cheapest is like $40 a lb

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48917839)

just a cool $1,300 per case of 20lbs of king crab ($65/lb)

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48917855)

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48918122)

I usually get it from Costco. Their Alaskan isn't as big as it used to be and is usually $40 to $45/lb. They also sell the Chilean ones for less than $20/lb.

Alaska is bigger and better. But chilean is fine and a better overall value. Although the only time I got an overcooked/not good package, it was the Chilean/south sea ones.

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48918174)

Real crabmos know to cop dat Dungeness

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48918549)

If you've got the money to blow, get some king crab or whatever. But you don't need it to have a great meal.

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48919058)

1 small, minced onion

a few strips of bacon

1 high quality bright green bay leaf (not the brown/shitty ones)

salt (to taste)

water (as needed)

Sort and rinse beans. Briefly saute onion with just a splash of oil (if you have bacon grease, use a little for this but don't cook your bacon to get the grease). You're not looking to color it. Just to soften it slightly--you don't even want to cook until it's translucent.

Dump the rinsed beans into the pot. Toss in a few strips of raw bacon. Add water to be a few inches above the beans. Add salt, understanding the water should not taste salty...you just want to help it start getting into the beans. Simmer (not fucking boil!).

Make sure enough water stays in the pot to keep the beans covered at all times. If you simmer uncovered, you will almost surely need to add water before the beans are done.

Adjust salt as you go recognizing it should NOT taste properly seasoned (it should taste bland) up until the beans are done. You can add salt at the end but you can't take it out so don't be a fucking dumbass and season to taste too early.

It will take at least 2 hours. Sometimes as long as 4 hours. You can tell the beans are done when their consistency is creamy or by blowing gently on them to see if the skin kind of peels off from the bean. When beans are done, discard the sliced bacon strips unless you're fucking disgusting. Remove the bay leaf.

I like to have brothier beans and to gently mash just a few to give the broth a silky texture and add some flavor. If you mash, do it just as the beans are properly cooked and continue cooking another 10 or 15 minutes to let the starch distribute through the broth and thicken it up slightly.

To serve, put some white rice in a bowl, ladle a good amount of beans over it, ladle plenty of broth into the bowl, stir in/through a little cheddar cheese. I add a little black pepper at this point and might eat it with some vinegar based hot sauce.

This is fucking depression-era cooking, but if you're a fancy bitch, garnish with some green onion.

This same recipe works amazingly well for Mexican style beans. You'd just add some spicy pico to the beans towards the end and, if needed, a little apple cider vinegar.

(http://www.autoadmit.com/thread.php?thread_id=5722906&forum_id=2...id.#48919095)