Saturday Night?

[Honey Hole]

Hello folks.. it's been a while... but I know I can come here for help. I've got some old friends in town over the weekend. I made this appitizer yesterday, and I'm not sure what to serve w/it.



Ingredients:
2/3 Fresh local Conch guts (50 lbs.)
1/3 Fresh local Crab scrap (5 gallong bucket full)
*** Chop conch guts wildly with a cleaver in each hand at your local cleaning table. Mix roughly with crab scrap. Pack one gallon tubs with mixture, then soak with remaining gut juice until saturated. Serve fresh within 3 days, or freeze for future use.

So, what do you guys think? Should I go with the lightly salted Sea Clam, or the fresh local Crab?

Hopefully, these guests (who visited last year around this time) will have a good time... and get plenty to eat.

[gottaflylee]

Well if your planning on "lump" meat, then I would go light on crab as the lump has more flavor, if useing whole crab, I would double it...