July 24th, 2007

The Epicure

Crab Factor

I have eaten more than my share of oysters, clams, and snails.

I'm entirely at home with a pile of crawfish (I even suck the heads).

I'm a proud veteran of the lobster wars, and although I'm not nearly as skilled as my clan matron (who can strip a cooked lobster of all edible meat in under 4 minutes), I very comfortable with these hard, spiny-shelled critters.

Oddly, when it comes to blue crab and the like served whole and unadulterated, I feel the blood drain from my face and I start trembling a little. My mind has steadfastly refused to wrap itself around methods to make them work as food. Even after having watched Alton Brown's episode on crab, I am still baffled about how flaky and delicious crabmeat is gleaned from a hockey puck with legs. I consider this to be one of my biggest culinary failings. Seriously... if AB can't demystify something for you, you know you're in trouble.

As there's a strong possibility that crab will factor into the coastal portion of the Great BBQ/Roller Derby Circuit coming up next month, I'd like to invite any of you who have the knowledge and desire out to help me along with my education. Within the next couple of weeks, maybe?

...and speaking of the Great BBQ/Roller Derby Circuit coming up next month, we'll be spending a fair amount of time traipsing through N. Carolina and then it's off to Columbus, OH. If you have any recommendations for must-sees/dos that aren't terribly touristy, please let me know. Plans so far are pretty free-form.