In article >,
Mr. Bill > wrote:

> On Dec 28, 10:26*am, Melba's Jammin' >
> wrote:
>
> > I have about 10-12 ounces of canned crabmeat from a 1# can (don't ask
> >> what became of the other 4-6 ounces, OK? *It's nunyabidness.)
> >> I'd like suggestions on how to use this stuff. * *It's nice ‹ claw meat,
> >> I guess.
> >>
> >> I await your counsel
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
>
> Barb...you have too many years of experience and good taste to ask for
> suggestions....but since you did, I would suggest a rich Crab Bisque
> with Creme Sherry, spring green salad with toasted garlic croutons
> and a Sauvignon Blanc or maybe an Ice Wine which would be sweeter to
> compliment the crab.

You're kind and you assume too much, Mr. Bill. I am a very plain cook
and find myself losing confidence in many of my abilities as I get
older. I'm not, and never have been, a meat connoisseur and have not
much experience with many seafoods. I didn't experience these things
as a child and never felt I could justify the expense as an adult. When
we get to talking about pricey protein, I choke. The thought of a $33
rib roast for Christmas Day nearly had me hyperventilating. I don't
remember what possessed me to purchase this Bigass� 1# can of crab meat
from Coastal Seafoods in Minneapolis nearly a year ago. But I did. I
figured I'd figure out something to do with it. . . . It's been It's
on its Best Used By date and I cracked it open last night.

Rob isn't likely to eat the Crab Bisque. Nuts to him. I'll eat it.
Anything special I should know about making it? I have dry sherry --
but you say I need cream sherry. I can do that. Ice Wine, eh? I'll
have to have a talk with Harpo about that.

Thanks, Mr. Bill.
-Barb
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
fences; now let the winter winds blow."
God rest your soul, Amy. You fought harder and more gracefully than
anyone I've ever known.