Well, let me reply to the two posts in the welcome Nan thread.
Quote:
Originally Posted by Cook Chatty Cathy
Jafo,
You crab lovers tickle me - all that work to acquire such a small amount of meat!  I love crab, but finally just threw in the towel and said no more crab legs for me after what seemed like an endless time picking out such a small amount of meat- I like to buy mine already shelled! |
Are we talking Alaskan king crab here? There is a lot of meat in them compared to those other crab legs you see in restaurants. Those little crabs to me are useless (i.e. snow crab). But king crab? Heck, I just use a pair of scissors and bust right through those legs quick. Lesson I learned working in a seafood restaurant. Throw away those nutcrackers. I never use them with shellfish. We used to get a lot of customers that wanted their lobster and crab already cracked open, and I would just zip zip zip them with a good pair of kitchen scissors.
Quote:
Originally Posted by KYHeirloomer
I love blueclaw crab, and will happily spend all day picking them. I've never been big on the King legs, though. A lot of work, as you say, for meat that's on the course side, imo.
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Hmm, perhaps the king crab you are getting is different than what I get? If anything, I wish the meat was a little tougher. I find that lobster is the toughest out of them all. The only time I ever eat it anymore is stuffed or in bisque.