On Tue, 11 Oct 2016 16:28:18 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> On Mon, 10 Oct 2016 11:04:48 -0500, "cshenk" > wrote:
>>
>> > sf wrote in rec.food.cooking:
>> >
>> >> On Mon, 10 Oct 2016 08:29:31 -0300, wrote:
>> >>
>> >> > 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.
>> >>
>> >> There is no such thing as a European Dungeness crab.
>> >
>> > Isn't there a city by that name though that they may use for the
>> > crabs?
>> >
>> > Carol
>>
>> I suppose it is not surprising that again the US 'thinks' it is the
>> only one - perhaps that is because the Pilgrim Fathers sailed from
>> Plymouth where they catch Dungeness crabs?
>
>Understood. Could it be the locals in UK call them by the area name
>but the actual designation (seen in Wikipeadia as only western US
>Pacific) is based on actual scientific names given later? Lots of
>things get named because 'they look like something from the homeland'
>but arent actually it.
>
>Would not suprise me. Either way, I wonder how large the UK version
>are and if 30 mintue boil works?

I never cooked one because you could buy them ready cooked in the fish
market, they were as nicely cooked as one would do them at home, so it
was handier to buy cooked and not smell the kitchen out.

However I could see 30 minutes, they were very large and the shell was
far thicker than a lobsters shell is - it would take awhile to cook
the thickness through.