[Sca-cooks] immersion blenders

[Randy Goldberg MD]

> <<
>  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 >>
>
> What kind of mustard? Dijon, Cajun, Regular, or other types?

The "mustard" of a crab is sort of like the tomalley in a lobster - IIRC,
it's the liver, but the taste is very concentrated.

Avraham