That occurred to me! You’re saying shipping lobster live from east to west works? Would that be overnight?
I’ve ordered from these guys a lot, although I usually wait for some kind of “deal”.
https://www.giosfish.com/product-page/dungeness-crab-sections-1
This should be a link to the live Dungeness offfer.
New Oregon date - January 15!
They were living on TI, crabbing in Pacifica. Harvesting Dungeness Crab is illegal in SF Bay, the location of TI
There have been reasons for not consuming SF bay Seafood for decades. Same with foraging the 'rooms.
The ones I got were smallish; I’m calculating about 1.5 pounds. I don’t know how often I’ll do this this season.
Hmmmm…Cleaning a crab before cooking.
I’m making stock for gumbo. I’m re-watching Zimmerman, but still struggling to figure out whats okay and whats not from the innards.
Sort of, but only little crab claws , backs, and no garlic. Okay, not using this recipe.
Our local paper advertised ‘fresh Oregon Dungeness crab’ today for $6.97/lb at one of the grocery stores. Sign in meat department said ‘crab is unavailable because of the coastal storm’. Maybe another time. I’m still hoping.
No crab from Oregon and Washington till February 1 in the latest update.
That’s what I thought. This grocer is not known for integrity.
Thanks for the info. QFC has them advertised for $6.99 lb (weather permitting as always). Was thinking of stopping by after an appt I have tomorrow to see if they have any. I won’t bother now that I checked the latest update.
Things seem to be in flux. 
Can’t say I blame them. I’m probably repeating myself but I am happy that I ate as much crab as I did back when it was $2.99-$4.99 a pound.
What is QFC?
Quality Food Center
Thank you! If someone has a great technique for extricating the meat from the bodies, please share! I’ve read, I’ve watched videos, I’m using scissors, fondue forks, and chopsticks, and do okay, but still think i could up my game.
Great technique means patience. I learned from my mother. Take apart the smaller pieces and claws and separate that meat from the bodies. Go over carefully a second time (for bits of shell and cartilage) before storing or using. If freezing, be sure to triple seal; the meat dries out quickly. I use a simple nut cracker, nut pick and a fondue fork for implements.
