[Sca-cooks] period crab recipes

Susan Fox selene at earthlink.net
Sat Jun 17 20:48:45 PDT 2006


Plead, plead, whine?  I'll remember to send you the cacao nibs, now that
I've found your address again.

Selene, a crabby person



On 6/17/06 7:32 PM, "Craig Jones" <drakey at internode.on.net> wrote:

> 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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