I trust my wife and that is about it, never had the need to look any further than that. If I find or see something I think I would like I tell her about it, she makes it for me and it is always delicious, no need to change things up.
At the risk of being called a cheater, a few suggestions are seen below. Simply substitute your crab in place of the lobster in some, or add your crab to it.
I'm jealous, BTW. Crab in general of most flavors rates wicked high in the culinary awesometer. A few select flavors redline it.
deflaves smoked cabbage is a favorite around our house. Those Ranch Beans AggieDog posted have always been killer. I think it was byc that won a steak competition with whiskey and soy sauce or something. Those were pretty good too. Haven't tried pickled venison yet, but it's on the list.
I made a MooseShitPie once at deer camp. Deal was if you complained about the cooking you had to cook until someone else complained. I'd been cooking for three years. My pard took one bite and says "THIS TASTES LIKE MOOSESHIT!!!! It's good though."
Screw you! I'm voting for Trump again!
Ecc 10:2 The heart of the wise inclines to the right, but that of a fool to the 24HCF.
D'oh. I misread the original post; I thought it was a request from Mr. Hatari seeking suggestions for a bunch of gifted crab. As Mrs. MacIntosh used to say to me in third grade, "READ THE QUESTION FIRST!" Sorry. I like work from a lot of guys here. Mannlicher, DW444, Certifiable, Calkooknic, BYC, Klik and more. As far as actual experience with food? El T can bring the serious noise.
Stop it. STOP IT! I can't stand to look at your food pictures for long.
In this part of the country any food that's not bland, overcooked Midwestern is a poor, poor imitation. Made some red sauce a while ago with mediocre at best hot Italian sausage, the best I could find, and gave a couple quarts to a friend. She said it tasted Mexican. Probably actually looked like that, I make a pretty good sauce.
Even at the peak of the season the oysters come in frozen. Obviously I was not raised here.
The key elements in human thinking are not numbers but labels of fuzzy sets. -- L. Zadeh
A good principle to guide me through life: “This is all I have come to expect, standard lackluster performance. Trust nothing, believe no one and realize it will only get worse…”
Well I'm honored to mentioned already and by some damn good folks. Tarry, Hoop, Mike, Keith, Lynn, Dan, SSE, Bobby, Rob, and many more great people post down in the food forum. What is nice, is that you can bounce ideas off of just about any of them and get experienced and educated answers. Competition cooks, restaurateurs, smoking, grilling, ethnic, family, small crowds, large crowds............all experienced in their own ways.
Even at the peak of the season the oysters come in frozen. Obviously I was not raised here.
That's surprising. I've hauled and shipped seafood all over the place for a lot of years, and one thing I never have any concern about going bad/dying, are shellfish (bivalves to be more precise). As long as they start off cold and are in a moist environment and packed right, they're fine for literally days, unlike live lobster or crab.