Quetzal
Contributor
I harvested several crab claws in Florida a couple of weeks ago. I sat down to eat them tonight but could not eat one particular kind. I got them on a jetty near Panama City in the surf. They were eating on seaweed of some sort. I only took one claw from each, not entire crabs. The largest ones were kind of maroon color. Any suggestions on cooking and not having them taste like Amonia? I still have a few in the freezer.