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote

> Then we go and pick up the traps and come back to his place where either I
> take a bunch of them home or he boils them all up with Old Bay and I call
> DH to come on over and bring the Carvel Hall and the beer. Cliff's wife
> puts newspaper on the picnic table and we all feast.
>
>
> --
> Janet Wilder

Ahhh. Nothing like putting some corn and new potatos in there, cooking it,
and then serving on the local "news". Crawfish is good, too. But there's
still nothing better than swatting an alligator with a crab net. It's about
the only thing that will get them to leave it alone. We had a Calcutta cane
pole, which is a long heavy sturdy cane pole, which gave one a little more
margin of safety. That had to hurt, cause the shock that came up the pole
hurt my hands. That was in the Southern Louisiana marshes. Of course to be
a "real Cajun", you had to actually land one with a crab net. ;-) Or at
least that's the story they tell. I've seen 12 footers before where we fish
and crab. Did hard hat diving in the Atchafalaya basin with alligators and
watchmen with M-1's.

Ahhh, to be young, bullet proof and ten feet tall again.

Ahhhh. Maybe not.

Steve

"Steve B" > wrote in message
...
>
> "Dale P" > wrote in message
> m...
>> "Joe J." > wrote in message
>> ...
>>> Anyone have an easy method? Here in the desert they are on sale for
>>> $7.99# but it just seems like it's too much work to split them. Tried
>>> nut crackers, running a fork up the length of the leg etc, still looking
>>> for a good method.
>>>
>> I have had great luck by putting a fresh blade into my Stanley utility
>> knife and shitting the thin side, pry open and remove the meat. The
>> stores here had some beautiful crab legs this holiday season, but it did
>> not fit into our menu, so have not had any. We eat the crab meat cold,
>> maybe a dip in the cocktail sauce.
>>
>> Dale P
>>
>>
>> Sorry about the blank I sent! OOPS.
>
> As an aside, commercial crab houses in Louisiana use a compressed air
> nozzle with that little squeeze trigger to get the crab meat out of their
> crabs. The central part, that is. On the legs, I think they might blow
> out from one end, and I think Alaskan crabs would, too. You'd still have
> to crack the claw. But that is only for the recovery of large volumes of
> meat.
>
> Steve
>

Actually, the compressed air thing sounds very plausible. The crab leg is a
piece of tubing, and the meat can be blown out of it. For the amount of
crab the two of us eat, I do not see me turning on the air compressor, but
the idea is still cool. As a side, my partner is a real wimp about removing
the crab meat. He always looks to me to take care of it. It is one of
those things I am willing to do for him.

In the past we have purchased frozen crab claws. They were great finger
food with a huge chunk of crab meat. I checked at Whole Foods, and they did
not have them this year!! I have always bought them at WF, so am very
disappointed not to get any for our Christmas Eve dinner.

Dale P

On Fri, 01 Jan 2010 11:20:07 -0600, Janet Wilder wrote:

> blake murphy wrote:
>> On Fri, 01 Jan 2010 15:48:25 +1100, Gettamulla Tupya wrote:
>>
>>> On Thu, 31 Dec 2009 13:43:11 -0800, "Joe J." > wrote:
>>>
>>>> Anyone have an easy method? Here in the desert they are on sale for $7.99#
>>>> but it just seems like it's too much work to split them. Tried nut
>>>> crackers, running a fork up the length of the leg etc, still looking for a
>>>> good method.
>>>>
>>> We don't get king crabs in Australia, but for our local blue swimmer crabs I use nut
>>> crackers for the legs.
>>
>> in maryland (and lousiana, texas, etc.) the blue crab claws are cracked
>> with a lightweight wooden mallet:
>>
>> <http://www.webstaurantstore.com/7-wooden-lobster-crab-mallet/375M7.html>
>>
>> the legs are too skinny to do anything but break off the ends and squeeze
>> out the meat like toothpaste.
>
> We have our own "Carvel Hall" brand little crab hammers and knives. We
> bring them to crab crackings. I believe it's a Maryland tradition or
> something like that.
>
> My friend and I have not been able to go crabbing as the county is
> redoing the lot and boat ramp where we put in to crab. He promised me
> that as soon as it's open, we'll go crabbing. Texas blue crabs are every
> bit as good as their northern cousins. Of course, being Texas crabs,
> they are bigger :-)

and no doubt crabbier. (not talking about you. janet.)

