Quotessence
Home / Topics / Crab Quotes

Crab Quotes

Browse 12 quotes about Crab.

Crab Quotes

“When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green? "This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs." "Eggs?" Again, he has intrigued me. "Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious." I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab. "Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used." "It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.”

GreenFood For ThoughtEggsCurrySeasoningMayonnaiseCrab
Book:Miss Eliza's English Kitchen
Create image

“After the simplicity of the gnocchi, the fish course was astonishing. Pellegrino had spent the entire day preparing the two red mullets. He had partially removed the heads and cleaned the fish through those small openings, leaving the bodies intact. Then he massaged each fish to loosen the flesh and bones, which he painstakingly removed without breaking the skin. The mullet flesh was combined with chopped spider crab, cream-softened bread, finely minced shallots, and a whisper of garlic, thyme, nutmeg, and butter, and then carefully stuffed back into the skin. Pellegrino returned the heads to their natural position and patted each fish into its original shape. He surrounded the stuffed mullets with vegetables and herbs and sealed all of it in parchment to poach gently in its own flavorful steam.”

SeafoodFishSeasoningsItalian CookingCrab
Book:The Book of Unholy Mischief
Create image

“His thought about the bird halts as the CRAB in his wrist glows. CRAB—Conservable RNA Augmented Body, the faithful servant for a citizen, as the advertisements from the World Government say. This parasitic bio-computer, installed in his left wrist, bears his identity. A hologram projects on it when he fists that hand near his chest. A text message visible in his inbox: You’re missing the Independence Day Speech, auto-signed with Ren. Yuan ignores it. The next text plays in his brain when he is not looking at the CRAB: Come on! The war-hero can’t miss the speech in Alphatech when the war hero himself is its owner! Ren. Yuan doesn’t reply to Ren Agnello, the CEO of Alphatech—the world’s leading transport and robotics industry, of which the Monk is the founder. Well, one of the two founders.”

World GovernmentRenThe MonkYuanCrabAlphatech
Book:The High Auction
Create image

“The release of steam created a sigh in the air, acting as the prayer before a meal, the ceremonial ribbon cutting before the devouring. Eating crab was a leisurely pursuit. The sweet treasure of crabmeat could only be unlocked by a deft grip or the aid of a steel seafood cracker. I offered the coveted heavy female crab to my guest. He smiled and brandished his cracker, shattering the shell in strategic spots. He attacked with purpose: disassembling, dissecting to get to the jeweled fat and eggs inside. While Older Shen ate, I proceeded with my own crab, prying the carapace open by pulling on its apron. The juices dripped down my fingers as I attacked the meat in the body first. My favorite parts were the legs because of how little effort they took compared to the claw and the minute chambers of the body. I sucked the meat from the hollow legs, careful to avoid the plasticky cartilage. The sweetness of the crab complemented the spicy, tangy dipping sauce I'd provided. Flecks of green onion and yellow disks of chili pepper seeds floated in the red wine vinegar.”

MeatSaucesCrab
Book:Natalie Tan's Book of Luck & Fortune
Create image

“Ah! Green asparagus, my favorite! " "I stir-fried it with crab meat. I quickly stir-fried the green asparagus and mixed the crab guts with dashi and put that in there as well... ... and finally seasoned it with salt and pepper and thickened the sauce slightly with starch." "I love its fresh spring vegetable-like flavor!" "I stir-fried it in a very mild soy oil... ... and I didn't use any Chinese broth made from chicken bones and Chinese ham. I used dashi taken from katsuobushi and konbu.”

AsparagusJapanese CookingCrabStirfry
Book:Vegetables
Create image

“My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.”

SeafoodFlavorsLobsterWafflesTastesSandwichCrabClam Chowder
Book:Best Served Hot
Create image

“See ya, Crab," sullen boy said to Rayanne. "Crab?" "It's my name, Rayanne Crabbe, with a double b and an e at the end. So what?" "Pull in your pincers, Rayanne," said Gabriel, opening and closing the four fingers of both hands against his thumbs. Rayanne's last name being Crabbe was the first piece of good news I had heard in a long time, and as she and Gabriel walked away I could swear she was moving sideways.”

Last NameCrabLike ACrabbe
Book:Scent of Darkness
Create image

“Lillian put out ingredients- sticks of butter, mounds of chopped onion and minced ginger and garlic, a bottle of white wine, pepper, lemons. "We'll melt the butter first," she explained, "and then cook the onions until they become translucent." The class could hear the small snaps as the onions met the hot surface. "Make sure the butter doesn't brown, though," Lillian cautioned, "or it will taste burned." When the pieces of onion began to disappear into the butter, Lillian quickly added the minced ginger, a new smell, part kiss, part playful slap. Garlic came next, a soft, warm cushion under the ginger, followed by salt and pepper. "You can add some red pepper flakes, if you like," Lillian said, "and more or less garlic or ginger or other ingredients, depending on the mood you're in or the one you wanted to create. Now," she continued, "we'll coat the crab and roast it in the oven.”

CookingIngredientsSauceLillianCrabCooking Class
Book:The School of Essential Ingredients
Create image