Difference Between Crab Claw and Back Fin Meat

06 Saturday Jul 2024

Posted by Bob and Robin in Blue Crab, Captain's Shack, Crab, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipe: Chef James Grimes, Shell Fish, What's For Dinner?

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back fin, Blue Crab, claw meat, crab cakes, crab meat, food, recipes

I have had several questions about the difference between crab back fin and claw meat. Are they not from the same animal? Yes they are, but like different cuts of beef, they come from different parts of the crab. I hope this short discussion will clarify the question. I prefer to use Blue Crab over any other type. Here is a recipe for Crab Cakes. http://www.rockinrs.com/CS-Crab-Cakes.pdf (Tartar Sauce – https://www.rockinrs.com/CS-Tartar-Sauce-Best.pdf)

Crab meat can be found in different parts of the crab, and each type has distinct characteristics. Here are the key differences between claw meat and back fin meat:

Claw Meat

Texture: Claw meat is typically firmer and more fibrous than back fin meat. This is because the claws are used for defense and feeding, requiring stronger muscle fibers. Color: It often has a darker color compared to back fin meat, with a slightly reddish-brown hue. Flavor: Claw meat tends to have a stronger, more pronounced flavor, which can be slightly sweeter. This makes it a favorite for dishes where a robust crab taste is desired. Use: It’s commonly used in dishes where the crab flavor needs to stand out, such as crab cakes, soups, and stews.

Back Fin Meat

Texture: Back fin meat, also known as lump or body meat, is usually flakier and more delicate than claw meat. It comes from the crab’s body and the area where the back fins attach. Color: It is typically whiter and more translucent compared to claw meat. Flavor: The flavor is milder and less pronounced than claw meat. This subtle taste makes it ideal for dishes where a delicate crab flavor is preferred. Use: Back fin meat is often used in salads, cocktails, and more refined dishes where the presentation and texture of the crab meat are important.

Each type of crab meat has its own culinary uses and can be chosen based on the desired texture and flavor profile of the dish being prepared. The crab cakes pair well with a Parma Ridge Winery Avielle.

New High End Restaurant in Eagle, Idaho

12 Friday Apr 2024

Posted by Bob and Robin in 5-Stars, Beef, Boise Restaurants, Ceviche, Classic Cuisines, Classic Sauces, Classics, Cooking Styles, Crab, Crab Cakes, Crème fraîche, Dinner at Coa Del-Mar, Food - Mexican, Food of Central America, Food Photos, Lobster, Main Dish, Mussels, New Restaurant Trial, Paella, Photos By: Bob Young, Restaurant Reviews, Rice, Scallops, Sea Scallops, Seafood, Shrimp, Special Events, What's For Dinner?, Wine and Food

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Coa Del-Mar, food, restaurant, restaurants, seafood, travel

It isn’t often that I write about a new restaurant and the By Invite Only dinner – pre opening – to “show off” their menu. But Coa Del-Mar, 2121 E Riverside Dr, Eagle, Idaho is one that I feel compelled to write about. It is well worth it. From their website, “… The nearly 10,000-square-foot restaurant includes a large patio that overlooks a pond.The restaurant will welcome customers on Monday, April 15. It has started to accept reservations on the Resy platform… The Latin and seafood-inspired restaurant will share similarities to both Barbacoa and co-owner Nikolai Castoro’s other restaurant in downtown Boise Coa De Jima. We’re going to bring hot rocks and icetinis and steak options, but the focus is on ceviches and fish options. We’re working to get seafood flown in fresh daily from Hawaii…In addition to its stunning artwork, Coa Del Mar boasts an impressive menu curated by Chef Enrique Martinez, featuring fresh seafood flown in daily and innovative takes on Latin-inspired dishes. From signature ceviches to Barbacoa’s famous “hot rock steak,” there’s something to delight every palate.”

It is large, spacy and can be rather loud due to the crowds of people. The art in the restaurant is all by local artists and it is beautiful. Prices are definitely high end but definitely worth it, and it would be a perfect place for that special dinner, for that special event, for that special person. Here are some photos of the restaurant. Thank you Joe Levitch for letting me join you for this event. I greatly appreciate it.

