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Old 03-12-2018, 09:59 AM
 
Location: McAllen, TX
2,221 posts, read 1,627,805 times
Reputation: 2746

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Though I had never seen it for sale, whole King Crab is available online.

Here it is for $41 a pound and a lot of that weight is of course shell, not meat. The listing states it approx 5.73lb for $235.00. Well 5.73lb is not an approx number is it? Either way, out of my buying range.

https://www.seabear.com/product-deta...-red-king-crab
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Old 03-12-2018, 10:20 AM
bg7
 
7,698 posts, read 7,288,282 times
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Quote:
Originally Posted by Retired in Illinois View Post
I have to wonder how many people know what crabs eat ................then they eat the crabs.

What do crabs eat
You know that 12 hours after eating a lettuce you have no lettuce inside you? And you don't become a lettuce either.


Everything organic is made of the same component atoms, the foods are all broken down at the molecular level by enzymes and acidic conditions into constituent sugars, amino acids, lipids and other molecules...


Some of the molecules of the water you drink definitely passed through some animal's urinary system at some point previously.
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Old 03-12-2018, 10:40 AM
Status: "OINK! OINK! WOOF!" (set 17 days ago)
 
Location: Anderson, IN
3,611 posts, read 978,845 times
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Quote:
Originally Posted by vision33r View Post
It seems king crab is non-existent at American supermarkets even at high end markets all I see is frozen king crab legs and no fresh ones.

Over by me there are 3-4 H-Marts that are Korean Supermarket. They always have live King Crabs, for $30/lb it does seem expensive but it's actually not that bad when you compare the amount of meat vs blue crabs that goes for about $12-15/lb and it's comparing a sunflower seed to a walnut.

I always find that soft shell blue crabs is the way to eat and it's less messy and more enjoyable. Eating king crab legs and claws are even more enjoyable the flavor is amazing compare to snow and dungeness crabs.

While I like lobster too but you can't compare king crabs to lobsters, the flavor profile of king crab is just richer and sophisticated.
I dunno, but I saw lobster balls in the grocery store. I couldn't believe what I was seeing. I had to ask if they were real. Have you seen how big those things are?? That was a big ass lobster.
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Old 03-12-2018, 12:40 PM
 
Location: on the wind
2,743 posts, read 961,605 times
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Quote:
Originally Posted by graceC View Post
They're delicious, but I personally prefer Dungeness Crabs (which we get whole / live in my area). Much more affordable and the meat is way more substantial than Maryland Blue Crabs. Stir fry them with tomatoes and garlic. Yumm!!
Personally, combining fresh Dungeness or King crab with anything else, diluting its flavor with anything else before eating it is sacrilege! If its fresh I don't even use butter. If its canned or processed in other ways, well, maybe mixing it into something else can be forgiven.
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Old 03-12-2018, 12:48 PM
 
Location: Phoenix, AZ > Raleigh, NC
13,775 posts, read 16,580,278 times
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Quote:
Originally Posted by geekigurl View Post
I dunno, but I saw lobster balls in the grocery store. I couldn't believe what I was seeing. I had to ask if they were real. Have you seen how big those things are?? That was a big ass lobster.
This is a joke, right? You didn't really believe they were lobster testicles, did you?

https://www.pinterest.com/pin/428545...27053/?lp=true

In any event, it's a waste of lobster. I feel the same about lobster ravioli.
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Old 03-12-2018, 01:16 PM
 
Location: Honolulu, HI
1,975 posts, read 420,559 times
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I love crab meat but they’re such a pain to open.
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Old 03-12-2018, 01:51 PM
 
4,335 posts, read 11,248,687 times
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Quote:
Originally Posted by vision33r View Post
It seems king crab is non-existent at American supermarkets even at high end markets all I see is frozen king crab legs and no fresh ones.

Over by me there are 3-4 H-Marts that are Korean Supermarket. They always have live King Crabs, for $30/lb it does seem expensive but it's actually not that bad when you compare the amount of meat vs blue crabs that goes for about $12-15/lb and it's comparing a sunflower seed to a walnut.

I always find that soft shell blue crabs is the way to eat and it's less messy and more enjoyable. Eating king crab legs and claws are even more enjoyable the flavor is amazing compare to snow and dungeness crabs.

While I like lobster too but you can't compare king crabs to lobsters, the flavor profile of king crab is just richer and sophisticated.
All our major grocery stores here in MN have frozen king crab. Pretty sure all the king crab shipped to the US is already cooked and frozen. How anyone could not like it (or not like shellfish in general) is beyond me. King crab is sooooo succulent. #yum
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Old 03-12-2018, 01:55 PM
 
Location: on the wind
2,743 posts, read 961,605 times
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Quote:
Originally Posted by Rocko20 View Post
I love crab meat but they’re such a pain to open.
Which is part of the reason we love it! Anticipation, effort for every scrap, a little bit of pain (unless you happen to be less klutzy than I am), all plays into it. Hamburger or chicken breast are pretty effortless to prepare. Do we covet them nearly as much?
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Old 03-12-2018, 02:06 PM
 
Location: NYC
11,197 posts, read 7,082,617 times
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Quote:
Originally Posted by Rocko20 View Post
I love crab meat but they’re such a pain to open.
Depends, the larger the crab with the right tool it is easier than opening oysters to get the most flesh out.

I believe lobsters tails are just as difficult, because you have to split the shell then pull the flesh out without breaking it apart. Lobster claws are actually more work than snow crab claws. I've went to Joe's Crab Shack for the unlimited snow crab meal and I was cracking snow crab claws bare handed you can't even do that with lobster claws.

If you dislike cracking them just buy softshell crabs, there's nothing like a good fry.
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Old 03-12-2018, 02:25 PM
 
Location: McAllen, TX
2,221 posts, read 1,627,805 times
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Quote:
Originally Posted by Rocko20 View Post
I love crab meat but they’re such a pain to open.
What you need is a good pair of kitchen shears to cut them open. After they are cooked of course.
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