your pal,
blake

On Fri, 01 Jan 2010 18:00:59 -0600, Janet Wilder wrote:

> Steve B wrote:
>> "Janet Wilder" > wrote
>>
>>> My friend and I have not been able to go crabbing as the county is redoing
>>> the lot and boat ramp where we put in to crab. He promised me that as soon
>>> as it's open, we'll go crabbing. Texas blue crabs are every bit as good as
>>> their northern cousins. Of course, being Texas crabs, they are bigger :-)
>>>
>>> --
>>> Janet Wilder
>>> Way-the-heck-south Texas
>>> Spelling doesn't count. Cooking does.
>>
>> I lived in Galveston and Seabrook, and southern Louisiana. Yep, them big
>> blues are good. We used to stop by the shrimpers on our way home from
>> working offshore and get shrimp for $1 a pound (nice ones) and big clean
>> blue crabs for $1 a dozen. But catching them with chicken necks and beef
>> melt was a lot of fun, too. Ever smack an alligator on top of the head with
>> a crab net? I have.
>
> If I ever saw an alligator where we crab, it would be my last crabbing
> trip ----ever!!
>
> We usually drop a half-dozen or so traps baited with chicken legs on our
> way out then sit anchored and jig with chicken legs. The place where we
> go has lots of wonderful birds, including a flock of roseate spoonbills,
> to watch while Cliff regales me with tales of his years in the Coast Guard.
>
> Then we go and pick up the traps and come back to his place where either
> I take a bunch of them home or he boils them all up with Old Bay and I
> call DH to come on over and bring the Carvel Hall and the beer. Cliff's
> wife puts newspaper on the picnic table and we all feast.

no boil, steam.

your pal,
blake

On Fri, 1 Jan 2010 10:32:23 -0700, Dale P wrote:

> "Joe J." > wrote in message
> ...
>> Anyone have an easy method? Here in the desert they are on sale for
>> $7.99# but it just seems like it's too much work to split them. Tried nut
>> crackers, running a fork up the length of the leg etc, still looking for a
>> good method.
>>
> I have had great luck by putting a fresh blade into my Stanley utility knife
> and shitting the thin side, pry open and remove the meat.

sounds painful.

your pal,
blake

"Pinstripe Sniper" > wrote in message
...
> "Joe J." > wrote:
>>Anyone have an easy method? Here in the desert they are on sale for
>>$7.99#
>>but it just seems like it's too much work to split them. Tried nut
>>crackers, running a fork up the length of the leg etc, still looking for a
>>good method.
>
> Hey Joe. J from AVLV - might I ask which store in Las Vegas had that
> sale? That's a great deal.
>
> I've noticed some crab at Vegas buffets have slits cut in the shell to
> make the shells easier to split. I assume a rotary saw blade was
> used. Obviously not a method for us to use at home - just saying.
> I'm another crab lover who uses stout shears and occasionally even
> vice grip pliers set to close just enough to crack the shell but not
> smush the meat.
>
>
>
> PsS
>
Smith's. $7.99#, but it was in Oct. We froze them and had them this week
for NYE.
--
Joe J.

blake murphy wrote:
>
> On Fri, 01 Jan 2010 18:00:59 -0600, Janet Wilder wrote:
> >
> > Then we go and pick up the traps and come back to his place where either
> > I take a bunch of them home or he boils them all up with Old Bay and I
> > call DH to come on over and bring the Carvel Hall and the beer. Cliff's
> > wife puts newspaper on the picnic table and we all feast.
>
> no boil, steam.

