kartwood

Actually, I've lived here 20 years. It seems very few people fish snow
crab here. I think it all gets exported. Everything seen in the stores
is frozen and from away.
The catch of choice here is lobster (in season) and groundfish
(haddock, halibut, cod), which is getting quite scarce. Soon, the
swordfish will be coming in which is our favourite after lobster.

Kevin
Sambro, NS

peter a

In article <1154988127.945186.260240@n13g2000cwa.googlegroups .com>,
kartwood@gmail.com says...


You can certainly freeze the cakes, after all mixing but before the
final cooking.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

aem

I knew about the fish but somehow forgot about the lobster. Ample
reward for the challenges of living there, I hope. -aem

kartwood

Tonite I set out to prepare Crab Cakes with about 1/2 of what I had
extracted yesterday. I thought that the recipe in the "New" Joy of
Cooking looked pretty good.
Then I saw the recipe for "Deviled Crab Gratin". Basically, a simple
white sauce seasoned with garlic with the addition of: Pernod, whole
grain mustard, pinch o'cayenne, fresh parsley and tarragon. Top the
whole mess with loads of parmeasan and bake.
The Pernod gave way to Sambucca. The only fresh herbs around right now
is Cilantro so a pinch of dried parsly and a smidge of basil had to do.
The oven is presently pre-heating. There is still 1 lb of crab left for
Crab Cakes tomorrow.
Thanks to everyone for the feedback!

Kevin