Bad Crab? Mystery solved on p3

I would at least do 15 minute on boiling.  Make sure your starting you timer when it's a rolling boil with the crab in it not when you dump the crab in.

Got to see first hand what Dominic acid poisoning is like. We had a sick seal crawl up on the beach last night, looked disoriented. After sending pictures to the local NOAA office (protected so DFW won't touch it), I was told it was dying of Dominic acid poisoning. Unfortunately, I am not allowed to move it, so all the guests get to watch Nature take its course ....
Thank goodness for the local vultures

How can they tell what's killing it from a picture?

During a discussion over the phone, they asked me a barrage of questions about its behavior than asked me to send a few pics. A short while later, the called me back and told me they believe it was suffering from Dominic acid poisoning. Being as they probably see more of this than I do, I'm guessing they know how to tell.

I'm not sure cooking length going to help you at all. 

 In Dungeness crab, domoic acid primarily accumulates in the viscera or “butter.” Cooking or freezing affected fish or shellfish tissue does not lessen the toxicity.

http://wdfw.wa.gov/fishing/shellfish/razorclams/domoic_acid.html

I did a 10 min boil so far so good ...but I think another 5 might be a good call .....this is weird, one buddy wanted to go for it and boiled it whole... Still waiting to hear how he did

Yes, I'm making a huge quote, and too lazy to cut it down.

FYI, domoic acid is NOT affected by heat.  Cooking time has zero effect on toxicity.

10 minute boil time seems a little light to me.  I aways clean before I cook but I think mine usually steam for 15-20 minutes.  I don't know if that would have any impact on the Demoic Acid though.

10 minute boil time seems a little light to me.  I aways clean before I cook but I think mine usually steam for 15-20 minutes.  I don't know if that would have any impact on the Demoic Acid though.

10 min is definitely light. Specially with the current health warning. I do mine between 20-30 min. Do nt be afraid to over cook. Just have a cold water in a bucket and its good. Also, I dont normally put salt. I boil water with whole onion and cut in half large lemon. The meat is sweeter, onion enhance the flavor.

I'm only eating about half a crab at a sitting (Should I even admit this? Will I get kicked out of NCKA?). I will try cooking longer. No comments from friends or wife yet, and I don't want to freak them out by asking.

Hi,
I caught and ate two 6 1/2" to 7 1/2" crabs from HMB last week when I got in, and ate 1 each of the next three days.  I boiled them whole in salt water for 20 minutes from when the water came back to a boil after adding them to a boiling pot.  The only thing I did differently due to DA fear was to clean them all under running water after cooking them on the day I caught them. Usually I only clean them right before eating.
No reaction except joy.  Boy were they good!

I would at least do 15 minute on boiling.  Make sure your starting you timer when it's a rolling boil with the crab in it not when you dump the crab in.

I'm not sure cooking length going to help you at all. 

 In Dungeness crab, domoic acid primarily accumulates in the viscera or “butter.” Cooking or freezing affected fish or shellfish tissue does not lessen the toxicity.

http://wdfw.wa.gov/fishing/shellfish/razorclams/domoic_acid.html

I did a 10 min boil so far so good ...but I think another 5 might be a good call .....this is weird, one buddy wanted to go for it and boiled it whole... Still waiting to hear how he did

I boiled up 7 fatties whole on Saturday and they were awesome.

 

I ate a bunch of the butter too...couldn't resist!

 

I'm not dead, no symptoms, and have heard no complaints from anyone else that ate with us...

We got them out of Monterey FWIW.

 

Sincerely,

Jim

Yes, I'm making a huge quote, and too lazy to cut it down.

FYI, domoic acid is NOT affected by heat.  Cooking time has zero effect on toxicity.

10 minute boil time seems a little light to me.  I aways clean before I cook but I think mine usually steam for 15-20 minutes.  I don't know if that would have any impact on the Demoic Acid though.

10 minute boil time seems a little light to me.  I aways clean before I cook but I think mine usually steam for 15-20 minutes.  I don't know if that would have any impact on the Demoic Acid though.

