Felice

"Melba's Jammin'" <barbschaller@earthlink.net> wrote in message
news:barbschaller-DFAAF8.12263628122008@news.iphouse.com...
>I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> what became of the other 4-6 ounces, OK? It's nunyabidness.)
> I'd like suggestions on how to use this stuff. It's nice < claw meat,
> I guess.
>
> I await your counsel

How about crabmeat crepes? I usually use the (overly complicated but
delicious) Julia Child recipe for Crabmeat Crepes with Wine & Cheese Sauce,
but when I make them for New Year's Eve I'll do a much more simple version.
How much gussying up does crabmeat need?

Of course, I assume you're either willing to make the crepes or have some
stashed away in your freezer.


Now about that cartilage-picking: How do the rest of you manage? I usually
enlist a daughter to go through the crabmeat with Pammed hands, but I
understand there is a method of heating the crabmeat briefly in a low oven
so the cartilage turns pinkish. True or false?

Felice