Welcome to the Melbourne Community Daily Discussion Thread.
This post is in memory of Bot #001 who sadly blew away in the wind.
Welcome to the Melbourne Community Daily Discussion Thread.
This post is in memory of Bot #001 who sadly blew away in the wind.
This is brilliant. A review for the peoples. I’d like to add the abomination that is canned crab. It doesn’t look like crab or taste like crab and in fact it’s often not even crab so don’t be fooled.
Any leftover sauce or oil from our seafood friends in a tin can be deliciously mopped up with some crusty bread.
I do not intend to try canned crab 😂 sounds horrible. I have been scarred by canned salmon in the past too so I’m working up to it.
The thing with canned salmon is what you are going to do with it. Red salmon has a more intense flavour. Good for cooking with. Pink salmon is subtle in flavour. Good for sandwiches. Red is more expensive. You can also get boneless which is more expensive again. Bones are completely edible in salmon but too many is off putting.
So don’t fool yourself that it is crab. Treat it as a substance entire unto itself. I don’t mind it stirred through rice to accompany a sauce. It blends nicely with plain jasmine rice. I did up a combo of jasmine rice and wild rice, stirred through some tinned crab and seasoned it with lemon zest and long pepper. It worked and was nice. My sister grabbed all the leftovers and took them home with her, which doesn’t often happen.
I use it as a filling for vol-au-vents. Lots of cracked pepper or/and lemon pepper is involved.