re: WFDT

That looks good. I've saved it. I'm currently having a love affair with tarragon. I love the stuff. I have some king crab in the freezer and almost cooked it this weekend with a tarragon herb butter sort of like I've been using to poach lobster tails, lately. Didn't do it because someone brought me a pound of just picked jumbo lump from Chez Francois. That took precedent!

I've never made a stock with king crab legs, but why not!! It might be salty, but I'd think we could just adjust the salt in whatever dish we're making. Hmmmm....king crab and shrimp gumbo... with a shrimp and crab stock made from those shells is sounding awfully good.

The possibilities are endless!