THE 2-MINUTE RULE FOR LIVE CRABS NEAR ME SEAFOOD

Use your fingers and thoroughly select and sense with the crab meat to eliminate and discard any bits of shell or cartilage. Set aside. Time the water generously (and much more than appears to be reasonable) with the old bay. Understand that the flavor is leaving through steam and it would require much more than feels prudent.Buy the freshest crab

In a very different pan, add the milk, bay leaf and haddock, making certain the fish is roofed and poach over a medium heat for ten minutes.I included clams and designed fish stock from some small mouthed bass I had caught. Also used the bass while in the chowder. Also substituted cauliflower for potatoes and included some bok choi. Turned out prop