[Sca-cooks] period crab recipes

[Anne-Marie Rousseau]

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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