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Crockett's Seafood Cheese
Posted on 1/12/25 at 11:38 am
Posted on 1/12/25 at 11:38 am
Saw this posted on Facebook. Craig Crockett makes it and sells it in Lacombe, though I saw him post that he will ship it. It's made like hoghead cheese, but with crab claw meat and shrimp. Seems interesting.
4
Posted on 1/12/25 at 1:14 pm to Gris Gris
Looks good. If I run across it, I will give it a shot.
Posted on 1/12/25 at 1:28 pm to Gris Gris
Spred dat on a cracka, dood!
But seriously, IWED!
But seriously, IWED!
Posted on 1/12/25 at 1:50 pm to Gris Gris
Seems like a great idea. I would assume he has to use gelatin? He may be on to something but for $20 per pound, it may not take off!
Posted on 1/12/25 at 2:04 pm to SixthAndBarone
i haven't found a lot of information on it. I found a place called Bayou Stuf sells it for $15 per 1/2 lb. Hope it has a lot of seafood in it for that price.
Posted on 1/12/25 at 2:30 pm to Gris Gris
For the fun of discussion, I have many questions to the legality of this product if it’s being sold at stores. If it was a meat product (USDA), I can spot a handful of issues. Since it’s seafood (FDA), I’m not sure what the regulations are without combing through the FDA CFRs.
I’m very curious about shelf life and how or if he’s preserving it or if it’s just meant to last a couple of days max.
Regardless, it’s an interesting idea and one that I would copy if I had a seafood shop.
I would think that you’d need to boil shrimp heads and/or crabs shells for a seafood stock to provide flavor. Other than that, vegetables, crabs meat, shrimp, and gelatin. That’s all I can think of. I may try some in the summer when I’m able to get plenty of free crabs.
I’m very curious about shelf life and how or if he’s preserving it or if it’s just meant to last a couple of days max.
Regardless, it’s an interesting idea and one that I would copy if I had a seafood shop.
I would think that you’d need to boil shrimp heads and/or crabs shells for a seafood stock to provide flavor. Other than that, vegetables, crabs meat, shrimp, and gelatin. That’s all I can think of. I may try some in the summer when I’m able to get plenty of free crabs.
This post was edited on 1/12/25 at 2:43 pm
Posted on 1/12/25 at 3:39 pm to Gris Gris
Bateaus/T-Rey’s does one (not sure if just during crawfish season). It is a nice treat. Maybe a tad heavy on the corn 
This post was edited on 1/12/25 at 3:47 pm
Posted on 1/12/25 at 3:45 pm to SixthAndBarone
quote:
Since it’s seafood (FDA)
Maybe they only sell it intrastate??
Edit: I bet you are right about adding gelatin but I've cooked some fish heads before and the broth ended up "jiggly" when chilled.
This post was edited on 1/12/25 at 4:14 pm
Posted on 1/12/25 at 5:33 pm to Professor Dawghair
That’s what I was wondering about the gelatin. Whether or not you can get collagen from seafood shells or fish heads. I’ve never thought about it.
As far as regulations, I don’t know the answers. Just saying it’s an interesting topic that maybe someone here knows about. I’m not going to research it to find out.
As far as regulations, I don’t know the answers. Just saying it’s an interesting topic that maybe someone here knows about. I’m not going to research it to find out.
Posted on 1/12/25 at 7:00 pm to SixthAndBarone
Sounds interesting but @ $20 a pound it’s not for me…
Posted on 1/12/25 at 7:10 pm to USEyourCURDS
I mean, it has to look EXACTLY like that on the way out, right?
Posted on 1/12/25 at 7:15 pm to SidetrackSilvera
Can’t set unrealistic expectations
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