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

[Dan Ebert]

Seafood
Partial
Urban
Gourmets

duh.

:)

Dan.
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On Thu, 2 Aug 2001, Mike wrote:

> 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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> 


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  Replace ACTION by subscribe or unsubscribe, EMAIL by your Email-address
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