Posts Tagged ‘crab’

Blizzard of 2010 Crabcakes

Posted: August 14, 2011 in Food, Main course
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Sorry, I don’t have pics, they smelled too good and got eaten too fast.
During the blizzard of ’10, we dealt with cabin fever, what better way to survive than to cook right?
I started with the Delmarva Crabcake recipe as the base and modified it with personal flair in the spirit of being snowed in from the blizzard.

Ingredients
1 pound lump crab meat (or the bluefin clawmeat that was on sale this week at safeway for 4.99, still was the bomb, aint no shame in my game!)
1 cup bread crumbs
a few generous shakes of Old Bay seasoning
2 capfuls lemon juice
2 tablespoons mayonnaise
1/4 cup milk
1 handful of chopped chives (didn’t measure this, lol) 
1 egg 
a few shakes of garlic powder
1/3 cup chopped red onion (if you like extra twang)
dash of nutmeg

Directions
1. mix all ingredients together.
2. Shape into good size crab cakes.
3. Fry in butter or margarine or oil over medium heat, flipping quite frequently

Let rest over paper towel to absorb grease, serve plain or with this bomb sauce called “Lousiana seafood sauce“

The ultimate crab chowder

Posted: May 22, 2011 in Food, Main course
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I apologize in advance, I forgot to take pics. Please don’t hold it against me.

I actually made this up myself, just taking bits and pieces of crab chowders that I’ve enjoyed at different restaurants and adding different things that I like to it.
(feel free to sub out what you don’t like, I know everybody can’t like everything! I just added things I like, almost turned chowder into gumbo, lol)

6 servings (manly servings that is)
Ingredients

* 2 tablespoons butter
* 1 cup chopped onion
* 4 fresh spring onions chopped (aka chives or green onions)
* 3 tablespoons of garlic powder
* 3 1/2 cups (1-inch) cubed red potato (about 1 pound) (skin on)
* 3 tablespoons all-purpose flour
* 2 1/2 cups 2% reduced-fat milk
* 8 slices of cooked bacon, sliced into 1cm thick pieces
* 1/2 teaspoon freshly ground black pepper
* 1 turkey smoked sausage cubed (i prefer EckRich Skinless turkey smoked sausage, its skinless)
* 1 (14 3/4-ounce) can cream-style corn
* 1 (14-ounce) can fat-free, less-sodium chicken broth
* 8 ounces lump crabmeat (or more if you’re crabby)
* 3 tablespoons Old Bay Seasoning (i’m a little heavy handed on this one)

Preparation

Melt butter in a large saucepan over medium-high heat.
Add onion, and garlic powder; sauté 4 minutes.
Add potato; sauté 1 minute.
Sprinkle with flour; cook 1 minute, stirring constantly.
Stir in milk, pepper, corn, and broth.
Bring to a simmer over medium heat, stirring frequently.
Cover, reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally.
Fry turkey in separate pan without grease until browned to your liking liking.
Stir in crab, bacon, spring onions, Old Bay, and turkey; cook 5 minutes, stirring occasionally.

Enjoy!

Chesapeake Bay Pizza

Posted: February 8, 2011 in Food, Main course
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Its superbowl time, and my fellow chef Michele and I ready to tackle this new pizza that my coworker Sara found in her travels through the outer banks of NC (OBX).  This is a white sauced pizza (be’chamel sauce) with crab, bacon and corn.  For the sake of integrity without purpose of slander, I will keep the recipe in tune with the events which occurred during this creation.

Ingredients, (for three 8″ pizzas) :
2 1/2 cups milk
4 Tbsp butter
4 Tbsp flour
1 lb of crabmeat (I used backfin for this take)
Old Bay seasoning
A small bowl of melted butter with brush
pepper (cracked peppercorn pepper preferred but not necessary)
Corn (fresh cut, frozen, or canned)
16 oz mozzeralla cheese
Garlic powder
Sugar
8-12 slices of bacon (brown sugar or maple preferred)
3 8″ Boli pizza crusts (or your fav brand or homemade)

Preheat oven to 450

The plan for this pizza was for Michele to do the be’chamel sauce, and I cover the rest. In my rush to the superbowl party, i did forget my pizza stone to cook the pizza on, as well as my corn.  So now we’re waiting on Michele to bring the corn and sauce.  However to means beyond her control with another baking order, she’s running late, and people are getting restless at the superbowl party for food.  Grabbing the nearest available soon-to-be-helper, we get started on this be’chamel sauce. First things first, cook the bacon, chop into half inch pieces, and drain.

Drain your crab meat and mix in a few Tbsp sugar and Old Bay to taste.  For extra credit you can cut up some chives and add here. Refrigerate Crab until ready to use.

In a sauce pan, heat the milk to just below scalding, (when you get that film on top of the milk).  While the milk is heating up, melt the butter and add flour to melted butter and cook, stirring constantly for about 2 minutes without letting it brown.  Add the milk, continue to stir, and bring to a boil as it thickens.  Lower heat and add pepper, garlic, and Old Bay.  I didn’t measure the Old Bay, just kind of shook it until it looked good. Continue stirring and remove from heat.

Brush pizza crusts with melted butter and sprinkle garlic powder to taste over the crust.
Spread be’chamel sauce evenly.
Add crab
Add bacon.  “IF”  you have corn at this time, add it here as well.  We didn’t.  :o(
(We still love you Michele! I still take some of the blame for leaving corn at my house)
Add your cheese, (the cheese in the pics is a little excessive, but all part of the learning process of making your first pizza)

Bake for 8-10 mins and enjoy!  Note a pizza stone would be awesome to use here!

Oh wait!  We have some corn now!  Made it in time for the last pizza!