Does one need to drain anything from tangs? I never have before, hope I've been doing it right.

With crab I usually shuck them(take their shell off and guts out) then steam them. Wonder what the difference in taste is?

With crabs or lobsters, you should try stir frying it Chinese style, with ginger, garlic, green onions, and some sweet chili sauce (or hot if you prefer).

Stir fry these ingredients first, then scramble in an egg & then add the lobster &/or crab. Try it sometime. It'll blow your socks off.

Now that's what I'm talkin about.

Yum.

You buy the crustacean, I'll do the rest:biggrin: Deal?

Btw, I used to cook 14 course banquets for 30-40 people once a month when I lived up in Powell River :wink: so you're welcome to bring the Mrs.

That sounds awesome..