The problem ... they were selling the whole fruit, all 20 lbs of it!!!
If I bought it, I'll be at the emergency room being treated for an acute stomach ache. That would be embarassing, telling everyone at the ER I over ate on a 20 lb. fruit that they have not heard of.
The doctors will probably have to Google it, for them to know how to treat me.
Following the fish smell, off to the aisle of Live Crabs.
Seeing the crabs opening and closing their claws makes my heart jump. It's alive! It's fresh!
It's hard to get fresh seafood here in the Midwest. Most of the time they come frozen because it has to travel far, and if you get a fresh one, they have to fly it and you have to pay a good amount for it.
This Blue Crabs either come from the Cheasapeake Bay or Maine.
It was so different from when I lived in California, I just drive to the Port of San Pedro at 4 a.m., and wait for the fishermen to arrive, and buy the catch of the day. Fish still flipping, shrimps jumping and crabs crawling. I can go on and on about fresh seafood stories all day.
- Heat pot on medium-high heat, add olive oil, once hot, add garlic, scallions, and tomatoes. Stir for a minute or 2.
- Add water, and tomato paste. Stir to blend.
- Add crabs. Bring to a hard boil.
- Add coconut milk, cajun spice, chili pepper flakes, thai peppers or siling labuyo, and salt and pepper to taste.
- Bring to a boil.
- Lower heat to simmer, and cook for another 15 minutes.
- If you like your dish very spicy, finely slice thai peppers/siling Labuyo.
- If you want it mild spice, leave thai peppers whole.