[Sca-cooks] period crab recipes

Elaine Koogler ekoogler1 at comcast.net
Tue Jun 20 18:51:22 PDT 2006


Stefan li Rous wrote:
> With soft shelled crabs, do you eat the shells? Or does this stage  
> just make them easier to get through the shell to the meat? There are  
> some oriental restaurants here which serve a dish of whole shrimp,  
> including heads and shell, that I believe you are supposed to eat  
> without peeling. Rather messy otherwise since they have a coating of  
> spices and such. I'm still trying to get used to the texture.
>   
The shells are very, very soft...almost like part of the meat.  So yes, 
you eat them, shells and all.  In fact, they are often served on a bun, 
so you see these little legs poking out of the sides of the bun!  A 
Chinese restaurant near here serves them stir fried with scallions and 
ginger...yummmmmmmmm
> I do remember getting whole crabs on a Florida vacation one time.  
> These were the hard-shell kind and eating them seemed to be rather  
> difficult. Reminded me very much of dissecting various critters in  
> High School biology class. A lot of trying to figure out what was  
> what and whether it was edible or not. Rather "gooshy" and not for  
> the squeamish. I can see why many folks prefer King Crab legs and  
> claws. Difficult to get the meat out of, at times, but less  
> dissecting and figuring out what is edible.
>   
Yup...which is why I usually prefer crab that someone else has 
"picked".  However, there are many people who are absolutely addicted to 
the art!  They will sit and pick crabs for hours, thoroughly enjoying 
themselves.  Of course they eat all they pick!

Kiri





More information about the Sca-cooks mailing list