We do same thing, boil them whole, but I like that you added stuff into the water beforehand and eat all the buttery stuff in the head and body (mixed with the meat). Im going to try it. Thanks for sharing.
Thanks! Although I've lived on the Pacific Northwest coast all my life, I've always had someone give me the crab cooked and cleaned until tonight's gift of live crab....so I appreciated the video! We did the boil for 12 minutes. It's kind of creepy but, hey, it's delicious!
add a lemon, an onion, a couple ribs of celery and a couple carrots... its called a court bouillon in chef speak and is a yummy poaching stock for seafood. fennel also finds a home in this broth if you like that taste
That is a great idea for another type of crab. But Dungeness is so sweet you don’t want to spoil the flavor with aromatics. Unless you want to then go ahead and add them.
I'm am so envious of your ability to catch the best fresh salmon there...I always buy a whole salmon at Pikes Market and have it shipped to me...even the whole fish we get here are not the same...keep the best for yourselves :-)
You got my attention at "Sonoma." I knew then that you knew what you were doing. My girlfriend brought fresh crab home tonight, so thanks. I usually cook them at the beach in a big pot. Doing it at home threw me for a loop.
Well, I don't rinse my oysters Honey, but Dungeness crab is so sweet, I want to let the natural sweetness come out, salt water makes them salty in my opinion. There are so many different types of crabs out there…some might benefit from that. Thanks for stopping by and commenting. Cheers ~ Lindy
Yes, go to minute 1:50 for flavoring instructions. Dungeness crab doesn't need to be overly flavored as their flavor is great by itself. So it's not a crab boil .. just fooking the crab seasoned. Cheers.
stormycliffs Actually, they both funcion very similarly. The liver is constantly filtering blood to remove toxins, which is why alcohol affects the liver so profoundly.
which doesn't kill them, it only puts them into a sleep like state and keeps them from moving around. You don't want to cook them if they are dead as they release enzymes that immediately start deteriorating the meat, making it mushy and mealy.
I suggest removing the apron and carapace first, then removing the gills and cracking the crab in half with your hands. This way you get more meat on the legs when you separate them.
Dispatch the crab before boiling... Cut the ventral nerve cord on crabs or lobsters . Take a knife and stab them in the middle of their "belly", that being where the flap beneath them (actually their abdomen folded up beneath them) ends. The abdomen ends in a triangle-like shape, so just stab them right at its tip, or on either side of it, with a knife, and they will stop moving in seconds. The deeper you stab the better. Its the same basic deal with lobster, except their abdomen isn't folded up beneath them, so just stab the knife right in the center of where their legs meet.
Good deal! Louisiana and South Texas started washing these oyster in fresh water! Why after all these years they started doing it IDK, but will make the oysters lose there taste, if it come out of the sea wash it from the sea, if it come out of fresh water wash in fresh water CHEERS
Yes, it's the same issue I have when I read that to clean the grit out of clams and mussels, put them into water with cornmeal…WTH??? Soaking in fresh water will kill them, soak in well salted water and forget the cornmeal, which just makes a mess...
Don't really agree with you there as a Dungeness Crab's meat is the best part. A lot of people use the tomalley when cooking dishes such as a Cioppino or fish stew, I do too, but I didn't need it for this and I'm not one to just suck it up. The other stuff that I washed out from the inside is inedible.
I didn't want to flavor the crab, I love the fresh crab flavor. Not sure if your saying the ice bath is a good thing or a bad thing :-) but it does cool it down so I can get to the meat.
No I just wash oyster off in there natural water,or leave them in there salt water and freeze them! Crabs i do boil them in fresh water I do let them cool off before i eat em, but i don't use ice water to cool em, Hummm idk what your doing with the cornmeal in the water, unless making a water cornbread
On the East coast here in Florida, these are $14 EACH! Sometimes more! So usually we only can get ONE :( Not really a crab fest. More like a crab tasting!
Alaskan king crab is only available here frozen and can be pretty dry and yucky. We can get live Dungeness here easily and it's much superior to frozen Alaskan king crab. I'm sure king crab cooked fresh in Alaska is delicious.
You can't eat it until it's dead and you don't want it dead when you cook it, unless you would feel more comfortable stabbing it between its eyes, then that is an option. Or don't eat them at all. Choice is yours.
@@Lindysez123 most meats in the world are dead when you cook them. Beef, fish, chicken, all dead BEFORE cooking. Stabbing the crab in its apron is a good way to kill it before cooking. But to each their own.
Ryin88 You are correct most of the meets are dead before you cook them and I’ll bet you a lot of those meets were not killed nearly as humanely as the instantaneous death of the crab being put in the boiling water
+Jeff Chen We can buy them already cooked at our local grocery stores and raw at a few fish markets and right off the docks when the fishermen come in. Can't get fresher then that!
dude this vid reminds me of hansle and gretel the one where the witch eats humans ew...ya and btw that was gross but i subscribed cuz i loved the video
As a budding cook: I have seen chefs take the "guts" out first and then removing the "legs by breaking the whole crab in half. Also do you or would you use crab boil in the water?
I guess, get into it anyway you can. I just find my method to be the easiest for me. You could use crab boil, but Dungeness crabs have such a sweet and unique flavor, I think crab boil would mask it. so I don't recommend it. Good luck in continuing to grow your cooking skills!
Thanks for sharing the Vid . Dipping the crab in ice water(after cooking ) i would think would loose a bit of the flavour and rinsing of the crab after breaking them in half would loose even more flavour , what i do is use paper towel and wipe some of the green stuff off ( crab butter i heard it being called ) . Food always taste better hot or in this case warm and i always enjoy the juice the crab has in the meat / legs etc. but i found usefull the 10 min boil because I've always went 13-15 . Once again thanks for sharing Vancouver islander 4 ever .
Different crabs cook different...different cooks cook different...We like to boil our dungeness crabs...smaller crabs steam better than these do...what kind of crabs are you steaming dixie???
