The DH had a load of soft shelled crabs shipped in from Maryland and they just landed on our doorstep. Having some friends over tomorrow for college football and a crab crackin' feast. Corn on the cob, coleslaw, garlic bread and for dessert, good ole apple pie with homemade vanilla ice cream. He ordered a buncha crab and I'm hoping there's enough left over to make Paula Deen's Maryland Crab Soup. It absolutely rocks.* After the week I've had at the office, I'm ready!
Oh, and pass the beer! Roll Tide! Kick some Tiger butt!
* (Lose the cabbage and halve the potatoes.)
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."
On Fri, 06 Nov 2009 19:17:36 -0800, Terry Pulliam Burd
<ntpull...@meatloaf.net> wrote: >The DH had a load of soft shelled crabs shipped in from Maryland and >they just landed on our doorstep. Having some friends over tomorrow >for college football and a crab crackin' feast. Corn on the cob, >coleslaw, garlic bread and for dessert, good ole apple pie with >homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >there's enough left over to make Paula Deen's Maryland Crab Soup. It >absolutely rocks.* After the week I've had at the office, I'm ready!
Sounds like you'll have a great time!
-- I love cooking with wine. Sometimes I even put it in the food.
> The DH had a load of soft shelled crabs shipped in from Maryland and > they just landed on our doorstep. Having some friends over tomorrow > for college football and a crab crackin' feast. Corn on the cob, > coleslaw, garlic bread and for dessert, good ole apple pie with > homemade vanilla ice cream. He ordered a buncha crab and I'm hoping > there's enough left over to make Paula Deen's Maryland Crab Soup. It > absolutely rocks.* After the week I've had at the office, I'm ready!
> Terry "Squeaks" Pulliam Burd
Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, don't you?? :)
They are best lightly "breaded" with a cornmeal and fried, eat shell and all.
They are a delicacy! Don't even *think* about making soup out of them. :)
bolivar wrote: > "Terry Pulliam Burd" <ntpull...@meatloaf.net> wrote in message > news:fcp9f5hnla2ln4g4mt03psgaa336oe1v2j@4ax.com... >> The DH had a load of soft shelled crabs shipped in from Maryland and >> they just landed on our doorstep. Having some friends over tomorrow >> for college football and a crab crackin' feast. Corn on the cob, >> coleslaw, garlic bread and for dessert, good ole apple pie with >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >> there's enough left over to make Paula Deen's Maryland Crab Soup. It >> absolutely rocks.* After the week I've had at the office, I'm ready!
>> Terry "Squeaks" Pulliam Burd
> Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, > don't you?? :)
> They are best lightly "breaded" with a cornmeal and fried, eat shell and > all.
> They are a delicacy! Don't even *think* about making soup out of them. :)
> Boli
Vary fresh bread, and in a sandwich format is a good way to hide them;-)
>"Terry Pulliam Burd" <ntpull...@meatloaf.net> wrote in message >news:fcp9f5hnla2ln4g4mt03psgaa336oe1v2j@4ax.com... >> The DH had a load of soft shelled crabs shipped in from Maryland and >> they just landed on our doorstep. Having some friends over tomorrow >> for college football and a crab crackin' feast.
>Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, >don't you?? :)
>They are best lightly "breaded" with a cornmeal and fried, eat shell and >all.
>They are a delicacy! Don't even *think* about making soup out of them. :)
>Boli
Sigh.
I think I am going to have to give a series of classes on southern cooking to California folks, when I get back to the bay area.
Christine, packing a lot of her southern cookbooks.
> "Terry Pulliam Burd" <ntpull...@meatloaf.net> wrote in message > news:fcp9f5hnla2ln4g4mt03psgaa336oe1v2j@4ax.com... >> The DH had a load of soft shelled crabs shipped in from Maryland and >> they just landed on our doorstep. Having some friends over tomorrow >> for college football and a crab crackin' feast. Corn on the cob, >> coleslaw, garlic bread and for dessert, good ole apple pie with >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >> there's enough left over to make Paula Deen's Maryland Crab Soup. It >> absolutely rocks.* After the week I've had at the office, I'm ready!
>> Terry "Squeaks" Pulliam Burd
> Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, > don't you?? :)
> They are best lightly "breaded" with a cornmeal and fried, eat shell and > all.
