Do you have issues with regular bell peppers
as well? You may have to be careful, because
some of them have traces of capsaicin - in fact,
early editions of the Joy of Cooking warned you
to be careful of the seeds and inside membranes,
which often had substantial heat.

No bell peppers do not really bother me at all. I have not come across
any hot ones except some that a friend planted too closs to some very
hot chili peppers.

Mole crab chowder
categories: forage, shellfish, soup
servings: 4

What are mole crabs???

Fred


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FRED A BALL wrote to MICHAEL LOO <=-

Do you have issues with regular bell peppers
as well? You may have to be careful, because
some of them have traces of capsaicin - in fact,
early editions of the Joy of Cooking warned you
to be careful of the seeds and inside membranes,
which often had substantial heat.

No bell peppers do not really bother me at all. I have not come
across any hot ones except some that a friend planted too closs
to some very hot chili peppers.

That's odd. Sweet/bell peppers are of the same family as chilies. And
they will cross pollinate. The hot ones from such are called Mexi-Bells.
Or Pace No-heat Jalapenos. Bv)=

Mole crab chowder
categories: forage, shellfish, soup
servings: 4

What are mole crabs???

Undercover agent crabs? Like an FBI or KGB mole.

Known also as sand crabs, sand fleas, sand fiddlers or sea cicada. These
small critters burrow in the sand in the swash zone and use their antennae
for filter feeding.

I always thought a sand crab was a sailor with a civilian job on the
side.

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

Title: Cooking Sand Crabs
Categories: Five, Seafood
Yield: 4 servings

2 lb Live sand crabs

MMMMM-------------------------EQUIPMENT------------------------------
Tongs
Stiff brush
Stockpot
Seafood pick

Hold each crab with the tongs, and rinse it under cool
water. Scrub the bottom of the shell with a stiff brush,
being sure to get the joints where the shell meets the
legs. Avoid the claws as you clean the crabs.

Place the crabs in the freezer for 10 minutes to stun
them.

Fill a stockpot three-quarters full with water, and
bring the water to a rapid boil over high heat.

Place the sand crabs in the water, and boil them for 10
minutes.

Remove the crabs from the hot water with tongs, and set
them aside to cool slightly until you can easily handle
them.

Twist the tail portion off the crab, and pry off the top
shell with a seafood pick.

Remove the gills and any innards that do not appear to
be white meat.

Twist off the claws, and crack them with a nutcracker to
reach the meat and remove it with your fingers and a
pick.

Cut the crab in half lengthwise with a sharp knife, and
use a pick to remove the rest of the meat.

RECIPE FROM: https://www.livestrong.com

Uncle Dirty Dave's Archives

MMMMM

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No bell peppers do not really bother me at all. I have not come across any hot ones except some that a friend planted too closs
to some very hot chili peppers.

That's odd. Sweet/bell peppers are of the same family as chilies. And DD*>they will cross pollinate. The hot ones from such are called Mexi-Bells. DD*>Or Pace No-heat Jalapenos. Bv)=

I can eat regular bell peppers as well as sweet yellow banana peppers.
I love these pickeled.

What are mole crabs???

Undercover agent crabs? Like an FBI or KGB mole.

Known also as sand crabs, sand fleas, sand fiddlers or sea cicada. These DD*>small critters burrow in the sand in the swash zone and use their antennae DD*>for filter feeding.

Never knew to call them mole crabs though.

I always thought a sand crab was a sailor with a civilian job on the DD*>side.

Insert smiley face here....

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

Title: Cooking Sand Crabs
Categories: Five, Seafood
Yield: 4 servings

Thanks for the recipe it has been snagged.

Fred


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