Submit your food art or found food art photos to info@foodaskew.net!
Food Art Friday for July 3rd
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Submit your food art or found food art photos to info@foodaskew.net!
Submitted by The Crab Place
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 |
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.
Submitted by Christina Frost
½ loaf Pepperidge Farm Party Slices (thin 1½” square bread slices) | ½ c. mayonnaise (NOT Miracle Whip) | |
1 c. shredded Swiss | ½ c. sour cream | |
1 pkg Italian Good Seasons dressing mix |