When you enter the restaurant, this is the artwork that greets you, less Joe Levitch.

The main dining room will keep you in awe with this beautiful Chihuly style glass work. It is huge and beautiful. That’s the inside. Now for some of the food and how each plate is presented.

Making guacamole at your table.

Fresh made guacamole

The Beef Taco plate is beautiful and the meat is extremely tender and well prepared.

The Seafood Platter has lobster, scallops and shrimp on a Truffle Whipped Potato bed. Delicious! Some of the other entrees follow.

The folks sitting at the next table, were kind enough to let me photograph their dinners. These are Crab Cakes and they look delicious and not over stuffed with filler.

Coconut Shrimp

Lobster and Mussels

Seafood Paella

Key Lime Dessert

Creme Brule

So there you have a small sample of the dishes they offer. They are delicious. I hope if you are in the area, you call for reservations starting Monday April 15. You may not get a seat if you don’t call. There is a complete wine and liquor menu.

3 Delicious Meals

05 Thursday Jan 2023

Posted by Bob and Robin in 5-Stars, Appetizers, Bacon, Blue Crab, Buy Local, Captain's Shack, Celebrations, Classic Cuisines, Comfort Food, Cooking Styles, Corn Bread, Crab, Ethnic Foods, Food - Jewish, Food Photos, Food Trivia, Ham, Hanukkah, Healthy Eating, History of Food, Housemade Soup, Idaho Potatoes, Jewish Food, Main Dish, Party Time, Photos By: Bob Young, Recipe - Jewish, Recipe - Soup, Recipe By: Captain's Shack, Recipe: Bob and Robin Young, Recipes, recipes appetizers, Rice, Special Information, What's For Dinner?

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Blue Crab, chard, Crab Dip, hoppin' John, Latkes

captains-shack-pipe-signed-Walkway-LMP Over the past several weeks, we have made some really good meals. Potato Latkes for one (https://www.rockinrs.com/CS-Latkes.pdf), Hopping John, aka Hoppin’ John, (http://www.rockinrs.com/CS-Hopping-John.pdf) and an East Coast style Crab Dip (http://www.rockinrs.com/Marges-Crab-Dip.pdf). Potato latkes are a traditional Chanukah dish,Hoppin’ John is a traditional southern, New Year’s Day meal with ham hocks and black eyed peas (cow peas) and a superb East coast style crab dip. I do hope you enjoy these.

30Dec2022_1_Captains Shack_Latkes Frying

From Chabad.com we learn that,

“Latke (pronounced LOT-keh, LOT-kah or LOT-kee) is Yiddish for “pancake.” On Chanukah, it is traditional to serve latkes (most often potato) fried in oil to celebrate the Chanukah miracle, which involved the oil of the Temple menorah lasting for eight days instead of just one. Those of the Jewish faith, eat foods that reflect the significance of a holiday—such as matzah on Passover and apples dipped in honey on Rosh Hashanah and Chanukah is no exception. For at least the last thousand years, Jews have traditionally eaten oily foods on Chanukah.” In other words, it’s tradition.

5Jan2023_1_Captains Shack_Hoppin John Cooks

Hoppin’ John, on the other hand, is a traditional southern United States dish that is usually eaten on New Year’s Day to bring good luck. The recipe, although not totally like this one, dates back to the early 1800s and is made with ham, or ham hocks, black eyed peas (cow peas), rice, bacon and collard greens, or if you want spinach or rainbow chard. The first written recipe appeared in “the Carolina Housewife” in 1847. It was written by Charlestonian Sarah Rutledge.

5Jan2023_1b_Captains Shack_Marge Crab Dip

This third dish is actually an appetizer. We originally had it at the home of my brother and his wife. I love it! Full of blue crab and I have added the salad shrimp and green onion. It is probably best to make it and then refrigerate it for a while so as to let all the flavors “marry”. Chilling after making, brings out the sweetness and flavor of the blue crab. Chilling brings out the Taste of The Sea, Goût de la mer.

I hope you try some, or all, of these recipes. All are good and fun to prepare, even though the Hoppin’ John is a little involved to make, but not impossible.

