In article
>,
Cindy Fuller > wrote:

> We were at Central Market in Shoreline (WA, just north of Seattle) on
> Sunday, doing our weekly shopping. The store had LIVE king crabs, ready
> to cook. SO and I looked at each other and wondered how the hell you
> lower one of those suckers into the pot. Answer: VERY CAREFULLY.

King crabs are big, but spider crabs are even bigger. Some varieties
attain legspans over ten feet. Imagine wrestling one of those into a
pot.

When I was in high school, I worked in a lab that did research on spider
crabs. We sometimes needed two or more people to pull them out of a
tank and subdue them. After they had made their contributions to
science, some of these critters were broken up, boiled in whatever lab
glassware was available, and used to feed hungry postdocs and grad
students.

A pic:

<http://en.wikipedia.org/wiki/Image:S...ukan_in_Osaka%
2C_Japan.JPG>

Videos:

<http://www.oceanfootage.com/stockfoo...SESSCKIE=2ef1b
1a29f10c8c4338470bc9cd5cd8c84eb0d5e>

Recipe:

<http://www.theworldwidegourmet.com/divers/egg/thorel-crab.htm>

--
Julian Vrieslander