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Omelet[_7_]

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> > I can get shredded fresh frozen crab meat at one of the Korean
> > markets in Austin for a good price if I don't want to splurge
> > for a fresh/live one.
>
> I haven't looked for frozen product recently.
>
> I've gotten lazy and have started spending $25/lb for local,
> fresh, never frozen, cooked/picked dungeness crabmeat, direct
> from a fisherman. That sounds steep but 4 ounces is an extremely
> generous crab cocktail. I often eat about 2 ounces.

I understand.

>
> >When it comes to crab meat (or shrimp), I prefer to keep it simple.
> >Anything overly spiced imho detracts from the sweet flavor of the meat...
> >
> >YMMV. ;-)
>
> A cocktail sauce of Non-HFCS ketchup mixed with Fred's Horseradish
> (the best), and some Meyer lemon is all I need. For a crab
> sandwich, a tiny ratio of mayonnaise, and lemon.
>
> Steve

Lemon butter! <g> Or lime based mayo.
I do admit that ketchup is good for shrimp but I personally would not
use it for crab. I need to try making home made ketchup one of these
years. I'll probably start with tomato paste.

I just don't get the attraction to horse radish. My mom loved the stuff.
I can't even stand the smell. I'm not a wasabi fan either!
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama