said...

> On Apr 15, 3:10*pm, Andy > wrote:
>> Sticking my neck out...
>>
>> I'd leave out the chili sauce altogether. Crab is so delicate in flavor,
>> adding chili sauce would turn the prized crab meat into nothing more
than
>> "filler" for consistency's sake.
>>
>> And I'd question using crusty ciabatta rolls to further disrupt the crab
>> meat's delicate nature. I imagine it oozing out the roll.
>>
> Oh, I dunno. I love picking fresh crab and eating it with nothing
> more than lemon wedges and melted butter, but this recipe sounds
> really good to me. Trader Joe's is selling a new (to me) kind of
> canned crab they say is fresher-tasting than previous kinds. Think
> I'll use this recipe as a test of it. The ciabatta is used as an open-
> faced platform, shouldn't be a disruption or distraction at all. Suum
> cuique, as the sign over Jake Wirth's bar says, to each his own. -
> aem


aem,

I certainly skipped over the "Open Face" in the recipe title, didn't I?

Oops.

Everything else about the dish obviously sounds delicious, except the chili
sauce [tapping fingers, staring off into space, wondering]

Best,

Andy
--
Eat first, talk later.