03.09.11
Posted in crab, seafood
at 12:00 am
This is another easy recipe I created to use some of the crab meat that I froze this past summer. This makes a great supper when served with a nice salad and a glass of wine. It is a filling meal in its self.
Patti’s Creamy Cheesy Crab Omelet:
6 large eggs
4 tablespoons water, room temperature
1 tablespoon butter
salt and pepper to taste
Filling:
1/2 pound lump crab meat
1 8 ounce cream cheese, softened
2 scallions , green parts only, minced
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Mix the filling together and set aside. Break eggs into a medium bowl, add the water,salt, pepper and whisk gently to combine. Do not overbeat. Preheat a 6 inch skillet over a medium low heat. Add half the butter, tilt the pan to grease all sides. Once the butter starts to foam, pour in half the egg mixture.
As the eggs begin to set gently lift the edges to let the uncooked egg run underneath. Cook until lightly set and the bottom is lightly golden brown on the bottom and moist in the middle. Spoon half the filling, covering just one half of the egg, then fold the egg over covering the filling to form the omelet. Serve immediately with a nice green salad.
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09.21.10
Posted in crab, seafood
at 8:30 pm
This was a fantastic summer. As most of you noticed I did very little posting this summer. I was busy crabbing and going to the farms.
Tim and I had terrific luck with crabbing this summer. We went to a little known watering hole and the crabs were running very well there this year. The only down fall is that the area floods out really easily but that just improved the crabbing. we also tried crabbing at Piney Point and Brenton Bay but the crabs werent running well at either of those two spots.
At our little hole we would average 4 to 6 dozen number 1 males and a few females ( we averaged 15 to 16 males to 1 female every time we went crabbing) in about 3 hours. All those crabs from just a few lines of string and some chicken necks. Those numbers don’t include the ones we had to throw back because they were too small. Tim was in crab heaven. Me all I kept thinking was what was I going to do with all that crab meat. I steamed them and Tim ate a few but mostly I steamed them and then after I picked them I froze the crab meat for later use. So this fall and winter I will be experimenting to come up with some new ways to use crab meat. I hope to come up with new twist on some of Tims favorites so I can use it at the holidays.
This is a recipe I came up with for a rainy damp fall day. I hope ya’ll give it a try and let me know what ya’ll think.
Blue Crab Gumbo
1/2 pound bacon cubed
1/4 cup unsalted butter
1/4 cup chopped sweet onion
2 cups slice okra
2 cups diced canned tomatoes, undrained
1 clove garlic, finely minced
1 bay leaf
3 cups boiling water
1/4 teaspoon salt
1/2 teaspoon paprika
1 teaspoon Worcestershire Sauce
2 to 3 tablespoon flour
2 1/2 cups crabmeat, picked over well
In a heavy pot cook the bacon breifly over a medium heat until the fat is rendered. Add 3 tablespoons of the butterand onion. Cook till the onion is transparent.Add the okra,tomatoes with juice, garlic and bay leaf. Bring to a boil and add the boiling water, salt and paprika,Worcestershire sauce. reduce the heat to a simmer and simmer partially covered for 1 hour. Blend in the remaining butter with the flour and stir the mixture well to blend. When the mixture is thickened and smooth add the crabmeat. Heat to boiling and serve. I serve mine over steamed rice.
Let me hear from ya’ll soon. Happy Eats.
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03.22.10
Posted in crab, seafood, soup
at 2:14 am
Marylanders sure love their crabs made several different ways, This is another Crab Soup recipe I came up with for Tim. He says that it stacks right up there with the best. So I hope ya’ll will give it a try and let me hear from ya’ll.
Tim’s Crab Soup:
2 quarts. beef broth water
3/4 cup. diced celery
1 lb. back fin crab meat
1 lb. frozen mixed vegetables
1 (20 oz.) can stewed tomatoes
1 tbsp. vegetable oil
1 tsp.old bay seafood seasoning (or to taste)
Combine broth,and celery, in a large pot and bring to a boil. Reduce to simmer and cook for 5 to 7 minutes. Add crab meat, mixed vegetables, tomatoes, oil, and seasoning. Bring to a second boil, reduce to simmer, and cook 30 minutes, stirring occasionally.
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