Late last week I was gifted 4 live tanner crabs. The top photo is of my crabs after I cleaned and cooked them. I cooked them up on my kitchen stove using my 2 pressure cooker pots - and just after the cooking time from full boil had elapsed (18 minutes), I put them into an ice bath (kitchen sink full of water and ice cubes). The ice bath really helps because it separates the shell from the meat and make them much easier to pick. And after cooking my crabs I did a lot of picking and eating.
As I picked and ate I saved the choice pieces for later and filled up two leftover containers. Leftover crab is about as good as it gets, and for the next 2 days I ate crab a bunch of different ways. Seen below is the crabwich on rye and the crab salad. But I also added crab to Campell Soup's 'New England Clam Chowder' (REALLY good), had crab with crackers, and just snarfed it up plain too.
Leftover crab never gets old!
Patrick
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