[Sca-cooks] immersion blenders

[Olwen the Odd]

>>>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

Here in Maryland you can find whole parts of crabs floating about in soups
and sauces, yes, shell and all.  If you add the 'mustard' in the crab to a
recipe it increases the flavor and richness.
Olwen

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