So, if I'm buying them Friday morning - cooking them Saturday at lunch
Anything better than a cooler? Something better to do with them when I get to my folks place to keep them until Saturday? Any thought on how much die off I'd get?
I could cook them Friday when I get there and have them the next day...any thoughts on how to make day old crabs taste good? I personally like fresh cooked too (like Gary), but I've had them day old and they were acceptable...just not sure what to do.
Thanks for the help.
Cheers,
Bob
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