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I was wondering who in their right mind would eat crab in the midwest. For crustaceans, you should stick with crawdads, which are local and fresh. You might have to catch your own, but crawdad traps are cheap, or you can make your own out of coffee cans.
There are some things that do OK when canned or frozen. Crab is not one of them.
I'm in the south, not the Midwest, but when I did live in the Midwest, I would not have known where to get crayfish.
Either crab or crayfish, I'm not catching my own anyway, and I serious doubt if too many other people do that either.
I'm in the south, not the Midwest, but when I did live in the Midwest, I would not have known where to get crayfish.
Either crab or crayfish, I'm not catching my own anyway, and I serious doubt if too many other people do that either.
There are certain varieties that can be found in certain lakes in Wisconsin and Minnesota. However, I have never seen any that have been commercially harvested and served on any major scale.
Most of my friends have them shipped in from Southern Louisiana.
Crab is really expensive, so if I am going to pay for crab, I want to taste crab. Crab cakes tend to be so strongly spiced that you could make them with chicken and they would taste exactly the same and cost about 90% less to make.
I like crab steamed and dipped in melted butter, no other seasonings.
Although I do make a killer crab and cream cheese enchilada. That has to have large lumps of crab to be sure you know you are eating and tasting crab meat.
I agree. I love strong spices, but in my opinion crab cakes have to be the #1 most disgustingly over spiced dish known to mankind.
I have tasted many that were so heavily spiced, they literally tasted like spice cakes seasoned with a few bread crumbs in the mix.
I am fortunate to have a local seafood place that charges 15.00 for massive 1 1/2 lb leg clusters.
I was wondering who in their right mind would eat crab in the midwest. For crustaceans, you should stick with crawdads, which are local and fresh. You might have to catch your own, but crawdad traps are cheap, or you can make your own out of coffee cans.
There are some things that do OK when canned or frozen. Crab is not one of them.
and even in the midwest or in our case the northern post part of the south, who would want to bother with craw fish. They actually had a huge package of them on sale at our favorite local grocery store this week and I didn't even consider buying them. They are way to much bother for the end result. So, if you live where some of us do, you have to be happy with frozen fish or all kinds except for our new fresh fish market. If you try them, we have to be prepared to spend our retirement check just for a lb or two of any fish.
I am making crab cakes tonight but I am using bumble bee canned. Never Had it before. I refuse to pay $25 for lump crab meat. That's what my local fish store is selling it for. I had Dungeoness crab in San Francisco and I did not like it. I like the Blue claw Maryland crabs.
Location: By the sea, by the sea, by the beautiful sea
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Quote:
Originally Posted by gentlearts
First, a bit of history. When I was a kid, on special occasions we gathered at a relative's house and one of the items that was always on the buffet was crab salad on snowflake rolls. Even my young, unsophisticated, palate LOVED the crab salad. This was in New England.
Fast forward to now, when I have lived in the Midwest and the South, and no matter where I live, I cannot get what the fuss is about with crab. I have never, since I was a child with the crab salad, ever had any type of crab that was at all good.
I make crab cakes once in awhile, using various recipes, but I can't taste the crab at all, so I am never making it again. What do you think I am missing?
PS: I love lobster and clams and most other crustaceans.
A good crab cocktail, just crabmeat and cocktail sauce?
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Alabama has more species of crayfish (83) than any other state.
