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Posted: 9/6/2024 6:58:26 PM EST
[#1]
Quote HistoryQuoted: Stone crab claws are a fantastic meal. What a sweet flavor they have. I went to Maryland the one time back in ‘01. Had blues at that Family Restaurant across the street from the Constellation. I ordered a dozen large and my waitress told me, “Just to let you know, the large are from Louisiana.” Fried soft shells make a great Poboy. I always get tired of pickin’ first before I get full. A butter knife is what I’ve always used too. They just work. I’ve eaten my weight ten times over with Lake Pontchartrain blue crab. South Louisiana sure does seafood. Tell me more about this lake pontchartrain blue crab? do i need a boat? |
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Posted: 9/6/2024 7:12:12 PM EST
[#2]
The best lump crab meat is from the Chesapeake Bay. Go to Chincoteague Island and visit one of the three restaurants there that run their own boats. Order the lump backfin sauteed in butter with a slab of flounder or Smithfield ham. Heaven.
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Posted: 9/6/2024 7:27:19 PM EST
[#3]
Quote HistoryQuoted: Tell me more about this lake pontchartrain blue crab? do i need a boat? You could try from shore with the classic piece of chicken on green string. The better spot would be the old twin span bridges with a drop net but the walkway out to them was destroyed. Other than that, yeah a boat would be your best bet for running traps |
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Posted: 9/6/2024 8:04:06 PM EST
[#4]
Quote HistoryQuoted: You could try from shore with the classic piece of chicken on green string. The better spot would be the old twin span bridges with a drop net but the walkway out to them was destroyed. Other than that, yeah a boat would be your best bet for running traps Darn, I don’t have a boat. But I was hoping there was a place I could cast a line or throw a net to catch fish or crab just to show my son how it’s done. |
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Posted: 9/6/2024 8:46:29 PM EST
[#5]
Jumbo lumpy crabs, duh.
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Posted: 9/6/2024 10:06:24 PM EST
[#6]
Quote HistoryQuoted: Darn, I don’t have a boat. But I was hoping there was a place I could cast a line or throw a net to catch fish or crab just to show my son how it’s done. Lake Pontchartrain Blues From the article. Crabbing Locations For those looking to try their luck with catching crabs, there are numerous places that offer a safe and family-friendly atmosphere. Among the most popular spots to crab on the side of the road is Lake Road in Lacombe and Main Street in Madisonville. Both offer access to picturesque tributaries (Bayou Lacombe and Tchefuncte River) that are connected to Lake Pontchartrain. Other options are the public fishing piers that are available to residents and visitors in St. Tammany Parish. The Mandeville Sunset Point Fishing Pier* has plenty of space and extends out 400 feet into Lake Pontchartrain. The pier is free to the public and has benches, a fish cleaning station, and even a picnic area on land, as well as plenty of parking available. @Gdirty5 |
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Posted: 9/6/2024 10:09:12 PM EST
[#7]
 Crab Picking with the Pros |
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Posted: 9/6/2024 10:53:43 PM EST
[#8]
You get it from the guy with the model trains.
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Posted: 9/6/2024 10:57:59 PM EST
[#9]
Quote HistoryQuoted: Do you have a train? Uh oh, the door has been flung open ! 
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Posted: 9/6/2024 11:05:24 PM EST
[#10]
I’ve seen the trucks from the gulf coast heading up 65 into Nashville, and then to BG/Louisville often enough, I’d believe that it’s daily.
Heck, there’s a sushi place in Denver where the fish is flown in from Japan dailyish. |
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Posted: 9/6/2024 11:05:25 PM EST
[#11]
Man, I miss the seafood sensation sub from Subway.
Them cancelling that was the reason I stopped going. |
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Posted: 9/6/2024 11:08:15 PM EST
[#12]
Quote HistoryQuoted: Or like touching? Quote HistoryQuoted: Quoted: Quoted: I like the fake stuff better.  Do you have a train? Or like touching? Only if it's mutual. I'm not gay. |
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Posted: 9/7/2024 1:32:25 AM EST
[#13]
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Posted: 9/7/2024 1:42:13 PM EST
[#14]
Back from lunch. They serve colossal lump. Market price. 9 bucks for an ounce, which was 3 pieces. Asked them where they got it from and they said South Pacific.
Don’t care. It was incredible eyeball rolling. |
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Posted: 9/7/2024 2:23:31 PM EST
[#15]
Where does jumbo lump crab meat come from?
It comes from jumbo lump crabs, of course... |
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Posted: 9/21/2024 3:52:45 PM EST
[#16]
Went to my favorite steak place for lunch. 4oz colossal lump crab, 25 bucks. Fantastic.
