Guest guest Posted December 11, 2005 Report Share Posted December 11, 2005 2 questions: 1. Does anyone know if freezing raw crab claws is OK? Is it inadvisable for any reason? 2. Any good recipes for crab meat, either raw or cooked? My brother is a lobsterman and can get me as many rock crab claws as I want. He just pulls the claws off and throws the crabs back. They grow new ones :-) Probably the most sustainable source of meat source around (along with lobster claws). He's bringing me a gallon bucket of the claws tomorrow. I'd like to freeze a bunch raw, if there's no reason not to, so I can make ceviche out of them at a later date. If they freeze well, then I'll probably stock up on as much as I can fit in my freezer as well as in my brother's freezers (he's generous like that). I LOVE crabmeat and it's *free*. So, this calls for a katjaism - WHEEEEEE! Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 12, 2005 Report Share Posted December 12, 2005 Suze- >1. Does anyone know if freezing raw crab claws is OK? Is it inadvisable for >any reason? The standard practice is to steam them first and then freeze, but I guess there's no reason not to experiment -- freeze one, then defrost and steam it. >2. Any good recipes for crab meat, either raw or cooked? I've never heard of anyone eating raw crab -- generally it's actually steamed right on the boat. OK, now I have. http://www.bookofrai.com/my_weblog/2005/11/korean_soy_sauc.html So maybe it's not such a big deal. I don't know. I'd imagine that marinade would be pretty effective at killing nasties, though. Here's a crab cake recipe. 1# crab meat 1T finely diced red bell pepper 1T finely diced green bell pepper 4t finely chopped fresh parsley leaves 1T homemade mayonnaise (NOT light!) 2 whole eggs 2t baking soda 1T homemade Worcestershire sauce 2T olive oil 2t homemade crab seasoning In a large bowl, mix all ingredients except oil until blended. Refrigerate for awhile to help the batter set. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fairly well.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Crab seasoning: Celery salt (celery seeds, salt) Mustard Red pepper Black pepper Bay leaves Cloves Allspice Ginger Mace Cardamom Cinnamon Paprika Mustard Sauce 1/4c homemade mayonnaise 1/4c whole-grain mustard 1/4t lemon or lime juice Mix all ingredients together in a small bowl. Refrigerate until ready to serve. And, OK, my Worcestershire recipe, which is still in progress. 1# tamarind pulp or concentrate. (No added ingredients like citric acid!) 3/4c tamari traditionally fermented soy sauce 6 cloves garlic, pressed 2oz oil-packed anchovies, rinsed with vinegar 4 large peeled, cored, and chopped tart apples 2c chopped yellow onions 3T freshly ground cloves 3T freshly ground allspice 1c strong coffee or espresso (water process decaf is fine) 2T turmeric 2T freshly ground mace 1 gallon raw apple cider vinegar 1/3c sea salt 1/3 cup raw honey 3T freshly ground mustard seeds 2t cayenne Place the tamarind pulp, soy sauce, garlic, and sardines in a food processor, process until smooth, and set aside. Place the apples, onions, cloves, allspice, coffee, turmeric, and mace in a non-reactive 4- or 5-gallon pot. Add the vinegar. Bring to a boil, then reduce the heat to low and simmer, uncovered, until the apples are soft, 2 to 2 1/2 hours, stirring frequently so the apples don't scorch. If the vinegar evaporates, replenish with half vinegar and half water, just enough so the mixture doesn't burn. Remove from the heat and run the mixture through a food mill, discarding any pulp. Place 2 quarts of the apple puree mixture in a large bowl, add the reserved tamarind mixture and the remaining ingredients, blend well, and pour into sterilized 1-gallon glass jars or jugs. Top off with remaining raw apple cider vinegar, shake well, and let stand overnight before using. Store in a cool, dark place for up to 3 months. This doesn't really wind up resembling storebought Worcestershire sauce all that much, but it's damn good and has a lot of uses. >If they freeze well, then I'll probably stock up on as much as I can fit in >my freezer as well as in my brother's freezers (he's generous like that). I >LOVE crabmeat and it's *free*. So, this calls for a katjaism - WHEEEEEE! Jesus. Telling us about this is just plain cruel! Do you know what crab meat goes for in NYC? And presumably elsewhere? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2006 Report Share Posted January 2, 2006 I love crab meat too, it's awesome!! I saw on a cooking show, that you can make stock with the shells, so save those. You can marinade the raw meat in a mangoe-curry sauce (?) or just mangoe and then fry it in butter. Yum! > > 2 questions: > > 1. Does anyone know if freezing raw crab claws is OK? Is it inadvisable for > any reason? > > 2. Any good recipes for crab meat, either raw or cooked? > > > My brother is a lobsterman and can get me as many rock crab claws as I want. > He just pulls the claws off and throws the crabs back. They grow new ones > :-) Probably the most sustainable source of meat source around (along with > lobster claws). He's bringing me a gallon bucket of the claws tomorrow. I'd > like to freeze a bunch raw, if there's no reason not to, so I can make > ceviche out of them at a later date. > > If they freeze well, then I'll probably stock up on as much as I can fit in > my freezer as well as in my brother's freezers (he's generous like that). I > LOVE crabmeat and it's *free*. So, this calls for a katjaism - WHEEEEEE! > > Suze Fisher > Lapdog Design, Inc. > Web Design & Development > http://members.bellatlantic.net/~vze3shjg > Weston A. Price Foundation Chapter Leader, Mid Coast Maine > http://www.westonaprice.org > > ---------------------------- > " The diet-heart idea (the idea that saturated fats and cholesterol cause > heart disease) is the greatest scientific deception of our times. " -- > Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt > University, Tennessee; heart disease researcher. > > The International Network of Cholesterol Skeptics > <http://www.thincs.org> > ---------------------------- > Quote Link to comment Share on other sites More sharing options...
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