Posted on 01/16/2023 3:08:07 PM PST by nickcarraway
Dungeness is the best-tasting crab there is, IMO. Been a long time since I’ve had any.
When I lived in San Francisco crab was the big treat at Christmas parties and New Years.
BUMP
was kinda under the impression that the kardashians kept the dungeness crab market open 24/7/365...
The Dungeness season in Washington waters is delayed almost 4 weeks now because Fisheries say the crabs are not “fat” enough.
Expect to pay zillions when new crabs hit the market
Half their pots this year, half of the remained next year, continue until they go out of business - death by a thousand cuts to please the envirowackos and their gods.
They were selling frozen crabs before this, I assumed from WA. CA crabs were on sale for about $8.99/lb this week, but after they ran out, they had frozen sections for $24.99/lb.
You can make the base of the soup up to 3 days ahead. But hold off on adding the crab until youâre planning on serving it.
INGREDIENTS 3 tbsp. butter 1 medium onion, finely chopped 2 stalks celery, finely chopped salt Freshly ground black pepper 1 tsp. Old Bay seasoning 2 cloves garlic, crushed 2 tbsp. tomato pureé 3 tbsp. flour 1 l fish stock (or low-sodium vegetable stock) 240 ml dry white wine 1 bay leaf 120 ml double cream 450 g lump crab meat Freshly chopped parsley, for garnish
DIRECTIONS In a large, heavy pot over medium heat, heat butter. Add onion and celery and cook until soft, about 5 minutes. Season with salt, pepper, and Old Bay, then stir in garlic and tomato paste. Cook until garlic is fragrant and tomato paste coats vegetables, about 2 minutes. Sprinkle over flour and cook until absorbed, 1 minute more. Pour in seafood stock and wine, then stir in bay leaf. Reduce heat and let simmer until liquid is reduced and flavours meld, stirring occasionally, 30 minutes. Remove bay leaf.....immersion blender on high until very smooth. Return to med low heat....stir in double cream and half of crab meat, warm through 5 minutes. Divide among bowls and garnish with remaining crab meat and parsley before serving.
Dungeness is the best-tasting crab there is,
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Live King or Golden King, cooked in ocean water, right off the boat are far better.
We can get them here in the Midwest frozen, but they are very expensive and are dehydrated - there is no ocean water to re-hydrate them. Fresh does not work very well - taste is off.
Now youâve done it. Iâm hungry now.
I prefer Dungeness to king crab. Tastes differ, which is why I stated my preference as an opinion and not as a fact.
Sorry ‘bout that.
have you eaten either of the other two cooked live?
I think I have a can of soup that looks similar to that in the pantry.
I like the Maryland blue crab or the white crab in Florida (expensive)
No, and I likely won’t get the chance in Arizona. I form my opinions from what I have eaten. Perhaps I would prefer king crab prepared as you say, or perhaps not.
YAAAAAAAAAAAAAYYYYYYYYYYY! Im sparked about this!
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