Archive for the Category » Crab «

Finger Food Friday: Marinated Crabs

Marinating crabs is a time-honored way to breathe new life into and extend the enjoyment of leftover boiled crabs.  My grandmother’s dear friend Josie, who was like an aunt to us, began making this glorious finger food for my family decades ago.  It’s a happy mess of highly seasoned boiled crabs drenched in what is best described as a chunky olive oil-based vinaigrette and eaten in the same manner as boiled crabs–with your hands.  Most of us will jump at the chance to host a backyard crab boil just so we can set aside a dozen or so crabs for [ ... ]

Finger Food Friday: Crabmeat Stuffed Mushrooms with Blender Hollandaise

Mushrooms stuffed with anything are delicious.  Mushrooms stuffed with seafood are divine.  These mushrooms, stuffed with crabmeat and topped with hollandaise, are the bomb!  Because they’re so good, you may want to consider doubling the recipe if you’d like to get through this Finger Food Friday without any complaining.  Just a suggestion.  Another suggestion, or recommendation, is to use crab claw meat in this dish.  The meat from the claw (especially the Louisiana blue crab claw) has a bolder flavor than say choice lump crabmeat.  It can stand up to the spongy nature of the mushrooms.  Its texture is also [ ... ]

Zydeco Sweet Potato Crab Chowder

When you grow up in New Orleans, a city surrounded by and practically floating on water, you cut your teeth on fresh seafood.  I’m talking succulent shrimp, briny oysters, meaty blue crabs and subtle, sweet crawfish (not to mention a huge variety of fish, turtle, alligator and frog legs).  And when your dad’s a shrimper, like mine was, at a very young age you become intimately acquainted with the vast waterways that house those creatures … whether you like it or not! I actually liked the whole boating, shrimping thing.  During the summer months, I’d occasionally join my dad on a [ ... ]

Finger Food Friday: Crabmeat Mornay Tarts

< Sometimes I like taking elegant dishes, you know the ones that are often reserved for special occasions, and make them fun and approachable so they can be enjoyed often and in a more relaxed setting.  That’s what I’ve done with Crabmeat Mornay.  Instead of serving it in a fancy chafing dish or individual ramekins, I spoon the rich, cheesy mixture into mini-phyllo shells and serve them right out of the oven.  By doing so, I able to turn a regal appetizer into a perfectly portioned finger food.  What’s also nice is that the mornay can be made a day in [ ... ]

Spinach, Crabmeat and Brie Soup

Just the other day, I was flipping through an old cookbook when out fell a recipe from the food section of the Times-Picayune, New Orleans’ daily newspaper.  The clipping, which obviously had a few years on it, was a recipe for Crabmeat & Brie Soup from The Dakota, a suburban New Orleans restaurant.  I had a vague recollection of that recipe and a similar one involving brie from Flagons A Wine & Bar Bistro.  (Flagons was another great New Orleans restaurant that closed many years ago.)  I remember wanting to borrow a couple of ideas from these two recipes to [ ... ]
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