We seldom eat crab though I love it. Too much trouble to get the meat out :-) Great photo and love the orange baskets. Have a good week Diane
Loulou, a great shot! I love crabs, but I do not know how to approach a crab that comes straight from the market. What is the simplest way to prepare it, or to get the meat out of it.I buy them in Cannes froma special shop, and in the marmiton web siet, I founf a few interesting recipes, my favorite being: http://www.marmiton.org/recettes/recette_omelette-au-crabe_32852.aspxIt's submlime and I wish I could learn more about how to work with it.Any tips? Thank you!
Bonjour, Loulou! Thanks so much for the recent comment ;) Your photos of Frances are so beautiful - I've just looked at many. I wish you a wonderful Thanksgiving!
I have not had the chance to try crabs plucked from off the coast of France. I love the crab we have in the US be it the blue crab from the east coast or the dungeness crab just coming into season from the Pacific ocean. I will have to keep my eye out for them at the market when we return to Provence next year.
DianeI loved the orange baskets too. I've never tried cooking a tourteau, mainly because I think that Dungeness crabs are the best!La TorontoiseIn Seattle we always ate ours steamed, then dipped in butter. I'm afraid I don't have any tips...sorry!
STKBonjour! Thank you again for that amazing looking recipe. I'm sure everyone will love it. Happy Thanksgiving to you too!MichelYou'll have to let me know what you think...Dungeness are my favorite.
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