Crab Place Blog | CrabPlace.com

This blog has moved

2010-10-20T11:11:00.001-04:00

This blog is now located at http://blog.crabplace.com/.
You will be automatically redirected in 30 seconds, or you may click here.

For feed subscribers, please update your feed subscriptions to
http://blog.crabplace.com/feeds/posts/default.

Roasted Vegetable Crabster Bisque

2010-04-26T08:23:00.005-04:00

I like Bisques and have recently become a fan of using a blend of lobster and crabmeat. I am hoping to start a trend and maybe after trying this simple bisque, you'll give it a try and share this recipe with all your friends. And if you are set on adding a pinch of Old Bay instead of nutmeg, well go ahead.

Roasted Vegetable Crabster Bisque
makes 4 servings

4 tablespoons unsalted butter
1 medium onion, minced
2 cup diced tomatoes (with liquid)
1 baked potato broken up with your hands
5 cups chicken broth
1 cup heavy cream (or milk for lower fat)
½ cup pureed roasted butternut squash
1 cup roasted cauliflower
½ pound chopped lobster meat
½ pound claw crabmeat (it's has the deepest flavor)
Salt and freshly ground black pepper
pinch of nutmeg
Crème fraiche

Melt 2 tablespoons of the butter in a large pot over medium heat. Add the onion. Cook until soften, about 7 minutes, stirring every so often. Add in the tomatoes, potatoes, broth, and cream, pureed veggies, roasted cauliflower and puree it with an immersion blender. Let the soup simmer slowly for 15 minutes.

Reduce the heat to low and place transfer the lobster meat and claw crabmeat into the soup and puree it thoroughly with an immersion blender. And be very careful when blending as the soup is hot! See note below about consistency.

Add in the remaining 2 tablespoons of butter and boil the soup for another 2 minutes. Taste for salt and pepper, and add a pinch of nutmeg. Serve immediately with a dollop of crème fraiche.

Note: I like my soup very smooth which requires me to blend it for at least 2 minutes. But this is up to you. If you like it chunky, don't blend up the lobster and crabmeat.

Shrimp vs Lobster: which one do you serve?

2010-04-03T08:28:00.008-04:00

I love cooking competitions, I really do. It is somewhat of a tradition in my family and has expanded over the years. When I was really little we used to gather down at the shore and cook up different varieties of meals and see which was the tastiest. By far the hardest competition to judge was always between shrimp and lobster. And this year I decided I was going to take this competition beyond my own doorstep to really learn the truth. So as the weather turns warm, start up a little competition in your house and report back the results. Also, tell me where you live and then where you are originally from, because I have a theory!

To get you started here are two simple recipes and best of luck!

Herb-Stuffed Shrimp
makes 4 servings

2 tablespoons finely chopped fresh basil, rinsed and patted dry
4 tablespoons finely chopped fresh flat-leaf parsley, rinsed and patted dry
1 medium clove garlic, minced
1 teaspoon kosher salt
pinch freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon olive oil, for frying
12 jumbo shrimp, the larger the better, deveined and butterflied, but shells on
1 teaspoon freshly squeezed lemon juice

In a small bowl combine the basil, parsley, garlic, salt, and pepper. Add the 2 tablespoons softened butter and mix until a paste is formed.

Stuff the herb butter paste between the shrimp shells and meat.

Pour the olive oil into a large skillet over medium heat. Cook the shrimp for about 3 minutes per side, or until the meat turns opaque. Serve immediately, dribbled with the lemon juice.

Butter Broiled Lobster Tails
makes 2 servings

2 large lobster tails, from a 1½-to 2½-pound lobster
2 tablespoons unsalted butter, melted, plus additional melted butter for serving
1 teaspoon sea salt

With a pair of scissors, cut down the top center of the lobster shell. Gently pull out the meat, rinse the shell, and set it aside. With the scissors, carefully butterfly the tail. Place on a sheet pan with the opening facing up, and brush generously with butter. (I also like to skewer the tail so it won't curl) Heat the broiler and place the rack 6 inches from the heat source. Broiling time will vary: 1½ pound lobsters need 10 minutes; 1¾ pounds need 11 minutes; 2 pounds need 13 minutes; and 2½ pounds need 17 minutes.

Meanwhile boil the shell to clean it.

Remove the lobster and place the meat back into the boiled shell opening to serve, with more melted butter and sea salt.

You can also broil the meat in the shell if you prefer. Cooking time is the same.

Josey's Garlic Crabs

2010-03-28T15:56:00.007-04:00

Garlic Crabs are perfect prepared with already steamed crabs. 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 and juices maintain their wonderful flavor. At my grandmother Josey's shore shack, we even used cleaned soft-shell crabs. Yes, it's true they also work. In fact, what's nice is you can eat the entire crab vs picking through the shell. Also, serve with plenty of napkins and bibs...oh and a frosty beer.

Josey's Garlic Crabs
makes 6 servings

16 steamed blue crabs (or to make your life a heck of a lot easier, use soup crabs as the top shells are already removed)
½ cup olive oil
1 big garlic head, cloves removed from their skins
1 head cabbage, thinly sliced into ¼-inch slivers
1 cup dry white wine or water (please use the wine!)
2 heaping tablespoons Old Bay seasoning (or whatever Seasoning turns you on)
1 tablespoon kosher salt
½ pound unsalted butter
½ cup flat-leaf parsley, roughly chopped
1 loaf fresh bread

If you are using crabs with the shells on, prepare the crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell and discard it. Remove and discard the six gills, which look like spongy fingers, and then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth and any sharp shells that might be protruding.

