[Sca-cooks] immersion blenders

[Mark.S Harris]

Adamantius said:
> Case in point: at a Provencal restaurant I worked in, it was the
> practice to semi-pulverize whole, live, blue-claw crabs to stir into
> several of the fish stocks, thus giving them an intense crab flavor,
> suitable for a-la-minute-pseudo-bouilliabaise and variants thereof.

The WHOLE crab??? Guts, shell and all???

I'm sure this would increase the calcium content, but still...

Stefan