After enjoying a long stretch of some of my favorite Cantonese style Lo-Mien these past few days/weeks. The time has come for a change of culinary scenery!
With nothing but time at my disposal. Yesterday, I embarked on a monumental task by spending a whole day, shucking 5 Dungeness and 12 Maryland Blue Crabs to make a 'Shanghainese style Deviled Crab Meat and Tomalley Fat Ragu'!
Today, I decided to incorporate some of these as my main ingredients to make a fusion " 3 eggs + Crab Ragu Japanese Soba Lo-Mien "......the 3 eggs.....Shrimp Egg, Tobiko and Shoyu Ikura.
Hearty and super yummy!.......but Man! the amount of work involved!! :(
BTW, those in-season Blue crabs were so fat and fertile! Packed full of orange Tomalley fat!
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...