Drop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).For cocktail sauce, combine ketchup, Worcestershire sauce, horseradish and lemon juice in a bowl and refrigerate for at least 15 minutes before serving.You can also add dried onion powder if you desire.rop shrimp into boiling water and reduce heat to simmer. Remove the shrimp from the water before they curl up (it will take about 3-4 minutes).
Although there are dozens of different types of crabs, only a handful dominate the market: Alaska king crab: The Alaska king crab, the largest of all crabs, is mostly sold as cooked and frozen meat from the legs and claws. Blue crabs: By far the most common fresh crab is the blue crab. In the East, the hard-shell Atlantic blue crab (sold as soft-shell crab in the seasons when it is molting) is the premier variety.
Also, in Japanese, this crab is called taka-ashi-gani which translates to âtall legs crabâ. The Japanese spider crab can weigh up to 44 pounds â thatâs about as heavy as a 6-year old child! It is not only the largest crab or the largest crustacean but it also holds the title for the largest arthropod.nother Japanese spider crab held at Sea Life Blackpool in the UK named âBig Daddyâ has legs that measure 10.2 feet across. In 2011, a Japanese spider crab measuring 10 feet across was caught in Suraga Bay near Tokyo. It was named âCrab Kongâ and is believed to one day surpass the size of Crabzilla.