A very nice write up on some local places serving up some nice crab meat.
I grew up catching and cooking them by the hundreds and it was just awesome eating them until one was stuffed!
http://www.houstonpress.com/Issues/2006-07-13/news/feature.html
[This message has been edited by agz win (edited 7/31/2006 12:36p).]
I grew up catching and cooking them by the hundreds and it was just awesome eating them until one was stuffed!
http://www.houstonpress.com/Issues/2006-07-13/news/feature.html
quote:
A cute waitress dropped off a plate of six barbecued crabs, hot out of the deep fryer. I picked one up and juggled it, trying not to burn my fingers. All that stood between me and a whole lot of luscious crabmeat was a little bit of hot shell. And I was hungry.
When you order barbecued crabs at Sartin's, the top shells and the messy innards are removed in the kitchen -- what's left are spicy, meaty crab bodies with two claws attached. I removed the claws from the one I'd grabbed, cracked the body into two halves and dropped them on my plate. The crunchy barbecue spices that coated the shell stuck to my fingers. I licked some off as an appetizer.
The crab pieces were still too hot to handle, but using paper towels as oven mitts, I gripped a half-body with both hands and snapped it...
[This message has been edited by agz win (edited 7/31/2006 12:36p).]
