Anchor Oyster Bar, Castro.
The star of the meal though was this cioppino (it has crab as well). Freakin spectacular
The star of the meal though was this cioppino (it has crab as well). Freakin spectacular
Did you move over from the east coast to SF ?
Nope was just visiting for a few days
Looks good! Didn’t know that Swan had a dressing with crab fat and mustard.
It’s nice I like it.
The crab back would be infinitely better if it was warmed up. Should be treated like butter in a sense
Ya, it’s part of their “secret” menu: https://www.sfchronicle.com/food/article/At-Swan-Oyster-Depot-a-secret-menu-built-for-10591335.php
Today at SF Supermarket in Stockton, live dungees were $4.99 per pound. The tank was pretty full, and there were some lively ones in there.
I see thiis as the fisherman getting . F.I.T.A.A. Gas ,labor , overhead. Its like when people call me saying. Its a small job . No such thing .
Made crab pad thai What's for Dinner #90 - the Days are Lasting Longer Edition - February 2023 - #487 by chiel
There’s a sign now that reads essentially "no more choosing crab…to avoid traumatizing the crab, et al. I got four and it came to a little over 7 pounds. They seem to still be alive. It would be terrible if they started bagging dead ones.
I’m wanting to link previous seasons.
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!
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.
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.
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.
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!