What do you think is the best way to cook this beast? Anybody?
Thats a "Australian King Crab" from a limited fishery off the Tasmanian Coast of Australia.
Salt and pepper? White steamed? Typhoon shelter style? Ginger and scallion?
I always wonder about these high-end delicacies... what is the best way to pay respect to their ultimate sacrifice?
I personally feel that in order how to learn about or appreciate most Shellfish or Seafood that the best way to first taste it and evaluate how to best lean to season or prepare it to enhance its, character, taste and flavors is to simply steam it according to the type of seafood it based upon.
With most Seafood it's variation of size may require skills in timing your steaming process but if done correctly a larger Lobster or Crab will taste very similar to the smaller sizes.
My only experience with, "Tasmanian King Crab" was at a Restaurant experienced in it's preparation. They simply steamed and served the whole Crab to our party with the Chef breaking it apart after displaying it into sections after presentation.
After the carapace was removed from the top it was drained, scooped and served in a bowl with a serving spoon being offered to dinners served on top of rice.
The "Crab Fat" (roe) was also scooped out and served around the table in a similar manner.
All the legs were then broken and split, Claws cracked with the meat neatly removed with the host serving it to his guests.
Myself and another lucky guest were served 1/2 of the body each, with a pick and nut cracker to help separate apart. We used neither preferring to enjoy and separate our 1/2's manually.
This was only one course among many served to our party, but it was in excess of about 1 1/2 pounds of raw Crab per person.
The Crab was accompanied by dipping sauces of different types of Vinegars, fine julianne's of ginger, and chili oil as well as a Fresh Ginger, Garlic , Sha Ginger with Leaf Parsley in Oil Dip.
The only places where it expected to share a Crab are some places the serve 1/2 Dungeness Crab on the west coast or in a Chinese Restaurant where often Crabs are cooked together and served on a platter with Black Beans, Ginger or Scallions.
On the east coast platters of even a dozen "Blue Claw" Crabs are served Boiled or Steamed family style for everyone to share.
At home we serve adults a Whole Steamed Dungeness Crab weighing 3 to 3 1/2 pounds and children about 1 pound less with rarely any left overs.
I don't say that I do. But don't let it get around that I don't.