King crab with velvet horn seaweed by the Fantastic World of Portuguese Sardine
What an experience this was, talk about a fancy can here.
The crab itself was very good, sending you off into the world of bliss, as normal when you are eating king crab.
The velvet horn seaweed was new for me and I quite enjoyed that texture and flavor.
Overall, what we have here is a heavily overpriced tin even though it delivers a beautiful experience.
I think if they would've packed this in butter, I would be singing a different tune about my feelings towards the cost.
by Tinned_Fish_Tyler
6 Comments
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I’m from the UK and Id love to take a while season off work to stay at the coast shucking crabs. We’re having an invasion, including king crabs, and they’re desperate for shuckers. Living off crab for a while season? Ooooh myyyyy.
Also I learnt king crabs aren’t true crabs.
Bet that smacks. 🦀
Wait—how much is that much? Can’t leave the gun on the nightstand, man. And available where? Not on COMUR’s website just now—not out of stock, just not there at all.
This sounds like a product we should all experience once, or more if you can justify the cost.
Back in the late 70’s, my oldest brother finished a session on a crab boat in Alaska, got off the boat with a four foot styrofoam cooler packed with fresh king crab legs on ice. Jumped on a plane, and landed in Wisconsin a few hours later. We melted pounds of butter and literally gorged ourselves on leg pieces as thick as my forearm.
That crab moment will never be topped.
However, I’ll keep on trying to find an equal. 😁
Or you could STEAM 2LBS from Whole foods. Which I rather do for $90