> They are a delicacy! Don't even *think* about making soup out of them. > :)
>> The DH had a load of soft shelled crabs shipped in from Maryland and >> they just landed on our doorstep. Having some friends over tomorrow >> for college football and a crab crackin' feast. Corn on the cob, >> coleslaw, garlic bread and for dessert, good ole apple pie with >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >> there's enough left over to make Paula Deen's Maryland Crab Soup. It >> absolutely rocks.* After the week I've had at the office, I'm ready!
>> Terry "Squeaks" Pulliam Burd
> Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, > don't you?? :)
> They are best lightly "breaded" with a cornmeal and fried, eat shell and > all.
> They are a delicacy! Don't even *think* about making soup out of them. :)
> Boli
Here is an excellent video on preparing soft shell crabs.
> >> The DH had a load of soft shelled crabs shipped in from Maryland and > >> they just landed on our doorstep. Having some friends over tomorrow > >> for college football and a crab crackin' feast. Corn on the cob, > >> coleslaw, garlic bread and for dessert, good ole apple pie with > >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping > >> there's enough left over to make Paula Deen's Maryland Crab Soup. It > >> absolutely rocks.* After the week I've had at the office, I'm ready!
> >> Terry "Squeaks" Pulliam Burd
> > Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, > > don't you?? :)
> > They are best lightly "breaded" with a cornmeal and fried, eat shell and > > all.
> > They are a delicacy! Don't even *think* about making soup out of them. :)
> > Boli
> Here is an excellent video on preparing soft shell crabs.
I had soft shelled crabs once. Good flavor but the shells were more of a bother than I'd prefer, and I'd probably not eat them again just for that reason. I like my seafood sans chitin!
It will all be unnecessary because Terry's should be already cleaned and prepared. Sometimes they come frozen and whole, in which case his instructions are perfect.
> >> The DH had a load of soft shelled crabs shipped in from Maryland and > >> they just landed on our doorstep. Having some friends over tomorrow > >> for college football and a crab crackin' feast. Corn on the cob, > >> coleslaw, garlic bread and for dessert, good ole apple pie with > >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping > >> there's enough left over to make Paula Deen's Maryland Crab Soup. It > >> absolutely rocks.* After the week I've had at the office, I'm ready!
> >> Terry "Squeaks" Pulliam Burd
> > Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, > > don't you?? :)
> > They are best lightly "breaded" with a cornmeal and fried, eat shell and > > all.
> > They are a delicacy! Don't even *think* about making soup out of them. :)
> > Boli
> Here is an excellent video on preparing soft shell crabs.
>> >> The DH had a load of soft shelled crabs shipped in from Maryland and >> >> they just landed on our doorstep. Having some friends over tomorrow >> >> for college football and a crab crackin' feast. Corn on the cob, >> >> coleslaw, garlic bread and for dessert, good ole apple pie with >> >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >> >> there's enough left over to make Paula Deen's Maryland Crab Soup. It >> >> absolutely rocks.* After the week I've had at the office, I'm ready!
>> >> Terry "Squeaks" Pulliam Burd
>> > Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED >> > crabs, don't you?? :)
>> > They are best lightly "breaded" with a cornmeal and fried, eat shell >> > and all.
>> > They are a delicacy! Don't even *think* about making soup out of >> > them. :)
>> > Boli
>> Here is an excellent video on preparing soft shell crabs.
They were lightly breaded and deep fried, then topped with a sweet chilli sauce.
YUM!!!
Entree was a serve (4) of duck spring rolls, the SO had a Thai Beef salad, and I had a serve of Chicken fried rice with the crab.
Dessert was Sticky Rice with Thai custard.
The dessert was an absolute winner, with the SO announcing that we would be going to Thailand for a holiday in the very near future!!
The House of Siam was fairly close to our resort, and we were able to jump in one of the resorts golf buggy's and drive over there to the shopping center, have a feed, a few drinks and drive back home, all without going onto any 'open' roads.
> They were lightly breaded and deep fried, then topped with a sweet chilli > sauce.
> YUM!!!
I just cannot imagine that being torn apart like that alive could feel very good. Sorry, but while I'm very much a carnivore, I try to have SOME compassion for my food!
A quick and merciful death is only fair imho. -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
>> They were lightly breaded and deep fried, then topped with a sweet chilli >> sauce.
>> YUM!!!
> I just cannot imagine that being torn apart like that alive could feel > very good. Sorry, but while I'm very much a carnivore, I try to have > SOME compassion for my food!
