Monday, September 10, 2012

An Ode to Crabs

Crabs are one of the most delicious critters on earth.  Their sweet and delicate meat is often imitated, but that stuff is for the birds.  I'll take my crab meat in lump form or boiled freshly for me in the shell.  I have fond memories of crabs including catching them at the beach and winning an eating competition in Alaska.  You really just can't go wrong with crabs!

Blue Crabs Ready to be Boiled
Of course, every region has their own way of preparing crabs.  In Louisiana the preferred method for cooking them whole is to boil them in a spicy bath much like we do with our crawfish.  In places like Maryland and Delaware, crabs are steamed then doused on the outside with seasoning like Old Bay.  What's your favorite cooking method?

Steamed Crabs is Delaware
Alaskan King Crab Legs in the Kodiak Arrest Challenge
The Louisiana blue crab is one of the staples of our seafood industry.  I always enjoy crab cooked into many Cajun and Creole dishes.  Some noteworthy Baton Rouge crab dishes are the Crab and Brie Soup at Mansur's, the superb Crab Cake at Le Creole, and of course Juban's Hallelujah Crab.  What are your favorite crab dishes?  If I haven't had it then I'll make sure to add it to my list.  Just leave a comment on the post and let me know where to go crabbing!

Here I am showing a northerner how to eat a Louisiana Blue Crab at Susie's Seafood in Morgan City.


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