It is real, caught wild, fresh,
cooked crab claw meat.
Not exact matches
If you find
crab claws (some supermarkets carry them
cooked and frozen) you could make the
crab linguine which is on the blog if you do a search.
Although some people are horrified by the idea of
cooking lobsters alive, or the practice of tearing
claws from live
crabs before tossing them back into the sea, such views are based on a hunch.
How about a long party skewer, loaded with deep fried mini, breaded quenelles, breaded baby bay scallops, breaded coins of
crab cake patties and small pieces of ready
cooked cognac flambéed lobster
claw meat in between?