> A quick and merciful death is only fair imho.
"What about lobsters and crabs? Do they feel pain when they're boiled or steamed?
A 2005 Norwegian study reported that lobsters and crabs don't have the capacity to feel pain either. The British Guardian newspaper detailed the study's findings, explaining that lobsters and crabs have only about 100 thousand neurons. Many vertebrates have upwards of 100 billion. "
In article <Xns9CBD760ACBD06Peterhomeinbris...@61.9.191.5>,
PeterL <P...@brissie.aus> wrote: > > I just cannot imagine that being torn apart like that alive could feel > > very good. Sorry, but while I'm very much a carnivore, I try to have > > SOME compassion for my food!
> > A quick and merciful death is only fair imho.
> "What about lobsters and crabs? Do they feel pain when they're boiled or > steamed?
I start them in cold water like mom taught me to. They never struggle or fight like they do if you drop them live into boiling water. There is NO need to be cruel.
> A 2005 Norwegian study reported that lobsters and crabs don't have the > capacity to feel pain either.
Unless they have direct experience being a crab or a lobster, I'm not going to trust that. Sorry.
> The British Guardian newspaper detailed the > study's findings, explaining that lobsters and crabs have only about 100 > thousand neurons. Many vertebrates have upwards of 100 billion. "
> In article <Xns9CBD760ACBD06Peterhomeinbris...@61.9.191.5>, > PeterL <P...@brissie.aus> wrote:
>> > I just cannot imagine that being torn apart like that alive could feel >> > very good. Sorry, but while I'm very much a carnivore, I try to have >> > SOME compassion for my food!
>> > A quick and merciful death is only fair imho.
>> "What about lobsters and crabs? Do they feel pain when they're boiled or >> steamed?
> I start them in cold water like mom taught me to. They never struggle or > fight like they do if you drop them live into boiling water. There is NO > need to be cruel.
Over here the common practice is to put them in the freezer for an hour. It sends them in to a suspended animation, and you can drop them straight into boiling water and they don't move/drop any claws/legs.
>> A 2005 Norwegian study reported that lobsters and crabs don't have the >> capacity to feel pain either.
> Unless they have direct experience being a crab or a lobster, I'm not > going to trust that. Sorry.
Well the Norwegians *do* have a lot of experience with all seafoods.
> I'm not going to risk the Karma...
I'd check where your red meat comes from then. Quite a lot of slaughter houses aren't very 'compassionate' in their killing of the beasts.
I posted a link recently to a video that shows the entire killing process that the beasts go thru before they end up on the shelf of my favourite butchers. The animals are done in his family owned abattoir, and they take very good care of the beasts, making sure that they are completely stunned beore bleeding.
Looking at several others of the same genre on YouTube shows that not all are the same. I too believe in the ethical killing of any creature.
And if karma was involved, then the Egyptians and most SEAsian countries are in deep doo-doos as far as Mr Karma is involved.
PeterL <P...@brissie.aus> wrote: > Omelet <ompome...@gmail.com> wrote in news:ompomelet-3E53A0.23270307112009 > @news-wc.giganews.com:
> > In article <Xns9CBD760ACBD06Peterhomeinbris...@61.9.191.5>, > > PeterL <P...@brissie.aus> wrote:
> >> > I just cannot imagine that being torn apart like that alive could feel > >> > very good. Sorry, but while I'm very much a carnivore, I try to have > >> > SOME compassion for my food!
> >> > A quick and merciful death is only fair imho.
> >> "What about lobsters and crabs? Do they feel pain when they're boiled or > >> steamed?
> > I start them in cold water like mom taught me to. They never struggle or > > fight like they do if you drop them live into boiling water. There is NO > > need to be cruel.
> Over here the common practice is to put them in the freezer for an hour. It > sends them in to a suspended animation, and you can drop them straight into > boiling water and they don't move/drop any claws/legs.
Sounds kinder.
> >> A 2005 Norwegian study reported that lobsters and crabs don't have the > >> capacity to feel pain either.
> > Unless they have direct experience being a crab or a lobster, I'm not > > going to trust that. Sorry.
> Well the Norwegians *do* have a lot of experience with all seafoods.
I don't care. What they cannot "feel" won't hurt them. How do they really know what hurts and what does not? Having had a lot of experience lately with pain, I'm probably more sympathetic.
