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What shall I do with frozen crab?
I have a 1kg (about 2 lb) box of frozen blue swimmer crabs (country of
origin, India), cleaned and ready for use. What are your suggestions for what to do with them? I'm after suggestions that don't involve taking the meat out of the shell and incorporating them into another dish. I'm having a casual barbecue tomorrow night and thought to serve them as an entree. However, all suggestions gratefully received. Kathy in NZ |
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What shall I do with frozen crab?
Kathy in NZ wrote:
> I'm after suggestions that don't involve taking the meat out of the > shell and incorporating them into another dish. I'm having a casual > barbecue tomorrow night and thought to serve them as an entree. > Well then, just steam or boil them. You'll want plenty of napkins, melted butter for dipping the meat in. You'll need crab crackers (like nut crackers) and picks for your guests to get the meat from the shells and a bucket for your guests to put the shells in as they crack and pick  If Iwere you, I'd set the table with a paper cloth under which was an oilcloth or plastic. This could get very messy! But YUM! Jill |
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What shall I do with frozen crab?
"Kathy in NZ" > wrote in message ... > I have a 1kg (about 2 lb) box of frozen blue swimmer crabs (country of > origin, India), cleaned and ready for use. What are your suggestions > for what to do with them? > > I'm after suggestions that don't involve taking the meat out of the > shell and incorporating them into another dish. I'm having a casual > barbecue tomorrow night and thought to serve them as an entree. > > However, all suggestions gratefully received. > > Kathy in NZ > Heat them on the grill and serve in the shell. Let the guests do their own crab picking. kili |
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What shall I do with frozen crab?
Give it to the guy that started the "Horrible cooking accident" thread
 hehe "Kathy in NZ" > wrote in message ... >I have a 1kg (about 2 lb) box of frozen blue swimmer crabs (country of > origin, India), cleaned and ready for use. What are your suggestions > for what to do with them? > > I'm after suggestions that don't involve taking the meat out of the > shell and incorporating them into another dish. I'm having a casual > barbecue tomorrow night and thought to serve them as an entree. > > However, all suggestions gratefully received. > > Kathy in NZ > |
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What shall I do with frozen crab?
On Fri, 18 Nov 2005 05:45:18 -0600, jmcquown wrote:
> Kathy in NZ wrote: > > I'm after suggestions that don't involve taking the meat out of the > > shell and incorporating them into another dish. I'm having a casual > > barbecue tomorrow night and thought to serve them as an entree. > > > Well then, just steam or boil them. You'll want plenty of napkins, melted > butter for dipping the meat in. Are you saying people buy frozen, raw (dead) crab? This is a new concept for me. -- Practice safe eating. Always use condiments. |
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What shall I do with frozen crab?
In article >,
sf > wrote: > On Fri, 18 Nov 2005 05:45:18 -0600, jmcquown wrote: > > > Kathy in NZ wrote: > > > I'm after suggestions that don't involve taking the meat out of the > > > shell and incorporating them into another dish. I'm having a casual > > > barbecue tomorrow night and thought to serve them as an entree. > > > > > Well then, just steam or boil them. You'll want plenty of napkins, melted > > butter for dipping the meat in. > > Are you saying people buy frozen, raw (dead) crab? This is a new > concept for me. > > -- > > Practice safe eating. Always use condiments. I don't think that's legal...... -- Om. "My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson |
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What shall I do with frozen crab?
On Fri, 18 Nov 2005 20:42:51 -0600, OmManiPadmeOmelet
> wrote: >In article >, > sf > wrote: > >> On Fri, 18 Nov 2005 05:45:18 -0600, jmcquown wrote: >> >> > Kathy in NZ wrote: >> > > I'm after suggestions that don't involve taking the meat out of the >> > > shell and incorporating them into another dish. I'm having a casual >> > > barbecue tomorrow night and thought to serve them as an entree. >> > > >> > Well then, just steam or boil them. You'll want plenty of napkins, melted >> > butter for dipping the meat in. >> >> Are you saying people buy frozen, raw (dead) crab? This is a new >> concept for me. >> >> -- >> >> Practice safe eating. Always use condiments. > >I don't think that's legal...... >-- >Om. > Must be legal as we have strict food regulations in NZ. I buy and have eaten frozen raw tiger prawns and I'm still here to tell the tale. You seldom find live crabs for sale here. Kathy in NZ |
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What shall I do with frozen crab?
