Subj : Re: measurements
To   : Sean Dennis
From : Dave Drum
Date : Mon Aug 01 2022 05:40:02

-=> Sean Dennis wrote to Dave Drum <=-

 DD> Looks decent. You could also use Krab and no one but you would know.

 SD> And a lot cheaper.

Last time I bought real crab in a store was 20 some years ago at Odd/Big
Lots where they had it @ U$1/6.5 oz can. I cleaned the shelf. Truth to
tell - it wasn't all that much better than surimi for all that it was
the "Real McCoy". Last time I bought crab in a restaurant was at the Red
Lobster. They had an AYCE deal and I ate a lot.  Bv)= The ratio of shell
to flesh was definitely in favour of the shells. And it was a lot of 
work. 

My best experience with crab was at the Seattle Picnic hosted by Hap 
Newsome. He had scored some fresh-off-the-boat Dungeness crab and we
set up a pot of boiling water there on Puget Sound and ate the critters
fresh from the Jacuzzi. The gulls got the leftovers. Sweeeeeet!!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Pepper Dungeness Crab
 Categories: Seafood, Marinades
      Yield: 4 Servings
 
      1 tb Chopped fresh cilantro
  1 1/2 tb Fine chopped garlic
    1/3 c  Minced green onions
      1 ts Minced ginger
    3/4 c  Soy sauce
    1/2 c  Honey
      3    Cooked Dungeness crabs;
           - cleaned, cracked
    1/4 c  Peppercorns
      3 tb Oil
 
  Start with live crabs. Kill 3 (5 1/4 to 6 lb. total), and
  clean and crack them. Marinate pieces (step 1), then lift
  out and add to hot oil (step 3), cover, and stir often for 5
  minutes. Add marinade and 1 1/2 tablespoons pepper to pan
  and stir often until crab shells are bright red, about 5
  minutes more. Serve with steamed white rice.
  
  In a large bowl, combine cilantro, garlic, onions, ginger,
  soy, and honey. Add crab pieces. Cover and chill 15 minutes
  to 1 hour, turning crab often.
  
  Coarsely grind pepper in a coffee grinder or crush with a
  rolling pin.
  
  Pour oil into a 14" wok or 6 to 8 qt pan over medium-high
  heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into
  wok. Stir often until crab is steaming hot, about 5 minutes.
  
  Sprinkle remaining pepper over crab and mix well. Ladle crab
  and juices into bowls.
  
  Yield:  Makes 4 servings
  
  From: Sunset, SEPTEMBER 1998
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Kale: the so-hip-it-hurts veggie.
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