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Tag Archive: crabs

Garlicky Soft-Shell Crabs

November 5, 2013 Print this page

When softies come into season, you’ve got to make these! Flavorful and fun to eat, these adorable crustaceans are a perfect spring or summer dinner.

Ingredients

Prep Time 5 min
Cooking Time 15 min
Total Time 20 min
Yield 3 large or 4 small servings

6 soft shell crabs, CLEANED

1/2 cup of arrowroot powder

2 heaping tablespoons of Creole seasoning (I used Essence of Emeril)

2 tablespoons of butter (can be substituted with ghee or coconut oil)

2 tablespoons of olive oil (can be substituted with coconut oil)

4 large or 5 small cloves of chopped garlic (about 2 tablespoons)

1/2 cup of white wine

1/4 cup of chicken stock (can be substituted with vegetable broth or water)

Lemon juice, to taste

Directions

Give your crabs a quick rinse and pat-down before you use them.

Lightly toss the crabs in the arrowroot flour and Essence of Emeril.

Transfer your coated crabs to a plate. In a large skillet over medium-high heat, melt the butter with the olive oil.  Once hot, add the crabs to the pan belly-side down, and cook until golden brown, about 5 to 7 minutes.

Flip the crabs over and add more olive oil if the pan is getting dry. Continue cooking for another five minutes, then place on a tinfoil-lined baking sheet. Keep warm in a 200-degree oven while you make the sauce.

To the pan, add the chopped garlic and saute for about a minute. Carefully pour in the white wine and chicken stock, stand back, and let simmer down for 3 to 4 minutes over low heat.

Remove the crabs from the oven, and drizzle each with a little sauce and a good squeeze of lemon juice.


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Crab Cakes

October 26, 2013 Print this page

A healthier but just as tasty makeover of the American classic. Don’t forget to make the citrus-infused mayo to go with it: they’re dynamite together!

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 6 to 8 crab cakes

1 lb of lump crab meat

1 yellow bell pepper, chopped

1 scallion, chopped

1 egg, whisked

6 tablespoons of citrus-infused mayo (can substitute with store-bought, but I do not recommend)

2 tablespoons of creole seasoning

A generous pinch of salt

3 tablespoons of coconut flour

1/3 cup of palm shortening (can be substituted with coconut oil, ghee, or avocado oil)

Directions

Preheat the oven to 300 degrees and line a baking sheet with tinfoil. You’ll be cooking the cakes in batches, so you’ll need to keep the first batch warm while the second batch is going.

In a medium-sized bowl, break up the crab meat into small chunks and remove any shells if you find ‘em.

Pour the crab into a large bowl and add the yellow bell pepper, scallion, egg, citrus-infused mayonnaise, 2 tablespoons of creole seasoning (for the recipe I used, click here), salt, and coconut flour. With your hands, squish and squeeze all of the ingredients together, really making sure to get everything well-incorporated.

Form the crab mixture into 6-8 cakes, depending on how large you want them.

In a large skillet over medium-high heat, melt 1/3 cup of organic palm shortening. When the fat is completely melted and shimmering, add half of the crab cakes to the pan. Cook undisturbed until dark brown on that side, about 6 to 8 minutes, then flip to cook for 5 to 7 minutes longer.

Once crisp and darkened on both sides, transfer the finished crab cakes to the prepared baking sheet and pop in the oven. Add more fat to the pan if necessary, and repeat the same steps with the remaining crab cakes.

Serve with some of the citrus-infused mayo or a generous slice of ripe avocado.


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Crab Cakes and Citrus-Infused Mayo (gluten-free, dairy-free, nut-free, paleo)

June 23, 2013 Leave your thoughts Print this page

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Friday was officially my last day of school, and I couldn’t be gladder. No more geometry. No more boring-as-heck marketing class. No more finals or projects or tests. I’m relieved…for now. I still have two books to read and annotate, two French workbooks to complete, and three chapters of an AP Euro textbook to complete before school starts again.

Oh well. For now, I’m just enjoying the fact that I don’t have to return to my “favorite” institution for two months. 

I spent my first few hours of freedom at a pool party with all of my friends. We’re teenage girls, so of course there were a few rounds of truth or dare and some Disney sing-alongs. I also had quite a good time eating fruit and flaunting my new swimsuit that I’m a teensy bit obsessed with.

Enough about me. Onto the food!

In the summertime, both my family and I prefer to have lighter, less meat-dense meals. Don’t get me wrong—we love our pork, lamb, and beef—but when the weather gets warmer, you don’t necessarily want to be digging into a rich, saucy stew every night.

If you’re looking to mix up your weekly dinner rotation, these crab cakes are a great addition. They took me maybe forty or so minutes to prepare and tasted DELICIOUS. There were also plenty of leftovers for lunch the next day, an added bonus.

So, without further ado, let’s get started!

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You’re going to need some mayonnaise for this recipe to help hold the crab cakes together. I really dislike the way the store-bought stuff tastes, so I always make my own. This mayonnaise is EXTREMELY easy to prepare and takes less than ten minutes to whip up…and the difference in taste is unbelievable. 

