Wow... Options

[Nc.]

So.. I work on a commercial crabbing boat out in the bay and the water was sooo freakin rough today..
Thought i was gonna go over a few times. Only got freakin one bushel, but there was this uber-sexy girl at the feul dock.

Where do you guys work?
If its one of those, "If i tell ya, i'd have to kill ya" then please, dont tell me.

[Nc.]

There's two ways to eat a blue crab.

Soft crab:
The way a crab grows is it will basically make a duplicate of itself within its shell. But this duplication will be soft in order for it to fit inside long enough to then later bust out.
A "Peeler" Is a crab that is ready to "sluff" or bust/grow out of its shell.
The crabs ditches the old shell and all that is left is the soft crab inside. The legal limit for a "Peeler" is 3 inches. This is because the peelers can be kept and sluffed in the "Sluff tank" or controlled growing area which is built by the fisherman.
The soft shell only stay soft for about hours, if that.
But when frozen (a standard house refrigerator would work) they do not grow.
To clean a soft crab all you do is cut off the face with scissors and take out the lungs.
Soft crabs are fried on a home stove. Take a pan, put 1/2 a stick of butter in it. then have a bowl filled with flower and old bay.
throw the crab in the bowl.
Put a quarter spoonfull of viggie oil in the pan to prevent the butter from burning.
Keep the crab in there until the bottom is a golden brown. Then flip it and wait until the top part it done as well. Then you eat the ENTIRE CRAB that is left. All the shells and everything.

Hard crab:
Basically you just take a bunch of them and steam them. When eating them you just crack open the shells and eat the meat inside. Only things not eaten is:
Shell
Lungs (Devils meat)
organs

you can eat the organs but i do not.

Hope this helps.
-Nick

[UNDEAD 1]

There's two ways to eat a blue crab.

Soft crab:
The way a crab grows is it will basically make a duplicate of itself within its shell. But this duplication will be soft in order for it to fit inside long enough to then later bust out.
A "Peeler" Is a crab that is ready to "sluff" or bust/grow out of its shell.
The crabs ditches the old shell and all that is left is the soft crab inside. The legal limit for a "Peeler" is 3 inches. This is because the peelers can be kept and sluffed in the "Sluff tank" or controlled growing area which is built by the fisherman.
The soft shell only stay soft for about hours, if that.
But when frozen (a standard house refrigerator would work) they do not grow.
To clean a soft crab all you do is cut off the face with scissors and take out the lungs.
Soft crabs are fried on a home stove. Take a pan, put 1/2 a stick of butter in it. then have a bowl filled with flower and old bay.
throw the crab in the bowl.
Put a quarter spoonfull of viggie oil in the pan to prevent the butter from burning.
Keep the crab in there until the bottom is a golden brown. Then flip it and wait until the top part it done as well. Then you eat the ENTIRE CRAB that is left. All the shells and everything.

Hard crab:
Basically you just take a bunch of them and steam them. When eating them you just crack open the shells and eat the meat inside. Only things not eaten is:
Shell
Lungs (Devils meat)
organs

you can eat the organs but i do not.

Hope this helps.
-Nick

very important- they must be steamed ! the steaming solution in my book is the most important,crabs or shell on shrimp. solutuion consists of 2 budweisers , then fill one bud bottle half way up with apple cider vinneger and dump it in , and one bottle full of water - completely cover the crabs with old bay and rock salt and shrimp with old bay only then steam . while steaming , crabs and shrimp are done as soon as they turn pink -**very important not to over cook** drink alot of beer while eating.

my advice to you mod is to try and get blues then try others.