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Thread of What You've Eaten, Cooked and/or Drunk Lately

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BayBuck said:
So I have removed myself and the wife and kids and dogs to an undisclosed location on the eastern seaboard... and when the property-owner asked “Are you interested in using the crab traps?”, my girls were all in for some fresh-caught crab from the start, but then when it turned out to be not the king-crab type meat they expected - and of course they named the first one to appear in the trap (Shelly) - it was more of a “family experience” for them... but it turned out pretty good!

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what kind of Crabs are those?

BayBuck said:
Since every recipe I googled recommended it - I wish! This was instead “Tony Chachere’s Original Creole Seasoning.” But as they say, you go to crabbing with the seasoning you have...
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Tony’a is absolutely better than Old Bay.
But if you can get your hands on the Louisiana brand, then you really have something.

ExpatAkronite said:
I'm probably in the minority (go figure) but I'm not a fan of Old Bay and generally go Cajun/Creole mix or just wing it with what's in the spice cabinet. Looks good.
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Old Bay doesn’t sell very well down here.
 
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BayBuck said:
I believe they were stone crabs. Sounds like I actually should have just kept the claws and released the crabs since they re-grow them, but the kids and I wanted the whole crab “experience.”
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Well, what threw me off was seeing them with two similar sized claws. In Louisiana you’re only allowed to take ONE claw to still give them a chance at survival. So almost every crab has one claw that is ridiculously larger than the other.

Getting caught with the crab itself is a fine if i remember correctly.

Blue crabs on the other hand we keep the whole thing.
Allowed 12 dozen at a time.
 
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Nutriaitch said:
Well, what threw me off was seeing them with two similar sized claws. In Louisiana you’re only allowed to take ONE claw to still give them a chance at survival. So almost every crab has one claw that is ridiculously larger than the other.

Getting caught with the crab itself is a fine if i remember correctly.

Blue crabs on the other hand we keep the whole thing.
Allowed 12 dozen at a time.
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I must plead the fif when it comes to complying with any sort of local regulations (okay, it’s Georgia fwiw) ... I was following very broad directions from my host, and actually assumed these were blue crabs until they were already cleaned and cooked. :blush:
 
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Made some pan seared salmon with a garlic lemon butter sauce last night:
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