McKee Boykin
Contributor
In South Carolina you must leave the stone crab with one claw.
Crab anyone?
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saltydawg
Guest
It sure does, that is why only one claw may be taken, crabs molt their shells every so often depending on how old they are:
:http://www.afsc.noaa.gov/Kodiak/shellfish/cultivation/crabGrow.htm
:http://www.afsc.noaa.gov/Kodiak/shellfish/cultivation/crabGrow.htm
saltydawg
Guest
down here the ex- brother in law had a soft shell plant... they would catch young crabs and keep them in a temp controled flat tanks (looked like long tables) about 8 inches deep with running filtered salt water... as the crabs got ready to molt they would be watched every half hour or so and after they shed their shells the soft crabs would be pulled out and quick frozen to keep them soft....In south Louisiana that is one of the delicacies Fried softshelled crabs..
We Dive for King Crab in the Winter and Dungeness anytime we feel like it. Kings are a little work to catch but there's nothing like King crab that's only an hour old.
Did a little dive today and there were King Crab everywhere but of course the season closed 3/31.
Dave
Did a little dive today and there were King Crab everywhere but of course the season closed 3/31.
Dave
saltydawg
Guest
I can only imagine how that tastes,,nothing but the frozen down here....but I know how different the frozen blue crab and the "fresh blues" taste..
yep, My kids think king crab is just another meal, It means nothing to them, I've seen them just grab some from the fridge for a snack. We're Spoil in that regard. I never get more than we can eat it in a few days cause once it's frozen, I can't get anyone around here to eat it.
Dave
Dave
TimK
Contributor
I thought the same thing until spending a few years in Maryland where the Blue Crab is eaten by the bushel every summer. If you have the right technique, some good friends (or not) and a cooler full of beer, pickin crabs is good fun and good eatin!
The rock crabs (Jonah Crabs, Peekoh whatever) here in NE are about the same size as the Blue Crabs in Maryland. A bit tougher shell but still not all that hard to crack. Most of the meat is where the legs join the body so you need to seperate the shell halves. I usuall will break the bottom shell in half front to back and then use a knife to cut along either side where the legs attach. That lays out the meat a little easier for picking.
Put on a little Jimmy Buffet, grab a beer, a crab, and a little wooden hammer, take your time and have a relaxing meal. PS. Crab is as good cold as it is hot.
The rock crabs (Jonah Crabs, Peekoh whatever) here in NE are about the same size as the Blue Crabs in Maryland. A bit tougher shell but still not all that hard to crack. Most of the meat is where the legs join the body so you need to seperate the shell halves. I usuall will break the bottom shell in half front to back and then use a knife to cut along either side where the legs attach. That lays out the meat a little easier for picking.
Put on a little Jimmy Buffet, grab a beer, a crab, and a little wooden hammer, take your time and have a relaxing meal. PS. Crab is as good cold as it is hot.
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