When it comes to seafood there are often three top choices one has to make when ordering. Snow crab legs, lobster, or shrimp. Of those three you really cannot go wrong no matter which you choose. However, you must choose wisely because all three can drain your wallet if not careful. All this means is that neither is cheap. After all, you are not buying a hamburger.
Seafood comes in many ways. Shrimp is always a favorite for almost everyone who goes out for seafood. Even though it can also be a bit on the pricey side you can order them by the pound or even by the bucket full. With crab however you are always going to pay by the pound. This is why the fishermen will fill their boats holds with as many as they can fit. When they are weighed back at the docks they are paid by the poundage, not by the number caught.
The shrimp might be the most versatile. Mostly because of its small size and variety. There are not only many ways to prepare the shrimp but also many dishes to use it as an ingredient. The shrimp therefore can be said to be the most versatile of the bunch. Not to mention, when breaded and fried they can be downright delicious.
Moving on to the lobster, of the entire large body of the animal only the tail is edible. At least that is the only thing that is ever prepared on a dish. They are split after boiling and draped with butter and other spices. Delicious, yes. Sometimes they can be messy to eat but if prepared the right way you will only need a fork and not your fingers.
Of course this makes the price a bit higher but people who order this in any restaurant are prepared for the extra cost involved therefore it is not a shock. This makes everyone happy. The restaurant owner gets what he is expecting for his meal and service and the restaurant patron gets what they paid for. A delicious meal.
Cracking the shell and taking the meat out of it ever so slowly then dipping the meat in butter. There is nothing better that comes from the ocean and is put on our plates. Of course if you want freshness you will have to get as close to the coast as possible. That is not to say you cannot have it fresh in the Midwest, but it is surely fresher on the coast.
It is in some ways no easy task either. You are generally given 4-8 legs depending on the size and type of crab and although at first it might not seem like the meal is enough to satisfy, by the time you are finished working all the meat out and eating it all you surely will be full. Of course a couple side dishes never hurt either.
Snow crab legs are one of if not the most popular based on restaurant orders. This is true for a couple reasons but most likely because they are not as pricey as some of the larger varieties and they are a bit sweeter naturally than other crabs. They have less of a fishy taste and more of a natural crab taste which seafood lovers enjoy.
Seafood comes in many ways. Shrimp is always a favorite for almost everyone who goes out for seafood. Even though it can also be a bit on the pricey side you can order them by the pound or even by the bucket full. With crab however you are always going to pay by the pound. This is why the fishermen will fill their boats holds with as many as they can fit. When they are weighed back at the docks they are paid by the poundage, not by the number caught.
The shrimp might be the most versatile. Mostly because of its small size and variety. There are not only many ways to prepare the shrimp but also many dishes to use it as an ingredient. The shrimp therefore can be said to be the most versatile of the bunch. Not to mention, when breaded and fried they can be downright delicious.
Moving on to the lobster, of the entire large body of the animal only the tail is edible. At least that is the only thing that is ever prepared on a dish. They are split after boiling and draped with butter and other spices. Delicious, yes. Sometimes they can be messy to eat but if prepared the right way you will only need a fork and not your fingers.
Of course this makes the price a bit higher but people who order this in any restaurant are prepared for the extra cost involved therefore it is not a shock. This makes everyone happy. The restaurant owner gets what he is expecting for his meal and service and the restaurant patron gets what they paid for. A delicious meal.
Cracking the shell and taking the meat out of it ever so slowly then dipping the meat in butter. There is nothing better that comes from the ocean and is put on our plates. Of course if you want freshness you will have to get as close to the coast as possible. That is not to say you cannot have it fresh in the Midwest, but it is surely fresher on the coast.
It is in some ways no easy task either. You are generally given 4-8 legs depending on the size and type of crab and although at first it might not seem like the meal is enough to satisfy, by the time you are finished working all the meat out and eating it all you surely will be full. Of course a couple side dishes never hurt either.
Snow crab legs are one of if not the most popular based on restaurant orders. This is true for a couple reasons but most likely because they are not as pricey as some of the larger varieties and they are a bit sweeter naturally than other crabs. They have less of a fishy taste and more of a natural crab taste which seafood lovers enjoy.
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