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Posts Tagged ‘crabmeat’

  1. Maryland Crab Soup Recipe

    January 27, 2012 by Jarrett

    A lady read my blog and sent me a message: “Since you went to culinary school in Baltimore, I’ll bet you have a great crab soup recipe”   …well MJC, I’ll bet you’re right!

     

    MARYLAND CRAB SOUP

    Serves: 8-10 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 2 (14.5 oz.) Cans stewed tomatoes
    • 3 cups water
    • 1 cup fresh Lima beans
    • 1 cup frozen corn kernels
    • 1 cup sliced carrots
    • 2 tablespoons chopped onion
    • 2 tablespoons Old Bay Seasoning
    • 2 cups beef broth
    • 1 pound blue crab crab meat
    • 10 blue crab claws, steamed (optional)
    • 1 gallon water

    PROCEDURE:

    • Place whole tomatoes, water, Lima beans, corn, sliced carrots, chopped onion, Old Bay seasoning, and beef broth, in a 4 quart pot. Heat to simmer, cover, and cook for 5 minutes.
    • Bring 1 gallon water to boil.
    • Add crab claws and boil 6 minutes.
    • Drain crab and set aside
    • Stir crabmeat (and crabs claws, if desired) into tomato and vegetable mixture.
    • Cover and simmer 10-15 minutes longer.
    • Serve hot.

     

    The is the real stuff. Genuine Maryland crab soup, direct from the Chesapeake Bay area. It is the one we served at the restaurant in the Inner Harbor, rumor has it that it came from the chef’s grandmother from Dundalk, MD.

     

    Enjoy,

    Chef Phil

    Category Recipes, Soups & Salads | Tags: , | No Comments

  2. Crab and Shrimp Louis

    August 24, 2011 by Jarrett


    A wonderful entree salad for the seafood lover.

     

    CRAB & SHRIMP LOUIS

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: 15 Minutes

     

    INGREDIENTS:

    • 4 eggs
    • 1 head iceberg lettuce, shredded
    • 1/4 cucumber, thinly sliced
    • 1/2 pound crabmeat
    • 8 ounces cooked shrimp
    • 1 avocado – peeled, pitted and sliced
    • 8 cherry tomatoes, halved
    • 2/3 cup mayonnaise
    • 1/3 cup hot chile sauce
    • 2 tablespoons sweet pickle relish
    • salt and pepper to taste
    • 1 tablespoon chopped fresh parsley
    • 1 lemon – cut into wedges, for garnish

    PROCEDURE:

    • Place eggs in a saucepan and cover with cold water.
    • Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
    • Remove from hot water, cool, peel and chop.
    • Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates.
    • Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper.
    • Spoon dressing over the salad and garnish with parsley and lemon.

    Enjoy,
    Chef Phil

      This California original of seafood atop fresh greens is defined, in part, by its creamy Thousand Island dressing. If you wish, you can use either all shrimp or all crab meat.


    Category Recipes, Seafood, Shrimp, Soups & Salads | Tags: ,,,, | No Comments

  3. MUFFIN TIN CRAB CAKES RECIPE

    July 14, 2011 by Daniel


    I have taken the frying and fuss out of crab cakes by shaping and baking them in muffin tins. Great recipe for a crowd.

     

    MUFFIN TIN CRAB CAKES RECIPE

    Serves: Makes 12 Difficulty Level: 1 (of 5) Prep Time: 20 Minutes Ready In: 40 Minutes

     

    INGREDIENTS:

    •1 pound crabmeat (Lump or back fin works best)
    •2 cups fresh breadcrumbs *
    •1/2 red bell pepper, minced
    •3 scallions, sliced
    •1/4 cup mayonnaise
    •2 large eggs
    •1 large egg white
    •10 dashes hot sauce
    •1 Teaspoon Old Bay seasoning mix
    •*Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.

    PROCEDURE:

    •Preheat oven to 450 degrees F.
    •Generously coat a 12-cup nonstick muffin pan with cooking spray.
    •Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, Old Bay in a large bowl until well combined, if using lump crabmeat mix carefully not to break up the lumps.
    •Divide mixture evenly among muffin cups.
    •Bake until crispy and cooked through, 20 to 25 minutes.
    •Serve with lemon wedges.

    Enjoy
    Chef Phil

     See how much more you enjoy these than if you had to fry /broil them and worry about them keeping their shape.


    Category Recipes, Seafood | Tags: ,,,,,,,,,,,, | No Comments