On Fri, 18 Nov 2005 05:45:18 -0600, "jmcquown"
> wrote: >Kathy in NZ wrote: >> I'm after suggestions that don't involve taking the meat out of the >> shell and incorporating them into another dish. I'm having a casual >> barbecue tomorrow night and thought to serve them as an entree. >> >Well then, just steam or boil them. You'll want plenty of napkins, melted >butter for dipping the meat in. You'll need crab crackers (like nut >crackers) and picks for your guests to get the meat from the shells and a >bucket for your guests to put the shells in as they crack and pick If I>were you, I'd set the table with a paper cloth under which was an oilcloth >or plastic. This could get very messy! But YUM! > >Jill > Thanks Jill (and others) Yes it was messy, but delicious, and I was surprised how much meat was in the bodies, much easier to get at than I expected and absolutely delicious. In the end I made stir-fry chilli crabs using the wok burner of the barbecue. I won't use that particular recipe again without refining it as the sauce was too heavy on tomato sauce, but the concept was great and the crabs were fantastic, even though they *were* frozen, raw blue swimmer crabs (from India). Here's a pic of the final dish. http://tinypic.com/fxgw9x.jpg Kathy in NZ |
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What shall I do with frozen crab?
"Kathy in NZ" > wrote in message ... > On Fri, 18 Nov 2005 05:45:18 -0600, "jmcquown" > > wrote: > > >Kathy in NZ wrote: > >> I'm after suggestions that don't involve taking the meat out of the > >> shell and incorporating them into another dish. I'm having a casual > >> barbecue tomorrow night and thought to serve them as an entree. > >> > >Well then, just steam or boil them. You'll want plenty of napkins, melted > >butter for dipping the meat in. You'll need crab crackers (like nut > >crackers) and picks for your guests to get the meat from the shells and a > >bucket for your guests to put the shells in as they crack and pick IfI > >were you, I'd set the table with a paper cloth under which was an oilcloth > >or plastic. This could get very messy! But YUM! > > > >Jill > > > Thanks Jill (and others) > > Yes it was messy, but delicious, and I was surprised how much meat was > in the bodies, much easier to get at than I expected and absolutely > delicious. > > In the end I made stir-fry chilli crabs using the wok burner of the > barbecue. I won't use that particular recipe again without refining it > as the sauce was too heavy on tomato sauce, but the concept was great > and the crabs were fantastic, even though they *were* frozen, raw > blue swimmer crabs (from India). > > Here's a pic of the final dish. > http://tinypic.com/fxgw9x.jpg > > Kathy in NZ That looks yummy! Thanks for sharing that, Kathy! kili |
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What shall I do with frozen crab?
On Sat, 19 Nov 2005 18:22:18 +1300, Peter Huebner
> wrote: >In article >, says... >> Must be legal as we have strict food regulations in NZ. I buy and have >> eaten frozen raw tiger prawns and I'm still here to tell the tale. >> >> You seldom find live crabs for sale here. >> >> Kathy in NZ >> > >Kathy, a.f.a.i.c.t. virtually all the shrimps & prawns you get frozen at >New World etc are pre-cooked, then snap frozen. Haven't even looked at >crabs myself since I much prefer shrimp to crab. > >cheers, -Peter > They really were raw, Peter. I have been buying frozen raw Tiger prawns and now the crab at Moore Wilsons. They come in large boxes (1kg for the crab and about 800g for the prawns and cost $NZ22 prawns, NZ$11 crabs). On Saturday I saw that one box contained much larger tiger prawns than other boxes so snapped those up for Xmas. When we were in Thailand we had fresh tiger prawns that were gigantic. pic of the Thailand prawns he http://tinypic.com/fxh3m0.jpg |
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What shall I do with frozen crab?