I refuse to risk torturing my food! I see no reason to.
> > I'm not going to risk the Karma...
> I'd check where your red meat comes from then. Quite a lot of slaughter > houses aren't very 'compassionate' in their killing of the beasts.
I've seen the videos. Transport is more of a problem. The actual killing may be a bit brutal but it appears to be quick. The laws covering that are pretty strict. I personally used to use a hard blow to the back of the head to stun and kill my prey. That or a well placed bullet.
> I posted a link recently to a video that shows the entire killing process > that the beasts go thru before they end up on the shelf of my favourite > butchers. The animals are done in his family owned abattoir, and they take > very good care of the beasts, making sure that they are completely stunned > beore bleeding.
> Looking at several others of the same genre on YouTube shows that not all are > the same. I too believe in the ethical killing of any creature.
Thank you. ;-)
> And if karma was involved, then the Egyptians and most SEAsian countries are > in deep doo-doos as far as Mr Karma is involved.
>>>> The DH had a load of soft shelled crabs shipped in from Maryland and >>>> they just landed on our doorstep. Having some friends over tomorrow >>>> for college football and a crab crackin' feast. Corn on the cob, >>>> coleslaw, garlic bread and for dessert, good ole apple pie with >>>> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >>>> there's enough left over to make Paula Deen's Maryland Crab Soup. It >>>> absolutely rocks.* After the week I've had at the office, I'm ready!
>>>> Terry "Squeaks" Pulliam Burd
>>> Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, >>> don't you?? :)
>>> They are best lightly "breaded" with a cornmeal and fried, eat shell and >>> all.
>>> They are a delicacy! Don't even *think* about making soup out of them. :)
>>> Boli
>> Here is an excellent video on preparing soft shell crabs.
my father used to talk about my mother's mother cutting the eyes off softshells with tears streaming from her own eyes. she was tender-hearted, like lewis carroll's walrus.
> my father used to talk about my mother's mother cutting the eyes off > softshells with tears streaming from her own eyes. she was tender-hearted, > like lewis carroll's walrus.
> your pal, > blake
I could not enjoy them... -- Peace! Om
"Human nature seems to be to control other people until they put their foot down." --Steve Rothstein
> "Terry Pulliam Burd" <ntpull...@meatloaf.net> wrote in message > news:fcp9f5hnla2ln4g4mt03psgaa336oe1v2j@4ax.com... >> The DH had a load of soft shelled crabs shipped in from Maryland and >> they just landed on our doorstep. Having some friends over tomorrow >> for college football and a crab crackin' feast. Corn on the cob, >> coleslaw, garlic bread and for dessert, good ole apple pie with >> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >> there's enough left over to make Paula Deen's Maryland Crab Soup. It >> absolutely rocks.* After the week I've had at the office, I'm ready!
>> Terry "Squeaks" Pulliam Burd
> Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, > don't you?? :)
> They are best lightly "breaded" with a cornmeal and fried, eat shell and > all.
> They are a delicacy! Don't even *think* about making soup out of them. > :)
> Boli
Squeaks probably meant blue crab, not the ones that have already shed their shells.
Best way I know to serve them is Frogmore Stew. It's not really a stew, it's a boil. Throw in some spicy sliced smoked sausage, small red potatoes, halved corn on the cob, season with shrimp/crab boil seasoning. Then go to town :)
>> "Terry Pulliam Burd" <ntpull...@meatloaf.net> wrote in message >> news:fcp9f5hnla2ln4g4mt03psgaa336oe1v2j@4ax.com... >>> The DH had a load of soft shelled crabs shipped in from Maryland and >>> they just landed on our doorstep. Having some friends over tomorrow >>> for college football and a crab crackin' feast. Corn on the cob, >>> coleslaw, garlic bread and for dessert, good ole apple pie with >>> homemade vanilla ice cream. He ordered a buncha crab and I'm hoping >>> there's enough left over to make Paula Deen's Maryland Crab Soup. It >>> absolutely rocks.* After the week I've had at the office, I'm ready!
>>> Terry "Squeaks" Pulliam Burd
>> Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED >> crabs, don't you?? :)
>> They are best lightly "breaded" with a cornmeal and fried, eat shell >> and all.
I love them dusted with flour and sauteed in butter and olive oil with some garlic and white wine and maybe a tad parsley.
