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re: Anyone ever make shrimp and mirliton casserole?
Posted on 11/16/12 at 7:37 pm to CITWTT
Posted on 11/16/12 at 7:37 pm to CITWTT
I've been halving them and roasting them rather than boiling, CIT. I like that much better.
Agreed.
Waste of money in my opinion. Always has too many shells and is nothing but shredded meat. I use jumbo lump or claw meat. I rarely use backfin, but never special white.
quote:
DO NOT buy canned/pasteurized crab as that shite should go to a garbage dump
Agreed.
quote:
If there is not "special white" crab meat just do a shrimp stuffing.
Waste of money in my opinion. Always has too many shells and is nothing but shredded meat. I use jumbo lump or claw meat. I rarely use backfin, but never special white.
1
Posted on 11/16/12 at 8:09 pm to Gris Gris
I don't know his seafood access in Ga., that is why the recommendation for the special white. I have a methodology of thawing FROZEN lump that gives a product that is not even imaginable as being frozen. It was a bit of thinking when I needed to make a dish tout suite. It did not have the texture of cardboard when it was done, and fingertips are the best measure of shell bits. That is an e-mail item.
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