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Crab Clique, Issue #003
May 01, 2013

Seems like it's been "forever" since we put a newsletter together. Why? You may have asked over these months, we'll do our best to explain without boring you and I'll try to make it short and sweet...

Back in 2011 our site got hit with one of the search engine's programs and we weren't sure why and not sure what we should do. To make this short, we were considering taking down our site and going about our merry crabby way!

Over the months we got some insight from our peers who were effected as well and our host and decided to do some "fighting back" and since then have put hundred of hours more into a total revamp.

With this said, we are back and we are sorry for the long delay and hope we can make up for lost time, though, because of the new structure, we are unable to answer the questions that were sent in from the old structure...For this, we are sorry!

But, heads up! The new comment sections are pretty cool and search engine friendly, too! So, please, check them out and use them in place of the old forms. We like these as many crab fans are on Facebook and it also allows for fans that are not on Facebook, but you can get help, not only from us, but from other people sharing the same interests.

And, we have been pleased to have some of you use our contact page to get help as well, so it looks like we are heading back in the right direction!

So, without further ado....

What Else is New?

We have added new comments sections to the pages that had those long ugly forms. So like, if you have a question about catching crab, boiling them, or freezing them, you can go to the comments sections of those pages and get help there.

We also have a strong and growing Facebook fan page! You can join us on our Crab Fan Page It will open into a new window. We would love to have you!

We also have added new recipe pages and other new pages. To keep an eye on our new pages you will want to bookmark our blog page or, if you have a feed reader, you can still subscribe to our feed.

We also have fresh crab, including soft shell blue crabs available in our CrabOLicious Store Please let us know if there's something you are looking for crab related and can't find it. We can sleuth real well!

While checking out the store notice the cool Blue and Red fans. Hey! No pun intended!!! They are cool!

Did You Know?

Did you know that Dungeness Crab is one of the most sustainable fisheries in the world? Only males of a certain size (usually 6 1/4 inches) are harvested, both commercially and recreationally, to ensure that they reach mating maturity at least one season prior to being caught.

Each year roughly 90 percent of the legal-sized male population is harvested.

Not only are the females left untouched to maintain a reproductive base, but they also do not reach the size that males do and they don't afford the same ratio or quality of meat, either.

Also, do you know how to tell the difference between a king crab and a snow crab?

King crab legs are round and have sharp thorny bumps and snow crab legs are smaller and are flatter with smoother shells and easier to handle!

Crab Enchiladas

With Cinco de Mayo coming up we thought it proper to share this special recipe with you from Glenda Horst out of her recipe book "The Louisiana Seafood Bible, Crabs." You can use either flour or corn tortillas, whichever you prefer...

Ingredients for the Enchiladas:

8 ounces softened cream cheese

1/2 cup chopped green onions

1 cup shredded Monterey Jack cheese

1 tablespoon milk

1 pound of crab meat

8 6-inch flour/corn tortillas

In a small saucepan, combine the cream cheese, green onions, cheese, and milk. Cook over medium heat for 4-5 minutes or until the cheeses are melted, stirring often. Add the crab meat and stir until mixed. Continue cooking and stirring occasionally until heated through. To assemble the enchiladas, spoon the filling down the center of each tortilla and roll it up. Place the enchiladas seam side down in a baking pan.


3 tablespoons butter

3 tablespoons flour

1/2 teaspoon black pepper

1 tablespoon lobster base

1 1/2 cups milk

1/2 cup white wine

2 ounces Monterey Jack cheese

1- 10 ounce can green chile enchiladas sauce

Melt the butter in a 2 quart saucepan over medium heat. Add the flour and stir 5 minutes. Add the pepper and stir in the lobster base. Cook for another minute, then, add the milk and wine and continue to cook until thickened.

Add the cheese and cook until melted. Spoon this sauce over the enchiladas and bake at 400 degrees for 15 minutes.

Meanwhile, heat the green chile enchilada sauce in a small saucepan. To serve, transfer the enchiladas to plates and spoon the warm green chile enchilada sauce over the enchiladas.

Serves 4.

That's it for now. We will be back soon!!!! We're pondering a contest this summer so stayed tuned!

Thank you!

Your family

"Catch 'em! Clean 'em! Cook 'em! Eat 'em!"

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