Can't use Old Bay that way, can you?

Mark Thorson wrote:
> blake murphy wrote:
>> On Fri, 01 Jan 2010 18:00:59 -0600, Janet Wilder wrote:
>>> Then we go and pick up the traps and come back to his place where either
>>> I take a bunch of them home or he boils them all up with Old Bay and I
>>> call DH to come on over and bring the Carvel Hall and the beer. Cliff's
>>> wife puts newspaper on the picnic table and we all feast.
>> no boil, steam.
>
> Can't use Old Bay that way, can you?

Sure can. Get the steamer up to operating temps, dump in the crabs and
dump the Old Bay on top. Some sticks to the shells, some goes in the
steaming liquid and it's all good.

George L

Janet Wilder wrote:
>
> We have our own "Carvel Hall" brand little crab hammers and knives. We
> bring them to crab crackings. I believe it's a Maryland tradition or
> something like that.

Is there any reason that you couldn't use a lobster shears
on King crab? Seems to me it should do the trick just fine.

Steve B wrote:
> "Janet Wilder" > wrote
>
>> Then we go and pick up the traps and come back to his place where either I
>> take a bunch of them home or he boils them all up with Old Bay and I call
>> DH to come on over and bring the Carvel Hall and the beer. Cliff's wife
>> puts newspaper on the picnic table and we all feast.
>>
>>
>> --
>> Janet Wilder
>
> Ahhh. Nothing like putting some corn and new potatos in there, cooking it,
> and then serving on the local "news". Crawfish is good, too. But there's
> still nothing better than swatting an alligator with a crab net. It's about
> the only thing that will get them to leave it alone. We had a Calcutta cane
> pole, which is a long heavy sturdy cane pole, which gave one a little more
> margin of safety. That had to hurt, cause the shock that came up the pole
> hurt my hands. That was in the Southern Louisiana marshes. Of course to be
> a "real Cajun", you had to actually land one with a crab net. ;-) Or at
> least that's the story they tell. I've seen 12 footers before where we fish
> and crab. Did hard hat diving in the Atchafalaya basin with alligators and
> watchmen with M-1's.

You're telling this to the grandma of 10 who has been "spooked" by the
little fish while snorkeling.

BTW #10 was born on 12/28. Haven't seen any pictures of him yet but DD
who saw him says he's cute.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Pinstripe Sniper wrote:
> "Joe J." > wrote:
>> Anyone have an easy method? Here in the desert they are on sale for $7.99#
>> but it just seems like it's too much work to split them. Tried nut
>> crackers, running a fork up the length of the leg etc, still looking for a
>> good method.
>
> Hey Joe. J from AVLV - might I ask which store in Las Vegas had that
> sale? That's a great deal.
>
> I've noticed some crab at Vegas buffets have slits cut in the shell to
> make the shells easier to split. I assume a rotary saw blade was
> used. Obviously not a method for us to use at home - just saying.
> I'm another crab lover who uses stout shears and occasionally even
> vice grip pliers set to close just enough to crack the shell but not
> smush the meat.


That's an idea. Use the Dremel!

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

blake murphy wrote:
> On Fri, 01 Jan 2010 11:20:07 -0600, Janet Wilder wrote:
>
>> blake murphy wrote:
>>> On Fri, 01 Jan 2010 15:48:25 +1100, Gettamulla Tupya wrote:
>>>
>>>> On Thu, 31 Dec 2009 13:43:11 -0800, "Joe J." > wrote:
>>>>
>>>>> Anyone have an easy method? Here in the desert they are on sale for $7.99#
>>>>> but it just seems like it's too much work to split them. Tried nut
>>>>> crackers, running a fork up the length of the leg etc, still looking for a
>>>>> good method.
>>>>>
>>>> We don't get king crabs in Australia, but for our local blue swimmer crabs I use nut
>>>> crackers for the legs.
>>> in maryland (and lousiana, texas, etc.) the blue crab claws are cracked
>>> with a lightweight wooden mallet:
>>>
>>> <http://www.webstaurantstore.com/7-wooden-lobster-crab-mallet/375M7.html>
>>>
>>> the legs are too skinny to do anything but break off the ends and squeeze
>>> out the meat like toothpaste.
>> We have our own "Carvel Hall" brand little crab hammers and knives. We
>> bring them to crab crackings. I believe it's a Maryland tradition or
>> something like that.
>>
>> My friend and I have not been able to go crabbing as the county is
>> redoing the lot and boat ramp where we put in to crab. He promised me
>> that as soon as it's open, we'll go crabbing. Texas blue crabs are every
>> bit as good as their northern cousins. Of course, being Texas crabs,
>> they are bigger :-)
>
> and no doubt crabbier. (not talking about you. janet.)

