Fall crabs fill my childhood memories with their savoury, cholesterol filled, mouth watering roe. My dad grew up by the water loves to eat crustaceans. As I kid i modelled myself after him and acquired the skill to crash shells and get to the meat early on.
I picked up 4 live blue crabs that’s in season and steamed them for 10 min and saw their shells transform to a lovely shade of red. I can see people having issues dealing with live animals squirm a little (remembering masterchef episodes), but how is this different than catching grasshoppers or butterflies and watch them inevitably die under your “care”? Or is that just me?
I saved some crab meat to make fresh crab hand rolls the next day. The crab meat was seasoned with lemon juice, cilantro and thai chile peppers, paired with sprouts, avocados, carrots and basil! And of course in the sprit of no waste cooking, i made crab stock from the shells and cooked squash soup next day. Delicious!