On Sun 20 Nov 2005 09:48:48p, Thus Spake Zarathustra, or was it kilikini?
> > "Kathy in NZ" > wrote in message > ... >> On Fri, 18 Nov 2005 05:45:18 -0600, "jmcquown" >> > wrote: >> >> >Kathy in NZ wrote: >> >> I'm after suggestions that don't involve taking the meat out of the >> >> shell and incorporating them into another dish. I'm having a casual >> >> barbecue tomorrow night and thought to serve them as an entree. >> >> >> >Well then, just steam or boil them. You'll want plenty of napkins, >> >melted butter for dipping the meat in. You'll need crab crackers >> >(like nut crackers) and picks for your guests to get the meat from the >> >shells and a bucket for your guests to put the shells in as they crack >> >and pick >> > If I were you, I'd set the table with a paper cloth under which>> >:was >> >an oilcloth or plastic. This could get very messy! But YUM! >> > >> >Jill >> > >> Thanks Jill (and others) >> >> Yes it was messy, but delicious, and I was surprised how much meat was >> in the bodies, much easier to get at than I expected and absolutely >> delicious. >> >> In the end I made stir-fry chilli crabs using the wok burner of the >> barbecue. I won't use that particular recipe again without refining it >> as the sauce was too heavy on tomato sauce, but the concept was great >> and the crabs were fantastic, even though they *were* frozen, raw >> blue swimmer crabs (from India). >> >> Here's a pic of the final dish. >> http://tinypic.com/fxgw9x.jpg >> >> Kathy in NZ > > That looks yummy! Thanks for sharing that, Kathy! > > kili They certainly do! -- Wayne Boatwright *¿* _____________________________________________ A chicken in every pot is a *LOT* of chicken! |
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What shall I do with frozen crab?
On Mon, 21 Nov 2005 04:47:43 GMT, Kathy in NZ wrote:
> > Yes it was messy, but delicious, and I was surprised how much meat was > in the bodies, much easier to get at than I expected and absolutely > delicious. > > In the end I made stir-fry chilli crabs using the wok burner of the > barbecue. I won't use that particular recipe again without refining it > as the sauce was too heavy on tomato sauce, but the concept was great > and the crabs were fantastic, even though they *were* frozen, raw > blue swimmer crabs (from India). > > Here's a pic of the final dish. > http://tinypic.com/fxgw9x.jpg > I'm unclear on the concept of cooking crab in the shell with any sort of sauce. Doesn't the sauce come off with the shell? If so, why waste your time? -- Practice safe eating. Always use condiments. |
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What shall I do with frozen crab?
On Mon, 21 Nov 2005 04:58:53 GMT, Kathy in NZ wrote:
> pic of the Thailand prawns he > http://tinypic.com/fxh3m0.jpg WOW! They are huge! Are you going to thow them on the barbie? -- Practice safe eating. Always use condiments. |
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What shall I do with frozen crab?
"sf" > wrote in message ... > On Mon, 21 Nov 2005 04:47:43 GMT, Kathy in NZ wrote: > > > > Yes it was messy, but delicious, and I was surprised how much meat was > > in the bodies, much easier to get at than I expected and absolutely > > delicious. > > > > In the end I made stir-fry chilli crabs using the wok burner of the > > barbecue. I won't use that particular recipe again without refining it > > as the sauce was too heavy on tomato sauce, but the concept was great > > and the crabs were fantastic, even though they *were* frozen, raw > > blue swimmer crabs (from India). > > > > Here's a pic of the final dish. > > http://tinypic.com/fxgw9x.jpg > > > I'm unclear on the concept of cooking crab in the shell with any sort > of sauce. Doesn't the sauce come off with the shell? If so, why > waste your time? > -- I ordered a Vietnamese Dungeness Crab dish, one time, back on Maui, at Saigon Cafe. It was dungeness crab in a spicy-sweet sauce and it came in the shell. I was thinking that I wouldn't be able to taste the sauce on it either, but I was wrong. Wow. It was probably the messiest dish I have ever eaten in my life, and those of you that know me, know I hate getting my fingers dirty, but I couldn't stop eating it! I peeled the shell off, and the flavor still came through. The crab was still covered in this spicy, plumb-like sauce. Maybe because my fingers were still covered? I don't know, but it was an experience not to be missed and a definite do-over. I even had left-overs, although, next time? I'd eat the whole thing right there. It was one of those dishes that was better the first go-around. kili |
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What shall I do with frozen crab?
