Quoting Ruth Haffly to Dave Drum <=-

We've gotten fresh crab from a vendor at the farmer's market

Ah, the joys of living on or at least near the coast! I like crab but
my big splurge event is for lobster. Although the fisherman gets
$3.25 per pound, the average retail price in the Maritimes is $10
for a 20 oz lobster. But the same one costs $20 here. The cost of air
freight for the animal plus enough cold salt water for it to survive
is pretty expensive.

The last time I had fresh crab was the last time we visited
Vancouver which was quite a few years ago. And the last time I had
fresh steamed lobster was at a local Rotary Club fundraiser two
summers ago. Last year it was cancelled because of Covid. They do a
special purchase in June, which is peak season for them. Also this
year was cancelled as the removal of outdoor crowd restrictions
wasn't lifted until July 3. We have a lot of homesick Newfound-
landers here so the turnout is always impressive.

I've never done this but it sounds awesome!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Baked Crab Stuffed Lobster
Categories: Crab, Stuffing, Lobster
Yield: 8 Servings

8 X 1-1/4 to 1 1/2 Lb lobsters
1 lb Crab meat
1/2 lb Butter; melted
2 c Dried bread crumbs;
-ground fine
2 ts Worcestershire sauce
1 pn Salt
Tomalley and Coral

Split a live lobster: Spread flat. Using a teaspoon, remove the
tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and devein. Remove tail meat and
chop coarsely. Reserve. Leave claws intact. Prepare all lobsters
as above.

Mix bread crumbs, butter, salt, and Worcestershire sauce together.
Add the tail meat, crab, tomalley, and coral, and toss to mix
well. Fill the cavity of each lobster with the stuffing. Place in
a foil lined baking pan, alternating head and tail to fit better.
Bring the edge of foil up over the tail of each lobster. Press so
as to secure end of tail to pan so the tails do not curl up as
they bake. Bake at 325 F for 50 minutes, more or less depending on
size. Serve straight from the oven.

Kathleen's Recipe Swap Page

MMMMM


Cheers

Jim


... I don't have an eating problem. I eat. I get fat. I buy new clothes

___ Blue Wave/QWK v2.20
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Hi Jim,

We've gotten fresh crab from a vendor at the farmer's market

Ah, the joys of living on or at least near the coast! I like crab but

We're about 150 miles inland. The boats can land in the afternoon and
fresh crab can be on the table for supper.

my big splurge event is for lobster. Although the fisherman gets
$3.25 per pound, the average retail price in the Maritimes is $10
for a 20 oz lobster. But the same one costs $20 here. The cost of air freight for the animal plus enough cold salt water for it to survive
is pretty expensive.

We like lobster too, but don't get it that often. Cousin's Maine Lobster
has a food truck that comes to the area every so often when there's an
event. Steve has bought a lobster roll a few times,sometimes splurging
for extra lobster. Steamed lobster and butter on a white roll--simple
but so good! I tried the McD's lobster roll a couple of times when we
were in VT; it's not as pricy but the quality of the lobster isn't as
good. It's also mixed with mayo, not as good as butter, IMO.

The last time I had fresh crab was the last time we visited
Vancouver which was quite a few years ago. And the last time I had

Time for another trip?

fresh steamed lobster was at a local Rotary Club fundraiser two
summers ago. Last year it was cancelled because of Covid. They do a special purchase in June, which is peak season for them. Also this
year was cancelled as the removal of outdoor crowd restrictions
wasn't lifted until July 3. We have a lot of homesick Newfound-
landers here so the turnout is always impressive.

Too bad it couldn't have been scheduled for mid July but the logistics
probably wouldn't have worked on short notice.

I've never done this but it sounds awesome!

Title: Baked Crab Stuffed Lobster
Categories: Crab, Stuffing, Lobster
Yield: 8 Servings

Agreed!

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It isn't hard to meet expenses...they're everywhere!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Quoting Ruth Haffly to Jim Weller <=-

We've gotten fresh crab from a vendor at the farmer's market
We're about 150 miles inland.

