[Sca-cooks] period crab recipes

[Sue Clemenger]

spoon tease.....
--Maire, going off to enjoy the early summer evening on her front porch ;o)

----- Original Message -----
From: "Craig Jones" <drakey at internode.on.net>
To: "'Cooks within the SCA'" <sca-cooks at lists.ansteorra.org>; "'SCA-Cooks
maillist SCA-Cooks'" <SCA-Cooks at Ansteorra.org>
Sent: Saturday, June 17, 2006 6:50 PM
Subject: Re: [Sca-cooks] period crab recipes


> >
> > Most of these appear to be either boiled crab, which probably
> > wouldn't work with canned crabmeat or they are a mix of crab and
> > salmon. See the commentary from Adamantius and one of the recipes
> > below from this file. Adding the salmon though would have the
> > advantage of stretching the crab to let the dish serve more.
> >
> > Stefan
>
> Honey Stuffed Crabs (Ni Tsan's Cloud Forest Hall Rules for Eating and
> Drinking) is an option... It comes out like a crab meat firm pate with a
> lovely tart dressing... I've done it with kilo blocks of frozen crab meat
> from the asian grocery store (at about A$17 a kilo) and added to small
> butter pots and steamed... Then you serve with the Rice vinegar and
> Tangerine peel dressing... Works great.
>
> Drakey.
>
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