Honestly, somebody needs to introduce the Italians to crab cakes - using $4/pound blue crab as a pasta topping is thinking way too small, if you really want to deal with overpopulation you need to start serving dishes where crab is the main ingredient.
I was about to say, do the crabs taste good? I mean do people who like crab, most seafood makes me throw up. But in general, if you can market things correctly, humans will eat damn near anything into extinction.
No you don’t understand. Even getting fish, crabs, and shellfish past my tongue without throwing up is almost impossible. My body refuses to acknowledge that the stuff is even remotely edible.
But the weird part? Shrimp are just fine. Also tuna salad but that barely counts.
In the last line of the article some restaurant person said “it’s very popular with people and runs out within the first half hour” . . . but perhaps the general population isn’t sure what to do with them yet, as much as the chefs do anyway.
Honestly, somebody needs to introduce the Italians to crab cakes - using $4/pound blue crab as a pasta topping is thinking way too small, if you really want to deal with overpopulation you need to start serving dishes where crab is the main ingredient.
I was about to say, do the crabs taste good? I mean do people who like crab, most seafood makes me throw up. But in general, if you can market things correctly, humans will eat damn near anything into extinction.
Brother, I’m allergic to the damn things and I eat them.
No you don’t understand. Even getting fish, crabs, and shellfish past my tongue without throwing up is almost impossible. My body refuses to acknowledge that the stuff is even remotely edible.
But the weird part? Shrimp are just fine. Also tuna salad but that barely counts.
Blue crab is basically the best tasting food there is IMO.
In the last line of the article some restaurant person said “it’s very popular with people and runs out within the first half hour” . . . but perhaps the general population isn’t sure what to do with them yet, as much as the chefs do anyway.