Thanks, Blake. The Texas crabs can be pretty fierce. One has to be very
careful when handling them.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Mark Thorson wrote:
> Janet Wilder wrote:
>> We have our own "Carvel Hall" brand little crab hammers and knives. We
>> bring them to crab crackings. I believe it's a Maryland tradition or
>> something like that.
>
> Is there any reason that you couldn't use a lobster shears
> on King crab? Seems to me it should do the trick just fine.

We do have lobster shears. They work well on King or Snow crab legs. The
blues are built differently. Shells on legs are too hard. They are
better smashed with a hammer and picked.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Joe J." > wrote in message
...
>
> "Pinstripe Sniper" > wrote in message
> ...
>> "Joe J." > wrote:
>>>Anyone have an easy method? Here in the desert they are on sale for
>>>$7.99#
>>>but it just seems like it's too much work to split them. Tried nut
>>>crackers, running a fork up the length of the leg etc, still looking for
>>>a
>>>good method.
>>
>> Hey Joe. J from AVLV - might I ask which store in Las Vegas had that
>> sale? That's a great deal.
>>
>> I've noticed some crab at Vegas buffets have slits cut in the shell to
>> make the shells easier to split. I assume a rotary saw blade was
>> used. Obviously not a method for us to use at home - just saying.
>> I'm another crab lover who uses stout shears and occasionally even
>> vice grip pliers set to close just enough to crack the shell but not
>> smush the meat.
>>
>>
>>
>> PsS
>>
> Smith's. $7.99#, but it was in Oct. We froze them and had them this week
> for NYE.
> --
> Joe J.

Watch Smith's. Sometimes they're $4.99 for the smaller ones. The $7.99
were for the larger ones that I'd call medium. Lots of Smith's in Vegas.
Check Albertson's, too, and they're online. They closed several stores
recently, tho.

Steve

Steve

"Janet Wilder" > wrote

> Thanks, Blake. The Texas crabs can be pretty fierce. One has to be very
> careful when handling them.
> --
> Janet Wilder


I always cleaned mine first. Soak in salt water. Then rip the shell off
them. Flush the guts. Yes, you DO have to be careful.

Steve

"Janet Wilder" > wrote

>
> You're telling this to the grandma of 10 who has been "spooked" by the
> little fish while snorkeling.

Those damn parrot fish spooked me while snorkeling in Kauai. Have you ever
seen the teeth on them? They only have two, like a parrot beak. And they
bite off chunks.

Steve

On Sat, 02 Jan 2010 13:34:31 -0800, Mark Thorson wrote:

> blake murphy wrote:
>>
>> On Fri, 01 Jan 2010 18:00:59 -0600, Janet Wilder wrote:
>>>
>>> Then we go and pick up the traps and come back to his place where either
>>> I take a bunch of them home or he boils them all up with Old Bay and I
>>> call DH to come on over and bring the Carvel Hall and the beer. Cliff's
>>> wife puts newspaper on the picnic table and we all feast.
>>
>> no boil, steam.
>
> Can't use Old Bay that way, can you?

sure. it's (sometimes) mixed with kosher salt and sprinkled (generously)
over each layer of crabs as they go into the steamer portion of the cooker.

