Mole crab chowder

What are mole crabs???

Also called sand crabs or sand bugs, they're a
small crustacean, maybe an inch around, that lives
in temperate and tropical intertidal areas.

Do folks eat them whole? I'd have thought that the shell would be too
hard to eat that way. I've seen what I think are of what you speak on
some TV shows.

Not that they're generally consumed at all
around here, but as far as I can tell, they're
customarily eaten whole. If as most sources say
they're just an inch or so long, a good hot
frying will crisp up the shells just fine.

Title: THAI MINI SPRING ROLLS

A pretty nice recipe. The dual-fry technique works
really well for appetizers of the crunchy sort.

THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan
over medium-high heat; boil until reduced to 3/4 cup of liquid.
Remove from heat and stir in the fish sauce and chile flakes. When
cooled, transfer to a dipping saucer and mix in coriander and
peanuts. Makes about 24 rolls with sauce.

I'd say to toast the chile flakes first for a
better texture and taste.

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Hell Dipping Sauce - Nam Prik Na-Rok *
Categories: Thai, Condiment, Dips
Yield: 1 servings

2 c Oil For Deep-Frying 1/2 c Unpeeled Whole Shallots
2 lb Freshwater Fish Fillets 2 tb Shrimp Paste
1 c Dried Green Thai Chili 1/4 c Fish Sauce (Nam Pla)
-Peppers 3 tb Palm Sugar
1/2 c Unpeeled Garlic Cloves

Because it keeps well, this sauce was traditionally used by travelers.

Heat the oil in a large skillet to 375ÿF. Deep-fry the fish fillets
until
very crispy and golden brown.

Charcoal-broil/grill the chilies, garlic and shallots until their
outsides
are charred. Remove the garlic and shallot skins.

Place the fried fish, chilies, garlic and shallots in a mortar and mash
with the pestle until smooth, or use the blender.

Place the shrimp paste, fish sauce and palm sugar in a small saucepan and
cook for about 15 minutes on medium-high heat, so that the mixture is
reduced to a paste.

Thoroughly combine the mashed ingredients with the reduced sauce
ingredients. Store in a jar with a tight-fitting lid and use as a
dipping
sauce or for cooking.

From: Thailand The Beautiful Cookbook. Typed by Syd Bigger.

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Michael Loo to Dale Shipp <=-

they're customarily eaten whole.

I used to collect them when I was clamming on Vancouver Island. I've
seen three ways of dealing with them: thoroughly deep frying whole
ones in their shells and then eating them shell and all, freezing
them, breaking and peeling off the top shell, then cooking them by
frying in butter and boiling them, then peeling off the top shell
after they've cooled. Once the top shell is removed they're ready to
eat whole, no fiddly picking required.

Soft shelled ones got bitten in half and eaten right on the beach!

I thought I might have invented a new cocktail today but when I
googled the ingredients it turned out to be just a slight variation
on somebody else's prior discovery.

--MM

My Procrastination Cocktail
cat: alcohol, beverages
yield: 1

2 oz Gordon's gin
1 oz Dry Vermouth
1/2 oz Green Chartreuse
1 tsp lemon juice

Shake all ingredients with ice and strain into a chilled coupe glass.

JW

---

--MM

Original Procrastination Cocktail
cat: alcohol, beverages
yield: 1

2 oz Rutte Dry gin
1/2 oz Martini Extra Dry Vermouth
3/4 oz Pallini Limoncello Liqueur
1 tsp Green Chartreuse

Stir all ingredients with ice and strain into a chilled coupe glass.
Garnish with a lemon twist.

From: Difford's Guide For Discerning Drinkers
Created by: Paul Clark

---


Cheers

Jim


... Fallacies do not cease to be fallacies because they become fashions.

___ Blue Wave/QWK v2.20
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)