— Marco Chavez

So crab comes in two forms. RAW live or whole cooked or just depict meat. It's very interesting to learn how to pick a crab. I think it's important to know how to do that for any good cook to understand just the nature of the ingredients that they're using right? So I recommend that but in terms of just the The ease of it. It's not the easiest thing to do plus you end up with different kinds of meat saying a Dungeness crab, you're gonna end up with call me you're gonna end up with leg meat. You're gonna end up with lump meat. You're gonna just there's a lot of different types of meat in a crab for all the different types of muscles and biology they have so you're going to end up with a lot of meat that's gonna suggest maybe some different uses and you may not end up with the right quantities of all those different kinds of meats. So with crab let the experts be the experts let them pick it let them cook it. It's always good. It's always consistent and you get to open up a can of Dungeon is Crab Claw clustered whatever it is and boom. It's the same thing and you're able to use it right away. So cooked crab Meats is does not need to be cooked again in some preparations. You should warm it back through like if you're making a pasta with it Etc. If you are making crab cakes, whatever it is, but if you're just putting it on top of the salad. No, I like to leave it out. Let it get to room temperature just a little bit. So you're not serving ice cold crab on top of something because the flavors Bloom the sweetness comes out if it's a little Not warm, but just tap it a room temperature the flavor in the aroma. Is there a little bit more so that's one suggestion I make. and others are that any juice or liquid that's in the crab container. Do not throw that away. That is pure crab flavors. So if you're making a crab pasta, you know, the crab meat goes in at the very very end right on top. So just folds in and the Heat of the pasta will warm that through but your garlic and your shallots and your time that you've been sauteing and butter you add your pasta in all that crab juice and maybe a ladle full of pasta cooking water simmer than all together until it's this thick coating Rich unctuous sauce. Oh, there you go. And then throw your crab in ETC, but do not miss the opportunity to use that crab juice your liquid because that is pure flavor. All right, cool.