Crab Game Hacks Download
Blossom Stemmer
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His business partner, Frankie Bennett, a lifelong waterman and Hacks Neck resident, turned 79 last month. Obediah Sample, who oversees the picking operation and who has worked in the crab business since age 14, also is 79.
The one-story white building sits on the former Hacks Neck Post Office site, on property Bennett owns part way down Hacks Neck Road, which dead ends on the water of a creek off the Chesapeake Bay. The Postal Service several years ago closed the post office, much to the chagrin of residents of the unincorporated community on the Eastern Shore of Virginia's bayside.
The two Samples have been the subject of numerous articles and artwork, including paintings of each done by South Carolina artist Mary Whyte and included in Whyte's books, 'Working South,' and Obediah's photograph on the cover of a regional magazine.
For many of you, the carving fork only comes out at Thanksgiving as an essential turkey-slicing aid. Perhaps you pull it out of the knife block to slice up the occasional roast. But the carving fork (also known as kitchen fork) can be used for many more tasks around the kitchen, and some of the more unusual involve your favorite shellfish.
Here are step-by-step instructions for how to use a carving fork instead of a sea sheller to remove the meat from crab legs and lobster claws, and to devein shrimp. I've also included a 'taste' of what I made with all of this extra seafood after the tutorials below.
Break the crab leg at the joints, using both hands and either wrapping the leg in a dish towel or wearing gloves to protect your hands. If the joints don't break easily, bend them back and forth or use the mallet or the back of the cleaver to give them a gentle whack. Once you break the joints, you will notice that there are pieces of cartilage that extend from the sections of crab leg; you can cut those off with the scissors or just pull them out with the crabmeat.
Using the kitchen shears, cut carefully through one side of the shell on each of the three larger pieces of crab. Then, insert one of the tines of the carving fork into the slit you've created and use it to open up the shell (you may need to use your fingers to help hold it open). Use the tines of the fork to pull out all the crabmeat.
Insert one of the tines of the carving fork into the smallest piece of the leg (the tip) and wiggle it around until the meat is loose. Bracing the piece of crab in your hand, scrape and pull the meat out with the fork. If any small pieces remain, you can use a toothpick to get them out as desired.
If crab legs are a special treat, then lobster claws are a special occasion all on their own. Thanks to the carving fork, you no longer have to wrestle with these giant pincers (or send shell pieces flying every which way).
Remember the bending back-and-forth motion used to break the crab leg? You're going to utilize the same technique to break the knuckle off the lobster claw. I recommend wearing gloves or wrapping the claw in a dish towel so you don't hurt your hands.
Then, use the same method to break off the pincher from the rest of the claw. If it won't come off easily when pulling with both your hands, give it a few gentle whacks with the back of the cleaver or the mallet.
Wrap the largest part of the claw in a dish towel and give it a few gentle whacks with the mallet or the back of the cleaver. Some lobster claws will come with a "starter crack" in them; use this as your starting point.
Stick the tines of the carving fork into the smaller opening in the shell of the large piece of claw and gently push. If the meat won't easily push out, stick the fork into the large end and pull gently, but know that this may result in not having a beautifully unbroken piece of claw meat. Remove the piece of cartilage from the center of the meat.
Use the tines of the carving fork in the same way to pull the meat out of the other two pieces of the lobster claw. Since it is less important to preserve the integrity of these pieces of lobster meat, you don't have to be as careful.
Insert the tip of one tine of the carving fork right underneath the "vein" and gently slide it along to remove the vein. Rinse the shrimp to make sure the contents of the vein is gone (since it can easily break while being removed).
I decided to use all of the lovely shellfish I had worked so hard on with the fresh pappardelle and basil I got at the farmer's market to make a creamy pasta dish. This recipe from the Maine Lobster Marketing Collaborative was my base, but I doubled the recipe and added in the crabmeat and diced-up shrimp. (Don't forget to toss the pasta in its sauce right before serving to double up on the tasty factor.)
The carving fork has quite a few other non-carving uses. It's the perfect implement to make lovely twirled pasta (use a ladle or spoon to twirl it against), as well as a great substitute lemon reamer when you need lemon juice.
The carving fork can also be used to poke holes in meat to allow marinade to more fully permeate, and can serve a similar function if you are glazing a cake and want the glaze to saturate the interior.
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If you have ever attempted to the tie the Alphlexo Crab, without a doubt you have run into some frustrating moments with the process. Whether it is managing the mess body tubing or threading the legs, this piece will hopefully help ease the pain with this non-traditional fly. Now there are many versions and ideas out there, I am going to stick to the original style which roots from the Alphonse Fishing Company guide team in the Seychelles.
Making up a bunch of bodies at one time will speed your process up and eliminate a bunch of different piles of components on your desk, and the next portion of the flies is like building a model where you will need some space to prepare everything needed. I like tying these flies in groups of 6, it should only take about an hour all said and done. Find your desired chenille, in my case I use Ultra Chenille size micro (1mm). Cut 18 legs and put them in a pile, they should be all the same size at this point, and they will later be trimmed. Make yourself a mark on your tying desk or on a piece of card board to reference how long your cut needs to be for your claws. Having this the same size every time will streamline the process and in the end your will having the same proportions every time!
Before I tighten my second knot, I gauge it next to one of the crab bodies to find my perfect spacing. I will then use this as a reference for the remaining sets of claws as I tighten the knots. Make up six sets of eyes, my personal preference is burning then coloring the mono, as most UV glues are useless in the saltwater and epoxy is just a mess. Keep the shanks of the mono long and cut at an angle so that they find the hole in the mesh body that much easier. Using a piece of thin wire, like that used as a bite guard for barracuda, create a bobbin threader by doubling a long piece over and pinching the bend of it tight. This will make for easy leg and claw insertion without compromising your actual bobbin threader.
Hey Alec, Just wanted to chime in with some advice after tying a bunch of these on Size 1 hooks:
I had some issues with the fly flipping sideways/upside down, and it always seemed to flip claw/eye side down.
I messed around a bit and found that the three legs in the back were more buoyant than the doubled over claws on the front, causing the crab to flip sideways and/or upside down claw side first. The rear legs were acting like a bobber/float.
Imagine plump baby bellas brimming with succulent crabmeat, a whisper of herbs, and a creamy, garlicky kiss. Then picture a molten blanket of mozzarella draped over their golden tops, promising gooey, cheese-tastic bliss in every bite.
Prepare the mushrooms: Gently wipe the mushrooms clean with a damp paper towel. Remove the stems and carefully scoop out the gills with a spoon, leaving a nice hollowed-out cap. Brush the inside of each cap with olive oil and season with salt and pepper.
Add cheese and finish: Sprinkle the tops of the mushrooms with shredded mozzarella cheese and broil for 2-3 minutes, or until the cheese is melted and golden brown. Watch closely to avoid burning the cheese.
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12,000 crab pots are lost in Puget Sound each year. A single lost crab pot can kill up to 15 crab per year. That adds up to 180,000 harvestable crabs lost each year. To avoid this, follow the tips and access the resources below to keep your pot and catch more crab.
The gluteals are a fundamental muscle group which allow us to perform not only our day-day activities but also our sporting and exercise demands. With life becoming more sedentary over this Covid-19 period for a lot of individuals, the need to strengthen and maintain our glute muscles has never been more important.
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