>> They are a delicacy! Don't even *think* about making soup out of >> them. :)
>> Boli
> Squeaks probably meant blue crab, not the ones that have already shed > their shells.
> Best way I know to serve them is Frogmore Stew. It's not really a stew, > it's a boil. Throw in some spicy sliced smoked sausage, small red > potatoes, halved corn on the cob, season with shrimp/crab boil > seasoning. Then go to town :)
We get some awesome blue crabs down here. I usually go out with my friend a couple of times every winter. We just throw them in a big pot of water with a handful of Old Bay seasoning and steam. We line a picnic table with newspapers and everyone brings their own little Carvel Hall hammers and picks as well as their beverage of choice.
On Sat, 7 Nov 2009 00:52:50 -0500, "bolivar" <boli...@erols.com> fired up random neurons and synapses to opine:
>Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, >don't you?? :)
>They are best lightly "breaded" with a cornmeal and fried, eat shell and >all.
>They are a delicacy! Don't even *think* about making soup out of them. :)
The DH was born in Baltimore MD and his mother was born and raised there and it would appear that *I* don't know a soft shell crab from a soft shoe, as I showed my original post to the DH and he said, "They're not *soft shelled* crabs, they're *steamed Maryland blue crabs*" Okay, okay! I coulda sworn I heard "soft shell" in there someplace, but it required lobster crackers and pickers and some little wooden hammers. They were absolutely grand, but a LOT of work! <burp!>
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."
> On Sat, 7 Nov 2009 00:52:50 -0500, "bolivar" <boli...@erols.com> fired > up random neurons and synapses to opine:
>>Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, >>don't you?? :)
>>They are best lightly "breaded" with a cornmeal and fried, eat shell and >>all.
>>They are a delicacy! Don't even *think* about making soup out of them. >>:)
> The DH was born in Baltimore MD and his mother was born and raised > there and it would appear that *I* don't know a soft shell crab from a > soft shoe, as I showed my original post to the DH and he said, > "They're not *soft shelled* crabs, they're *steamed Maryland blue > crabs*" Okay, okay! I coulda sworn I heard "soft shell" in there > someplace, but it required lobster crackers and pickers and some > little wooden hammers. They were absolutely grand, but a LOT of work! > <burp!>
> Terry "Squeaks" Pulliam Burd
> --
> "If the soup had been as hot as the claret, if the claret had been as > old as the bird, and if the bird's breasts had been as full as the > waitress's, it would have been a very good dinner."
> - Duncan Hines
> To reply, replace "meatloaf" with "cox"
Yeah, they weren't soft shelled (those which have shed their shells and are breaded and fried). Blue crab are delicious but do require crackers and picks ;) Delicious. They make for wonderful crab cakes, too.
On Wed, 11 Nov 2009 18:02:59 -0500, jmcquown wrote: > "Terry Pulliam Burd" <ntpull...@meatloaf.net> wrote in message > news:5n8kf55qa5oo4im3678jjeavo1p4knhcfr@4ax.com... >> On Sat, 7 Nov 2009 00:52:50 -0500, "bolivar" <boli...@erols.com> fired >> up random neurons and synapses to opine:
>>>Uhhh, Squeaks, you do realize that you can't "crack" SOFT SHELLED crabs, >>>don't you?? :)
>>>They are best lightly "breaded" with a cornmeal and fried, eat shell and >>>all.
>>>They are a delicacy! Don't even *think* about making soup out of them. >>>:)
>> The DH was born in Baltimore MD and his mother was born and raised >> there and it would appear that *I* don't know a soft shell crab from a >> soft shoe, as I showed my original post to the DH and he said, >> "They're not *soft shelled* crabs, they're *steamed Maryland blue >> crabs*" Okay, okay! I coulda sworn I heard "soft shell" in there >> someplace, but it required lobster crackers and pickers and some >> little wooden hammers. They were absolutely grand, but a LOT of work! >> <burp!>
>> Terry "Squeaks" Pulliam Burd
>> --
>> "If the soup had been as hot as the claret, if the claret had been as >> old as the bird, and if the bird's breasts had been as full as the >> waitress's, it would have been a very good dinner."
>> - Duncan Hines
>> To reply, replace "meatloaf" with "cox"
> Yeah, they weren't soft shelled (those which have shed their shells and are > breaded and fried).
> Jill
not necessarily 'breaded' - a light dusting of flour will do fine. or, you could use panko!
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