Hey y’all, it’s your girl BLovesLife! Today, I’m taking you on one of the wildest, most unforgettable seafood journeys I’ve ever experienced. This isn’t just a mukbang – this is a full-on event. Because today, we’re cooking up a massive 10-pound live crab named Curtis – and trust me, this wasn’t your average dinner prep. This was a full-blown adventure from start to finish.
The Arrival: When Curtis Hit My Doorstep
When the delivery box finally arrived, my heart was racing. I knew this wasn’t just another seafood order – this was the biggest crab I’d ever laid eyes on. The moment I cracked open the lid and saw Curtis in all his glory, my jaw dropped. Ten whole pounds of pure ocean muscle. His claws were bigger than my hands, and he was still kicking!
But the real shock? The price tag.
Last time I ordered a big crab, I spent a little over $800. This time? Curtis cost me over $1,200. Let that sink in. That’s not just a crab – that’s a luxury investment. But let me explain why the price jumped so much.
Why Curtis Cost More Than a Vacation
Several key factors influence the price of a live crab like Curtis, and I’ve broken them down for y’all:
1. Size Does Matter
-
A 10-pound crab is rare – like ocean royalty.
-
Larger crabs take years to grow and require more resources.
-
You get more meat, better quality, and richer flavor.
2. Alive and Kicking
-
A live crab can cost 2 to 3 times more than a frozen one.
-
It needs special packaging, cold-chain logistics, and oxygen.
-
Curtis was still moving his legs when I opened the box – that’s premium freshness!
3. Season and Supply Chain
-
Crab prices rise and fall depending on the season.
-
Harsh weather, overfishing, and shipping delays affect supply.
-
High demand from upscale restaurants and crab lovers also pushes prices up.
So yes, it was expensive. But I wasn’t just paying for a crab – I was paying for the experience.
How They Kept Curtis Alive (And Fresh!)
Opening the box, I found Curtis resting on layers of sealed ice packs. This is called the “cold chain”, and it’s the secret to transporting live seafood safely.
The “3-Cold Rule” for Live Crab Shipping:
-
❄️ Even Cold – Maintain a stable temperature between 32–39°F.
-
❄️ Unbroken Chain – No gaps in cold storage during transport.
-
❄️ Safe Cold – Avoid direct contact with ice to prevent shock or injury.
How to Tell If Your Crab Is Alive and Fresh:
✅ Legs twitching, shell firm, eyes clear – Curtis passed every test.
❌ No movement, soft limbs, fishy smell – that’s when you know it’s spoiled.
(If you enjoyed this post and want to try out the same ingredients and tools I use, feel free to check them out below!
These are affiliate links, which means I earn a small commission at no extra cost to you. Thank you for supporting my work 💛
Cooking the Beast: Why I Chose Steaming Over Boiling
Once Curtis was settled, it was time to figure out how to cook this monster. I considered boiling, but steaming won out – and here’s why.
Why Steaming Wins:
-
Preserves the crab’s natural sweetness and delicate flavor.
-
Keeps nutrients intact, unlike boiling which can wash them out.
-
Delivers a firmer, juicier texture – not mushy.
-
No salty aftertaste from sea water or oversalting.
My Steaming Setup:
-
A giant steamer pot – nothing else could fit Curtis.
-
Just enough clean water to cover 1 inch of the bottom.
-
A damp cloth over the top to trap steam.
Steaming Times by Weight:
-
🦀 2–3 lbs: 15–20 mins
-
🦀 4–5 lbs: 25–30 mins
-
🦀 6–8 lbs: 35–40 mins
-
🦀 10 lbs (Curtis): 45–50 minutes
Start timing once the steam is rolling, not just when the pot boils!
The Full Mukbang Spread: Not Just Curtis!
Now, you know me – I couldn’t just sit down with one crab. A proper mukbang needs balance, variety, and flavor bombs.
What I Added to the Menu:
-
🍤 Extra crab legs – because one crab’s not enough!
-
🍤 Jumbo shrimp – brings contrast and sweetness.
-
🍋 Fresh lemon wedges – the classic seafood tang.
-
🧈 Garlic butter sauce – a must-have dip for every bite.
-
🥬 Crisp greens – adds freshness and balances the richness.
How to Enjoy Crab Like a Pro:
-
Eat while hot – the flavor peaks when it’s fresh out the pot.
-
Start with the legs, then move to the body.
-
Use your tools – crab cracker, seafood fork, and small spoon.
-
Mix your sauce – I love chili sauce + lime juice + garlic. Simple but perfect.
🧠 What Curtis Taught Me (Yes, I Learned From a Crab!)
About Food:
-
Never underestimate the power of fresh, high-quality ingredients.
-
Sometimes, the method matters more than the money spent.
-
Good food starts with respect – for the animal and the process.
About Life:
-
It’s okay to splurge on something meaningful.
-
Sharing an experience with others doubles the joy.
-
Every meal is a chance to grow – as a cook, and as a person.
❤️ Final Thoughts: Curtis Was More Than a Crab
Curtis wasn’t just seafood – he was a story. From the moment the box arrived, to the final bite of that sweet, juicy claw meat – I felt like I was part of something special.
Yeah, the price was steep. But what I got in return was worth so much more. The adrenaline, the learning, the joy of sharing this with y’all – that’s what made it priceless.
So if you’re ever thinking of doing something extra with your food journey – don’t hesitate. Go big. Go bold. Go Curtis.
Don’t forget to like, share, and subscribe to keep following my foodie adventures! Love y’all always 💕
