Crab meat vs rock.....
What would you rather have your freezer stocked with???. I am crabbing as long as the crabs are cooperating, but anxious to switch to fishing.... Decisions, decicssions.. My thinking is that I can chase the fish, but crabs will be heading deep.. Anybody else have an opinion???
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Crabs for sure.
I really don't like rockfish except fresh. For this reason, there are many days I don't bring home any fish with me. 5th |
Agree with Marty...
Crab meat stays better longer and beats fish by a long shot for me... |
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5th |
I prefer cleaning crabs over cleaning fish.
I'm much better with the crabs. :rolleyes: Now if we were taking about Mako vs crabs....Mako all the way (Thanks Mike - it was frigging AWESOME over a wood fire....everyone loved it) |
I have heard, repeat heard, that the best way to freeze crab meat is in milk. Never tried it so don't know how well it works first hand.
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Crab soup recipe
Here is a great crab soup for some of that meat this winter.
Cream of Crab Soup 1 lb. crab meat (or more) 6 Tbsp. butter 2 small potatoes, peeled and diced 1 small onion, peeled and diced 2 tsp Old Bay (or more) If you buy crab meat you need more! I steam my own crabs with lots of Old Bay flavor in the meat 1 Tbsp dry mustard (or more) 4 Tbsp flour 1 tsp salt 1/4 tsp black pepper 4 cups half and half 2 cups milk 2 Tbsp sherry (or more) 2 tsp parsley flakes In heavy 3 quart saucepan melt butter. Add potato, onion, Old Bay and mustard. Cook over low heat until tender - stir constantly. Remove from heat. Add flour salt, pepper - blend well. Gradually add half and half and milk. Cook on low heat until thick - stirring occasionally. Add crab - cook for15 - 20 minutes. Stir in sherry and parsley just before serving. . |
Sounds yummy, not too healthy, but definitely yummy! Thanks for posting.
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