KRABS!!!!

Here, my yeast is proofing. About a cup of warm water, 2 packages of yeast, some sugar, then I'll add some olive oil, the egg, the bread flour, salt and pepper, and knead, knead, knead.

Here's my kneaded dough.














Here's my risen dough.










I put the dough INto two small ramikens and a meatloaf pan.

Then they go back to rise. Here's my tip for rising dough: I take a wet dish towel, nuke it in the microwave for about 1 minute, then put the dough on top of the hot towel in the microwave. The steam helps it to rise.




And here are the baked loaves (about 30 minutes at 350 degrees) and the picked crab meat.












Do you know how to tell the difference between a female crab and a male (Jimmy) crab? Here's how. Turn them over and look at the apron. Female on the left. Male on the right.

(To clean crabs, you rip that apron out, then break crab in half. Pull off each leg and attaching meat. Pull off meat. It's a bitch.)

Biology class over. Now you've learned something.


I took the wee bread cases in the ramikens, sliced the top off, hollowed out the bread, tore bread INto bite sized pieces, then added crabmeat mixture INto my little bread container.

Here's my Krab mixture:

First I nuked some butter, some cream cheese, and some Brie. Then added Krabmeat, Sherry, and lemon juice. Spoon INto bread kups, bake until bubbly, sprinkle with Paprika. Gernish with lemon. Perfection. And SuperSimple!
Not to mention SODAlishush!!!!

Now, what I'd like to do with my recipes is OFFER them to you. You don't have to do exactly what I post here, but please, take the crabmeat recipe and do your own thing with it. Stuff mushrooms with it, top them with parmesan cheese, and set under the broiler, or use as a dip for an hors d'oeuvre. You could even stuff a tomato with this and just run underneath the broiler. Whatever. Just take the basic krab meat konkoction and go with it. And please, let me know what you did and how it was.