Marinate for 1 hour in fridge with organic, unsweetened, pineapple juice completely covering it. Blend the pineapple juice with a tsp of organic, food-grade rose oil per 4 cups, and 1 tsp of sea salt, finely-ground per 2 soft-shelled crabs beforehand.
Grill each on half of a young coconut shell, with coconut juices removed, and fresh coconut cream remaining. Add a tsp of the same rose oil to each half shell.
Finally, wrap each cooked, soft-shell crab in an organic, sprouted quinoa seed flour-based, skim buttermilk (organic, pasteurized) galette. The stone cooking method for crepes can be used for making brunch galettes cook more evenly.
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