On 12/5/2019 11:25 AM, Gary wrote:
> jmcquown wrote:
>>
>> Crab and shrimp alfredo with penne pasta. Pasta cooked al dente, of
>> course...
>
> And of course, your al dente pasta won't be by the time that
> casserole cooks for another 40 minutes.
>
>> Add drained canned lump crab, canned baby shrimp.
>
> Both already cooked then cooked even more in your casserole.
> You live in a fresh seafood mecca yet you use canned crab
> and shrimp? Inconceivable! I've always used fresh
> or frozen, never the overcooked canned.
>
This is Alaskan crab, not blue crab which are common around here. BTW,
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.

But really, it's a casserole. Why on earth would I go to all that
trouble to make a casserole?

I have canned crab on hand like some people have cans of tuna. Do you
expect people who use canned tuna or tuna in a pouch to go out and catch
their own?

> BTW, if all you've ever had is canned shrimp, no wonder
> you don't like shrimp.
>
When did I ever say that's the only shrimp I've ever had? All I ever
said was it's not my favourite seafood.

> You've also often told us how you dislike shrimp.
> Why did you add that?
>
Because I had some.

>> It's in the oven now, 350F. Bake about 40 minutes until the mixture is
>> bubbly and the top is browned. That seems to be the directions on most
>> standard casseroles.
>
> Sounds very good. Same as Hamburger Helper can be good.
> I would like it but I'm surprised that you would.
>
You seem to keep trying to fit me into some sort of specific food
bracket. I've got no idea why. Just like I don't know why you think
microwaved potatoes are "baked". Heh.

Jill