In the bowl of a food processor or blender, process 2 large egg yolks, the juice of two limes, 1 1/2 teaspoons of red wine vinegar, 1 1/2 teaspoons of dijon mustard, a good pinch of salt, and a large crack of black pepper until smooth, about 1 minute. 

With the machine running, SLOWLY drizzle in 3/4 cup of extra-virgin olive oil OR liquefied coconut oil. It should take 3-4 minutes to get all of the oil from the measuring cup to the machine, so make sure you keep your pouring at just a trickle. This will really help to emulsify all of the ingredients and make it super creamy.

I like my mayonnaise on the lighter, creamier side, so I only add 3/4 cup of oil. If you like a denser, thicker mayo, add more oil as necessary.

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To make the crab cakes, preheat the oven to 300 degrees and line a baking sheet with tinfoil. You’ll be cooking the cakes in batches, so you’ll need to keep the first batch warm while the second batch is going. 

In a medium-sized bowl, break up 1 lb of lump crab meat into small chunks and remove any shells if you find ‘em. 

Pour the crab into a large bowl and add 1 chopped yellow bell pepper, 1 chopped scallion, 1 whisked egg, 6 tablespoons of the citrus-infused mayonnaise OR 6 tablespoons of store-bought mayo and the juice of a lime, 2 tablespoons of creole seasoning (for the recipe I used, click here), a generous pinch of salt, and 3 tablespoons of coconut flour. With your hands, squish and squeeze all of the ingredients together, really making sure to get everything well-incorporated.

Form the crab mixture into 6-8 cakes, depending on how large you want them.

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In a large skillet over medium-high heat, melt 1/3 cup of organic palm shortening. If you don’t have or don’t like palm shortening, you can use regular coconut oil, ghee, or even avocado oil in its place. Whatever you do, DO NOT use olive oil. Its low smoke point will lead to oxidization and lots of splatters.

When the fat is completely melted and shimmering, add half of the crab cakes to the pan. Cook undisturbed until dark brown on that side, about 6 to 8 minutes, then flip to cook for 5 to 7 minutes longer. 

Once crisp and darkened on both sides, transfer the finished crab cakes to the prepared baking sheet and pop in the oven. Add more fat to the pan if necessary, and repeat the same steps with the remaining crab cakes.

Serve with some of the citrus-infused mayo or a generous slice of ripe avocado. 

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What are you most looking forward to this summer? Leave me a comment on Facebook and let me know!


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Garlicky Soft-Shell Crabs (gluten-free, dairy-free, Paleo)

May 21, 2013 Print this page

This is my FAVORITE time of year. The weather is warm, but not too hot, all of the pretty flowers are blooming, more and more produce is coming into season…

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…oh yeah, and soft-shell crabs. Nom nom nom.

To obtain these little guys, my dad and I made the brave journey over to Stew Leonard’s on a Saturday morning. Do you know how crazy that place gets?! Between the non-stop animal sounds, hoards of people, and baked goods stacked a mile high, it was quite overwhelming.

Luckily, it was worth it: the crabs turned out deliciously. We’re definitely considering going back for more next weekend.

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First thing’s first: you’re going to need crabs. (I know, huge shocker.) Please ask your fish monger to clean your lovable crustaceans for you…that is, unless you want your hands covered in crab guts. Give them a quick rinse and pat-down before you use them.

Traditionally, soft-shell crabs are dunked in a thick batter before they’re fried. Since I wanted to taste the crab and not the coating around them, I lightly tossed them in about 1/2 cup of arrowroot flour and 2 heaping tablespoons of Essence of Emeril.

I love Emeril Lagasse, and his seasoning is pretty awesome. To make it, simply combine 2 1/2 tablespoons of paprika, 1 tablespoon of salt, 2 tablespoons of garlic powder, 1 tablespoon of black pepper, 1 tablespoon of onion powder, 1/2 tablespoon of cayenne pepper, 1 tablespoon of dried oregano, and 1 tablespoon of dried thyme. (I adapted the recipe from here.)

Transfer your coated crabs to a plate. In a large skillet over medium-high heat, melt 2 tablespoons of butter with 2 tablespoons of olive oil. This is one of those times where you need the extra fat for crispification, so don’t skimp!

Once hot, add the crabs to the pan belly-side down, and cook until golden brown, about 5 to 7 minutes.

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Flip the crabs over and add more olive oil if the pan is getting dry. Continue cooking for another five minutes, then place on a tinfoil-lined baking sheet. Keep warm in a 200-degree oven while you make the sauce.

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To the pan, add 5 small or 4 large cloves (about 2 tablespoons) of chopped garlic and saute for about a minute. Carefully pour in 1/2 cup of white wine and 1/4 cup of water or chicken stock, stand back, and let simmer down for 3 to 4 minutes over low heat.

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Remove the crabs from the oven, and drizzle each with a little sauce and a good squeeze of lemon juice. 

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I served the crabs along simply roasted sunchokes and sauteed baby kale with balsamic vinegar. DELISH.

What’s your favorite seasonal spring food? Leave me a comment on Facebook and let me know! 


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