Tag Archive | Fennel
Pascale’s Local Red Rock Crab Salad
This recipe appeared in our Spring 2012 issue in the article The Fisherman’s Market. Makes 8 servings For the crab 16 crab claws 1 tablespoon chopped chives 1 lemon, cut into 8 wedges Place the crab claws in a steamer filled with boiling water. Steam for 15–18 minutes depending on the size. Place some newspaper
June 20. 2012 | | 0 comments
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