Re: How to Eat Small Chinese Style Blue Crabs?
jmcquown
"Sqwertz" <swe...@cluemail.compost> wrote in message
news:171q7mf9wxhbz$.dlg@sqwertz.com...
> On Sat, 23 Apr 2011 11:02:46 -0400, Floyd Lloyd wrote:
>
>> On Fri, 22 Apr 2011 18:27:59 -0500, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>How are you supposed to eat those mall blue crabs that are split in
>>>half and either:
>>>
>>>1. Lightly seasoned/battered and fried
>>>2. Salt and Pepper style
>>>3. Sauced and stirfried.
>>>
>>>They are way too small to pick apart and eat. Today, I decided on a
>>>new approach - just bite off the bodies eat them shell and all. And
>>>discarding the arms and legs.
>>>
>>>I did try and open a large claw and adjacent knuckle, but it was still
>>>impossible to get the meat out of there cleanly.
>>>
>>>I figure since they're sauced and/or battered, your supposed to eat
>>>the whole thing, no? It worked for me. I ate about 4 crab bodies.
>>>Some were crunchier than others, but I survived (so far). I didn't
>>>attempt to eat the arms.
>>>
>>>-sw
>>
>> Having been in this group as long as you have I have to assume you've
>> heard of soft shell crab (a regular item in Japanese restaurants).
>> Yes, you are meant to eat the whole thing, legs and all. Usually, I
>> find the taste rather bland and don't bother ordering them anymore
>> because the taste does not justify the price.
>
> Having HAD soft shell crab on many occasions, these are not soft shell
> crabs. These are fully molted small blue crabs.
>
> -sw
Um... molted means they shed their shells. That's what a soft-shell crab
is.
Jill
Brooklyn1
wrote:
>Um.. no.
>
>Molting means they are shedding their shells (or fur or feathers).
>Molted means they have shed their shell and have begun to grow a new
>one (that starts happening even before they molt). Fully molted means
>that the shell has grown back fully.
The new shell has already grown back prior to molting, just hasn't
hardened yet.
>And that is our biology lesson for the day. Quiz on Monday.
And you get an F.
http://www.marylandseafood.org/facts_and_nutrition/featured_species/crabs/soft_crabs.php
Jim Elbrecht
>Back to the topic at hand, nobody has ever eaten those crabs you see
>at all the "upscale" Chinese buffets?
>
Is soft shelled lobster close enough? Ate it once. I much prefer
the old boy in the tank with all the scars who might molt next month.
There is more meat, it is sweeter, and firmer.
Jim
Julian Vrieslander
department at Central Market here in Seattle. I think they may have
originated in China. Can't recall whether we fried them or baked them.
We don't do any fancy prep. Just put them on a plate, and splash with
lemon juice. Or tuck them into a section of baguette with lettuce,
tomato, onions, and vinaigrette. We might have done them in a stir fry
once - Cindy would remember.
I was introduced to soft shell crab sandwiches by some friends in
Baltimore. Also found in Nawlins, as one of the popular varieties of
Po'boys. In restaurants, soft shell crabs are usually deep fried.
The first time I was offered a soft shell crab sandwich, I was a bit
startled by the legs sticking out of the bread. Am I supposed to eat
the whole damn thing? Answer: yes.
Frozen seafood from China can be a hit or miss gamble. We've bought
Chinese frozen crawfish, in small blocks of shelled meat. It was so
nasty we threw it out. Our fishmonger says that he often gets
complaints about the stuff.
--
Julian Vrieslander