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Recently I saw a crab recipe in a cookbook I'd like to try. The thing is, the recipe states that I should separate the brown meat from the white meat. I'm guessing that I can tell by looking at the picked meat after I cook it whole, but just to be safe (and this is going to sound stupid [Image: embarrassed.gif]), can someone tell me where the brown meat is and where the white meat is? I am presuming the white meat is meat from the pincers and legs, and the brown meat is the meat located inside the shell.
Quote:
...the recipe states that I should separate the brown meat from the white meat.
 
That recipe wasn't writen by Bishop Williamson was it??? :laughing: :laughing:
 
I guess not, but it is worth finding out if Bishop Williamson prefers white ale to stout.
:laughing: