 From the Sea to the Table...It's all about Crab!
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From the sea to your home...
by Mitchell Confer
The rumors you've heard is the one rule-of-thumb we live by: Dead crab is BAD crab! In light of this let me try to help you avoid this situation because NOTHING is worse than spending a day on the water crabbing only to get home and find that you can't Enjoy! the fruits of your labors. The main thing to remember is tat your crab NEED air to stay alive. There are two ways that I know of to keep your crab alive for the trip home; One is to buy an aerator which nothing more than a air pump which will continuously supply oxygenated air to your crab and keep them breathing and alive for days if necessary. The other is to use the method that we employ which is to use a bucket or similar utensil to periodically scoop up water and pour it back into your "holding tank" from a height of 2-3 feet. This will sufficiently stir up the water and re-introduce oxygen back into the water for your crab to breath. This will need to be both while you are still on the water and on the way home every 30-45 minutes or so. Using the "scoop and pour" method, we have had much success keeping our crab alive for periods of 2 hours and more from sea to home to boiling pot. Enjoy! Catch 'em! Clean 'em! Cook 'em! Eat 'em! Go back to Crab Chat Check out some the world's finest "Crab-O-licious" Crab Meat Recipes! Check out more about crab, go to Crab-O-Licious.com Homepage
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Then why not use the button below, to add us to your favorite bookmarking service? Crab Facts...Did You Know?... Substitutions for: 8-10 ounces king crab=1-6 ounce package of frozen crab meat=One, 7-1/2 ounce can of crab meat=1 cup of cooked and flaked crab meat... One average serving of crab: whole Blue Crab is 2 to 4 whole blue crabs whole Dungeness Crab is 1/2 to 1 whole dungie 1 serving of Crab Meat is 4 ounces Weightier Issues: Crab Meat 1 ounce=3 Tablespoons 2 ounces=1/3 cup 4 ounces=3/4 cup 5 1/2 ounces=1 cup 8 onces=1-1/2 cups 1 pound=3 cups of crab meat There's a special way to tell when crabs are done cooking. Their shells will turn bright red when properly cooked. Already cooked crab meat is widely available. Although it's often sold frozen, seek out fresh cooked crab meat for the best flavor and texture. In the months of September through April, during most crab fishing seasons is when the local fish markets often sell cooked whole crabs. Ask for them to be cleaned and cracked, or take them home crack them yourself and then remove the meat. Join our newletter "Crab Clique"
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