Live blue crabs in LA? (Costa Mesa, Redondo Beach: to buy, restaurant, cost)

[18Montclair]

Originally Posted by Lumerian Feast

Does anyone know a seafood market that sells live blue crabs? Feeling a little Maryland-y, so I thought I'd break out the Old Bay this weekend and steam up some crabs.

Usually here in the Bay Area, you can find that at Asian Markets. I bet the same is true in LA.

[nmnita]

Originally Posted by Lumerian Feast

You have my sympathies! I lived in Chattanooga for five years, and the only fresh seafood I could get was catfish (though I do like catfish). You should have seen the guy's face the time I walked into a gas station and asked "where do I go to get crabs?" That has a whole different meaning in Tennessee!

too funny!!!!

I can take cat fish, but when the meaning of seafood is "cat fish" I get a little sad. Basically I love living here, just miss the seafood. Our daughter is sending us 2, 14 oz lobster tails with all the trimmings for Fathers day. Of course she ordered them from New England. Sat will be feast day for us!!! It is a combo moms and dads day gift. What a great daughter!!!

We lived in the DC area for 7 years, ate all the crab and other ocean fish possiible, not to mention living in California so many years. Don't cry, but I can remember when crab was .29 a lb.

Nita

[nmnita]

Originally Posted by 18Montclair

Usually here in the Bay Area, you can find that at Asian Markets. I bet the same is true in LA.

I don't think even they would have Blue Crab, it is hard to find and with all the other type of crabs on the pacific coast I don't think many places would pay to have Blue crab or soft shell crabs flown in.

Nita

[DontH8Me]

I am now intrigued by these blue crabs - I don't think I have ever seen them. I have seen dungeness crabs live in a tank down by Ports o Call in San Pedro, but not blue ones. Do the blue ones taste better? I have a 99 Ranch store pretty close by, if they have them I would go check it out. How does one prepare, break down and eat such a crab? Do you serve anything special alongside?

[bhcompy]

DontH8Me, the only restaurant I've seen it served at had the whole crab deep fried in batter and served on top of lobster ravioli(this was at DaVinci's in Long Beach).

[Lumerian Feast]

Originally Posted by DontH8Me

I am now intrigued by these blue crabs - I don't think I have ever seen them. I have seen dungeness crabs live in a tank down by Ports o Call in San Pedro, but not blue ones. Do the blue ones taste better? I have a 99 Ranch store pretty close by, if they have them I would go check it out. How does one prepare, break down and eat such a crab? Do you serve anything special alongside?

IMO, they are far superior to dungeness crabs. (But of course I'd be biased.) Blue crabs are smaller, but the backfin meat is sweet and more flavorful.

To prepare: a big pot with water and vinegar on the bottom, live crabs stacked above that, coated heavily in Old Bay. (They have to be live!) Steam them until they're bright orange. To eat: spread newspaper on the table; many use a wooden mallet to crack the claws, some don't. With enough practice, you can break off the pincer and pull out a huge tuft of claw meat. Then pull the shell off the body, as well as the rib plate, get rid of the devil (the lungs), break it in half, break off the cartilage, and pull the backfin meat out of the crab. The yellow stuff (the "mustard") is good, though many people can't eat it when they find out it's really crab crap.

And when you get a few cuts in your hand and get Old Bay in them, yes, it can hurt. But it's a sweet pain that's totally worth it.

Side dish: corn on the cob.

After you're done, you'll have a huge pile of crab carnage. Just roll up the newspaper and throw it all away. (And make sure the garbage cans are tight! Critters of all sorts love crab shells.)

I think this ritual will sound very familiar to most people who grew up in Maryland.

Damn, I'm making myself homesick!

[nmnita]

Originally Posted by Lumerian Feast

IMO, they are far superior to dungeness crabs. (But of course I'd be biased.) Blue crabs are smaller, but the backfin meat is sweet and more flavorful.

To prepare: a big pot with water and vinegar on the bottom, live crabs stacked above that, coated heavily in Old Bay. (They have to be live!) Steam them until they're bright orange. To eat: spread newspaper on the table; many use a wooden mallet to crack the claws, some don't. With enough practice, you can break off the pincer and pull out a huge tuft of claw meat. Then pull the shell off the body, as well as the rib plate, get rid of the devil (the lungs), break it in half, break off the cartilage, and pull the backfin meat out of the crab. The yellow stuff (the "mustard") is good, though many people can't eat it when they find out it's really crab crap.

And when you get a few cuts in your hand and get Old Bay in them, yes, it can hurt. But it's a sweet pain that's totally worth it.

Side dish: corn on the cob.

After you're done, you'll have a huge pile of crab carnage. Just roll up the newspaper and throw it all away. (And make sure the garbage cans are tight! Critters of all sorts love crab shells.)

I think this ritual will sound very familiar to most people who grew up in Maryland.

Damn, I'm making myself homesick!

stop me too, I can't wait for my Lobster, but you know, good crab beats Lobster anyday.

[Bunjee]

Originally Posted by Lumerian Feast

After you're done, you'll have a huge pile of crab carnage. Just roll up the newspaper and throw it all away. (And make sure the garbage cans are tight! Critters of all sorts love crab shells.)

Whoa, no need to throw away those shells just yet! You can bag and freeze them for a soup/bisque, or throw them in a pot and make the soup for eating or freezing.

[matt345]

I've seen blue crabs for sale at the Redondo Beach Pier, but they didn't look very good.

[nmnita]

Originally Posted by matt345

I've seen blue crabs for sale at the Redondo Beach Pier, but they didn't look very good.

Really? I wonder where they got them? I didn't think CA had Blue crabs. By the way, how they look and how they taste are 2 different things.

Nita