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Restaurants & Bars 6

Crab meat

Lamar | Sep 26, 2003 12:44 PM

I purchase the top of the line, # 1 local crabs. Sometimes boiled, other times I boil at home. No matter what I do, I am unable to get the large lump meat as seen in local places. I have asked several waiters if they are using crabs from other places and am told they use only local crabs. I have read and listen to instructions on peeling and have even observed a crab being peeled. Still I cannot get the size that is servrd in most establishments. Is it the crabs or me? What is going wrong? Thanks for any help.

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