On Sun, 9 Oct 2016 21:49:41 -0500, Sqwertz >
wrote:

>On Sun, 09 Oct 2016 09:19:51 -0300, wrote:
>
>> I haven't looked through the newest one, the two I have are an
>> original (lucky find in a used book store along with a Larousse
>> Gastronomique) and a 1964 edition.
>
>I just downloaded Larousse and opened it up to a random page:
>
>Larousse on Crab:
>
>To prepare
>
>To kill a live crab, stab it several times with a sharp metal skewer
>into the underside directly behind the eyes or centrally under the
>tail flap. If in doubt about the humane method, consult a fishmonger.
>
>Cook the crab by boiling it in salted water for 20-30 minutes, then
>drainand rinse under cold water...
>
>---------
>
>Boil for 20-30 minutes?!?!? Is that a 30-pound crab? For dungeness
>crab, I steam for maybe 12 minutes. Definitely not boil it for 30
>minutes!
>
>Kinda makes me skeptical about the rest of what he writes.
>
>-sw

I don't cook with it, but if it was the usual European Dungeness crab,
it could indeed be huge. I bought it as a souvenir and also a very
nice, well used copy of Ma Beeton.