Subj : Crabs was:measurements
To   : Sean Dennis
From : Dave Drum
Date : Wed Aug 03 2022 05:01:02

-=> Sean Dennis wrote to Dave Drum <=-

 DD> I'm not a supertaster lime some are (or pretend to be) but Krab tends
 DD> to be a bit sweeter than the real stuff - which is mildly sweet (to
 DD> me). And the texture is a bit off.

 SD> I'm sure Krab is a close second to the real thing.

 DD> I like most seafood. And prefer shrimp to lobster.

 SD> Shrimp is a lot easier for me to get within my budget.

There is that as well. While today it's considered a delicacy, lobster 
was once a poor man's food. Thanks to its overabundance, people quickly 
became sick of the shellfish and only fed it to animals, prisoners, 
and indentured servants. However, lobster became a popular luxury food 
in the late 1800s and remains one to this day.

And I still prefers me shrimps.  Bv)=

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

 SD>       Title: Crab and Shrimp Seasoning
 SD>  Categories: Seafood, Seasonings, Herb/spice
 SD>       Yield: 1 Servings

 SD>   1 1/2 tb Celery seed
 SD>   1 1/2 tb Salt
 SD>       2 ts Cayenne pepper
 SD>     1/2 ts Dry mustard -- Coleman's

I dunno about you - but I prefer to use Colman's https://colmansusa.com/
P.S. That's a very common mis-spelling.  Bv)= And the recipe may be
misattributed. It's the exact same as the famous Bookbinder's in 
Philadelphia. (except Bookbinder's spells Colman's correctly.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Cantonese (aka Shrimp in Lobster Sauce)
 Categories: Oriental, Seafood, Poultry, Pork, Wine
      Yield: 4 Servings
 
      1 lb Shrimp; shelled, tailed,
           - deveined, rinsed, and
           - towel dried
      1    Egg white
           +=BEATEN WITH=+
      1 ts Cornstarch
      3 tb Vegetable oil
      8 oz Ground pork
      4 ts Salted black beans
      2 tb Garlic; minced
      1 ts Fresh ginger; minced fine
      2    Scallions; minced
      5 ts Soy sauce
      2 tb Dry sherry or rice wine
    1/4 ts Sugar
    1/2 c  Chicken broth
      1 tb Cornstarch
           +=DISSOLVED IN=+
      2 tb Cold chicken broth
      1 lg Egg
           +=BEATEN WITH=+
      2 ts Sesame oil
 
  Beat egg white with cornstarch. Add shrimp, mix well,
  and refrigerate for at least 15 min or up to an hour.
  Stir-fry in 3 T oil just until done. Remove to a
  warming oven with a slotted spoon.
  
  In the same oil (if it's not too yucky) brown the
  pork. Add next 8 ingredients. Bring to a boil and add
  cornstarch-water. Return to the boil and cook until
  thickened. Remove pan from heat and stir in the egg;
  fuss with the mixture so the egg becomes thin
  filaments rather than a big glob in the middle of the
  pan. Stir in the cooked shrimp and toss with the
  sauce. Serve immediately.
  
  You may substitute 1 1-1/2# steamed, cut-up lobster
  for the shrimp to make Lobster Cantonese (or Lobster
  in lobster sauce). This will serve 2-3.
  
  Adapted from a recipe by Ken Hom and posted by Michael Loo
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I went to a seafood rave last week and pulled a mussel.
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