trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 20 January 2010
| Article Index |
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| Extreme Cuisine - Crab |
| Preparing Crabs |
| Recipes |
| All Pages |
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A few days ago while doing my grocery shopping, I found myself standing in front of the frozen fish section eyeing the crab. "Today," I thought, "is the day for crab." I picked up a can of frozen crab meat. The sweet meat turned out to be the perfect addition to the arancini I ended up making. Arancini begin with a basic risotto recipe to which you add whatever ingredients you'd like. Once the risotto is ready, let it cool, form it into orange-size balls. Roll the balls in egg, flour and bread crumbs. Fry the arancini until crisp and golden. Serve and enjoy!
Preparing crab can be done in any simple or elaborate way you prefer. Eating crab, however, can be daunting, especially if you're facing those pincers for the first time. I would argue that the best part about eating crab is sitting back, relaxing and totally enjoying the slow process of extracting bits of sweet, flavourful meat from those spindly claws.
One of the most popular types of crab available to most people is dungeness found off the coast of British Columbia and the northern United States. Reddish-brown in colour, they can weigh anywhere from 1 to 4 pounds. Another is the blue crab found on the east coast. Recognized by its pretty blue colour, it ranges in size from 3 to 6 inches. But, there are well over 2000 edible crabs worldwide.
Most fish markets will sell cooked crab. But if you're feeling a little adventurous, search out a fish market that sells live crabs and clean and cook them yourself. Here are some tips and recipes to help you do just that.