On Tue, 11 Oct 2016 18:38:12 -0500, "cshenk" > wrote:

wrote in rec.food.cooking:
>
>> 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.
>
>Humm, the thickness of the shell has little to do with cooking time
>best I know?

Put a lobster in a boiling pot and the heat is immediately through to
it's flesh, with a big crab with thick shell, takes longer.