Quote:
Originally Posted by Dave Legacy
I have been wanting to do this. I skipped lobster season, because I simply wasn't properly outfitted and daytime is a better time for me in general as a novice. There's a couple things holding me back:
1. I heard that the only usable meat on a rock crab is in the claws and forearms. It feels a little wasteful for my liking if this is accurate.
2. I'm not looking forward to Eco-vigilantes assuming I'm poaching lobster. Does that ever happen to anyone?
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Lol just eat like an Asian and eat the whole crab legs, body, and all. The roe and brown stuff (don't know the name
) in the shell makes for good sauce when mixed with lemon.
Out of curiosity, but does anyone know if we can break off the claws and just harvest that? Should be no right?