Smoked Venison

03 Sunday Jan 2021

Posted by Bob and Robin in 5-Stars, Brocolli, Cabbage, Classic Cuisines, Crab, Photos By: Bob Young, Traeger Scout, Venison, What's For Dinner?

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Venison

Eric, daughter Marnies friend, received a Trager Scout Smoker for Christmas. This venison roast was the Maiden Voyage for the smoker. It was awesome! And with the venison, we had Steamed Cabbage in Apple Juice with Apples. Crab Puffs and Steamed Brocolli. What a great New Years Day treat. Super job, Eric, thank-you.

Venison Roast just coming off the Traeger

Venison plated.

Celebrating Valentines Week

16 Saturday Feb 2019

Posted by Bob and Robin in 5-Stars, Acme Bake Shop Breads, Baking, Breakfast At The Captains Shack, Captain's Shack, Cookies, Crab, Dessert, Dinner At The Captains Shack, Dinner For Robin, Eggs Omelets, Food Photos, Food Prep, Greens, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Hollandaise Sauce, Housemade Sauces, Housemade Soup, Idaho Eggs, Idaho Greens, Idaho Potatoes, Lobster, Lunch For Robin, Omelet, Photos, Photos By: Bob Young, Potatoes, Recipe By: Captain's Shack, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salad, Sea Scallops, Seafood, Special Dinners, Vegetables, Watercress, What's For Dinner?, Wines - Idaho

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crab omelet, Eggs Benedict

This week in mid February, 2019, was dedicated to the one I love. (There ought to be a song written to that phrase!) A week in the kitchen. Planning. Finding. Testing and tasting. Preparing. Serving. It was an exciting week and very fulfilling. I know she liked the meals – they are all gone! That’s always a good sign. Here are some of the dishes we had. And to answer the question – someone did ask – yes I did make all of this. There are recipe links where available. Enjoy! (Left-Click any of these photos to see them enlarged.)

Eggs Benedict are always liked. Especially on a Sunday morning.

Crab Louie salad is awesome.

Or maybe a Crab Omelet one weekday morning.

Scallop and Watercress Salad makes a great dinner.

The absolute best meal, and the one that took the most time, patience and tasting, was this one. The sides that Robin wanted are checked in red. The salad and the entree are fixed.

Valentines Day Dinner Menu
We had a 2014 Indian Creek Winery (ID) Chardonnay with this dinner

Caprese Salad

Stuffed Lobster with Crab
Brussels Sprouts in Balsamic Reduction
Parsley Potatoes
Two sauces were made for the entree – Lemon Butter Sauce for the lobster, and Brandy Mayonnaise Sauce for the crab.

Chocolate Dipped Strawberries
Peanut Butter Cookies

After all of these delicious seafood meals and all, we had to make something, well ………. more subtle. Like some Robin’s Vegetable Soup. But this is not your standard peas, corn, tomato, etc soup. Try some leek, celery, turmeric, etc soup. It is delicious!!

Robin’s Vegetable Soup

So there it is – Our Valentines Day (Week) in the kitchen. Nothin’ says lovin’ like something from the kitchen! Cheers and enjoy the recipes.

Two Good Meals We Made – Idaho Trout and Eggs Benedict

10 Friday Nov 2017

Posted by Bob and Robin in Asparagus, Atlantic Salmon, Bearnaise Sauce, Breakfast, Breakfast At The Captains Shack, Breakfast With Robin, Brunch, Brunch with Robin, Buy Idaho, Chicken, Classic Sauces, Cod, Comfort Food, Cooking Styles, Copper River Salmon, Crab, Eggs, Eggs Benedict, en Papillote, Food Photos, Halibut, Ham, heirloom vegetables, Herbs, Hollandaise Sauce, Homemade Sauce, Housemade Béarnaise, Housemade Hollandaise Sauce, Huffington Post, Idaho Beef, Idaho Chicken, Idaho Eggs, Idaho Greens, Idaho Pork, Idaho Trout, Idaho Vegetables, Local Markets, Made From Scratch, Mushrooms, Photos By: Bob Young, Recipes, Recipes - Breakfast, Recipes - Dinner, Recipes - Sauces, Red Snapper, Salmon, What's For Dinner?

