[Sca-cooks] period crab recipes
Anne-Marie Rousseau
dailleurs at liripipe.com
Wed Jun 21 15:40:19 PDT 2006
I had a soft shelled crab on a bun once and didnt enjoy it. it was definately too
crunchy (a bit past its soft stage?) and I'm afriad it was "spider on a bun" to me.
too bad. I really like the idea....and the sauce was yummy :)
--Anne-marie, who very rarely encounters a food she wont eat for aesthetic
reasons....
On Wed Jun 21 18:32 , SilverR0se at aol.com sent:
>In a message dated 6/20/2006 6:51:59 PM Pacific Daylight Time,
>ekoogler1 at comcast.net writes:
>
>
>> 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 had a soft-shell crab sushi handroll once - it was a bit like eating
>Sebastian (of "Little Mermaid" fame) but tasty none-the-less. The crab was
tempura'd
>before being put in the roll.
>
>Renata
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