How do you shell uncooked crab? I don’t know of anyone who has done this.
How do you even shell cooked crab so fast?
Those ladies do this for a living so of course they’re speedy at it. But don’t be under the illusion that you don’t end up with pieces of clear, hard to see, cartilage going at that speed. If you buy crab meat at the grocery store, be prepared to pick through it carefully or end up with unpleasant surprises while eating.
Actually, if you have your choice of which kind of whole crabs to buy, get Dungenness (from the Pacific coast). They are huge compared to the Blue Claws typically found on the Eastern Seaboard.
I know how time consuming Blue Claws can be because I grew up right on Great South Bay in Long Island and spent my childhood summers eating them all the time.
I spent many hours out in my rowboat and down at the town docks crabbing. I would store them in the fridge in the long horizontal crisper drawer found in old fashioned fridges back then until I had enough.
Then I would cook up a whole big pot of them and sit at the kitchen table with claw (or nut)crackers, the aforementioned tiny crab forks and pick them apart one at a time along with a small dipping container of melted butter. Delicious.
(it wasn’t till adulthood that I discovered the 5–10 times larger Dungeness crabs. But it was a moot point since I didn’t live on the West Coast.)
As for making crab cakes, less is more. Crushed Saltines, egg, and plenty of crab are all you need. Perhaps a little bit of onion or garlic powder but that’s about it.
Crab has a very mild delicious taste and it doesn’t take much to overwhelm it completely.
And if you do overwhelm it, it’s a total waste of money. If you’re going to be adding something like ⅔ cup of chile sauce (like in that dip recipe above) you might as well save a ton of money and use chopped or ground shrimp instead because you wouldn’t really be able to tell the difference with that much overpowering flavor added.
Anyhow, let us know how your crabcake adventure turned out.