Recipes tagged "Stone crab (all kinds of fresh crabs)"

[Tutorial] First post | [Poppy Private Dishes] Garlic Stone Crab

Garlic crab is a classic method of cooking crab in Western food. The oil mixed with butter and various ingredients is wrapped around the fresh crabs, then lightly roasted in the oven for a while, which is a top-notch crab dish. Living in California, let me introduce one of California’s specialties—Dungeness Crab. Generally, a Douglas crab weighs about 2 pounds (1 pound is about 0.9 pounds). There is a big gap from the seasonal price of 4 US dollars per pound to the non-season price of more than 10 US dollars per pound. The title is about Stone Crab. You may ask me why I want Douglas Crab. Because Florida stone crab is a great substitute when Douglas crab is expensive. Stone crabs are typically half the price of Douglas crabs, at about a pound each. In Florida, people only eat the claws of stone crabs. Fishermen fish up the stone crabs, break off the crab claws, and then throw the crabs back into the sea to let them grow new claws, and the process continues. It still hurts a lot... The good thing about stone crabs is that they sell both male and female crabs. Douglas crabs are only male crabs, and fishing of female crabs is prohibited by law. Stone crabs also have a disadvantage, as their name suggests, their shells are very hard. In terms of taste, stone crab meat will be harder, while Douglas crab will be slightly more delicious. Overall, these are very good crabs. In order to save costs, I made stone crab this time.