|
|
|
08-26-2014, 09:31 AM
|
#1 |
|
Here fishy fishy fishy...
Join Date: May 2011
Location: San Diego, CA
Posts: 774
|
How do you open your rock crabs?
Those buggers always have some seriously thick shells and when I got at them with a hammer, I get shell chips everywhere. |
|
|
|
08-26-2014, 07:16 PM
|
#2 |
|
CEO of Team Roby
Join Date: Sep 2010
Posts: 905
|
Holy Crap that looks good!
I haven't had crab in awhile. Thanks for the visual reminder.... 
|
|
|
|
|
08-26-2014, 10:45 PM
|
#3 |
|
Senior Member
Join Date: Aug 2011
Location: West Covina, CA
Posts: 434
|
Looks like a great haul and nice dinner of fresh seafood plater. The trick to any thick claw cracking is a the back side of a knife. The thicker the claw the heavier the knife. A few strikes 1/4 inch from claw opening and you'll get a nice piece of claw meat. My folks used to work for the crab meat processing industry.
It's quite logical, the strike zone of an object focus point will minimize the amount of shell shatter. The claw just need a Crack not bashing. Wiggle after the Crack is made and viola! Beautiful claw meat presentation. |
|
|
|
|
08-27-2014, 07:05 AM
|
#4 |
|
Senior Member
Join Date: Jul 2014
Posts: 100
|
Good post make me so hungry.
|
|
|
|
|
08-27-2014, 06:42 PM
|
#5 | |
|
Member
Join Date: Nov 2011
Posts: 83
|
Quote:
The secret to keeping the shells from going all over the place is to break them in a freezer gallon ziplock bag 
__________________
Not as much of a Noob w/a PA12 |
|
|
|
|
 |
| Thread Tools | |
| Display Modes | |
|
|
Hybrid Mode