And now I’m looking for a source. |
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Posted: 9/21/2024 3:54:43 PM EST
[#17]
Quote HistoryQuoted: I like the fake stuff better. That fake crab/Pollack crap will kill you 
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Posted: 9/21/2024 4:05:28 PM EST
[#18]
Quote HistoryQuoted: Went to my favorite steak place for lunch. 4oz colossal lump crab, 25 bucks. Fantastic. And now I’m looking for a source. One of their locations is just outside the entrance to my neighborhood, they ship. @Subnet may have ordered oysters. https://www.seaviewcrabcompany.com |
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Posted: 9/21/2024 4:22:05 PM EST
[#19]
Quote HistoryQuoted: Did somebody say crabs? That's a big Jimmy. I'm a Maryland boy, never knew LA grows 'em big. |
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Posted: 9/21/2024 4:27:12 PM EST
[#20]
Most of the crabs the methed out crabbers get from here out of the St. John’s River get sold to restaurants in Maryland. There’s nothing more redneck northside Jacksonville than a crabber.
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Posted: 9/21/2024 4:40:27 PM EST
[#21]
Jumbo lump crabs. Duh.
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Posted: 9/21/2024 4:42:14 PM EST
[#22]
Quote HistoryQuoted: That's a big Jimmy. I'm a Maryland boy, never knew LA grows 'em big. That one came from the mud flats on Cudjoe key, FL on Blimp road near the landfill. Crabs are runoff proof |
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Posted: 9/21/2024 4:57:25 PM EST
[#23]
Quote HistoryQuoted: That one came from the mud flats on Cudjoe key, FL on Blimp road near the landfill. Crabs are runoff proof Quote HistoryQuoted: Quoted: That's a big Jimmy. I'm a Maryland boy, never knew LA grows 'em big. That one came from the mud flats on Cudjoe key, FL on Blimp road near the landfill. Crabs are runoff proof My googling says LA produces big quantities of blue crab. Biggest producer in US. |
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Posted: 9/21/2024 5:01:18 PM EST
[#24]
Quote HistoryQuoted: Aioli Quote HistoryQuoted: Quoted: Right. It’s fully cooked. Which means it’s fully cooked at processing. Then shipped on ice or canned. Don’t care. It’s fucking delicious. Served cold with fancy mayo, or let’s call it “aeole” Aioli Areole FTW |
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Posted: 9/21/2024 5:06:33 PM EST
[#25]
Not sure where this came from. Got it canned, but lawd it was huge. That's half a lemon for comparison.
I made ceviche and au gratin.  Attached File Attached File Attached File |
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Posted: 9/21/2024 5:15:32 PM EST
[#26]
Quote HistoryQuoted: I like the fake stuff better. I wouldn't say I like it better, but I eat it a lot more of it vs fresh carb since not exactly a seafood heavy location up in these hills. If I could get fresh, good crab for reasonable prices, I'd do that, but way more likely to enjoy the hotdog of the sea. It's fine for home sushi, crab salad/ dip, or just eating like an ocean slim jim. Don't mind krab at all. |
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Posted: 9/21/2024 5:37:38 PM EST
[#27]
Quote HistoryQuoted: Take your immigration crab meat right outta here! Quote HistoryQuoted: Quoted: I like the fake stuff better. Take your immigration crab meat right outta here! Maybe he likes trains also |
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Posted: 9/21/2024 5:46:24 PM EST
[#28]
Quote HistoryQuoted: I like the fake stuff better. |
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Posted: 9/21/2024 5:48:33 PM EST
[#29]
Quote HistoryQuoted: Did somebody say crabs? https://i.ibb.co/5F1hfM4/IMG-0334.jpg https://i.ibb.co/KGRSV1D/IMG-5503.jpg https://i.ibb.co/zPLZSFT/IMG-5504.jpg Those are some fuckin' phatties. Very nice. |
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Posted: 9/21/2024 6:43:51 PM EST
[#30]
Quote HistoryQuoted: Not sure where this came from. Got it canned, but lawd it was huge. That's half a lemon for comparison. I made ceviche and au gratin. https://www.ar15.com/media/mediaFiles/59505/20220914_155413_jpg-3328733.JPGhttps://www.ar15.com/media/mediaFiles/59505/20220914_160145_jpg-3328735.JPGhttps://www.ar15.com/media/mediaFiles/59505/20220915_172715_jpg-3328736.JPG Looks like good meat. |
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Posted: 9/21/2024 6:49:18 PM EST
[#31]
It’s my understanding the good shit is cooked on the dock. Steam the crab, off the boat. Can it.
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Posted: 9/21/2024 6:52:16 PM EST
[#32]
Some comes from the Gulf some comes from the East Coast, some comes from foreign suppliers like India. I just made some crab cakes and the crab was Phillips branded but from India. Made great cakes but that’s just my family’s recipe, lol.
