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Author Topic: Best meat from which part of the crab  (Read 1677 times)
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evinrude 130
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« on: August 25, 2019, 12:16:27 PM »

As I sit here eating crabs for lunch, I find myself wondering why the backfin meat is not as tasty as the meat found in the cavity behind the claw. I m thinking it is because of the mustard there. Granted, the backfin meat is the largest quantity of meat found on the crab, it often is bland at times.

I also like the meat in the claw that is closest to the body. Second biggest piece of meat from the crab, IMHO. The actual meat in the pincher part is too solid.

Anybody else with thoughts?

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Crab Shack
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« Reply #1 on: August 25, 2019, 12:27:49 PM »

Easy...backfin. The "mustard" is guts.  I don't eat "guts".
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Stabilizer
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« Reply #2 on: August 25, 2019, 12:49:40 PM »

Easy...backfin. The "mustard" is guts.  I don't eat "guts".

Exactly!

After steamed in general (JO and Natty Boh), claw meat is for cold appetizers, dipping in cocktail sauce.  Rest is for crab cakes, crab soup, crab pizza, or the crab quiche I had this morning for breakfast.  MmmMmmm!
« Last Edit: August 25, 2019, 04:21:36 PM by Stabilizer » Logged
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« Reply #3 on: August 25, 2019, 12:59:39 PM »

doesn't matter to me I like all of it
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« Reply #4 on: August 25, 2019, 03:38:08 PM »

A big hot claw when you pop it the juice starts running out is the first choice second backfin
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Wallco99
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« Reply #5 on: August 25, 2019, 04:45:24 PM »

The lower segment of claw by the pincers, this is my favorite part of the crab. Especially when it comes out in one LARGE chunk. Kind of like the "dark meat" of the crab. That part is even good on the non-CBC crabs, since the claw meat isn't ruined by runny guts like the bodies are.
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« Reply #6 on: August 25, 2019, 05:12:57 PM »

The lower segment of claw by the pincers, this is my favorite part of the crab. Especially when it comes out in one LARGE chunk. Kind of like the "dark meat" of the crab. That part is even good on the non-CBC crabs, since the claw meat isn't ruined by runny guts like the bodies are.

now take those pieces and do a light weight batter and deep fry.  once done dip in a rumalaude sauce..... good eats.
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« Reply #7 on: August 25, 2019, 05:45:04 PM »

now take those pieces and do a light weight batter and deep fry.  once done dip in a rumalaude sauce..... good eats.

That does sound good.
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« Reply #8 on: September 02, 2019, 05:10:16 PM »

I love the little legs. It takes time to clean but it is the sweetest and solid meat. If I could get a half pint ziplock bag 3/4 to full I am tickled pink. Every body throws that away. That is the best meat to put in a gumbo after it is cooked. Try it once.
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« Reply #9 on: September 02, 2019, 07:06:30 PM »

I love the little legs. It takes time to clean but it is the sweetest and solid meat. If I could get a half pint ziplock bag 3/4 to full I am tickled pink. Every body throws that away. That is the best meat to put in a gumbo after it is cooked. Try it once.

They better not throw them away. If they do, they will NEVER get another crab from me again. There is a plethora of delicious meat in those little feelers, especially in those Wye jumbos.
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« Reply #10 on: September 04, 2019, 07:56:00 AM »

I'll eat just about every leg and claw while picking the rest. Picked crabs for about 6 hours the other day. Got to have meat for the upcoming  party.
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« Reply #11 on: September 04, 2019, 09:45:27 AM »

I still like the claw meat the best probably due to the size!
With just steamed crabs and the claw meat pops out in one big chunk....ummm ummm good!
I also like the backfin meat when you get that out in one big chunk!
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