[Sca-cooks] immersion blenders

[Vladimir Armbruster]

Ok, now that my original post was authenticated, yes.. Blue crabs are
soft-shelled, and eaten whole, AND if I remember correctly, no longer reach
a hardshelled stage.  This is partially due to natural selection, when they
were originally <and still to a certain extent I believe> crab fishing, they
threw back all the ones with soft shells, hence, the soft shelled ones were
surviving, created a breed of crabs with constantly soft shells.

----- Original Message -----
From: Philip & Susan Troy <troy at asan.com>
To: <sca-cooks at ansteorra.org>
Sent: Friday, February 15, 2002 10:35 AM
Subject: Re: [Sca-cooks] immersion blenders


> >>>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
> >
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