Quote:
Originally Posted by Chatbrat
The only crab legs I like are stone crabs with a good mustard sauce--we used to walk to a seafood store in Marathon, Fl--they had an arbor press & they would crack the claws--great with their own mustard sauce
I think the other crab legs are too much work for too little meat
The same goes for any lobster under 2 lbs--and I'm talking real lobsters -not longusta
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I knew a fisherman with a license to get stone crab claws and lobsters by diving in Provincetown. For lobsters, at least, this is illegal without a license—they must be trapped. To say they were freshly harvested was to beleaguer the obvious. They harvest the stone crab claws by twisting off one claw and freeing the crab. The claw regrows.