Posted by Trish | Under Dinner, Seafood
Saturday Sep 6, 2008
Submitted by CrabPlace.com
Serves 6
| 16 blue crabs, steamed |
|
½ c. olive oil |
| 1 large garlic clove, skinned |
|
1 head of cabbage, sliced into ¼” slivers |
| 1 c. dry white wine (or water can substitute) |
|
2½ tbsp kosher salt |
| ½ tsp coarsely ground black pepper |
|
½ lb. unsalted butter |
| ½ c. flat leaf parsley, roughly chopped |
|
1 loaf fresh bread |
Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.
Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.
Posted by Trish | Under Dinner, Pasta, Seafood
Saturday Mar 29, 2008
Submitted by Monica
| 3 6½ oz. cans chopped clams |
|
6½ oz. can whole clams |
| 3-4 cloves garlic, minced |
|
1 tsp dry Italian seasoning |
| 2 tbsp fresh oregano |
|
2 tbsp fresh basil |
| 2 tbsp fresh parsley (flat leaf or Italian) |
|
1 box pasta |
| Olive Oil |
|
salt & Pepper |
| Dry White Wine (Sauvignon blanc works well) |
|
Romano cheese |
1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
2. Add 4 cans of clams (with juice), add salt & pepper to taste.
3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by Carli
| Sweet & Sour Sauce |
|
2/3 c. sugar |
| ¼ c. corn starch |
|
8 oz. chicken broth |
| 2/3 c. vinegar |
|
1/3 c. ketchup |
| ¼ c. soy sauce |
|
1/8 tsp Tabasco |
| 1/3 c. pineapple juice |
|
1 medium green pepper |
| 1 medium red pepper |
|
½ medium onion |
| 2lbs Halibut |
|
1 tsp pepper |
| 1½ tbsp Old Bay Seasoning |
|
|
1. Combine the sweet & sour sauce, sugar, & corn starch. Add chicken broth, vinegar, ketchup, soy sauce, Tabasco, & pineapple juice. Heat to a boil. Boil 1 minute until thickened.
2. Sauté green pepper, red pepper, & onion until crisp & tender. Add sautéed vegetables to the sweet & sour sauce mixture.
3. Mix together the flour, pepper & Old Bay seasoning. Cut halibut into bite sized chunks & dredge in this dry mix. Deep fry until just done, add to sweet & sour sauce & serve with rice.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by jennifer_ann7
| ½lb large shrimp, butterflied |
|
1 c. sweetened coconut flakes |
| 1 c. plain bread crumbs |
|
¼ c. corn starch (for breading mix) |
| ½ c. Pina colada mix |
|
3 tbsp Captain Morgan Spiced Rum |
| 1 tbsp powdered sugar |
|
½ c. corn starch |
| Vegetable oil for deep frying |
|
Pina Colada Dipping Sauce (Recipe under Sauces) |
1. Mix bread crumbs, ¼ c. cornstarch, & coconut in a deep bowl & set aside. Combine Pina Colada mix, powdered sugar & rum in a small mixing bowl & set aside. Place ½ c. corn starch in a separate bowl. Heat oil for deep frying. Oil is ready for frying shrimp with it reaches 375°F.
2. Coat shrimp first in corn starch, then into the Pina Colada mix, then dust shrimp in bread crumbs, coconut mixture. Second coating place back into Pina Colada mix, then again into coconut, & then the bread crumb mixture. Place prepared shrimp carefully into hot oil. Fry until golden brown, remove from fryer & drain.
Posted by Trish | Under Dinner, Seafood
Saturday Mar 29, 2008
Submitted by randilicious
| 2 tsp cayenne pepper |
|
2 tsp lemon pepper |
| 2 tsp garlic powder (or fresh) |
|
1 lb catfish fillets |
| ½ c. Italian salad dressing |
|
2 tbsp butter, melted |
1. Preheat oven to 350°F. Lighting grease a medium baking dish.
2. In a shallow, medium bowl, mix cayenne pepper, lemon pepper, & garlic powder.
3. Brush both sides of catfish fillets with butter. Rub fillets with the pepper mixture on both sides.
4. Heat a large heavy skillet over medium-high heat until really hot. Add fillets, & fry approximately 2 minutes on each side until slightly blackened.
5. Arrange blackened fillets in a single layer in the prepared baking dish, & coat with Italian dressing. Bake 30-35 minutes in the preheated oven, until fish is easily flaked with a fork.
6. Serve over freshly steamed rice & lightly sauteed vegetables on the side.