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Ah yes. These were fun meals. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. Served with a delicious 2006 Alves de Sousa Douro Estação (Portugal). From Wikipedia, an En papillote is –

En papillote (French pronunciation: [ɑ̃ papijɔt]; French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. Choice of herbs, seasonings and spices depend on the particular recipe being prepared. The pouch should be sealed with careful folding.

We used Apple Brandy for moisture.

Idaho Trout en Papillote with Mashed Potatoes and Candy Carrots.

To serve the papillote, Melissa d’Arabian says,

To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind.

A good recipe can be found here – by Melissa d’Arabian. If you want to add vegetables, you can use almost anything. zucchini, Bok choy, sliced carrots, sweet onion, green beans and mushrooms to name a few. You can also use chicken, beef, pork, salmon, red snapper or sea bass to name a few. Here are some recipes: Sesame Ginger Salmon, by Kelsey Nixon; Salmon and Vegetables, by Jessica Gavin; Chicken en Papillote; Chicken and Summer Vegetables; Pork en Papillote; Pork Papillote with Apples and Onions.
So there are a few recipes. Use your imagination. You can google “Type of en Papillote” and find many, many more. Be creative. Have fun. Serve with a good wine.

And for breakfast, Try a

Klondike Waffles Benedict with Turkey and Fresh Fruit.

and to start here are several different kinds of Eggs Benedict – 17 Twists on Eggs Benedict Recipes, Huffington Post; Here is an awesome twist 13 Eggs Benedict Recipes, Chowhound and Top Eggs Benedict Recipes, Fine Cooking.

To go with the benedict, you need Hollandaise Sauce or Béarnaise Sauce. Here is an easy Hollandaise Sauce from Allrecipes – Microwave Hollandaise Sauce. And here is an easy Foolproof Béarnaise Sauce Recipe.

OK. There you go. Head for the kitchen and have fun. And remember, a Béarnaise Sauce or a Hollandaise Sauce is great on asparagus. Just sayin’.

Some Good Summertime Meals at The Captain’s Shack

06 Sunday Aug 2017

Posted by Bob and Robin in 5-Stars, Acme Bake Shop, Acme Bake Shop Sourdough, Atlantic Salmon, Avocado, Bacon, Baking, Baking - Papillote, Boise Artisan Bakery's, Boise Farmers Market, Boise Food Adventures, Breakfast, Breakfast At The Captains Shack, Buy Idaho, Captain's Shack, Chicken, Cooking Styles, Crab, Curry, Desert Mountai Grass Fed Beef, Dessert, Dinner For Robin, Eggs, Eggs Over Easy, Eggs Poached, Eggs Sunnyside Up, en Papillote, Heirloom Beets, Heirloom Carrots, Heirloom Tomatoes, heirloom vegetables, Herbs and Spices, Homemade Sauce, Housemade Sauces, Ice Cream, Idaho Bacon, Idaho Chicken, Idaho Eggs, Idaho Grains, Idaho Trout, Idaho Vegetables, Korean BBQ, Local Farmers Markets, Local Harvests, Martin's Swiss Dressing, Meadowlark Farms, Oma and Popie's Sauces, Oriental Food, Photos By: Bob Young, Purple Sage Farms, Recipe by: Robin and Bob Young, Recipes, Recipes - Dinner, Recipes - Sauces, Salads, Salmon, Sausage, Teriyaki, What's For Dinner?, Yakitori

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Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
with
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified the Yakitori sauce somewhat and have our own Teriyaki sauce that we use. Here are the recipes: Sauce Recipes.

And if you are interested, here are some of the main sauces we use. Enjoy.

Salmon
Peas and Beet Greens
Jasmine Rice

Salmon Yakitori
Lemon Rice
Green Salad
with
Shaved Baby Golden Beets
White Carrot Threads
Heirloom Tomato
Martin’s Swiss Dressing

Biscuits and Herbal Sausage Gravy

Curry Chicken Salad
Avocado Slices
Heirloom Tomato Slices
Acme Toasted Sourdough

Peach Jam on Cinnamon Pinwheels

Peach Jam on Cinnamon Pinwheels
Vanilla Ice Cream and Peach Jam Drizzle

Just For The Fun of It!

