That’s a great idea. And don’t forget the name! Following the logic of calling fake crab “krab”, you should call your new product “Snales™”!
If you want those puppies to feed more people, you could mix them fifty-fifty with strips of portobello mushroom.
Best thing to is what was first suggested by romansperson - butter and garlic (plus big napkin)
There are about 20 recipes on this fun page - including one involving custard :eek:
I’m almost embarrassed to point out something this obvious, but a business that makes edible snails out of what used to be automobile tires can only have one name: Ex-Car-Go.
Daniel
So, do you guys also have recipes for a can of worms?
Is it just me or does this sound like a variation on medieval torture??
What kind of weirdos would have those?
Zarela Martinez, in her fabulous book on Mexican cooking, Food From My Heart: The Cuisine of Mexico, has a recipe for a sauce based on Maguey worms. I’ve always wanted to try it, I just don’t know where to find Maguey worms.
And snails are yummy…
Are canned snails nice to eat? I do like the odd snail in garlic butter, but wouldn’t want to mess about with the fresh free roaming variety in my garden. Are they one of those meats that are good canned, or does canning make them less pallatable?
The difference between a can of snails and a can of worms, is the same as the difference between crunchy and smoothe peanut butter.
Don’t forget your nose pincher, as demonstrated in an episode of “I Love Lucy.” 
Actually, I’d like to try snails some time.
If it were me, I’d wrap the can in decorative paper and use it for a doorstop. There is no way I’d eat this item in any form whatsoever.
You could also keep it handy to throw in the general direction of would-be intruders.
Good luck with the little (canned) critters… 
The escargot that I tried at a lovely little place out in the country were quite tasty. Supposedly they’d been fed basil. They did taste pleasantly of basil and something else which I guess is snail. I liked the texture too-not too chewy like squid can be, just nice. I like them.
It’s nice to know I’m not the only person in possession of a can of snails. I brought it back from Paris last year, and think I’ll probably eventually make an escargot omelet (very low-carb).
Whatever I don’t eat, I can always use as kneaded erasers.
Does this have anything to do with the semen-as-fish-food thread?
That’s easy.
Snail chowder!
Oops, forgot to add:
Are you sure it’s a can of snails, and not slugs? I’ve seen the cans of slugs before - they’re a gag item.
They’re not bad at all and, in fact, have quite a delicate flavor. They don’t taste as gross or slimy or pungent as you might expect. When I’ve had them, the flavors I can taste are predominately butter & garlic from the sauce. Their texture is not unlike mushrooms, but perhaps slightly firmer.
Is it possible to get Kosher snails? I wonder, because I find them similar to mussels which are absolutely non-kosher (being sea invertibrates). Snails are far less distressing to look at than mussels (I think mussels look like special effect items from an Aliens movie) and not subject to the sandyness that can effect mussels.
Again I’ll ask, are tinned snails a reasonable substitute for fresh snails?
This post alone made this thread worthwhile to me!
I’ve only had them sauteed in garlic and butter and that was good enough for me. Served with a dry white wine and some crunchy bread with real butter - let’s eat.
A Spanish friend of mine was given a can of squid in its own ink as a gift at a Burns Night Dinner. How you prepare squid in its own ink (or why you’d eat it) is beyond me.
No and yes
And IMHO canned snails are perfectly OK, though not as good as a really goos fresh ones.