ALL YOU WANTED TO KNOW ABOUT CRAB BUT WERE TOO AFRAID TO ASK!
PLUS RECIPES FOR PREPARING FRESH CRAB, SPICED BAKED CRAB and a SUMMERY CRAB SALAD
My good friend from across the pond, Bonnie Lalley has just kindly sent me her latest painting of a soft shelled crab she recently bought in Maryland where they are now in season. For me the crab has a strong link to seaside holidays of my youth, trips to see my brother at Uni in East Anglia – Cromer Crab..mmm! Food, as ever, evokes such strong memories for me.
Crabs like lobsters are crustacean and in their edible form are normally sold with their hard carapace, but premium process are paid for ‘soft’ crabs, when the old has shell has been discarded but before the new one hardens – on the east and south coast of the U.S., the soft blue crab is…
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