[Sca-cooks] immersion blenders

[Tara Sersen Boroson]

>>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


I presume they were soft-shell crabs.  Soft-shells are the same critter
as the hard-shells, but at a different stage of their molting.  They are
traditionally eaten whole, guts and all.  I've had them sauteed on a
sandwich, fried, all kindsa ways.

-Magdalena