The proof is in the pudding (if crabs were made of pudding)

So after last nights dive for a feast, we wanted to try out the crabs while they were fresh after being stored overnight in the fridge. And of course, the longer they were there, the more creeped out Janice would get!

So Janice cooked up a lovely red wine and shitake mushroom risotto and I got the "big pan" out with some water boiling for the crabs. With a quick peruse of the internet for some cooking tips, we decided to go with the same basic plan as the lobster and just boil them for about 8 minutes.

Popped them in looking all blue and they turned out all fresh and cooked, like so....

 And it was worth the cold, pain and effort as they were yummy indeed!! Just like a sweet version of crayfish, maybe even better..... And after the battles with crayfish and eating them this was a lot simpler now we have a system and easier to get rid of all the leftovers too.

They are planning some more dives for the coming weeks, so might do it again I think. With thicker gloves and go after the REAL BIG ones this time, ha ha! Well sounds like a plan anyway.