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A Recipe for
King & Dungeness Crab Meat
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Food Tip |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
This Recipe for King & Dungeness Crab Meat is one of thousands in the Recipes-to-go Meat Cookbook.
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
If you enjoy this King & Dungeness Crab Meat Recipe - you should enjoy the recipe collections you can find on the websites below:
Without ice cream, there would be darkness and chaos. |
| Don Kardong |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
This is a recipe for King & Dungeness Crab Meat from the recipe cookbook of Recipes-to-go (Meat)
All sorrows are less with bread. |
| Miguel de Cervantes, Don Quixote |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
The woman just ahead of you at the supermarket checkout has all the delectable groceries you didn't even know they carried. |
| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
I doubt whether the world holds for anyone a more soul-stirring surprise than the first adventure with ice cream. |
| Heywood Broun |
It is recommended that blue crab meat be frozen for
best quality.
Procedure: Keep live crabs on ice until ready to can.
Wash crabs thoroughly, using several changes of cold
water. Simmer crabs 20 minutes in water containing 1/4
cup of lemon juice and 2 tablespoons of salt (or up to
1 cup of salt, if desired) per gallon. Cool in cold
water, drain, remove back shell, then remove meat from
body and claws. Soak meat 2 minutes in cold water
containing 2 cups of lemon juice or 4 cups of white
vinegar, and 2 tablespoons of salt (or up to 1 cup of
salt, if desired) per gallon. Drain and squeeze meat
to remove excess moisture. Fill half-pint jars with 6
ounces of meat and pint jars with 12 ounces, leaving
1-inch headspace. Add 1/2 teaspoon of citric acid or 2
tablespoons of lemon juice to each half-pint jar, or 1
teaspoon of citric acid or 4 tablespoons of lemon
juice per pint jar. Add hot water, leaving 1-inch
headspace.
Adjust lids and process following the recommendations
in Table 1 or Table 2 according to the canning method
used. Table 1. Recommended process time for King and
Dungeness Crab Meat in a dial-gauge pressure canner.
Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes
for Pints. Canner Pressure (PSI) at Altitudes of 0 -
2,000 ft: 11 lb.
2,001 - 4,000 ft: 12
lb.
4,001 - 6,000 ft: 13
lb.
6,001 - 8,000 ft: 14
lb.
Table 2. Recommended process time for King and
Dungeness Crab Meat in a weighted-gauge pressure
canner.
Jar Size: Half-pints, Pints.
Process Time: 70 minutes for Half-pints, 80 minutes
for Pints. Canner Pressure (PSI) at Altitudes of 0 -
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.
=======================================================
=== * USDA Agriculture Information Bulletin No. 539
(rev. 1994) * Meal-Master format courtesy of Karen
Mintzias
Serves: 1
King & Dungeness Crab Meat Recipe brought to you by Recipes To-Go