Great piece Tom. I actually get my crabs live from Bulloch(i also swim there most days).
When I was a kid my Father used to prepare crabs in the classic dressed crab style where the meat was served in the empty shell with the brown meat down the middle.
I always kill the crabs with a stab of a heavy knife through the shell above the eyes, before boiling. More humane. Put them in a freezer first for an hour or so and they go into hibernation mode.
Yes, I've always wondered about the freezer approach as advised by Rick Stein. They certainly don't struggle when they go into the boiling water but I'm not sure it's entirely humane.
Great piece Tom. I actually get my crabs live from Bulloch(i also swim there most days).
When I was a kid my Father used to prepare crabs in the classic dressed crab style where the meat was served in the empty shell with the brown meat down the middle.
I always kill the crabs with a stab of a heavy knife through the shell above the eyes, before boiling. More humane. Put them in a freezer first for an hour or so and they go into hibernation mode.
Yes, I've always wondered about the freezer approach as advised by Rick Stein. They certainly don't struggle when they go into the boiling water but I'm not sure it's entirely humane.
you know the French call chicken oysters 'les sots l'y laissent', I feel rather the same about the brown meat in a crab.
What a wonderful phrase! Yes, very apt for brown crab meat too.