It’s Friday: Don’t be crabby

Don’t be crabby…it’s Friday.
…and perfect time for a crabfest.
The Menu Shoppe has it covered…
more “finds”…
and more great treats for great eats.
Tantalizing. Terrific subjugated as small plate offerings.
Crab Whiskey Soup
Blue Crab Deviled Egg
Crab and Sweet Corn Cakes
Uniquely rustic
Crab Whiskey Soup
1 1/2 pounds cooked crabmeat, flaked
1/3 cup whiskey
1 (32 fluid ounce) container chicken broth
2 tablespoons olive oil
2 cloves garlic, minced
4 shallots, minced
3 1/2 tablespoons all-purpose flour
1/4 teaspoon ground cayenne pepper
2 cloves garlic, minced
salt and pepper to taste
Heat the olive oil in a large pot over medium heat, and saute the shallots and garlic until tender. Pour in the chicken broth, and bring to a boil. In a small bowl, mix the milk and flour. Stir the mixture into the pot, and continue cooking until soup is slightly thickened. Season the soup with cayenne pepper, salt, and pepper. Mix in the crab and whiskey, and cook until heated through.
Old Bay means old favorite
Blue Crab Deviled Eggs
12 eggs
1 (6 ounce) can lump crabmeat, drained
1/4 cup mayonnaise
1 teaspoon paprika
1/2 teaspoon Old Bay Seasoning TM
1/2 teaspoon mustard powder
Place eggs in a saucepan with enough water to cover. Bring water to a boil and remove saucepan from heat. Let eggs stand in hot water for 15 minutes. Drain, cool, and peel. Cut the eggs in half lengthwise and remove the yolks. In a bowl, mash the yolks and mix with mayonnaise, paprika, mustard powder, and Old Bay seasoning. Fold in the crabmeat. Spoon the mixture evenly into the hollowed egg white halves. Chill at least 1 hour before serving.
A mildly sweet Southwestern twist on a Chesapeake classic
Crab and Sweet Corn Cakes
8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon coarsely chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve. Also optional: sweet chili sauce and lime wedges.
Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.  Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream. Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in appetizer, bistros, brunch, lounges, luncheon, menus, National Food Holiday, seafood, small plates, soups and tagged , , , , . Bookmark the permalink.

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