Posted by tleemay on February 06, 2002 at 13:18:54:
In Reply to: I always wondered about that. posted by seahunt on February 05, 2002 at 21:10:22:
Diced trinity (carrot, celery & onion) in a soup
pot with a quart or so of water. Add Old Bay
seasoning to taste. Add a dozen or more of the live
critters and boil gently for 'bout 5 minutes or
until da shells turn 'pank'.
Remove the crabs (which actually look like a
cross between a mini crab and lobster) and set
aside to eat as if they were crawfish with
Tabasco on the side. Pour the cooking broth
into cups and serve with the crabs and a loaf
of crusty french bread.
Of course I see no reason why it can't be adjusted
or augmented with stuff like diced tomatoes,
leakes, chopped escarole, shallots or the like.
I ate two Sunday morning - pinched off the tail
and ate them Arcadian style. quite tasty, a cross
between rock shrimp and lobster in taste and
consistency. It will take a lot to fill you up
though.