#Vancouvertakeout is amazing. It's abundant. It's free. It's delicious! Dungeness and Red Rock crab are honestly my very favourite food there is. So easy to prepare, though not for the faint of heart since some "dispatching" does need to be done. More about that, in another post. : (
In this post, however, I will save you time, trouble and many evenings of sore fingers with the ultimate technique to easily get the most meat out of your next plate of crab.
Seriously... BC Spot Prawns, these little pink beauties are nothing short of incredible.
I'm a massive seafood lover, despite my eldest daughter being completely revolted by the passion I feel for my version of #VancouverTakeOut. I'm hoping one day, I can convince her with these lovelies.
Seems like every day there are more headlines about shrimp or prawns from other countries, being pumped up, feeding on feces, or our western silent collusion in destroying habitats due to our voracious hunger for these yummy creatures. Making BC Spot Prawns our staple prawn all year round is my goal for this year's cruising.
Gougères made with gruyere in the fluffy dough and stuffed with freshly caught dungeness crab, red peppers and a few other easy ingredients. These delectable treats are a sure crowd pleaser. So easy to make ahead, the pastry is prebaked and the filling is prefrozen, making for easy stuffing of this yummy gougères.
HI, I'M KATE
A Captain's daughter, who became a Captain's wife. I remain always, a mermaid out of water looking to get straight back to the sea, whenever possible.