Thursday, August 18, 2011

Crab & Mushroom Chowder

A creamy, rich and delicious chowder to warm you on those cold Washington summer nights :)

4 + 2 TBSP butter
1 - 2 cups chopped assorted mushrooms (i used shiitake, portobello & maitake)
1 large yellow onion - coarsely chopped
2 cloves garlic
3 small red potatoes - diced, skins on
*1 cup frozen corn (optional)
5-6 cups reduced sodium chicken broth
1-1 1/2 lbs crabmeat
1/4 tsp white pepper
1/2 - 1 tsp old bay seasoning
2 tsp parsley
1 pint whipping cream
2 TBSP flour
2 TBSP fresh lemon juice
salt to taste

In a large stockpot over medium heat, melt 4 TBSP butter and saute onion and garlic until almost soft. Add mushrooms and continue sauteing 2-3 minutes. Add potatoes, broth, parsley, *corn, old bay, white pepper and crabmeat. Bring to a boil.

In a separate pan, melt remaining 2 TBSP butter and whisk in flour to make roux. Stir into stockpot along with whipping cream. Reduce heat and simmer until potatoes are tender. Add lemon juice and salt. Return to a boil and remove from heat.

Serve with crab cakes, garlic bread or topped with oyster crackers or croutons.

**Allergy-free substitutions:
Flour-all purpose gluten free flour
Butter - smart balance or bacon fat
Cream - canned coconut milk

Wednesday, August 17, 2011

Crab & Shrimp Ceviche

I had this at a restaurant the other night and had to try it for myself! Yum!

1 lb crab meat
1 cup small cooked shrimp
1 small white onion - chopped
1/2 small red onion - chopped
juice of 3 limes (or 2 limes and a lemon)
2 roma tomatoes - seeded and chopped
1/2 cup washed and chopped cilantro leaves
1 chili of choice - seeded and finely chopped
1 TBSP olive oil
1 cup V8 juice
1 tsp sugar
salt and pepper to taste

Combine all ingredients and chill. Serve with chips, crackers, on baguette slices or as a side with lettuce and avocado. Great summer appetizer!

Monday, August 15, 2011

Apricot Salsa

4-7 ripe apricots - chopped
1/2 red onion - chopped
juice from half a lime

Combine apricots, onion and lime juice. Season with a little cayenne, a pinch of salt and a little sugar. Great with chips or on quesadillas!

Summer Lime & Mint Cooler

Keep a pitcher of this in the fridge for sunny evenings on the deck!

1 can sprite or ginger ale soda
2 cups water
juice from 12 fresh squeezed Key Limes
handful of fresh mint leaves
1 orange, peeled and cut into half moon slices
3 TBSP raw sugar
2 cups white or sparkling wine

Combine all ingredients in a glass pitcher, garnish glasses with Raspberries, a mint leaf or a frozen lemon wedge!

Crispy Crab-Cakes

2 cups crab meat
1/3 cup mayo
1 TBSP dijon mustard
splash worcestershire sauce
1 TBSP lemon juice
1 large egg
3-5 drops green tabasco
1 cup seasoned bread crumbs
*1 packet Old Bay crab cake seasoning
butter or olive oil

In a bowl whisk together mayo, egg, mustard, worcestershire sauce, lemon juice, tabasco, salt and pepper. In a separate larger bowl combine bread crumbs, parsley and 1/2 of Old Bay packet. Gently stir in mayo mixture and crab meat. Heat butter or olive oil in a covered pan over medium heat. Form crab mix into patties and coat one side with remaining Old Bay seasoning. Fry in pan on both sides until crispy. Serve with cocktail or tartar sauce!

Poor Man's Crab-cakes

Makes 4 cakes
2 English muffins - cut in half
1 cup mayo
large splash worcestershire sauce
salt and pepper
Monterey jack cheese
1 1/2 cups crab meat

Preheat oven to 350. Whisk together mayo, Worcestershire sauce, salt and pepper. Gently stir in crab meat. Top english muffins with crab mix and a slice of jack cheese. Bake until cheese is melted and edges of muffin start to get crisp.
Serve with a side of cocktail sauce or with Crab Bisque!

Old Bay Steamers

2-3 lbs steamer clams
1/2 small onion - chopped
5 cloves garlic - diced
2-3 cups chicken broth
1 cup white wine
3 TBSP butter
3-4 TBSP Old Bay seasoning
2 TBSP parsley

Place a steamer basket in a large pot. Pour in white wine and chicken broth. Add clams and top with onion, garlic, parsley, old bay, salt, pepper and butter. Place over medium-high heat and boil just until clams start to open. Be sure to keep an eye on them, they will open all of a sudden and you want to remove them from heat immediately or they will get dry and over cooked.
Remove the steamer basket and mix with broth. Serve with garlic bread!