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Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) (Greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually entirely hidden under the thorax. They live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and have a single pair of pincers. Many other animals with similar names – such as hermit crabs, king crabs, porcelain crabs, horseshoe crabs, and crab lice – are not true crabs.
Thai basil adds an aniseed flavour to the crab cakes and works well with the Scotch bonnet which has a slightly fruity taste. Whether you leave the seeds in the chilli is up to you. The burnt lime adds an interesting slightly smokey taste to the creamy avocado dressing.
1) Eggs, divided - 3
2) Golden dill English muffin - 1
3) Butterhead lettuce - 2 to 4 leaves
4) Onion - 2 slices
5) Crab meat, fancy white - 4.25 Oz. tin or can
6) Lox - 4 pieces
7) Shrimp, baby - 1/2 of a 4 Oz. tin or can
8) Scallion - 1
First of all: yes, you can have crab meat for breakfast. It's expensive, but you're worth it! Secondly, yes, an Eggs Oscar is basically an Eggs Benedict with crab meat. If I really need to tell you any more to convince you of how awesome it is, then why are you reading this recipe?
But, what about ramps?
Ramps (Allium tricoccum) are native to eastern North America, and as the genus name, Allium, indicates, they are in the onion family. They have a unique but onion-related taste of their own. While not as stringent as some onions, there is a distinct "earthy" taste...
Soft shelled crabs are a seasonal delight on the east coast of the US. They're not cheap, but I can only find them mid spring in these parts. They are Maryland blue crabs (Callinectes sapidus), found in Chesapeake Bay and environs - and they, like all crabs, shed their hard shells annually so...
This was 1 of the best, if not the best dish I've ever tasted. It was so good that we literally licked the sauce off the plate (we were at home, although I might very well have tried to surreptitiously swipe my finger on the plate in the restaurant). The original recipe was Chef John Besh's...