Text 3926, 165 rader
Skriven 2010-11-18 07:01:00 av Dave Drum (47560.cooking)
   Kommentar till text 3899 av Dale Shipp (1:261/1466.0)
Ärende: Crabs
=============
-=> Dale Shipp wrote to Michael Loo <=-

 JW> I read that they are about 6 inches claw to claw and yield maybe 2
 JW> ounces of meat, net. Consider the 12 foot, 40 pound Japanese
 JW> spider crab for your next picnic get together!

 ML> Bear in mind there would probably be only 20 lb of edible meat in one
 ML> of those. Even so, though, we'd need to find Bodle to help with that.

 DS> Would there be that much meat?  Crabs and lobsters have a fairly high
 DS> shell to meat ratio.  Thinking of the few times I've had snow crab legs
 DS> or Alaskan king crab legs, I don't recall them having anywhere close to
 DS> 50% meat.

I have a screen-saver/wallpaper featuring the Japanese Spider Crab. I'd
estimate that a 40# crab would be 60% to 70% (or more) chitin. But, that's just
a WAG.  Bv)=

European (mostly Swedish) spider crabs are *much* smaller.

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

      Title: Spider Crab w/Caviar - Pt 1
 Categories: Seafood, Greens, Citrus, Wine
      Yield: 4 servings

      4    Male Spider crabs; 500g/1 lb
           - each
      4    Female spider crabs; 1 kg
           - (2 lb.) each
      4    Male spider crabs; 1 kg (2
           - lb.) each
    300 g  (10 oz.)fresh green seaweed;
           - washed well
    200 g  (7 oz.) Caviar
      1 tb Chopped chives

MMMMM---------------------COURT-BOUILLON----------------------------
      1    Carrot; peeled, chopped
      1    Onion; peeled, chopped
           Zest of 1/2 lime and 1/2
           - lemon
    1/2 ts Fresh ginger
      1    Bouquet of thyme
      2    Bay leaves
      1 ts Black peppercorns
      1 l  (4 cups) white wine
    500 ml (2 cups) spirit vinegar

MMMMM---------------------------CREAM-------------------------------
    100 ml (6 tb) extra-virgin olive
           - oil
           Strained juice of 1 lemon
    100 g  (3 1/2 oz) chopped French
           - shallot
     50 g  (2 oz) flat leaf parsley
           - sprigs
           Fine sea salt & fresh ground
           - pepper

  Preparing the court-bouillon and cooking the crabs: Bring 7
  liters (7 qt.) water to a boil; add the carrot, onion, lemon
  zest, ginger, thyme, bay leaf and peppercorns;

  Boil for 3 minutes, then add the white wine and vinegar;
  return to the boil; reduce the heat and simmer gently for 10
  minutes; 

  Bring back to a boil over high heat. Immerse 4 male spider
  crabs head first into the court-bouillon and cook for 12
  minutes from the time they go into the water; remove and
  drain; 

  Skim the court-bouillon; repeat the process with the 4
  females, then the other 4 males; set aside; 

  Prepare a large bowl of ice water; bring the court-bouillon
  to a boil over high heat and blanch the seaweed for 30
  seconds, just until it it changes color; 

  Drain and refresh immediately in ice water; drain again and
  set aside. 

  CONTINUED IN PART TWO

  From: http://www.theworldwidegourmet.com

  Uncle Dirty Dave's Archives

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

      Title: Spider Crab w/Caviar - Pt 2
 Categories: Seafood, Greens, Citrus, Wine
      Yield: 4 servings

           CONTINUED FROM PART ONE

  Preparing the crabs: prepare 2 bowls, one for the crabmeat,
  the other for the liquid and coral; 

  Shell the 4 small males. Their shells will be used for
  presentation, so it's not necessary to remove the meat from
  the claws; 

  Cut all around the head and remove the upper part of the
  shell; 

  Reserve the liquid and coral from the head. On the lower
  part of each crab, pull on the shell and remove the meat;
  rinse the shells under cold water and set aside; shell the
  remaining 8 crabs in the same way; 

  Using a spoon, remove the eggs under the belly of the
  females and reserve it; 

  Delicately break the claws with a hammer or nutcracker;
  remove the meat with a shellfish fork; reserve the creamy
  liquid and coral from the head; discard the shells; 

  Preparing the cream: in a bowl, whisk the creamy liquid,
  coral and half the eggs to a fairly smooth texture; 

  Whisk in 5 tbsp. olive oil, adding it in a thin stream; 

  Add the lemon juice; season with salt and pepper; add the
  shallot and flat leaf parsley; set aside; 

  Be sure there are no pieces of shell in the crabmeat by
  sticking a skewer here and there; add half the meat to the
  cream; correct the seasoning and set aside; 

  Place the caviar in a bowl and add the remaining olive oil
  as well as half the chives; mix gently and set aside. 

  To serve, lay out the seaweed on 4 large serving plates;

  Place the empty shells in the center; spoon the crab cream
  into the middle and place the remaining crabmeat on top; 

  Garnish with the caviar and the rest of the chives; serve
  immediately.

  An original recipe from Philippe Groult, (Meilleur Ouvrier de
  France 1982), L'Amphycles, one of Paris' great addresses
  8 av. des Ternes,  17th arrondissement,
  Metro Porte Maillot  - Tel: +33-1-40-68-01-01 

  From: http://www.theworldwidegourmet.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

 

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