March 28th, 2012 | by admin
Steamed Stone Crab Claws with Melted Butter Serves 4 Ingredients 1/2 stick (4 tbsp.) butter 32 large stone crab claws, chilled 1 lemon, cut into wedges Directions Put uncracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes. Do more »
March 28th, 2012 | by admin
Crawfish, also called crayfish or crawdad, are closely related to the lobster. More than half of the more than 500 species occur in North America, particularly Kentucky (Mammoth Cave) and Louisiana in the Mississippi basin. Crawfish also live in Europe, New Zealand, East Asia and throughout the world, including the Tristan da Cunha Islands. Nearly more »
March 28th, 2012 | by admin
The lobsters that most people know from their dinner plates are the American and European clawed lobsters Homarus americanus and Homarus gammarus. These are cold water species that live on either sides of the northern Atlantic Ocean. There are also tropical lobsters that are consumed, but these are generally clawless varieties called spiny and more »
March 14th, 2012 | by admin
Click here for March 14, 2012 issue Sexy Fish: Stone Crab Claws Recipe: Chilled Stone Crab Claws with Mustard Sauce
March 14th, 2012 | by admin
Chilled Stone Crab Claws with Mustard Sauce Serves 4 Stone crab claws are sold precooked. They’re usually served chilled, which allows the meat to slip free of the shell easily, and also gives it a finer, clearer flavor. Ingredients 1 cup mayonnaise 1⁄4 cup prepared yellow mustard 1⁄4 cup prepared horseradish 1 tsp. hot more »
March 13th, 2012 | by admin
Despite its fearsome appearance and aggressive nature, the blue crab is greatly cherished in the Lowcountry. Many Chefs prefer the blue crab’s sweet meat over all other locally caught seafood. This interesting animal is often sought by recreational fishermen, and it also supports a considerable commercial fishery. The blue crab requires both inshore brackish waters more »
March 13th, 2012 | by admin
Shrimp are America’s most valuable and probably most popular seafood. South Carolina has two important shrimp species, brown shrimp and white shrimp. A third species, the pink shrimp, is relatively scarce. Methods of harvest range from large commercial shrimp trawlers to cast nets and drop nets. Some long-time residents of the Lowcountry may think more »
March 13th, 2012 | by admin
In the United States, Soft Shell Crab are actually Blue Crabs that have just molted their exoskeletons (shells) and are still soft. They must be removed from the water within a few hours or another larger shell will begin to form. The crabs fatten up to make it through the process of molting, rendering soft more »
March 13th, 2012 | by admin
Bairdi crabs are found in the Bering Sea and are considered a short-tailed or “true” crab. They have a total of ten legs with pincer claws on the forward pair. They can live over a decade with most adults reaching 1 to 4 pounds by the time they reach adulthood, usually after about five more »
March 13th, 2012 | by admin
Rock shrimp are small, sweet shrimp with a texture that’s nearly identical to that of a spiny lobster. They are typically sold peeled and deveined as they are literally “hard as a rock”. Rock shrimp cook more quickly than other shrimp. To boil, drop in a pot of boiling salted water, stir, and after 35 more »