I assume this thread’s been done before, but I figure it’s worth it to try it again. I just bought 10 pounds of freshly caught live Rock crab (like a low rent Dungeness crab, harder shell with less meat) at the fisherman’s market. Tell me your recipes. Do any of you have a good recipe for garlic ginger stir fried crab?
Steamed, served with butter and a nice vegetable. I’m pretty simple with stuff like that.
Although, I buy (but haven’t made yet) a great sweet corn chowder with Alaskan king crab meat- you could throw some in a chowder.
A crab salad (crab meat, green onions, mayo, shrimp, etc) tastes great on a toasted baguette.
I’d be tempted to use a good amount in a gumbo…yummmmmmmm!
Go out with Debbie again.
Dungeness crab:
Put the crab on its back. Lay a large heavy knife (like a machete or bolo) exactly along its longitudinal axis. Whack the knife sharply with a mallet. Be careful the crab doesn’t move the blade at the last second. You want to bisect it to kill it, else the not-quite-dead half will try to pinch you. Wrench the legs off along with the meaty attaching point. Give it a vigorous shake to get rid of most of the gills. Rinse under cold water to get rid of all of the fills and viscera. Repeat on the other half, and for each crab you’re cooking.
Put the crab halves into a pot of boiling salted water. I usually boil about two gallons of water with a cup of salt. Boil the crab for 11 minutes.
Serve with melted butter.
The end.
I don’t like red rock crabs. They have an attitude. Dungees will try to get away when you try to catch them. A red rock crab will rais its claws. ‘Come on! Try it, buster! I’ll pinch your ass, you bastard! Come and get it!’ And then when you cook them, the shells are too hard and there’s not enough meat. I’ll stick to eating dungeness.
Sounds like eating Popeye.
Yeah, I know those rock crabs are ornery little shits, but sometimes you jus’ gotta eat what you can get.
One of my favorite dishes at a local restaurant is Crab Skins. These are potato skins, stuffed with crab meat, jack and cheddar cheese and bacon bits (I mean real bacon bits; not the abominations that are Bac-os), then broiled until the cheese is all melty. They are served with sour cream on the side.
I’ve never actually made them at home, but they seem pretty straightforward.
Catch a crab. Catch lots!
Steam 'em with water mixed with apple cider vinegar. Dump a lot of old bay on 'em.
Eat 'em.
HA!!! That would’ve made a great SB commercial!!! 
OMG. I think I just had 5 orgasms in 6 seconds. I have got to try this.
I prefer to use my own crabs when I cook.
I mean, crabs I catch myself. From my… pot.
Ok, I honestly have no recipes, but if you are near a “Joe’s Crab Shack,” then I must say that the crabs there are amazing.
It looks like a dungeness, and sounds like Antonio Banderas. Too cute to boil
Especially when they’re having their Dungeness crab specials. Oh, man. A pound of crab, plus boiled potatoes and corn on the cob.
Dungeness is my favourite. I see people (like at the buffet lines in Vegas) going ga-ga over the king crab legs. King crab’s okay, but give me the dungees!
Yeah, dungees are kinda cute. I always feel a little sorry for them before I kill them with my bolo and mallet. But if our positions were reversed, they’d eat me.
I’ll have what he’s having.
Is this really adequate to get rid of the gills? They can make you very sick.
You can get rid of most of the gills and viscera by shaking; but you still need to [spelling corrected]:
Thanks for the answers. Man, rock crab is really a bitch to dig the meat out of. I can only psyche up to do one at a time, which is enough for a delicious crab louie. It looks like I might have to just settle for the frozen Dungeness crab at Costco. They’ve got a lot more meat and the shell isn’t nearly as hard.
I probably should have tried to do this, but the rock crab shells are really tough and it would’ve been a gory mess. The guy at the market told me to steam them in an inch of water, so I put two inches of water in a big ol’ stockpot and brought it to a boil. I tossed in the crabs and it was like some kind of a horror movie. The crabs took forever to die. You could hear them trying to get out for like 5 minutes. Next time I’m just going to completely immerse them in boiling water. Does the fact that I haven’t removed the gills and viscera before cooking compromise the meat in some way? When I buy frozen Dungeness crabs, they are cooked and completely whole.
Yum. Sounds delicious and really bad for you. Real bacon bits are the only way to go, those fake texturized soy bacon bits are a pox on Emeril’s ass. Yikes, did I say that? I feel nauseous.
Have any of you guys been to the Golden Century Restaurant in Sydney? They have this killer stir fried crab with ginger and scallions. I’d really like to get that recipe.
Probably not. There is a very small possibility that if the crab had been eating contaminated stuff that it could get into the meat, but I don’e think it’s really an issue. A friend had never had dungeness crab that had been cleaned first, and when she tried mine she said it was the best she’d had. So I’m guessing that maybe the viscera flavours the meat a bit. Some people like ‘crab butter’, which is something inside of a whole cooked crab.