15 Monday Jun 2015

Posted by Bob and Robin in Captain's Shack, Classes, Crab, Food, Food Photos, Food Photos 60mm, Photos, Photos By: Bob Young, Seafood, What's For Dinner?

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camera lenses, food photos, Food Photos Trials, light source, photos

There are times when one just must “play”. “Playing” can take the shape of many forms. In my case, and precisely now, it is playing with camera lenses using a constant light source. And right now, it is the light coming through the window in the kitchen. Full sun today; Bright; Intense; Hot. So let’s take just one subject: A piece of Crab Strudel. Let’s look at the different way different lenses look at the subject. Personally, I like #3 best. Which one do you like?

(1) 18-55mm lens (Standard camera lens); 55mm, 1/3 sec, F/5.3. Natural light.

(2) 60mm Fixed; 1/125; F/4; Natural light.

(3) 60mm Fixed lens; 1/50 sec; F/3.2; Natural light.

Soft Shell Blue Crab Sandwiches

08 Monday Jun 2015

Posted by Bob and Robin in Blue Crab, Captain's Shack, Comfort Food, Crab, Dinner For Robin, Dinner With Robin, Hard To Find Foods, Meadowlark Farms, Photos, Photos By: Bob Young, Recipe by: Robin and Bob Young, Seafood, Shell Fish, Snake River AVA, Soft Shell Crabs, Special Dinners, What's For Dinner?, Wines - Idaho

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Blue crabs, Cold Springs Winery, riesling, soft shelled crabs

Oh! Such a treat! Our daughter Marnie and her husband Mac were in Virginia for several days and she texted me, “Do you want some soft shelled crabs?” Silly girl! Of course! Was there ever a question? Nope! So when they arrived back in Boise at 12 midnight, she brought the crabs to us. Still 98% frozen in dry ice. Straight to the refrigerator to hold for 24 hours. And were they ever yummy! Add to the sandwiches a glass of 2009 Cold Springs phren/ology Riesling and we had an awesomely good meal!! A super good wine and a super good sandwich! Just look at what we did.

Soft Shell Blue Crabs – ready for cleaning.

Frying the crabs for 4 minutes on each side in 350 degree vegetable oil, Crisco.

Dredge before cooking in 2 Meadowlark Farms eggs with a splash of milk. Beat the eggs.
Flour – 1/2 c All Purpose Flour, 1/2 c Corn meal, 1 1/2 T Old Bay Seasoning and Salt and fresh ground Tellicherry Black Pepper. Stir to mix.
Dredge crabs in eggs, then in flour mixture. Shake to remove excess flour. Fry.

Serve on a Brioche roll or on Croissants. Serve with slaw, I used chopped Savoy cabbage with our special Slaw Dressing – the recipe is in the Boise Foodie Blog Recipe file above.

A Night of Dungeness Crab!

19 Friday Dec 2014

Posted by Bob and Robin in Blue Crab, Captain's Shack, Crab, Dinner With Robin, Dungeness Crab, Hat Ranch Winery, Main Dish, Photos By: Bob Young, What's For Dinner?

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Blue Crab, dungeness crab

It’s not often that we elect to have Dungeness crab for dinner, but tonight was one of those special dinners. Blue Crab was not available! Dungeness Crab is a much sweeter and a cold water crab, 50 – 60 degrees F. Whereas Blue Crab is slightly saltier and has a higher iodine content, due to its location. Water temperatures around 59 degrees F are good whereas water temperatures greater than 91 degrees F are lethal to Blue crabs. Blue Crab generally comes from the east coast, Atlantic Ocean region, although there is some off of Vietnam that have been introduced through ships ballast. Dungeness, on the other hand, comes from the deep, cold water of the Pacific Ocean, generally off the coast of Washington. Both are delicious, but for different reasons. Our supplier is Reel Foods here in Boise; Fresh seafoods of all kinds, including soft shelled crabs that they had today! I didn’t get any. We made a good dipping sauce that complemented the crab extremely well. And then the 2012 Hat Ranch (ID) Chardonnay was a very good paring. Enjoy these photos. Cheers!