Here is a pic of my kids with our catch on opening day of mini-season in the keys last year.
How to make a better bug hunter
- Thread starter jjgibo
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scubafool:
How to cook a dungeness? Boil 'em alive ... just like a lobster ... preferably in sea water.
I haven't tried steaming them.
... Bob (Grateful Diver)
- Messages
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- On the Fun Side of Trump's Wall
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- 2500 - 4999
esqeddy:
Far, far away from Vidalia, unfortunately ... Vidalia onions are my favorites. A pity we couldn't manage some kind of exchange ...
... Bob (Grateful Diver)
FYI: here's an old thread in the SoCal forum about this topic:
http://www.scubaboard.com/t39641.html
Regarding cooking Dungeness crab,
There are 2 things that you should be aware of. The first is that crabs will lose their flavor if they are dead, or even if they are kept in a tank too long. So, from supermarket isn't going to taste as good as a fresh one. The second important thing is to keep the all the juices from coming out when cooking. Boiling in tap water is about the worst things you can do, becauase the lack of salinity will suck out all the flavor out from the crab and into the water. Boiling in seawater is a good idea, and so is steaming. Most restaurants cook crab using these 2 methods.
If you don't have a steamer and you don't have access to clean seawater, I suggest that you pickout a crab that is intact (no cracks in the shell, no missing legs, etc.) and use a big pot of boiling water to cook the crab quickly.
http://www.scubaboard.com/t39641.html
Regarding cooking Dungeness crab,
There are 2 things that you should be aware of. The first is that crabs will lose their flavor if they are dead, or even if they are kept in a tank too long. So, from supermarket isn't going to taste as good as a fresh one. The second important thing is to keep the all the juices from coming out when cooking. Boiling in tap water is about the worst things you can do, becauase the lack of salinity will suck out all the flavor out from the crab and into the water. Boiling in seawater is a good idea, and so is steaming. Most restaurants cook crab using these 2 methods.
If you don't have a steamer and you don't have access to clean seawater, I suggest that you pickout a crab that is intact (no cracks in the shell, no missing legs, etc.) and use a big pot of boiling water to cook the crab quickly.
Mobius1
Registered
The crab will not lose flavor if you kill it shortly before cooking.
I cook red rock/duinges when I go to washington and if you leave them intact they thrash and they get this nasty foam that stinks anything up and is a mess to clean up.
And you can cook a lot more if you break the carapice clean guts off remove all internals ect then steam them in beer. and too much salt dries the flesh out.
I cook red rock/duinges when I go to washington and if you leave them intact they thrash and they get this nasty foam that stinks anything up and is a mess to clean up.
And you can cook a lot more if you break the carapice clean guts off remove all internals ect then steam them in beer. and too much salt dries the flesh out.
whalerkyle
Guest
LOL. Last season tickets started at $191 for first offense, then they jump to $660 for second offense.
I swear they weren't mine.
Kyle....
PS, the red light idea works great, but the vis has to be outstanding.
I swear they weren't mine.
Kyle....
PS, the red light idea works great, but the vis has to be outstanding.
whalerkyle
Guest
PSS. UK sells a red lens for the old style UK8.
ryanarcher
Guest
All this talk about Lobsters...I am getting ready for the CA season in October! Guess I had better get out and get all my lights...'stadium lighting' and one with a red lens! So many tips...I just want some lobster in my bag and the end of my dive :11ztongue
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