kendoll wrote: I'll try one of the any number of other crabs/shellfish we can get.
You will have no problems working it with Australian Crab meat Kendoll.
kendoll wrote:Just wish we could get Dungeness as it is my favourite
If its better than a fresh in season Australian Blue Swimmer/Manna, you will have me wanting to try one
Hey, just checked wikipedia for info on this Crab and laughed at their scientific wording as coloured below
About one-quarter of the crab's weight is meat.[9] The flesh has what is considered to be a delicate flavour and slightly sweet taste.[10] Dungeness crabs can typically be purchased either live or cooked. Larger crabs are valued for the higher meat-to-shell ratio. Live crabs are cooked simply by dropping them into boiling salt water, waiting for a boil to return, and then allowing it to continue for 15 minutes, after which time the crabs are removed and placed into cold water to cool, and then cleaned. Another method of preparing crab is called half backing. Half backing is done by flipping the crab upside down and chopping it in half (from head to "tail"), afterwhich the
guts and lungs can be scooped or hosed out. Many consider half backing to be superior to cooking the entire crab, because the meat is not contaminated by the flavor and or toxins of the guts. Furthermore half backed crabs boil faster or can be quickly steamed instead of boiled. Two common tools for removing crab meat from the shell are a crab cracker and a shrimp fork. Sometimes, a cleaver, mallet, or small hammer is used for cracking Dungeness crab, but the use of these devices is not recommended, as the integrity of the meat may be compromised due to the impact.[11]
Shayne
