period crab recipes (was SC - Chinese Crab - Charibdys japonica)
Philip & Susan Troy
troy at asan.com
Tue Jan 16 08:44:12 PST 2001
Olwen the Odd wrote:
>
> Coat them?? What would you coat them with? Why?
Many people feel, evidently you excepted, that having the crabmeat come
in actual contact with a hot pan is detrimental to the texture. Most of
the crabcakes I've seen have been coated at least with seasoned flour.
Of course, I haven't taken a poll among Chesapeake Bay area residents.
What I've been exposed to, though, in the area, included ones coated
with breadcrumbs (bleah) cracker crumbs (better) and with seasoned flour (best).
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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