Good old Kentucky Crab Boil anyone? Thanks to the Rural Mom for creating this great recipe and writing such a fantastic review of our Live Snow Crab. You never know where your product may end up, and it’s great to see those “Wild Canada” claw bands! Here is some of their blog post; click the link below to find the receipe!
Live Snow Crabs in Kentucky ~ Rural Mom Wicked-Good Kentucky Crab Boil
But before we get cook’n, let’s get down to the nitty-gritty of why fresh crabs in the Appalachias makes me giddy…
Even if you are a seafood aficionado, chances are you have never cooked a live snow crab, nor eaten one in a restaurant. Most snow crab is brined (soaked in a salt solution), or boiled in a sugar solution prior to delivery to a restaurant or your local fish market. And while those morsels are certainly still tasty, it’s like any other food upgrade, once you’ve tried the real thing, it’s a whole new level of ‘delectable-yum-in-your-tum’ awesomeness.
Taste-wise, it’s everything you would expect in a great snow crab dish, only fresher, plumper, and all-natural, unscathed by pre-prep solutions, allowing only the amazing pristine flavor to shine through.
It’s also mega-fun to pluck a live crab out of its shipping container…
Read the full story here