Blue Crab Meat

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

LINK


I have this one. Same premise but it doesnt work worth a shite. I can peel them faster.

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.

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

Hijack:

Do you own a DeBuyer frying pan? I thought I read that you did.

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

Freeze it raw

Hard to beat

Jumbo lump, but I'll eat any of it.