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King crab vs. snow crab - Page 2

post #16 of 27
Thread Starter 
19.99 lb for king - couldn't make myself do it especially with live lobsters at 8.99 a pound. I ended up with some beautiful scallops and some lobster which I'm going to pick and combine with the scallops in a simple garlic butter.
post #17 of 27
Quote:
Originally Posted by labrador 1 View Post
19.99 lb for king - couldn't make myself do it especially with live lobsters at 8.99 a pound. I ended up with some beautiful scallops and some lobster which I'm going to pick and combine with the scallops in a simple garlic butter.


Good choice. We got 2 to 3 lb lobsters @ 6.99 right now which seems a good deal. When they run a king crab special it's also been about $6.99 and I'll wait for that. Have had some awful $20 crab in the past, price never seemed a good indicator of quality.
post #18 of 27
Quote:
Originally Posted by Paul_M View Post
Look for live dungeness crab, beats them all by a mile.



We catch those from the surf on the west coast.....
post #19 of 27
Jonah Crab- the large claws are so good. Not to mention we pay .99 cents a lb for them here live. Below is a pic of some nice ones we cooked this summer.



http://www.stripersonline.com/surfta...d.php?t=731337
post #20 of 27
Quote:
Originally Posted by Double_D View Post
We catch those from the surf on the west coast.....



Trapped them in SE Alaska when I worked there.


Live anything is a way smarter choice than dead, frozen stuff especially at the premium they want for king crab.
post #21 of 27
Just noticed this morning that Roche Brothers had king crab legs on sale last week for $7.99/lb......unfortuantely, that sale ended Thursday. Cooked and frozen, of course.
post #22 of 27
Quote:
Originally Posted by Steve in Mass View Post
I find that also with both the king and snow crab. Sometimes the snow is really good, other times not so much. Since they are all previously frozen, I try to get some that is still frozen and thaw it myself just before use and not the stuff that the store thaws out.

More times than not, king crab has a bit of a pasty or grainy texture to it. Hard to explain exactly what I mean, I guess more pasty than grainy.....

Have never had the pleasure of finding live dungeness, so I can't comment on that.


I can't say "pasty" but I am familiar with the "grainy" texture. Maybe it's a byproduct of the the freezing process' effect on the cells of the tissue, but on a scale large enough to notice vs smaller crab varieties?
post #23 of 27
they sell dungeness crabs in boston chinese fish markets. they are ALOT BIGGER then the local rock crabs...
post #24 of 27
I prefer king but it can taste differently depending on how it was cared for/processed

when you buy king crab from the stores you are not gettting (dealiest catch king crab) 98% of the king crab caught in alaska goes to the high end resturants or shipped directly to Japan, what we get most of the time is Russian King Crab caught in the same waters but processed and cared for differently which effects quality.
post #25 of 27
When I was in merchandising I had lottsa opportunities to grab king on sale ~$6/lbs. It ranged from really awesome, better than anything to total garbage. Snow I will only eat at the local chinese buffets, pretty damned good for the price and definitely the primary reason i got gout. but when I wanna ensure I get a great meal, I hop over to chinatown and grab live dungies. not quite as good as really good king, but better than snow and consistent. i wish i could get good king on a regular basis though. too expensive for me.
post #26 of 27
I love CRAB, Alaskan King Crab is by far the best in the world. Followed by Maine Lobster, Dungeness Crab, I personally would not eat snow crab, too thin and dry. To each his own, out here on the west coast it's Dungeness, we catch them off coastal piers.
post #27 of 27
Just has been my experience that if I buy the thawed stuff on display, whether it's snow or king, it's not very good... But if I ask for frozen clusters and thaw them myself it's top notch.

I prefer king... split in half, broiled, with either melted butter or a good extra virgin with some chopped tarragon in it... yum
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