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Started By
Message
Crab fingers
Posted on 5/21/17 at 7:52 am
Posted on 5/21/17 at 7:52 am
Trying to buy crab fingers from Tony's for a party. Anyone know how many fingers are in a pound?
1
Posted on 5/21/17 at 8:50 am to Riggins
Probably about 30 or so, depending on the size.
Likely the most uneconomical food item in existence. I still buy em about twice a year because I have a great marinated and sautéed version, both of which I love.
Likely the most uneconomical food item in existence. I still buy em about twice a year because I have a great marinated and sautéed version, both of which I love.
Posted on 5/21/17 at 9:32 am to Y.A. Tittle
quote:
because I have a great marinated and sautéed version, both of which I love.
Could you post the recipe?
Posted on 5/21/17 at 1:28 pm to Y.A. Tittle
It does depend in size, but I've always had a good many more than thirty that were a good size. A lot fits tightly in those containers.
ETA: I remember Chez Francois would tell me there were about 30, but I started counting them and there were always more than that. Usually between 40 and 50 or so even when plump.
And, I'd like your recipes also.
ETA: I remember Chez Francois would tell me there were about 30, but I started counting them and there were always more than that. Usually between 40 and 50 or so even when plump.
And, I'd like your recipes also.
This post was edited on 5/21/17 at 1:40 pm
Posted on 5/21/17 at 6:37 pm to Gris Gris
Marinated: chop a couple of green onions, maybe a shallot if you have one, throw in 3-4 cloves chopped garlic; whisk in some good olive oil, a bit of white wine vinegar, juice of one lemon, few shakes off Tabasco, dash of wostershire, a healthy shake of Tiger Sauce,l; salt and pepper to taste; pour mixture over crab fingers ((you can throw in a handful of chopped parsley at this point as well) and marinate for 2-3 hours; serve on a bed of lettuce and enjoy.
Sautéed: put some butter in a skillet, sauté a chopped shallot in the butter, throw in a couple cloves of garlic, toss in the crab, add juice of one lemon, dash of wostershire, and a splash of white wine, put in a shallow ramekin, sprinkle some breadcrumbs on top, and put in a 400 degree oven for about 5-10 minutes, or until bubbly. Take out and serve with good fresh French bread.
Sautéed: put some butter in a skillet, sauté a chopped shallot in the butter, throw in a couple cloves of garlic, toss in the crab, add juice of one lemon, dash of wostershire, and a splash of white wine, put in a shallow ramekin, sprinkle some breadcrumbs on top, and put in a 400 degree oven for about 5-10 minutes, or until bubbly. Take out and serve with good fresh French bread.
Posted on 5/22/17 at 12:57 am to Y.A. Tittle
Thank you!
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