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Posted: 9/21/2024 6:54:25 PM EST
[#33]
Quote HistoryQuoted: The best lump crab meat is from the Chesapeake Bay. Go to Chincoteague Island and visit one of the three restaurants there that run their own boats. Order the lump backfin sauteed in butter with a slab of flounder or Smithfield ham. Heaven. Restaurant I grew ip going to ran it’s own boats too. On an inlet off the Chesapeake. I crabbed my own pots and trot lines too. Picked plenty of crab and Mom froze it in pints. |
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Posted: 9/21/2024 6:54:29 PM EST
[#34]
Quote HistoryQuoted: Areole FTW Areola  |
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Posted: 9/21/2024 7:00:05 PM EST
[#35]
Quote HistoryQuoted: I like the fake stuff better. Many people do. It’s full of chemicals and sugar. |
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Posted: 9/21/2024 8:18:55 PM EST
[#36]
Quote HistoryQuoted: OP if you ever make it to the PNW try dungeness crab. It's a decent amount of work to get to the meat (that's part of the fun) but it tastes so damn good. Up and down the west coast, at least down to Monterey. I hope blues are half as good as Dungeness. I may be moving to Maryland in the future. |
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Posted: 9/21/2024 8:52:58 PM EST
[#37]
Quote HistoryQuoted: Up and down the west coast, at least down to Monterey. I hope blues are half as good as Dungeness. I may be moving to Maryland in the future. As someone who has eaten his weight in Westcoast Dungeness, Blues are better, and IMO, Stone Crab claws are even tastier. |
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Posted: 9/21/2024 9:04:43 PM EST
[#38]
Quoted: It’s one my favorite things. Going to fancy seafood restaurant tomorrow we go to every once in a while. Yes. In KY. They claim stuf is delivered daily. I’m also a fisherman. My question is do they just open a big can of lump crap meat, put it on ice? I mean I order it every time and it’s delicious. @midcap apparently google says Louisiana is biggest producer of blue crab, which is where the fine lump crab comes from I can bet there no way that restaurant shucks the crabs onsite. Where on the crab, or where on the planet? On the blue crab, it comes from the swimmer legs; on the planet, almost everywhere. |
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Posted: 9/21/2024 9:18:56 PM EST
[#39]
Quote HistoryQuoted: Where on the crab, or where on the planet? On the blue crab, it comes from the swimmer legs; on the planet, almost everywhere. Quote HistoryQuoted: Quoted: It’s one my favorite things. Going to fancy seafood restaurant tomorrow we go to every once in a while. Yes. In KY. They claim stuf is delivered daily. I’m also a fisherman. My question is do they just open a big can of lump crap meat, put it on ice? I mean I order it every time and it’s delicious. @midcap apparently google says Louisiana is biggest producer of blue crab, which is where the fine lump crab comes from I can bet there no way that restaurant shucks the crabs onsite. Where on the crab, or where on the planet? On the blue crab, it comes from the swimmer legs; on the planet, almost everywhere. On my journey to understanding lump crab meat. My understanding - blue crab, the back swimmer leg muscles. So you get two per crab. Jumbo and the higher tier colossal. I went to another favorite steak place for lunch today. They had colossal lump, 26 bucks for 4 ounces. The seafood place was 9 bucks an ounce. I’m sure both places get it from a can. Not that’s a bad thing. |
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Posted: 9/21/2024 9:25:24 PM EST
[#40]
Quote HistoryQuoted: On my journey to understanding lump crab meat. My understanding - blue crab, the back swimmer leg muscles. So you get two per crab. Jumbo and the higher tier colossal. I went to another favorite steak place for lunch today. They had colossal lump, 26 bucks for 4 ounces. Quote HistoryQuoted: Quoted: Quoted: It’s one my favorite things. Going to fancy seafood restaurant tomorrow we go to every once in a while. Yes. In KY. They claim stuf is delivered daily. I’m also a fisherman. My question is do they just open a big can of lump crap meat, put it on ice? I mean I order it every time and it’s delicious. @midcap apparently google says Louisiana is biggest producer of blue crab, which is where the fine lump crab comes from I can bet there no way that restaurant shucks the crabs onsite. Where on the crab, or where on the planet? On the blue crab, it comes from the swimmer legs; on the planet, almost everywhere. On my journey to understanding lump crab meat. My understanding - blue crab, the back swimmer leg muscles. So you get two per crab. Jumbo and the higher tier colossal. I went to another favorite steak place for lunch today. They had colossal lump, 26 bucks for 4 ounces. $104/lb - ouch. I don't know if the larger crabs implies sweeter meat or not; I'm only familiar with the Jumbo Lump, which runs about $35/lb depending on availability. |
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Posted: 9/21/2024 9:28:18 PM EST
[#41]
It tastes like a fish's pussy that was raised in a swamp and it's disgusting.
Only an Albanian would eat that shit. |
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