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dungeness crabs $2.99/lb

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damon Jan 5, 2002 01:02 AM

i noticed that ranch 99 supermarket on the edge of albany and richmond has dungeness crab for $2.99 a pound.

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    Nancy Berry RE: damon Jan 5, 2002 09:18 AM

    Same price at Ranch 99 in Daly City.

    1 Reply
    1. re: Nancy Berry
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      Marc RE: Nancy Berry Jan 6, 2002 12:43 AM

      Yes, I got two beautiful crabs for $2.99/lb. on Clement St. today. Took them home, boiled them up, popped a Premier Cru Chablis and had a great time.

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      cody321 RE: damon Jan 5, 2002 09:51 PM

      All the fish markets on Clement Street had crab for $2.99 today also.

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        Brandon Nelson RE: damon Jan 6, 2002 12:10 AM

        Fresh or "previously frozen"?

        2 Replies
        1. re: Brandon Nelson
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          gordon wing RE: Brandon Nelson Jan 6, 2002 08:10 AM

          At Ranch 99 they have huge tanks - so the crabs are "alive". Over the years I've been somewhat amused by the term "fresh" being attached to previously cooked crab or even to frozen crab. There is a world of difference. Sounds like time to get some crab.

          1. re: Brandon Nelson
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            Nancy Berry RE: Brandon Nelson Jan 6, 2002 09:07 AM

            Live crabs -- very active.

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            Sharuf RE: damon Jan 6, 2002 11:43 AM

            In my experience, cheap crabs are small crabs. Do these meet the 2-lb standard for meaty crabs?

            Also, I worry that prices this cheap might mean a lot of fishermen going out of business. They recently had a strike to keep distributors from squeezing them down -- I wonder if $2.99/lb means they lost.

            1 Reply
            1. re: Sharuf
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              Jim H. RE: Sharuf Jan 6, 2002 12:55 PM

              I would guess that with the high prices most vendors set at the beginning of the SF crab season, many people just lose interest in crab. Ergo, more crab, less demand. Then the North Coast season begins. Some places were charging $5.99-$6.99 at the beginning of the season. Chinese markets have always been substantially lower than the boutique seafood dealers. Howver, many people do not know how to cook a crab...or clean it, for that matter.

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              Peter Hertzmann RE: damon Jan 6, 2002 01:13 PM

              I bought a two-pounder at the Ranch 99 in Cupertino last week. Cooked it in a court boulion for 6 minutes. It yielded 8 oz of very sweet meat.

              I used part of the meat for a crab louie like we used to get in the 50s in the City. The rest went for the dish pictured below — émietté d'esquinade à l'huile de curry. The crab has been mixed with a little homemade mayonnaise. The green is puréed avocado, lemon juice, garlic, olive oil, and Tabasco sauce. The chips are fresh potato chips seasoned with salt and paprika. The green stuf on top is leek and chives. The sauce is a combination of curry-infused oil and reduce balsamic vinegar.

              Image: http://www.hertzmann.com/pics/crab.jpg

              1 Reply
              1. re: Peter Hertzmann
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                Melanie Wong RE: Peter Hertzmann Jan 6, 2002 10:41 PM

                Beautiful! Thanks for sharing, Peter.

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