Skip to comments.At steamed-crab time, how do you eat?
Posted on 07/12/2009 1:18:45 PM PDT by JoeProBono
When you eat steamed crabs are you a dipper, a swiper or a sauce-maker? A dipper removes the crab meat from the shell then drops it in a bowl of liquid, usually apple-cider vinegar or melted butter. A swiper rubs the crab meat quickly over the bits of seasoning clinging to the shell. A sauce-maker combines ingredients, usually mustard, mayonnaise and ketchup, then drags the crab meat through this creation. There is also another option: None of the above. That is, just eating the crab meat as soon as it pops out of the shell....
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I just stuff the whole damned crab in my mouth, shell and all.
Right out of the shell. If they are steamed properly in Old Bay they are good to go.
Crab shells everywhere. Inside and outside the house.
Soft shell, I hope.
Ditto right out of the shell.
Remove the apron, pop the shell off, throw away the gills, split the body and start crunchin’ away. With Old Bay or Zatarains, don’t need no dippin’.
Sadly, I can't afford lobster or crab...so have been buying the phoney stuff...Not as good, of course, but satisfies my expensive desires.
Definitely a dipper.
I’m a dipper.
Yeah. It’s soft-shell season down here... I love those little underwater spiders...
Hard to believe but the most king crab I ever had in my life (and it was free) was in the middle of Central Asia in Uzbekistan at the (now gone) U.S. base, in the mess tent. Every Friday it was all you could eat king crab and lobster tail. I sliced open crab legs with my lockback, dipped, and enjoyed.
Measured the length of deployment that way. I was there for exactly thirty eight king crab nights.
The downside was no alcohol, although the seafood went down pretty well with ice-cold near beer.
I was born in Baltimore but moved to Virginia in the 70’s. I still can’t get steamed crabs like they make ‘em in “Ball-mer”.
Some of my fondest childhood memories of crab feasts at my grandparents’ place on Rock Creek.
When I was in college, I threatened my mother that my wedding reception would be crabs and beer. She about had heart failure at that thought. If I ever re-marry, I just might have that crab feast/wedding reception.
Dipper. Butter. Of course.
We dip in butter with fresh minced garlic.
Bash - crack - dip - scarf.
Suggest stop steaming live animals, gorging yourselves, and adding even more fat to your waist lines.
Vegetarianism and Conservatism easily co-exist.
Blue crabs? Heathen!
If they have been cooked with sufficient quantity of McCormick's Old Bay seasoning, as God intended, there will be enough cayenne present to make your lips burn as you scarf the meat fresh out of the shell. You need cold beer with them to dampen down the fire.
Blue crabs are one of the few subjects in which I own up to my Maryland heritage.