On Sun, 20 Nov 2005 21:34:04 -0800, sf >
wrote: >On Mon, 21 Nov 2005 04:58:53 GMT, Kathy in NZ wrote: > >> pic of the Thailand prawns he >> http://tinypic.com/fxh3m0.jpg > > >WOW! They are huge! Are you going to thow them on the barbie? >-- That pic is of the prawns we saw in Thailand (in Phuket), not the ones I bought on Saturday. The pictured prawns were on display outside a restaurant and drew us inside for a taste of them. They were hugely expensive though, NZ$10 a prawn (about US$6.80) so we only had four each, which was adequate but I could have eaten more had they been cheaper. The ones I bought on Saturday look pretty big too, though not as big as the one pictured. I attempted to take a photo of the ones I cooked on the barbecue earlier this month but -- flat batteries in the camera. Yes, chilli prawns on the barbie for Christmas, as an appetiser. |
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What shall I do with frozen crab?
On Sun, 20 Nov 2005 21:32:37 -0800, sf >
wrote: >On Mon, 21 Nov 2005 04:47:43 GMT, Kathy in NZ wrote: >> >> Yes it was messy, but delicious, and I was surprised how much meat was >> in the bodies, much easier to get at than I expected and absolutely >> delicious. >> >> In the end I made stir-fry chilli crabs using the wok burner of the >> barbecue. I won't use that particular recipe again without refining it >> as the sauce was too heavy on tomato sauce, but the concept was great >> and the crabs were fantastic, even though they *were* frozen, raw >> blue swimmer crabs (from India). >> >> Here's a pic of the final dish. >> http://tinypic.com/fxgw9x.jpg >> >I'm unclear on the concept of cooking crab in the shell with any sort >of sauce. Doesn't the sauce come off with the shell? If so, why >waste your time? Now that I've tried cooking crabs I'll probably do them plain next time. I had never cooked them before and was unsure what to do. Next time it will be boiled or steamed or barbecued on the flat plate, so that the delicate flavour of the crab is unadulterated. They took much longer to cook than the recipe said, probably because my small wok was so full of crab the heat wasn't readily getting to them all. I resorted to covering the contents with a lid from a large pot to help steam them. |
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Cook it and eat it! [Was: What shall I do with frozen crab?]
In article >, (Kathy in NZ) wrote:
[snip] > >Now that I've tried cooking crabs I'll probably do them plain next >time. I had never cooked them before and was unsure what to do. Next >time it will be boiled or steamed or barbecued on the flat plate, so >that the delicate flavour of the crab is unadulterated. The *only* way crabs should be eaten. Especially our (Oz) mud crabs which can grow quite big: < quoting from http://www.dpi.qld.gov.au/fishweb/2454.html > Mud crabs are large crabs with a smooth, broad carapace. They can grow to more than 25cm shell breadth (2kg), with males generally growing larger than females. </quoting> But I'm *still* hoping one day to eat "enough" of them. (Maybe a 2 kg sample would do; most I've demolished have been rather smaller and never "enough" -- even if you get a whole one for yourself. >They took much longer to cook than the recipe said, probably because >my small wok was so full of crab the heat wasn't readily getting to >them all. I resorted to covering the contents with a lid from a large >pot to help steam them. Mud crabs should be boiled in a large surplus of salted water. Those old laundry "coppers" make an ideal cooker for them. (Bit hard to come by now though.) Do not overcook. They're pretty much self-indicating -- when the shell goes red they're cooked. Incidentally, here in Queensland you have to be able to tell the boys from the girls if you go out to catch your own. It's illegal to take the girls; and there's a minimum size limit on the boys too. You can find an illustration of the sex differences towards the bottom of this page: <http://www.sea-ex.com/fishphotos/crab,mud.htm> [ I like that site -- they reckon muddies can grow to 3.5 kg! Much better than the government can do. ;-) ] Cheers, Phred. -- LID |
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Cook it and eat it! [Was: What shall I do with frozen crab?]
