[Sca-cooks] immersion blenders

[Olwen the Odd]

All crustations go through a molting stage several times in their lives
which means that all crabs have a soft shell for a small period of a usually
couple of days.  Blue crabs are no different.  The folks up this way harvest
crabs and keep them till they shed their small shells to grow into the new
ones.  But instead, they bread and fry them before they can get their shells
hard again.  Well.  I suppose I'm *not* having seafood for dinner tonight.
hmm
Olwen

>
>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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> >
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