<http://www.bluecrab.info/seafood_steamer.htm>

your pal,
blake

On Sat, 02 Jan 2010 18:58:28 -0600, Janet Wilder wrote:

> Pinstripe Sniper wrote:
>> "Joe J." > wrote:
>>> Anyone have an easy method? Here in the desert they are on sale for $7.99#
>>> but it just seems like it's too much work to split them. Tried nut
>>> crackers, running a fork up the length of the leg etc, still looking for a
>>> good method.
>>
>> Hey Joe. J from AVLV - might I ask which store in Las Vegas had that
>> sale? That's a great deal.
>>
>> I've noticed some crab at Vegas buffets have slits cut in the shell to
>> make the shells easier to split. I assume a rotary saw blade was
>> used. Obviously not a method for us to use at home - just saying.
>> I'm another crab lover who uses stout shears and occasionally even
>> vice grip pliers set to close just enough to crack the shell but not
>> smush the meat.
>
> That's an idea. Use the Dremel!

<snort>

maybe you could get an endorsement gig.

your pal,
blake

your pal,
blake

In article >,
says...
>
> Steve B wrote:
> > "Janet Wilder" > wrote
> >
> >> Then we go and pick up the traps and come back to his place where either I
> >> take a bunch of them home or he boils them all up with Old Bay and I call
> >> DH to come on over and bring the Carvel Hall and the beer. Cliff's wife
> >> puts newspaper on the picnic table and we all feast.
> >>
> >>
> >> --
> >> Janet Wilder
> >
> > Ahhh. Nothing like putting some corn and new potatos in there, cooking it,
> > and then serving on the local "news". Crawfish is good, too. But there's
> > still nothing better than swatting an alligator with a crab net. It's about
> > the only thing that will get them to leave it alone. We had a Calcutta cane
> > pole, which is a long heavy sturdy cane pole, which gave one a little more
> > margin of safety. That had to hurt, cause the shock that came up the pole
> > hurt my hands. That was in the Southern Louisiana marshes. Of course to be
> > a "real Cajun", you had to actually land one with a crab net. ;-) Or at
> > least that's the story they tell. I've seen 12 footers before where we fish
> > and crab. Did hard hat diving in the Atchafalaya basin with alligators and
> > watchmen with M-1's.
>
> You're telling this to the grandma of 10 who has been "spooked" by the
> little fish while snorkeling.
>
> BTW #10 was born on 12/28. Haven't seen any pictures of him yet but DD
> who saw him says he's cute.

Congrats.... but I am not going to chase my food around in Alligator
infested waters, never, ever... not going to happen.. <mutter>

Scotty

Steve B wrote:
> "Janet Wilder" > wrote
>
>
>> You're telling this to the grandma of 10 who has been "spooked" by the
>> little fish while snorkeling.
>>
>
> Those damn parrot fish spooked me while snorkeling in Kauai. Have you ever
> seen the teeth on them? They only have two, like a parrot beak. And they
> bite off chunks.
>
> Steve

It is fun to watch parrot fish chew on coral, then blow, then chew
again. They are beautiful to watch. That is the only problem diving
with a group, and your partner. You focus on something beautiful to
watch, but they are ready to move on.


Becca

"Dale P" > wrote in message
m...
> "Joe J." > wrote in message
> ...
>> Anyone have an easy method? Here in the desert they are on sale for
>> $7.99# but it just seems like it's too much work to split them. Tried
>> nut crackers, running a fork up the length of the leg etc, still looking
>> for a good method.
>>
> I have had great luck by putting a fresh blade into my Stanley utility
> knife and shitting the thin side, pry open and remove the meat. The
> stores here had some beautiful crab legs this holiday season, but it did
> not fit into our menu, so have not had any. We eat the crab meat cold,
> maybe a dip in the cocktail sauce.
>
> Dale P
>
>
> Sorry about the blank I sent! OOPS

How did my typo get past spell check? Anyway OOOPS!

Sorry,
Dale P
>
>