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Get your claws out: Whoever doesn't love crab, cleary doesn't ove seafood

机译：拿出自己的爪子：不爱螃蟹的人，不喜欢吃螃蟹的人

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摘要

It is an affordable luxury of unique flavour and texture that embodies the very best of what seafood has to offer. Whilst the price of lobsters has risen over the years with scallops, oysters and prawns joining them as premium menu options, crabs remain incredible value in Australia. Having grown up in South Australia, I was weaned on the juices of freshly boiled Blue Swimmer crabs fresh from the Spencer Gulf and must declare my absolute love of their sweet, iodine flavour and beautiful silky texture. However, it is impossible to forget that first taste of mudcrab, which for me, was steamed with chilli and black beans at about 2am in Sydney's legendary Golden Century Seafood Restaurant. Surrounded by drunken chefs and thousands of empty Tsing Tao beer bottles this experience is etched in my culinary memory. Over 20 years later, sitting in Neil Perry's recently morphed back-to-the-future Rockpool Fish, I sense deja vu, savouring every mouthful of one of Northern New South Wales finest specimens.
机译：这是一种经济实惠的奢侈品，具有独特的风味和质地，体现了海鲜所能提供的最佳品质。多年来，龙虾，牡蛎和大虾作为高级菜单加入龙虾的价格上涨，但螃蟹在澳大利亚仍然具有难以置信的价值。在南澳大利亚长大后，我断奶了从斯宾塞湾新鲜出炉的新鲜煮蓝蟹的汁液，我必须对它们的甜，碘味和柔滑的质感表示绝对的爱。然而，无法忘记的是，在我传奇的悉尼金世纪海鲜餐厅，大约在凌晨2点左右就开始用辣椒和黑豆蒸熟的泥蟹了。在醉酒的厨师和数千个空的青涛啤酒瓶的包围下，这种经历被铭刻在我的烹饪记忆中。 20多年后，我坐在尼尔·佩里（Neil Perry）最近变身的回到未来的洛克普鱼（Rockpool Fish）中，感觉到似曾相识，细细品味了新南威尔士州北部最优质的标本之一。

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