[Sca-cooks] immersion blenders

[Vladimir Armbruster]

If I remember correctly, Blue crabs are soft shelled, and are meant to be
eaten whole.
----- Original Message -----
From: Mark.S Harris <mark.s.harris at motorola.com>
To: SCA-Cooks maillist <SCA-Cooks at ansteorra.org>
Sent: Friday, February 15, 2002 9:46 AM
Subject: [Sca-cooks] immersion blenders


> 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
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