Text 31856, 93 rader
Skriven 2012-12-18 17:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: white meat 721
======================
 ML> I had a fish stick back during World War II.
 JW> They are not THAT bad.

Just trying to reconstruct her mindset. After all, I did
not have a fish stick back during World War II.

 ML> 50 years ago she lived 40 meters from the Pacific.
 JW> No excuse then unless perhaps she overdosed on a surfeit of it.

I'm not sure excuse is the right term. You'll meet her,
you get to discuss it.

 JW> felt that way about rabbit, strawberries and apples for decades due
 JW> to childhood diet. Rye whisky too but that stems from high school
 JW> days.

Rye whisky, what could be bad? [evil grin]

 ML> I enjoy many seafoods / But given a nice red steak, I
 ML> can forget them all (except the amazing Crassostrea virginica and
 ML> the almost as amazing fried squid; oh yes, gambas al ajillo -
 JW> Yeah, steak generally wins. I would add lobster and crab to your
 JW> list though and even place them ahead of oysters.

Select lobs, 1 1/2 lb, are on sale here at $7.99/lb, and
Annie pointed this out. My reaction was significantly meh,
enough that she went off and got 2 x 4 lb standing rib
roasts for $6.99/lb instead.

 JW> Sea regions around the north pole could reach corrosive levels from
 JW> carbonic acid within 10 years and dissolve the shells of shellfish
 JW> causing a major disruption to the food chain. By the end of the
 JW> century, the entire Arctic Ocean might well be corrosively acidic.

Permanent softshells. Interesting concept. Part of me wants
to live so long. Luckily, I won't.

Herbed soft-shelled crabs
cat: main
servings: 4

8 medium-to-large soft-shell crabs
- cleaned and patted dry with paper towels
all-purpose flour for dredging
10 Tb butter
1 ts juice from a small lemon
1 ts sherry vinegar
1 ts drained tiny capers, chopped
1 Tb minced fresh parsley leaves
1 ts minced fresh tarragon leaves
1 scallion, minced
ground black pepper

Original title: Pan-fried Maryland Soft Shell Crabs
with Lemon, Capers, and Herbs

The pan sauce is tart and powerfully flavored; you
only need about 1 Tb per serving.

Dredge crabs in flour; pat off excess.

Heat two 11" or 12" heavy-bottomed frying pans over
medium high heat until quite hot, about 3 min.
Add 4 Tb of butter to each pan.

Swirling pans to keep butter from burning as it melts.

When the foam subsides, turn heat to high and add four
crabs, skins down, to each pan.

Cover each pan with splatter screen and cook, adjusting
heat as necessary to keep butter from burning, until
crabs turn reddish brown, about 5 min. Turn crabs with
spatula or tongs and cook until second side is browned,
about 5 more min. Drain crabs on paper towel-lined plate.

Set one pan aside. Pour off butter from other pan and
remove from heat.

Add all remaining ingredients to this still warm pan;
swirl pan to melt butter.

Arrange two crabs on each of four plates.

Spoon about 1 Tb of sauce over each plate of crabs and
serve immediately.

Source: Cantler's, Annapolis


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