SPUG: Try Gourmet Chesapeake Bay Blue Crabs or Crabmeat & Clam Fritters

[Mike]

Huh?
Sweet crab meat?
SPUG?
What does this have to do w/ it.
Some one please tell me before I go insane.


Peace,
Mike


At 02:34 AM 8/2/01 -0400, popsters at intercom.net wrote:
>Hi
>
>This message is intended for individual Seafood Lovers and Small Delis and 
>Restaurants.
>
>My name is Bonnie Drewer, and I recently got my license from the Marine 
>Resources Commisionto sell seafood.
>
>I catch 10 to 20 dozen crabs every day right here off my dock on one of 
>the most Pristine areas of the Chesapeake Bay. There are no large farming 
>operations, sewage plants or industry anywhere around here.
>
>I steam and clean all my crabs within an hour of being caught. They are in 
>a better condition than any you've probably tasted. Never are they in cold 
>storage or beside a dead or dying crab in a basket somewhere before 
>they're cooked.
>
>When they arrive to you they have already had the back shell off, all 
>unnecessary parts removed, and are washed clean - just the way they are 
>shown above and below.
>
>My Crabmeat is Extra Clean, With absolutely no Shell. It is Restaurant 
>grade, all backfin and perfect.
>
>I guarantee it to be the sweetest meat available anywhere. If you don't 
>agree I'll gladly refund your money for the crabs - NO QUESTIONS ASKED.
>
>Call me anytime between 8 AM and 8 PM Eastern Time at 
>757-442-3355     Commercial Marine Resources License  # 7390014870
>
>
>
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     POST TO: spug-list at pm.org       PROBLEMS: owner-spug-list at pm.org
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  Replace ACTION by subscribe or unsubscribe, EMAIL by your Email-address
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