Larry the Cicada just doesn't have the same ring to it.
Posted on 04/30/2013 2:26:40 PM PDT by nickcarraway
Willing To Eat Crabs? How About Their Relatives The Cicadas? You can find all of the recipes here: http://www.newsdesk.umd.edu/pdf/cicada%20recipes.PDF
Are we talking fresh water crabs, salt water crabs or....?
I’ll stick to my blue crabs with Old Bay or Wye River! For any Marylanders out there... a Natty Bo with it doesn’t hurt either.
Noisiest Catch coming soon on Discovery.
Nope......don’t eat bugs.....lol
“Are we talking fresh water crabs, salt water crabs or....?”
There’s not a lot of meat on ....?
The article states that the recipes are from a student at University of Maryland. Thus, salt water blue crabs. As a lifelong Marylander... uh, no thanks!!
Caught a few dozen blue crabs (we call them blue claw crabs here in NY). back in the early 80s. My then 2-3 year old son watched me boil them and then I took one apart and scraped a nice bowl full of nothing but sweet meat in a little bowl for him.
“I’m not eating that.” He said pointing to his bowl “there’s crabs in there”
Of course once I got him to taste it he was hooked.
Never did try no Katy-dids though
Larry the Cicada just doesn't have the same ring to it.
yum . i learned to eat crabs with vinegar up there in your neck of the woods. restaurants think i am nuts passing on the butter for vinegar salt and pepper.
memories of colonial heights VA
He's never looked back ~ opens and eats crabs just like they were frenchfries.
Never even seen a blue crab until I was 26 years of age!
To steam them, I always add some vinegar and beer to the water. Nothing wrong in the world with crabs and vinegar. I have yet to find a true Marylander that used butter. I think they have their “Maryland” card taken back or something? LOL!
You BOILED them?! Say two Hail Mary’s and four Our Father’s. LOL!!
No thanks. I had bugs for lunch.
BUMP
Sure why not.
I boil or steam hard crabs (liberally sprinkled with old bay seasoning)
sometimes cook them lightly just till they just start to turn red(without old bay) then scoop out the good inards and blend that and put the blended guts and the shelled crab(dead men removed ) into a pot of Italian tomato sausce not cooked too long. Then dump the sauce crabs and all over linguini.
Soft shell gets sautéed in butter
Here on the Gulf Coast we boil crabs, shrimp, and crawfish in a nice spicy mix.
I mostly use Zatarain’s boil bags for my boil spice mix and add salt more red pepper, onions, lemons, celery, garlic and a pound of butter.
King crab legs for me thanks....with real butter. I just can’t bring myself to eat a whole crab. The whole “insides” just grosses me out.
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