I remember we used to take the carapace and put it directly on a gas burner to cook the guts, discarding the dead man’s fingers, of course. We’d typically crack an egg into it and add a little mirin and shoyu, and mix it with a spoon, taking care to dig around into the nooks and crannies until it was soft set. That was over 30 years ago, though, and the last time I cleaned a crab (a couple of weeks ago), I looked at the crab butter and was, frankly, turned off at the thought of eating it. Honestly, the look of it kind of grossed me out, and I doubt I’ll ever eat it the old way again!
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Crab butter is an acquired taste, which I never acquired. Taste never over came the looks for me. And if you smell it after a day, even outside in a trash bin, just reinforces things.
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There has hardly been any in the crabs I have purchased this year.
I like the whitisn, mayonnaise looking globules, at least right after the crab comes out of the steamer. I like some of the yellow “mustard” too, but then it starts to blend into something uncertain. I’ve not often been successful sorting the rest of it in a way that seems useful.
For me it’s actually been an acquired aversion. I mean, I used to love it. Now I can’t stand the sight of it. And it’s really all about how it looks: like somebody’s eaten it already.
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Crab cakes! Boulevard recipe.
A bit fiddly. Essentially the same as the the Boulevard crab salad recipe+thyme.
Really no binder other than a bit of mayo, and panko on top and bottom. I may not get them out of the pan , but they taste good.
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If you can’t get 'em out of the pan, eating bachelor-style (out of the pan, standing over the sink or while watching TV) is perfectly acceptable!
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Bachelorettes, too.
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Thats my style with a cold beer at my side .
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“Over the sink” is my favorite table setting!
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BC Dungeness Crabs selling at CAD 6.99 in a few Scarborough, Ontario, Chinese supermarkets!
Walked by Greenfish in Oakland Chinatown today, crab is still $3.99/lb. I didn’t buy so I didn’t look at size. Maybe delaying the season is a good idea, because don’t remember crabs in March…for that price.
The beer takes care of that!
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Did you try Singaporean Chilli Crab ? If not, just go and try.
Since crab season is ending April 15 due to whale migration, I decided to look at crab prices and availability…for Easter. Yes, crabs for Easter.
$5.99 at Yet Sun Market in Oakland Chinatown. Tanks were full. Kind of small.
Greenfish, the usual go to place, usually selling for $3.99/lb is closed for a 2 weeks, until April 13. Good for them for taking a break. That place is always jammed packed.
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I just realized there might be two crab threads!
I’ve been posting on this one since it includes 2023.
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