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Started By
Message
Blue Crab Meat
Posted on 9/20/14 at 12:43 pm
Posted on 9/20/14 at 12:43 pm
Do you prefer
A. Clawmeat
B. Regular white meat
C. Jumbo lump
I like clawmeat best to cook with, in a salad or on top a piece of grilled fish I prefer jumbo lump.
A. Clawmeat
B. Regular white meat
C. Jumbo lump
I like clawmeat best to cook with, in a salad or on top a piece of grilled fish I prefer jumbo lump.
Posted on 9/20/14 at 12:58 pm to CHEDBALLZ
I'm not sure if you go crabbing yourself, but google "crabmaster". I have one and I'll never pick a crab again. I cleaned about 4 dozen last week with half of them being smaller. They yielded about 4 cups of nothing but meat.
C. Jumbo Lump
C. Jumbo Lump
This post was edited on 9/20/14 at 1:03 pm
Posted on 9/20/14 at 1:29 pm to CHEDBALLZ
I don't even pick the claws when I eat crabs. I leave that shite for the folks who don't know how to pick.
Posted on 9/20/14 at 1:36 pm to PolyPusher86
Posted on 9/20/14 at 1:48 pm to CHEDBALLZ
That one looks like a pain in the arse, I'll put mine raw in the fridge for 4-5 hours to get the meat firm and it pops right out.
Posted on 9/20/14 at 1:56 pm to PolyPusher86
Claw meat has more flavor, I prefer it in dishes where the brown pigmented bits aren't as noticeable, like stuffed crabs,crabcakes, deviled crab, etc. I use special white/regular white in gumbo, crab au gratin, crab dip, crab and corn soup, etc. jumbo lump is for eating as unadorned as possible, or with a light dressing like a white remoulade.
Posted on 9/20/14 at 2:51 pm to CHEDBALLZ
quote:
Raw crabs?
Yep, the crab meat already has a lot of water in it, I put em in the refrigerator for a couple of hours and it stiffens the meat up to come out. I basically back them, clean the guts out, break in half and take the pinchers off. I put the entire half in the tray and it all comes out. I'll freeze the pinchers to put in a gumbo or something and make a stock with the bodies
This post was edited on 9/20/14 at 2:53 pm
Posted on 9/20/14 at 3:01 pm to PolyPusher86
Cool...... ill try that with this contraption I have.
Posted on 9/20/14 at 3:47 pm to CHEDBALLZ
Claw meat for stuffing and claws in gumbo.
Jumbo lump for everything else and sometimes for stuffing.
I don't use white at all.
Jumbo lump for everything else and sometimes for stuffing.
I don't use white at all.
Posted on 9/20/14 at 3:49 pm to Gris Gris
Hijack:
Do you own a DeBuyer frying pan? I thought I read that you did.
Do you own a DeBuyer frying pan? I thought I read that you did.
Posted on 9/20/14 at 7:19 pm to PolyPusher86
How do you cook the raw crabmeat once it's removed from the shell?
Posted on 9/20/14 at 7:43 pm to REB BEER
I put it in gumbos, stews, make crab cakes and I also use it for a topping for fish and a stuffing for flounder. Crab meat is so good, it's usually overlooked bc of the work involved to get it
Posted on 9/20/14 at 7:55 pm to PolyPusher86
I understand what you use it for, but I guess my question is...if you get a bunch if it, do you cook it first or freeze it raw?
Posted on 9/20/14 at 10:22 pm to PolyPusher86
quote:
stuffing for flounder
I had 2-1 1/2 # flounders that I stuffed tonight.
Crabmeat, shrimp, shallots and in the place of bread crumbs I used some left over cornbread. .
Posted on 9/21/14 at 2:34 am to KosmoCramer
quote:[quote]
Hijack:
Do you own a DeBuyer frying pan? I thought I read that you did.
Not me.
Posted on 9/21/14 at 4:44 am to CHEDBALLZ
Jumbo lump, but I'll eat any of it.
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