From Vancouver inland to Edmonton and then north to Yellowknife is
1600 miles. With a stopover in Edmonton off-loading, changing
carriers and reloading figure four days by truck if I'm lucky.

The last time I had fresh crab was the last time we visited
Vancouver which was quite a few years ago.

Time for another trip?

This summer we are staying put: the grandkids are coming here. The
two youngest ones can now fly unaccompanied. They'll arrive tomorrow.
And the oldest one will drive here with her guy and the baby about 2
weeks after that. Travel and self isolation restrictions (for fully
vaccinated Canadian residents) were also lifted on July 3.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Domates Yemistes Me Rizi
Categories: Middle east, Vegetables, Rice, Stuffing
Yield: 6 Servings

1 1/4 c Water
1/2 c Rice; long grain
6 Tomato; firm, ripe,
-3 inches in diameter
2 ts Salt
6 tb Olive oil
1/2 c Onion; minced
3/4 c Tomato puree; canned
1/2 c Parsley; finely chopped,
-prefer flat leaf parsley
2 tb Mint, fresh; chopped
2 ts Garlic; finely chopped
1/4 ts Oregano; crumbled
Black pepper; freshly ground

Baked Tomatoes Stuffed with Rice: In a small saucepan, bring 1 cup
of water to a boil over high heat. Pour in the rice in a slow thin
stream, stir once or twice, and cook briskly uncovered for 8
minutes, or until the rice is softened but still somewhat
resistant to the bite. Drain the rice in a sieve and set aside.

Cut a 1/4 inch slice off the stem ends of the tomatoes and set
aside. With a spoon, hollow out the tomatoes, remove the inner
pulp and discard the seeds. Chop the pulp and set it aside.
Sprinkle the tomato cavities with 1 teaspoon of salt and turn them
upside down on paper towels to drain.

Preheat the oven to 350 F. Make the stuffing: in a heavy skillet,
heat the oil over medium heat until a light haze forms above it.
Add the onions and, stirring frequently, cook for 5 minutes, or
until they are soft and transparent but not brown. Stir in the
rice, tomato pulp, 1/2 cup of the tomato puree, the parsley, mint,
garlic, oregano, the remaining teaspoon of salt and a few
grindings of pepper. Stirring constantly, cook until most of the
liquid in the pan evaporates and the mixture is thick enough to
hold ts shape almost solidly in the spoon.

Arrange the tomatoes, cut side up, in a baking dish large enough
to hold them side by side. Fill the tomatoes with the stuffing,
packing firmly and cover each tomato with its reserved top.
Combine the remaining 1/4 of tomato puree with the remaining 1/4
cup of water and pour the mixture around the tomatoes. Bake
uncovered in the middle of the oven for 20 minutes, basting the
tomatoes once or twice with the cooking liquid. Cool to room
temperature and serve the tomatoes directly from the baking dish.

Time Life Series: Middle Eastern Cooking

MMMMM

Cheers

Jim


... Katz's Deli: "Ask for mayo at your own peril."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Hi Jim,

We've gotten fresh crab from a vendor at the farmer's market
We're about 150 miles inland.

From Vancouver inland to Edmonton and then north to Yellowknife is
1600 miles. With a stopover in Edmonton off-loading, changing
carriers and reloading figure four days by truck if I'm lucky.

So the crbs aren't fresh off the boat, but not bad, considering the
distances they have to travel. At least better means of travel and
keeping them fresh en route is a lot better than it used to be.

The last time I had fresh crab was the last time we visited
Vancouver which was quite a few years ago.

Time for another trip?

This summer we are staying put: the grandkids are coming here. The

We went to see ours.

two youngest ones can now fly unaccompanied. They'll arrive tomorrow.
And the oldest one will drive here with her guy and the baby about 2
weeks after that. Travel and self isolation restrictions (for fully vaccinated Canadian residents) were also lifted on July 3.

Sounds like you're going to have a housefull soon. I've heard mixed
signals--is the border open yet for USA visitors? We're still sort of
looking at our Alaska trip for next year but haven't made a firm
committment yet.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... ... Don't panic... Don't panic... all right, NOW PANIC!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)