Cooked Crabs
Posted: Fri Dec 30, 2005 5:52 pmSome cooked crabs?
Alex
Alex
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Cooked Crabs
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Posted: Fri Dec 30, 2005 5:52 pmPosted: Fri Dec 30, 2005 5:54 pmWow, that's a lot of crab. Was it really that colour (I don't eat crab so I don't know what it looks like cooked, but that seems very RED!).
Posted: Fri Dec 30, 2005 5:55 pmNow I'm getting hungry....
And to think I haven't had crabs since the younger days, ar ar ar... Hmmm, maybe I shouldn't have said that
And to think I haven't had crabs since the younger days, ar ar ar... Hmmm, maybe I shouldn't have said that
Posted: Fri Dec 30, 2005 5:58 pmLol mudder!
Alpha, yes that is the real colour when cooked.
Alex
Alpha, yes that is the real colour when cooked.
Alex
Posted: Fri Dec 30, 2005 7:32 pmYes, they are "Balmain Bug" another crab! its meat is nice and yummy!
Posted: Fri Dec 30, 2005 8:28 pmNice pic Alex, just looking at it makes me pine for crustaceans to eat. The 2nd one I like more. The sheer number of of them in the pot makes it look almost like prawns in a bowl.
Alex, what do the locals in Thailand call it? How do they eat it? Cold or reheated?
Like Birddog said, it is a Balmain/Moreton bay bug (Thenus orientalis). Around the subcontinent, they call it the slipper/shoe lobster. But it is not a crustacean with claws/pincers like crabs have. More like a spiny lobster.
The texture of the meat is somewhere between soft, flaky crab meat and firm lobster tail meat.
Alex, what do the locals in Thailand call it? How do they eat it? Cold or reheated?
Like Birddog said, it is a Balmain/Moreton bay bug (Thenus orientalis). Around the subcontinent, they call it the slipper/shoe lobster. But it is not a crustacean with claws/pincers like crabs have. More like a spiny lobster.
The texture of the meat is somewhere between soft, flaky crab meat and firm lobster tail meat.
Posted: Fri Dec 30, 2005 8:34 pmEl ninio,
They call them 'poo juck jaan' in Thailand and eat them warm. Thanks for the English and the proper Latin name.
Regards,
Alex
They call them 'poo juck jaan' in Thailand and eat them warm. Thanks for the English and the proper Latin name.
Regards,
Alex
Posted: Fri Dec 30, 2005 9:32 pmm... crabs, now all u need is malt vinigar
Posted: Fri Dec 30, 2005 10:06 pmWe call them Spanner crab in Qld... and used to catch them at moolooaba quite easily offshore, and yes they are that red when cooked... they are also a bright orange colour when ooked but when first caught are a browny sandy colour.. it depends wha t kind of bottom they come from
Tim
Tim
Posted: Fri Dec 30, 2005 10:57 pmThanks for the local name Alex. The tenderest tiger prawns I've ever had was in Samui. These were massive, almost 2 inches in girth and close to 12" from head to tail. But sooo soft , almost shrimplike, and very different to the tough stuff one normally gets when eating big ass prawnies. Apparently they were wild , and not the farmed variety which are supposed to be chewier.
[quote="Alpha_7" Was it really that colour (I don't eat crab so I don't know what it looks like cooked, but that seems very RED!).[/quote]
The red colour (sometimes it can be more orange or pinkish) is due to a pigment, astaxanthin.
In crustaceans (crabs, lobsters, some types of prawn) after the shells have been boiled, the other pigments that give the creature its colour are broken down, and astaxanthin/red becomes the dominant pigment/colour.
[quote="Alpha_7" Was it really that colour (I don't eat crab so I don't know what it looks like cooked, but that seems very RED!).[/quote]
The red colour (sometimes it can be more orange or pinkish) is due to a pigment, astaxanthin.
In crustaceans (crabs, lobsters, some types of prawn) after the shells have been boiled, the other pigments that give the creature its colour are broken down, and astaxanthin/red becomes the dominant pigment/colour.