Subj : Crabs was:measurements
To   : Sean Dennis
From : Dave Drum
Date : Tue Aug 02 2022 05:41:00

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

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

 SD> Nice!  I don't think I've ever had real crab, just the fake stuff.  One
 SD> of these days.  I do love lobster, shrimp...seafood in general.

I'm not a supertaster lime some are (or pretend to be) but Krab tends
to be a bit sweeter than the real stuff - which is mildly sweet (to me).
And the texture is a bit off.

I like most seafood. And prefer shrimp to lobster.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crab Bisque
 Categories: Soups, Seafood, Wine, Chilies, Citrus
      Yield: 4 Servings
 
      1 c  Onion; minced
      1 c  Carrot, minced
      2 tb Minor's/GFS Crab Base
           +=IN=+
      3 c  Water
      4 tb Flour
      6 tb Butter
      1 c  Heavy (whipping) cream
    1/2 c  Tawny port
      1 tb Lemon juice
      1 ts Worcestershire sauce
    1/2 ts Cayenne pepper
           Salt
     13 oz (2 cans) Crab meat
           Scallion tops; chopped,
           - garnish
 
  Saute onion and carrot in 2 tablespoons butter until soft.
  Set aside.
  
  In 4 quart saucepan, melt 4 tablespoons butter and add
  flour, whisking constantly over medium heat until roux
  becomes light brown (about 5 minutes). DO NOT BURN!
  
  Slowly add crab broth, whisking constantly to ensure
  mixture stays smooth.
  
  Add onions and carrots, cover, and simmer for 1/2 hour.
  
  Add cream, wine, lemon juice, Worcestershire sauce,
  cayenne pepper, salt, and lobster or crab and simmer an
  additional 5 to 10 minutes.
  
  Garnish with fresh minced chives if desired.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If you die broke, the timing was right.
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