On 12/7/2019 12:22 PM, Gary wrote:
> jmcquown wrote:
>>
>> I have been "crabbing" many times in my life, starting around age 12
>> when we lived on Parris Island. And years later, after my parents built
>> this house, my dad had a crab trap and permission to use a private dock.
>> We used to net up fresh shrimp, too.
>
> LOL. What happened? Turn old?
>
What is wrong with you? I have no interest in crabbing. I don't have
access to a private dock anymore. I'm sure as hell not going to poach.

>> But really, it's a casserole. Why on earth would I go to all that
>> trouble to make a casserole?
>
> Make it taste even better, maybe? Hamburger Helper works that
> way too but you love to critize that mess.
>
I don't criticize that. All I've ever said is it is easy enough to make
hamburger helper from scratch. Apparently the boxed stuff is cheaper
for some people. <shrug>

Again, stop trying to fit me into a particular cooking box. It won't work.

>>> You've also often told us how you dislike shrimp.
>>> Why did you add that?
>
>> Because I had some.
>
> Yes! even better response!
>
Better than what? It's a seafood casserole. I used canned crab and
canned "salad" shrimp. Could just as easily have been frozen thawed
Patagonian scallops. I have those on hand too.

You never actually addressed what I said about canned crabmeat. I said
I have canned crabmeat in the pantry like some people have canned tuna.
I ask you, do you expect them to go out and catch their own tuna if they
want to make tuna casserole? Or tuna salad? Nope, they're going to
open a can.

You're being purposefully obtuse. And using lots of selective trimming.

Jill