Text 17992, 87 rader
Skriven 2007-07-15 09:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: inedible species 832
============================
 -> At TR, as Dale points out, the butter that comes is mixed
 -> with cinnamon and sugar.
 HN> tooooooo sweeeeeeeeeeeet for me!

You do have a sweetie, though, who seems to enjoy such things.

 HN> The objective of this research was to determine the nutrient content
 HN> of  green crabs harvested in the Gulf of Maine. 
...
 HN> Results indicate that nutrient composition of green crab meat is
 HN> comparable  to that of other North Atlantic crab species and can likely
 HN> be processed,  utilized, and promoted in a similar manner

Hum, how reductionist. I'm sure that the nutritional value of your
nudibranch friends would be comparable as well, as well as any
proteinous blob in the ocean.

 HN> Forty-two green crab were harvested in November, 2000, individually 
 HN> weighed, and measured for carapace width. Crabs were steamed, and claw
 HN> and leg meat was picked by hand. Raw crabs were sampled for claw meat 
 HN> only. Meat from the three treatments (steamed claws, steamed legs, raw
 HN> claws) was subjected to moisture, ash, mineral (calcium, phosphorus, 
 HN> magnesium, sodium, potassium), crude lipid, kjeldahl nitrogen,
 HN> cholesterol,  EPA, and DHA analyses.

Who's Kjeldahl?

 HN> There were no significant differences in crab weight and size among
 HN> the three  groups. Average weight and carapace width were 124.6 ± 23.3g
 HN> and 79.7 ±  3.9mm, respectively. Moisture, protein, and total mineral

And what are the funny dotty things between 124.6 and 23.3?

 HN> content of the crab  meat averaged 78.7g/100g, 17.3g/100g, and
 HN> 2.2g/100g, respectively. Leg  meat had significantly (p < 0.05) higher
 HN> lipid concentrations (1.16 g/100g)  than either steamed (0.62g/100g) or
 HN> raw (0.54g/100) claw meat. Omega-3  fatty acid concentrations ranged
 HN> from 98-416mg/100g and 119-412mg/100g  for DHA and EPA respectively,
 HN> and were significantly higher in leg than in claw 
 HN> meat. 

It's doubtful this is relevant to the edibility (and marketability
for eating) of the critters.

==

 HN> suppose...the  fact that they live on mudflats and feed on clams that
 HN> are maybe 6mm in size  (gemma gemma) and (nutricula) doesn't put them
 HN> in the limelight very often.  Amanda is breaking new ground with them
 HN> as so little is known about them at  this point.

You could too, just have some rice and vinegar and wasabi handy.

Crab Cakes
cat: shellfish, Australian
servings: 4

500 g peeled, cooked crab meat
1 onion finely diced
1 red capsicum, seeded, finely diced
500 g gruyere cheese grated
1 ts sesame oil
1 egg white
1 ts sake
1 ts soy sauce
1 ts grated fresh ginger
1 ts chopped fresh garlic
sea salt
white pepper
200 g breadcrumbs, fresh

Combine all ingredients in a mixing bowl except for
the breadcrumbs. Add a sprinkling of breadcrumbs to
help bind mixture. Shape into small patties and then
lightly coat in the fresh breadcrumbs.

In a heavy based frypan heat some peanut or olive oil,
add the crab cakes and fry until golden on both sides.
Finally garnish with some chopped chives and/or fresh
lemon juice squeezed over the top.

These are absolutely delicious served with a home style m
ayonnaise, cocktail style sauce or chilli dipping sauce.

http://www.fish.wa.gov.au/wf/recipes
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