Forgot to mention, Chubbs. Vinegar on that sunburn will make you feel a whole lot better.
I'll try the vinegar KYH... I've often heard that about sunburns...
Speaking of vinegar- what's the deal with it in steaming-liquid for the crabs? Does it contribute anything at all?
Most folks in Alaska keep their crab-pots in the garage because more often than not they are used out doors in fire-pits , rather than inside. I think I've eaten far more crablegs out in yards, in driveways and on rocky stretches of coastline and on beaches than inside at a table!
Speaking of vinegar- what's the deal with it in steaming-liquid for the crabs? Does it contribute anything at all?
Most folks in Alaska keep their crab-pots in the garage because more often than not they are used out doors in fire-pits , rather than inside. I think I've eaten far more crablegs out in yards, in driveways and on rocky stretches of coastline and on beaches than inside at a table!
during the winter for that purpose and, of course, we have a Phillips Restaurant downtown Annapolis at City Dock which we frequent during the wintertime.
I am not clear on your comment
"not yellowish or brownish or dingey in coloration at all".
Steamed crabs do not have discoloration. Or at least the ones in this area. A carton of backfin should be white in appearance. Not as white as the Alaskan crab meat, but by no means should it be yellowish or brownish or dingey. I wouldn't eat it if that was the case. I will do some research as to why the steamed method is preferred here. Stay tuned
This has made me so hungry for crabs.
BTW, the temp here is outrageous also; 100-105. It'll make an indoor gal out of you real fast.
I am not clear on your comment
"not yellowish or brownish or dingey in coloration at all".
Steamed crabs do not have discoloration. Or at least the ones in this area. A carton of backfin should be white in appearance. Not as white as the Alaskan crab meat, but by no means should it be yellowish or brownish or dingey. I wouldn't eat it if that was the case. I will do some research as to why the steamed method is preferred here. Stay tuned
This has made me so hungry for crabs.
BTW, the temp here is outrageous also; 100-105. It'll make an indoor gal out of you real fast.
Hmmm... odd, MsMai. I've rarely seen a carton of east coast lump crabmeat that didn't look yellow/brown (or dingey/dirty to my eye). Not trying to be rudely hyper-critical at all, but part of my preference for Alaskan varieties has always been the beautiful snow-white/red meat of the legs. Even the body meat appears cleaner that that of other regions, to me.
A crabcake question...
When pan-frying crabcakes I've always flattened the cake, patty-style and fried on both sides... same w/ salmon-cakes or salmon-'patties' like I grew up on.
Lately though, I've seen round "cakes" that aren't flattened, and these tend to be deep-fried rather than pan-fried....
Is this just a regional difference? What is you folks' experience with this? Any preferences?
When pan-frying crabcakes I've always flattened the cake, patty-style and fried on both sides... same w/ salmon-cakes or salmon-'patties' like I grew up on.
Lately though, I've seen round "cakes" that aren't flattened, and these tend to be deep-fried rather than pan-fried....
Is this just a regional difference? What is you folks' experience with this? Any preferences?