Crab meat is king salmon one of the most succulent and delicious types of meat. In fact, it’s near the top of my list, and I’ve spent years trapping and cooking shell less creatures! I also came up with some great crab recipes. Many of us in the south, who live near the coast, make cooking and eating crabs a ritual at some of our southern food parties. We often meet to boil crabs and crab roasts every time someone comes back from the beach with a cooler full of jimmies and sooks: “crab talks” for male and female blue crabs. An immature female is called “sally”.
If you just want the big, easy-to-eat legs, you’ll want to look for king crab or snow crab. Depending on where you live, fresh crab legs can be difficult to acquire. Of course, you can always order your crab legs delivered from Maryland directly to your door. This is not only more convenient, but the quality of the crab will be superior.
Both varieties of crab legs will give you approximately 50% meat. Plan to serve approximately six ounces of meat per person, depending on what else is on the menu. That means about a pound of crab for every diner. For true crab lovers or a truly decadent party, double that amount.
Whether you’re entertaining friends and family, cooking a romantic seafood dinner for a special occasion, or just indulging yourself, there are a few things you should know when planning to serve crab. First, it is a messy business! You’ll need to provide kitchen scissors (to split the shells, if they’re not already pre-split), crab biscuits, and small forks and picks to remove hard-to-reach meat stuff. Lots of napkins and paper towels are also a must. Pro tip: For a crab leg dinner, plenty of hot wet cloths in a slow cooker. It is also a good idea to provide a large bowl for empty tanks, so that guests don’t have to fill their plates with them. Small plates will also be required for the melted butter.