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Posted on 12/13/19 at 3:10 pm to hungryone
quote:
Raw, shelled crab fingers There is no such thing.
Not really, she could take live crabs, pull the claws and shell them, I do not think that is what she did, and I am betting she bought cocktail fingers and thought they were raw
Posted on 12/13/19 at 3:42 pm to Tigerpaw123
quote:
I am betting she bought cocktail fingers and thought they were raw
I think you're right about this.
Posted on 12/13/19 at 4:07 pm to Tigerpaw123
quote:
Not really, she could take live crabs, pull the claws and shell them, ra
LOL, you go try that and let me know how it works for you. How many raw crabs have you hacked up to stick on a hook while fishing? Apparently zero. The consistency/texture of uncooked, living crab flesh does not lend itself to easy extraction, and certainly not from a structure like a claw.. Yes, they must be alive, as you don’t eat dead crabs. Crabs have a very primitive excretory system....if not cooked alive, or within a very sort time period of death (like minutes to 1/2 hour), the quality is terrible. Decay sets in super fast., and they essentially begin to digest themselves from the inside out.
Posted on 12/13/19 at 5:25 pm to SUB
quote:There's 2 of them in the recipe collection:
I was surprised to see very few recipes posted in the past. The only one I found was this one that is claimed to be the recipe for ones made at a restaurant called Ernest's in Shreveport.
Ernest’s Famous Marinated Crab Claws #1
This recipe appeared in the newspaper.
1 cup chopped green onions, tops and bottoms
1 cup chopped celery, leaves and stalks
4 heads garlic chopped
1 cup chopped parsley
2 cups Spanish olive oil
2 cups tarragon vinegar
juice of 6 lemons
2 Tbs salt
1 Tbs pepper
Procedure
Chop first four ingredients as fine as possible with a proper chef's knife.
Add remaining ingredients and mix well. Let stand at room temperature for 48 hours. Marinate crab claws for 30 minutes before serving.
Some decrease salt to 1 tablespoon and add 1 tablespoon Worchestershire sauce and 1/2 tsp Tabasco.
Source: Rohan2Reed
Ernest’s Famous Marinated Crab Claws #2
This recipe is from a waiter at the restaurant.
fresh crab claws
4 gallons olive oil (16 ounces)
4 gallons of white vinegar (16 ounces)
1 gallon Lea & Perrins (4 ounces)
1 gallon lemon juice (4 ounces) 1 large box of salt (1 ounce)
1 large box of pepper (1 ounce)
20 stalks of celery, ground (5 stalks)
20 bunches of green onions (5 bunches)
20 bunches of parsley (5 bunches)
Procedure
In a flat dish arrange crab claws then sprinkle them with onions, celery, capers and parsley. Combine remaining ingredients in food processor or blender; blend well. Pour this over crab claws gently. Cover lightly and refrigerate for 12 to 24 hours shaking them from time to time.
Source: Rohan2Reed
This post was edited on 12/13/19 at 5:32 pm
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