Tag Archives: crab

CRAB and CORN CHOWDER

by carlina

crab corn chowder

Ingredients:

  • 4 ears corn, shucked
  • 2 tablespoons olive oil
  • 1 pound bacon, diced
  • 2 medium onions, diced (about 2 cups)
  • 8 cloves garlic, minced
  • 4 shallots, minced
  • 2 stalks celery, diced
  • 2 dried bay leaves
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups heavy cream
  • 2 cups Yukon gold potatoes, peeled and diced (about 2 large potatoes)
  • 3 tablespoons maple syrup (1 1/2 ounces)
  • 2 tablespoons fresh thyme leaves (from about 4 sprigs)
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 pound fresh lump crab meat, picked over
  • 1 tablespoon kosher salt
  • 2 tablespoons freshly ground black pepper

Preparation:

Prepare grill (moderately high heat).

Brush corn with olive oil. Grill ears until kernels soften and develop grill marks, about 15 minutes. Remove from heat. When cool enough to handle, use large knife to cut kernels from cobs. Set aside.

In heavy, large pot over moderate heat, sauté bacon until crisp, about 14 to 16 minutes. Add onions, garlic, shallots, celery, and bay leaves and sauté until translucent, about 7 to 9 minutes. Add butter and heat until melted, less than 1 minute. Using wooden spoon, stir in flour and cook, stirring constantly, until smooth, about 3 minutes. Lower heat to moderately low and continue to cook, stirring constantly, until paste is color of peanut butter, about 6 minutes.

Whisk in milk and cream, then add potatoes. Raise heat to high and bring to simmer, then reduce heat to moderately low and simmer, uncovered, until soup thickens and potatoes are tender, about 17 to 19 minutes.

Stir in maple syrup, thyme, basil, and chives. Gently stir in crab meat, corn, salt, and pepper. Serve immediately.

Cook’s note: Instead of being grilled, corn can be roasted in 450°F oven. Gently peel back corn husks, without breaking off, and discard silks. Push husks back into place and tie ends together with strips of outer husk or kitchen string. Place on heavy rimmed baking sheet, and roast until corn is fragrant and husks are brown, about 30 minutes. Let cool, then remove husks and cut kernels from corn.

Makes 10 servings.

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Photography by Stuart Spivak

CRAB CAKES

by carlina

crab-cakes.jpg

Ingredients:
  • 1/2 stick (1/4 cup) unsalted butter, melted and cooled
  • 4 large eggs, beaten lightly
  • 6 tablespoons sour cream
  • 1/4 cup minced fresh parsley leaves
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon cayenne, or to taste
  • 2 pounds lump crab meat, picked over
  • 2 cups fine fresh bread crumbs
  • 1/3 cup cornmeal
  • 1/2 cup vegetable oil

Preparation:

In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.

In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.

Makes about 12 crab cakes, serving 6.

From Gourmet August 1993

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Photography by paper or plastic?

CRAB and ARTICHOKE DIP

by carlina

crab-artichoke-dip.jpg

Ingredients:
  • 1 (8.5-oz) can of artichoke hearts (in water)
  • 1 1/2 tablespoons capers
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups half-and-half
  • 3 scallions, thinly sliced (or 1 small onion)
  • 1/2 cup finely grated Parmigiano Reggiano
  • 1 1/2 teaspoons fresh lemon juice, or to taste
  • 1/4 teaspoon salt
  • 1 can of crabmeat

Preparation:

Preheat oven to 375°F.Drain artichoke hearts and finely chop. Transfer artichokes to a bowl and add capers.

Melt 2 tablespoons butter in saucepan over moderately low heat, then add flour and cook roux, stirring, 3 minutes. Add half-and-half in a stream, whisking, and bring to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.

Remove from heat and stir in artichoke mixture, scallions, 1/3 cup Parmigiano Reggiano, lemon juice, and salt. Gently stir in crab. Transfer to a buttered 1 1/2-quart shallow baking dish and sprinkle with remaining parmesan.

Bake dip in middle of oven until bubbling, 20 to 25 minutes. Broil on high for 5 minutes or until top is golden. Serve warm.

Cooks’ note: The dip can be prepared (but not baked) 1 day ahead and chilled, covered.

Makes 8 servings.

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Photography by SauceSupreme