Wow... Options

[Capt. Andtennille]

...Not sleeping and or being drugged because of meds makes it horribly difficult to make it through a day sometimes....

I feel bad for doing that for fun. LOL

[Nc.]

Dave & DJ love king crab and snow crab. (Costs me fortune)...LOL

Who doesn't? lol
But yea... price isn't too good lookin.

[flatliner]

COME ON NC!!!

THE MITTEN CRABS ARE COMING UP THE POTOMAC TO KILL US ALL!!!!

Get on that boat and save us all!!!

[UNDEAD 1]

You know of any places thatll ship blues on dry ice nc? i actually found a few spots here for crabs but let me tell ya,the warm water does weird things to the meat.

[Nc.]

You know of any places thatll ship blues on dry ice nc? i actually found a few spots here for crabs but let me tell ya,the warm water does weird things to the meat.

The guy we sell them to is Captain Jimmy, who is also a Commercial crabber. But he also runs Capt Jimmy's Seafood. He gets crabs in from all over the place, including texas. I'll have to ask him tomorrow when we run crabs up there. But i took today off. I havent gotten a day off in the last 4weeks. lol.
Well, not including yesterday.

Andddd @ Flatliner--
I haven't seen but one more of those little critters. They're small enough to fit through the pots so either they escape before the pot gets up and outta the water... or they're moving south. Maybe they'll all just head out to the ocean. o0'

[UNDEAD 1]

LET ME KNOW NC jonezzzzzzin!

[M@ster of Dis@ster]

Where I live, we have another crab called the green crab found all over our beaches. I always wondered about the idea of eating them. Anyway, while looking up blue crab info I found this interesting article.

http://www.cbc.ca/canada/story/2002/03/16/...rabs020316.html

The article say they are 10 mm, but they must have meant 10 cm, which is about 4 1/2 inches, or just a little below the legal limit to blue crab (which I read was 5 to 5 1/2 inches). Too much work to eat by hand, but perhaps good for processing. Just thought the crab fisher in the audience might fnd it interesting.

Anyhoo, my question is this blue crab, what do you eat? Snow crab, you're basically only eating the legs. With blue crab, are you delving into the body area more? Do you steam it whole, or what?

[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.

[Nc.]

Beer = most important part.

[flatliner]

Blues are the only food I eat until myhands are too damaged to continue. I never get full, because picking them takes time...glorious, sweet, fluffy white time. When I am done my hands look like I was sorting razor blades by the fistful.... Oh and beer/alcohol is cause of and solution to all of lifes problems.

[Nc.]

true.dat.

[M@ster of Dis@ster]

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.

I certainly like to try sometime. I'll not find them where I live, it just would not make sense, we have snow crab local right here thus the cost is so much less then it would cost to import blue crab, so no one imports it. But I'll keep my eyes open on any vacations I'm on in those areas and try to make a point of trying that out.

Of course, the real specialty where I'm at is the Atlantic lobster, supposed to be best in the world. And while it still isn't cheap, it's cheaper than it is in a lot of other places for sure, because it's local again.

Maybe we all need to pack some local seafood in some coolers and meet in the middle of NA sometime. New York of something!

[flatliner]

Ok, I have to say this or I will be thrown out of the Fryers Club...

MOD
you can pick up a case of crabs just about anywhere....


whew. that had to be said.

[Keystone Two-Eight]

Thanks Genocide!!

I think Im only going to stay there long enough to find a comparable job that i can switch over to. Either way, it's all good, so long as my wife and kids are with me, and I can play a little COD MOB at the end of the day!!



I'll take a blue claw over a king any day!

Man oh man, y'all have got me in the mood for some Tony's Seafood of Baton Rouge !!



Just go to their link and look at the menu man!! MMMMMMmmmmm, crawfish boudin!!

[color="#000099"][/color]

you can pick up a case of crabs just about anywhere....

BAAAAARUMPBABUMP!!!!!!!!!