[Sca-cooks] Mastajhi Soup

[Elaine Koogler]

Which would, of course, make the cost of the dish prohibitive for most
feasts...even here in southern Maryland where they can be found quite
easily, overfishing has made them very expensive.  So...I may try doing this
at some point for a small group of people, but doing it for a major feast is
probably right out.

Kiri
----- Original Message -----

> I assume Kiri and other East-Coast US-types can use blue crabs, which
> are very sweet, but somewhat smaller than the ones I think you're
> referring to. They do have a removable, dish-like carapace (Kiri,
> think Crab Imperial, medieval Chinese style), probably with each
> decent-sized one serving one. The only problem is that with blue
> crabs being smaller, the proportion of meat to shell is probably
> different, and it's probably just a little more difficult to pick
> that much meat out of just the claws and legs. Actually, the best
> meat probably is in the body section anyway... maybe this could be
> made with the meat of as many crabs as needed to provide one shell
> per serving, and then augment it with good-quality lump or backfin
> crabmeat. (People used to getting this in cans may not be aware of
> the availability of excellent-quality, fresh, refrigerated, shelled
> crabmeat, but it exists...)
>
> Adamantius
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks