[Sca-cooks] period crab recipes

Craig Jones drakey at internode.on.net
Sat Jun 17 19:32:22 PDT 2006


Only if you beg ;)

D.

> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org [mailto:sca-cooks-
> bounces at lists.ansteorra.org] On Behalf Of Sue Clemenger
> Sent: Sunday, 18 June 2006 10:42 AM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] period crab recipes
> 
> 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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