[Sca-cooks] immersion blenders

[Philip & Susan Troy]

>Nope, Blues are hands down the best anywhere.
>
>Prydwen, born in Florida, raised in Maryland

I have to go with this, too. There's a reason why people go to the
trouble of eating blue[-claws] even though larger species provide
easier access to their crabmeat jones.

Dungeness crabs are okay... but not as delicate as a blue.

Ditto the king crab ;-) (with the possible exception of Alaskans;
they may be better locally), and the stone crab (claws are kind of
coarse, and if big hunks were my primary concern I could eat lobster)
and I won't even discuss the poor slobs who don't understand the
difference between pink-dyed surimi/fish cakes and crab meat. Hey, I
_like_ fish cakes, but there's something about taking an ancient
protein source and adding pink paint to the outside and changing its
name that seems to spoil its flavor.

Adamantius