Text 3679, 89 rader
Skriven 2010-11-11 18:38:00 av Dave Drum (47463.cooking)
   Kommentar till text 3665 av ELEANOR CREIGHTON (1:123/140)
Ärende: Crabbies
================
-=> ELEANOR CREIGHTON wrote to DALE SHIPP <=-

 JW> There's a lot to be said for plentiful, cheap lobster. But now you
 JW> are in excellent crab country. I'm stuck with jackfish.

 EC> Yes I am in crab country and I do eat it regularly.  If you
 EC> ever come down south
 EC> Crab, steak and bison would be on the menu

 DS> It struck me as strange to see someone from BC talking about come down
 DS> south -- until I saw who you were talking with:-}}

 EC> Dale I live in Southern BC.  I am not far from the US Can border. Jim
 EC> is in the Frozen Chosen club.

Where he is widely known as Nanook of the North.   Bv)= 
 
 DS> Your crabs are bigger than our crabs.  And they are easier to pick the
 DS> meat out of as well.

 EC> Yes the Dungeness are bigger crab.  They have to be 6 and 1/2 inches
 EC> before we can keep them  Red rocks are smaller and only have to be 4
 EC> inches to keep but the are a sweeter crab.

We had a HUGE amount of Dungeness crabs at the first Seattle picnic, on the
shore of Puget Sound in Burien (I think). Hap set up a Jacuzzi with boiling sea
water for the crab Louis and his companions and we let them all go swimming in
the tub.

That's the first, and only, time I have had my fill of crab ... something I
didn't think was possible.

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

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Get happiness out of your work or you may never know what happiness is.
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