Crustacean Meat to Shell Ratios

I've seen varying things online, and was wondering if anyone had the following information "around" or linked:

Various crustacean meat to shell ratios:

Blue Crab
Dungeness Crab
Whole lobster
Lobster tail
King crab
Crawfish

In particular with lobster, I've always wondered whether it's worth buying the whole thing, just the tail or shelled meat (albeit claws & knuckles).

In regards to blue crab, I've given up eating it entirely b/c I can't justify the time:work:shell:meat ratios. These often leave me wondering whether it's worth buying the canned/pasteurized/shelled crab meat (albeit it's often product of Thailand or Indonesia).

Of interest is that Costco's seafood roadshow in certain locales sometimes carry just king crab claws (just claw, no knuckle), Maine lobster claws, lump crab meat in cans & plastic containers as well as shelled lobster (knuckle & claw).

Hi,

I covered the shell:Meat:time ratio somewhat in this post on blue crabs.

Lobster meat:shell ratio varies depending if they are about shed (very high meat to shell ratio) or just recently shed (lower meat to shell ratio).

My Dad has always favored lobster for the meat:shell ratio. Last year when I could obtain King Crab cheaper than lobster, he finally recognized King Crab has favorable meat:shell ratio for a lot less work. My Dad is a claws and tail guy, I eat those and all the rest. It is entirely possible he will start a lobster and I will finish it with both of us believing we each got the better end of the deal.

Regards,

I grew up in Maryland and thought Blue Crab was the ultimate seafood. When stationed in Norfolk, we had traps and would catch our own. Still thought they were great. (Certainly, the price was right!)

Moved to the West Coast and discovered Dungeness...

Nothing else compares. Lived on the waterfront near Seattle and could catch them in our front yard, at least in the winter at low tide. Couple neighbors and I, in wet suits, chased the crabs and the wives whipped up a big salad, some sides, and chilled some cheap jug wine. Some of our happiest memories.

If you were presented with an unlimited quantity of cooked blue crabs, you would probably starve to death before you could get to enough meat.

My son worked out a wonderful way to prepare Dungeness: boil them somewhat short of done, clean (which isn't any harder than opening a beer can) and dismember and break up the shells thoroughly. Then massage a slurry of garlic and butter onto the pieces so it gets well inside the shells, and finish on the grill. A little mesquite smoke adds a lot.

That should work for King crab, but can't imagine doing it to a Blue.

MikeLM wrote:Moved to the West Coast and discovered Dungeness...

Nothing else compares. Lived on the waterfront near Seattle and could catch them in our front yard, at least in the winter at low tide.

This brought tears to my eyes... and yet another reason to move to Seattle.

When I visited Seattle recently, I was delighted to find that Todai has all-you-can-eat Dungeness... WAY better deal than eating the Dungeness at Pike's or other restaurants. ALL-YOU-CAN-EAT and includes the other stuff in their buffet. I don't frequent the Schaumburg Todai anymore, but the Seattle one was good enough for 2 visits.

I'd heard Dungeness has one of the best meat:shell ratios; When Costco used to sell their dead, pre-steamed Dungeness for $3.99/lb I ate quite a few of 'em. The current $5.99/lb is a little too pricey for dead crab (esp since it weighs around 2lb's+) - that's already $12 a crab.

Now I typically get my Dungeness fix at Lee Wing Wah - $17.99 gets you
1) Live Dungeness cooked Ginger & Scallion-style served in a bamboo steamer over Hong Kong-style egg fried rice
2) Plate of greens in oyster sauce (typically choy sum)
3) Soup du jour
4) Sometimes sweet dessert soup (more so in the evenings) or sliced oranges
Available M-F for dine-in-only


Ordering the live dungeness on it's own is $18.50, so the meal-deal is a better way to go. They've also got a lobster & pigeon combo meal-deal which is also delectable and deserves its own post. Beijing duck.. ha...

Lee Wing Wah
2147 S China Pl
Chicago, IL 60616
(312) 808-1628

MikeLM wrote:That should work for King crab, but can't imagine doing it to a Blue.

I've taken to making Singaporean Chili Crab with King Crab... easier to eat and great with a crusty French bread. Please excuse the ugly plating as it's just a regular meal at home.

Jay K wrote:They've also got a lobster & pigeon combo meal-deal which is also delectable and deserves its own post.

Lee Wing Wah
2147 S China Pl
Chicago, IL 60616
(312) 808-1628

I can't wait for the details.

Breathless in Chicagoland!