The post just above about grilling prompted that question. Have any of you
on the West Coast Dungeness Crab territory ever tried grilling live crab??
I always buy live crab at our local fish counter in a Chinese market, and
steam them at home several hours later. You can also boil them, though
steaming preserves more of the flavor, especially for making crab stock
afterwards.
Now and then one hears about grilling live crab. I was recently reading Paul
Johnson's cook book where he talks about grilling live crab. Apparently you
freeze the crab enough to kill it, or at least anesthetize it. Then you
take off the thick outer shell, and clean the inside, just as you do a
steamed crab. Cut the remaining body and claw into "drumstick like pieces"
and cook these on a grill.
Has anyone tried this or any other way to grill live crab.
Thanks for any thoughts and/or advice.
Kent