On Mon, 21 Nov 2005 10:51:51 GMT, (Phred)
wrote: >In article >, (Kathy in NZ) wrote: >[snip] >> >>Now that I've tried cooking crabs I'll probably do them plain next >>time. I had never cooked them before and was unsure what to do. Next >>time it will be boiled or steamed or barbecued on the flat plate, so >>that the delicate flavour of the crab is unadulterated. > >The *only* way crabs should be eaten. Especially our (Oz) mud crabs >which can grow quite big: >< quoting from http://www.dpi.qld.gov.au/fishweb/2454.html > >Mud crabs are large crabs with a smooth, broad carapace. They can grow >to more than 25cm shell breadth (2kg), with males generally growing >larger than females. ></quoting> > >But I'm *still* hoping one day to eat "enough" of them. (Maybe a 2 kg >sample would do; most I've demolished have been rather smaller and >never "enough" -- even if you get a whole one for yourself. > >>They took much longer to cook than the recipe said, probably because >>my small wok was so full of crab the heat wasn't readily getting to >>them all. I resorted to covering the contents with a lid from a large >>pot to help steam them. > >Mud crabs should be boiled in a large surplus of salted water. Those >old laundry "coppers" make an ideal cooker for them. (Bit hard to >come by now though.) Do not overcook. They're pretty much >self-indicating -- when the shell goes red they're cooked. > >Incidentally, here in Queensland you have to be able to tell the boys >from the girls if you go out to catch your own. It's illegal to take >the girls; and there's a minimum size limit on the boys too. You can >find an illustration of the sex differences towards the bottom of this >page: <http://www.sea-ex.com/fishphotos/crab,mud.htm> >[ I like that site -- they reckon muddies can grow to 3.5 kg! Much >better than the government can do. ;-) ] > >Cheers, Phred. > The crabs I cooked were blue swimmer crabs. I was relying on them turning red. That took some time. They were not overcooked, but as I say, the heat struggled to get to all of them. I estimate that cleaned and halved, there were 4 crabs in the 1kg box. I'm coming over for a feed of your mud crabs, courtesy of you. We get mud crabs here too (if you catch them yourself). Nowhere near that big, though, you Texan!! Kathy in NZ |
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Cook it and eat it! [Was: What shall I do with frozen crab?]
In article >, (Kathy
in NZ) wrote: >On Mon, 21 Nov 2005 10:51:51 GMT, (Phred) >wrote: >>In article >, (Kathy in NZ) > wrote: >>[snip] >>>Now that I've tried cooking crabs I'll probably do them plain next >>>time. I had never cooked them before and was unsure what to do. Next >>>time it will be boiled or steamed or barbecued on the flat plate, so >>>that the delicate flavour of the crab is unadulterated. >> >>The *only* way crabs should be eaten. Especially our (Oz) mud crabs >>which can grow quite big: [snip] >>But I'm *still* hoping one day to eat "enough" of them. (Maybe a 2 kg >>sample would do; most I've demolished have been rather smaller and >>never "enough" -- even if you get a whole one for yourself. [snip > >I'm coming over for a feed of your mud crabs, courtesy of you. We get >mud crabs here too (if you catch them yourself). Nowhere near that >big, though, you Texan!! The main problem you have with that scenario is that, as I said earlier, it's my ambition to one day have "enough" mud crab to eat so that I can say "No more, thank you." Given my present *very* poor supply of muddies, I can't guarantee there'll be any left for you. ;-) Cheers, Phred. -- LID |
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