Quoting Dave Drum to Sean Dennis <=-

You could also use Krab and no one but you would know.

They'll know if they have working taste buds!

And a lot cheaper.

That part is true. These day canned crabmeat is running $25/lb and
frozen fresh crab as much as $40 while krabby pollock "sea legs" are
just $5 and $4 on sale.

Last time I bought real crab in a store was 20 some years
ago... can. - it wasn't all that much better than surimi

Canned is generally flaked, not lump, North Atlantic Snow crab which
isn't as flavourful as Dungeness, King, Blue or Florida Stone crabs.
And canned is never as good as truly fresh or frozen for that matter.
Most canned goods are a compromise (except tomatoes).

The ratio of shell to flesh was definitely in favour of the
shells.

The meat yield is generally 20-25% depending on the species and
their size.

And it was a lot of work.

But well worth it.

best ...Seattle ... Hap Newsom ... fresh-off-the-boat Dungeness
crab ... set up a pot of boiling water there on Puget Sound

So you do know how good they can be.

Long ago I had them that way at Qualicum beach on Vancouver Island
served up by FIL #2 who was a professional cook. We also collected
our own clams, mussels and oysters. There are fewer and fewer
publicly accessible beaches not controlled by corporate oyster
farmers there so it may not be possible anymore.

Alaska King crab leg segments are the favourite in high end
restaurants in my part of the world but the best crab meal I've ever
had was stone crab claws in Florida. The Stone crab fishery is very
sustainable as fishermen twist off just one claw and release the
crab. They can eat and survive with one claw and grow another one in
18 months, so they can be harvested again.

---------- Recipe via Meal-Master (tm) v8.06

Title: Crab and Shrimp Salad
Categories: Salads, Crab, Shrimp, Cajun, Eggs
Yield: 8 servings

1 sm Red onion, chopped
6 lg Hard-boiled eggs, chopped
2 x 4 oz cans shrimp, drained
1 x 5 oz can crab meat, drained
1 c Diced celery
3/4 c Mayonnaise
1/2 ts Cajun seasoning

Toss the ingredients and refrigerate until served.

-----

Cheers

Jim

... "I resent overly expensive shellfish", he said crabbedly.

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JIM WELLER wrote to DAVE DRUM <=-

best ...Seattle ... Hap Newsom ... fresh-off-the-boat Dungeness
crab ... set up a pot of boiling water there on Puget Sound

So you do know how good they can be.

Long ago I had them that way at Qualicum beach on Vancouver Island
served up by FIL #2 who was a professional cook. We also collected
our own clams, mussels and oysters. There are fewer and fewer
publicly accessible beaches not controlled by corporate oyster
farmers there so it may not be possible anymore.

Have you ever tried barnacles? Back in the day we used to harvest fresh
abalone and clams on/near Redondo Beach, CA. Then one of the guys I was
hanging with (mid-1960s) suggested we harvest some barnacles off the
nearby pier. My midwestern mind shuddered. But my sense of "what the
heck" said "Try it". They were pretty good cooked in a pot over an open
fire using seawater. And dipped in a wine-butter sauce.

We pried them from the pier with the same tire irons we used to snorkel
for abalone. Those shells were *sharp*.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Boiled Gooseneck Barnacles w/Aioli
Categories: Seafood, Citrus, Herbs, Greens
Yield: 4 Servings

1 lb Gooseneck barnacles; rinsed
12 c Water
2 Bay leaves
2 tb Kosher salt
1/2 md Onion
1/2 Lemon
6 Curly green lettuce leaves;
- rinsed, dried
1 Lemon; in four wedges;
- garnish

MMMMM--------------------ADOLFO CALLES' AIOLI-------------------------
1 lg Whole egg
1 Egg yolk
2 tb Juice from 1/2 lemon
10 cl Garlic; peeled
1/2 ts Salt
1 ts Dijon-style mustard
1 c Extra-virgin olive oil

Place all ingredients except olive oil in work bowl of a
food processor fitted with a steel blade; puree them.
With food processor on, gradually add oil in a thin
stream. Aioli will thicken, but it will be less thick
than regular mayonnaise.

FOR THE BARNACLES: Rinse barnacles; pat dry.

Bring water to a boil with bay leaf, salt, onion and
half lemon in a large saucepan over high heat. Add
barnacles and stir. Reduce heat to medium high and cook
until base of the barnacles turns a deep pink (no longer
than 4 minutes).

Drain barnacles and cover with ice until they cool.

To serve barnacles, arrange on a platter lined with
curly green lettuce leaves. Garnish platter with lemon
wedges in a bowl of aioli. Serve immediately.

YIELD: 4 appetizer servings

Recipe By Susan Herrmann Loomis

From: http://www.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Twinkies goes bankrupt again: it's chapter 22 this time.
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