A. They’re delicious and highly steamed. And also, they’re rare. They’re found predominantly in the Nanjing Province. And they’re only in harvest four weeks, during fall.I don't think the reporter's transcription here qualifies as an eggcorn; it's just a garden-variety mishearing, one that's almost plausible in the context. Not that you'd want your shellfish "highly steamed," but then, the other possible reading -- "they're delicious and highly esteemed" -- isn't a very good answer to the question either. At least this version is good for a laugh.
Thursday, September 22, 2011
How many crabs could an esteemed chef steam ...
Boston chef Jasper White is headed to China to enjoy some freshwater hairy crabs, a delicacy he first encountered in 1986, according to this interview in today's Globe. "So what exactly makes the crabs special?" asks the reporter.