Rockefeller 3-19

[ripinlips]

Originally Posted by cajun bill

Interesting, never heard of boiling crabs that way. Just curious, why? And don't you lose the "fat" by doing it that way?

I just recently heard of this way and it was the first time trying it as well. My brother who went with me is the one who had experienced them cooked this way and wanted to show me. I went along out of curiosity and they turned out great. When cleaning them I left as much fat on as possible, which I know would not be there after they boiled but at least it made it to the water. In the end the positives outweighed the negatives...The seasoning was in every part of the crab, people were able to consume them faster with less mess (while eating), and we were able to boil 5 dozen all at once -- without using a huge pot. Everyone there said they would rather them this way going forward and I have to say I agree (even if I had to clean them beforehand). The last positive I thought of was this would be great for when crabs are not full, because as you are cleaning them you could notice that and just leave them for Stew