On 2010-06-27, Sqwertz > wrote:

> minutes. At 40 minutes, and pathogens were sure to be dead. It
> was the Korean food :-)

I tended toward that conclusion also, but these were BIG crabs and
they'd been in those live tanks a Ranch99 that get cleaned.... how
often!? That's one reason I boiled them double time. I usually
bought my crab right off the boats over on the coast.

Boy, I really miss MY traditional New Years Eve meal of D-crab, SF
sourdough bread n' butter, and French champagne. Maybe this year, if Safeway
gets in some D-crab. I found a local bakery in Denver that makes the
most awesome SF-style sourdough. Don't know how they do it, but it's
amazingly authentic.

nb