Text 22583, 80 rader
Skriven 2007-11-11 17:01:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: coconut crabs
=====================
-=> Quoting Glen Jamieson to Barbara Mcnay <=-

 GJ> no idea what the immature crabs would eat; possibly scraps left over
 GJ> from the larger crabs' meals.

I did some reading: coconut crabs large and small eat a variety of
vegetation besides coconuts. Also carrion. Just about anything. On
at least one occasion a mature crab was observed capturing and
eating a live rat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Baked Fish W/Seafood Sausage Stuffing & White Wine Sauce
 Categories: Fish, Crab, Shrimp
      Yield: 4 servings

           SEAFOOD STUFFING:
      2 tb Butter
    1/2 lb Hot Italian sausage
      1 sm Red pepper, diced small
      1 sm Green pepper, diced small
      2    Cloves, fresh garlic,
           Chopped fine
      1    leek, chopped fine
      1 c  Crab meat, shredded
      1 c  Popcorn shrimp
    Black pepper
      1 c  Shredded sharp cheddar
    Cheese
      2 c  Bread crumbs
           WHITE WINE SAUCE:
      1 c  White wine
      1    Shallot, chopped fine
      1    Clove fresh garlic, chopped
    Fine
      2 c  Heavy cream
      1    Chicken bouillon cube or
    1/4 c  Chicken broth
    Black pepper
      1 tb Fresh parsley, chopped
    Cayenne pepper
      2 tb Flour
      2 tb Butter

  Melt butter in a large saute pan. Remove casing from sausage,
  crumble, and add to butter. Add red and green peppers, garlic, and
  leek. Cook over medium heat until sausage is cooked through and
  vegetables are tender. Add crab meat and popcorn shrimp, stir to
  heat through and remove from heat. Season with fresh ground black
  pepper. Stir in cheese. Add bread crumbs to thicken and bind all
  ingredients

  White Wine Sauce: Melt butter in small pan over medium heat, whisk
  in flour, and cook for 1 minute. Combine wine, shallot, and garlic
  in small sauce pot. Cook until reduced by half. Add cream and
  chicken broth, stirring until slowly simmering. Whisk in butter
  and flour mixture a little at a time until sauce begins to
  thicken. Cook for another minute and then remove from heat. Whisk
  in parsley. Season with black pepper and a pinch of cayenne.

  Select fresh fish filets. Arrange in a baking dish and top with
  seafood stuffing. Top with white wine and/or melted butter,
  sprinkle with paprika. Bake in a 375 degrees oven until fish is
  cooked through. Baking times will vary with the thickness of the
  fish filets, but generally figure ten minutes per inch thickness
  of the filet. (Do not overcook!) Serve topped with white wine
  sauce.

  From: Captain Cook's Fish And Seafood

MMMMM

Cheers

YK Jim


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