10 min is definitely light. Specially with the current health warning. I do mine between 20-30 min. Do nt be afraid to over cook. Just have a cold water in a bucket and its good. Also, I dont normally put salt. I boil water with whole onion and cut in half large lemon. The meat is sweeter, onion enhance the flavor.

I'm only eating about half a crab at a sitting (Should I even admit this? Will I get kicked out of NCKA?). I will try cooking longer. No comments from friends or wife yet, and I don't want to freak them out by asking.

Hi,
I caught and ate two 6 1/2" to 7 1/2" crabs from HMB last week when I got in, and ate 1 each of the next three days.  I boiled them whole in salt water for 20 minutes from when the water came back to a boil after adding them to a boiling pot.  The only thing I did differently due to DA fear was to clean them all under running water after cooking them on the day I caught them. Usually I only clean them right before eating.
No reaction except joy.  Boy were they good!

I would at least do 15 minute on boiling.  Make sure your starting you timer when it's a rolling boil with the crab in it not when you dump the crab in.

I'm not sure cooking length going to help you at all. 

 In Dungeness crab, domoic acid primarily accumulates in the viscera or “butter.” Cooking or freezing affected fish or shellfish tissue does not lessen the toxicity.

http://wdfw.wa.gov/fishing/shellfish/razorclams/domoic_acid.html

I did a 10 min boil so far so good ...but I think another 5 might be a good call .....this is weird, one buddy wanted to go for it and boiled it whole... Still waiting to hear how he did

So are you saying that it doesn't matter if you boil it with or without the body intact?

I ate a bunch of the butter too...couldn't resist!

 

Wouldn't expect anything less 

I ate a bunch of the butter too...couldn't resist!

 

Wouldn't expect anything less 

We had your Linguisa in a Jambalya as an appetizer, along with a little sheep sashimi. Linguisa was a HUGE hit! Thanks again!!

 

 

Sincerely,

Jim

I ate a bunch of the butter too...couldn't resist!

 

Wouldn't expect anything less 

Stop acting like a weenie, get out there, and cook some crabs.  You'll be fine....except you'll still be a weenie....

We had your Linguisa in a Jambalya as an appetizer, along with a little sheep sashimi. Linguisa was a HUGE hit! Thanks again!!

 

 

Sincerely,

Jim

You are welcome brother   

Stop acting like a weenie, get out there, and cook some crabs.  You'll be fine....except you'll still be a weenie....

I'm not scared punk ass  just haven't had the time to go out. Looking for the next window. But when it comes I'll probably want to go diving 

Cleaned with carapace and viscera removed prior to steaming you're in a good spot with 10 minutes cook time.  It makes a difference in quality, don't overcook.  15 minutes is a bit excessive for all but the very largest crab, and 20-30 is taking something that was once great and bringing it down for no good reason whatsoever.  Cooking doesn't affect PSP or ASP toxins. 

Remember that you can always put crab back on the steamer if the meat is still opaque but you cant uncook dry rubbery shoe leather crab meat.

Cleaned with carapace and viscera removed prior to steaming you're in a good spot with 10 minutes cook time.  It makes a difference in quality, don't overcook.  15 minutes is a bit excessive for all but the very largest crab, and 20-30 is taking something that was once great and bringing it down for no good reason whatsoever.  Cooking doesn't affect PSP or ASP toxins. 

Remember that you can always put crab back on the steamer if the meat is still opaque but you cant uncook dry rubbery shoe leather crab meat.

So true, I usually aim for 7 minutes per pound

10 minute boil time seems a little light to me.  I aways clean before I cook but I think mine usually steam for 15-20 minutes.  I don't know if that would have any impact on the Demoic Acid though.

10 min is definitely light. Specially with the current health warning. I do mine between 20-30 min. Do nt be afraid to over cook. Just have a cold water in a bucket and its good. Also, I dont normally put salt. I boil water with whole onion and cut in half large lemon. The meat is sweeter, onion enhance the flavor.

I add a bottle cheap Chardonnay and old bay seasoning to the water boil at least 25min. its like pre buttering the crab

Just a thought... Were you dunking the crab in butter? My stomach can handle a whole lot of crab, but it's not a huge fan of all the butter that comes along for the ride...