[Sca-cooks] Mastajhi Soup

[Liam Fisher]

East coast folks can also get Rock Crabs as well.  You just have to find
them, which is the hard part.  They're native to the Chessapeake and
Delaware Bays.  I used
to catch them there as a kid, off shore fishing for sharks with my Dad.

Cadoc MacDairi
************************************************
Mountain Confederation
Shire of Blak Rose
East Kingdom
Under a rock
----- Original Message -----
From: "Philip & Susan Troy" <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, April 10, 2002 8:20 PM
Subject: Re: [Sca-cooks] Mastajhi Soup


> 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
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