Being a Maryland boy, I grew up eating Chesapeake Blue Crab by the bushel. But as much as I love those, it's taken me three years in Seattle to get around to trying king crab. Today, that oversight has been rectified.
Now, at twenty dollars a pound, these are decidedly uncommon esculents. But sometimes, well, sometimes you just have to drop 30 bucks on a single course. When they're on special at Larry's (metro market) seems like as good a time as any.
I'm starting to understand the appeal of these things. I've just had the one leg so far and I had to take a break. It's so much crab in there. It really is sweet too. The butter, on the other hand, was a bad move. It's over powering. Best to just let the crab speak for itself.
1 comment:
i'm totally with you on the butter thing, it does overwhelm. sometimes a good butter-shoyu (soy sauce) glaze can work but that's tricky as well. best to leave well enough alone.
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