Has anyone out there ever used a “crabmaster” for extracting meat from crabs? I saw this thing advertised and would like to hear some honest opinions about it.
Thanks… oc
I have used one for years with great success. You must clean the crabs, half them and chill them overnight in order to extract the body meat. Take a half crab starting with the legs and pull the crabmaster over the crab. The thing basically pushes the meat out in front of it on a tray. Actually seeing it done or doing it a time or two is much easier then trying to explain it. I have found if you try and do this with fresh crab before being chilled just does not work! Three dozen crab can be done in less then half an hour.
Never heard of “crabmaster”. Where do you find them?
“if life gives you lemons, make lemonade, find someone who life gave vodka and have a party.” Ron White
Haddrells has them.
I got one about 6 years ago online. They are the trick for the smaller keepers you get or if you want picked meat. I ice and clean raw. Usually keep big ones for B’fort stew or steaming. Smaller ones feed in 1/2 crab at a time - to cranks over - done. No shell -clean meat. Great for cakes or casseroles meat. Haven’t been able to catch enough in the last few years to hardly use it.
J Ford
We have a crabmaster and it works really well. just make sure before you cook the crab to go through it with your fingers and get out all the big shells otherwise you will find an unpleasant suprise in your crabcake.
Does their own “how-to” PDF actually say that a rolling pin will work just as well?