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re: Anyone ever make shrimp and mirliton casserole?
Posted on 11/16/12 at 8:09 pm to Gris Gris
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.
1
Posted on 11/16/12 at 8:16 pm to CITWTT
The only crabmeat that I've frozen which comes out with the same texture as fresh has been frozen in stuffed eggplant surrounded by butter or in a mayo mixture which also protects the meat. Every other time it's been awful. I don't like frozen crabmeat.
I can use my fingers to get shells. I just don't like it. Buying jumbo lump minimizes that experience.
I can use my fingers to get shells. I just don't like it. Buying jumbo lump minimizes that experience.
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