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#2
10-03-2020, 08:47 PM
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Sounds interesting. We don't get dung crabs on the East Coast. Just blue claws.
We do get frozen King and Snow from Alaska, but they are what they are. Where do they catch them ? What is the season for them ? 
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#3
10-03-2020, 09:05 PM
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Had another Blu crabcake today. It's still Preakness. Was wonderful, the best recipe out there. I don't modify anything. Superb. So good.
Everytime I eat this I say "God Bless Blu". Thank you Leon.
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#4
10-03-2020, 09:28 PM
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Did not get to the Health Salad yet but looking forward to it.
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#5
10-04-2020, 10:29 AM
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Port Townsend Bay is where they're from. I'm a "Jersey" bred, born in Camden.
Grew up eating Blue Claws, I can't really tell the difference in flavor, Blue Claws seem a bit sweeter. Season is year round in most areas, closures are around Seattle, Tacoma, and a few other areas.
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#6
10-06-2020, 06:44 PM
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i make them using Jumbo lump crab meat in a tin. not only crab cakes but also crab imperial crab au gratin and crab saute w/ mushrooms. also would get that time of year for soft shell crabs, bread them and deep fry. and also just in flour and saute' lemon and tartar sauce or cocktail sauce
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