Now regardless of what crab you are using, 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, Old Bay seasoning, salt, butter, and parsley.

Cover the stockpot and place it on a burner. Raise the heat to medium and cook the crabs until the cabbage and 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.

Note: I learned how to crab from my dad who learned how to crab from his and so on down the line. I'd sure love to hear your family crabbing stories AND if you have your own family recipe for Garlic Crabs...please post it!

When Crab Caking: do you prefer Old Fashion or Nouveau?

2010-03-18T08:06:00.010-04:00

When it comes to a classic dish like Crab Cakes, where do you stand? Do you prefer Old Fashion or Nouveau? I am on a mission to gather data and would love your input!

First, let's confirm our definitions.

For me, an old fashion crab cake is one that contains Old Bay (or J.O.), egg, crushed oyster crackers, mayo, parsley, and perhaps a dash of onion powder, or even a drop of Worcestershire sauce. Served with a side of tartar sauce, you can find this in crab shanties and houses in and around the Chesapeake Bay. It's not fancy and even served on the go tucked in between two slices of bread.

Now contrast that to what I would consider a Nouveau crab cake, which is a standard appetizer in most fancy restaurants. This crab cake generally has a long list of ingredients, items like lemon zest, infused mayo, capers, panko bread crumbs, shallots, diced celery, truffle oil to name a few and has a sophisticated flavor. It's typically served on a plate with an upscale chef-inspired sauce.

Second, let's vote.

I vote for old fashion crab cakes. It brings back fond memories of living summers on the Bay as a kid. I can picture my grandmother Edna in the kitchen whipping up a batch with very little fan fare while shouting her wisdom, "don't mess with it too much". And though I do believe every great classic dish deserves to be reinvented from time to time, crab cakes are just something I prefer tried and true.

Third, now it is your turn.

How do you vote? And please include a story or two about why.

Mussels in Wine and Broth: a 2 minute tasty appetizer

2010-03-11T14:57:00.007-05:00

Mussels in Wine and Broth take about 2 minutes to cook once the water starts boiling. It's one of the fastest and tastiest appetizers around. I recommend serving this with your favorite crusty bread along with a pile of napkins. Not that it's all that messy but you really want to sop up all the liquid so you do need to get your hands into the bowl.

Mussels in Wine and Broth
Makes 1 generous serving

30 Mussels, scrubbed (approximately 1 pound)
1 cup broth
1 cup white wine
1 tablespoon roasted garlic
2 tablespoons unsalted butter
1 large baguette

Other things to include in the broth:
2 medium sauteed shallots, finely chopped
1 teaspoon kosher salt
pinch freshly ground black pepper
1 teaspoon finely chopped fresh thyme

Scrub the mussels and place them in a large bowl. Make sure to remove the beards from mussels and to discard all broken shells or mussels that won’t close. Fill the bowl with enough cold water to cover the mussels. Let the mussels sit for 20 minutes to purge any sand. Remove the mussels from the water and rinse thoroughly.

In a medium stockpot add in the mussels, broth, wine, garlic, and butter and set it over high heat with the lid on. When the liquid comes to a boil cook until the shells open, or about 2 minutes. Serve immediately in 2 large bowls with the juices poured over. Offer slices of soft bread for dipping.

Watch a short video on how to prepare Mussels in Wine and Broth:

Southern Cheesy Crab Cakes: a little fancy and whole lot delicious

2010-02-23T15:23:00.003-05:00

For those of you who have never made Cheesy Crab Cakes, I really suggest you do. Even if it is just for the experience, which it certainly will be. I made my first cheesy crab cake after whipping up my favorite cheesy crab dip. In the moment, I just wanted a crab cake. So I formed a few and placed them on small sizzle platters (you know the kind that you see steak restaurants use) and baked them for 20 minutes. Well, let me just say, it was outstandingly delicious. What I have discovered over the years is the harder the cheese, the better (at least for me). It doesn't quite melt as fast and so helps the crab cake maintain its shape. Right now, I am enjoying long shreds of Parmesan Cheese; blocks are available in most supermarkets so you can shred it yourself. And yes, I have tried it with home shredded: cheddar, Romano, Spicy Jack, Manchego, American, mozzarella, Brie, and even cream cheese (which doesn't need to be shredded!). And yes, all are exceptional. In fact, try them all and find your favorite. And by all means, please send us feedback, as we love to read it.

Southern Cheesy Crab Cakes
4 Servings

1 large egg, beaten
3 tablespoons mayonnaise
10 no salt saltine crackers, crushed
1 teaspoon kosher salt
2 teaspoons seafood seasoning, such as Old Bay
1 pinch dried thyme
3 tablespoons finely chopped flat-leaf parsley
1 pound freshly picked lump crabmeat, picked over for shells and cartilage
¾ cup coarsely shredded Parmesan or Any Cheese (you want the cheese as wide and long as possible. It will help the crab cake stay together)

Preheat the oven to 400 F with an oven rack set in the middle.

In a medium bowl, combine the egg, mayonnaise, crushed crackers, salt, seafood seasoning, thyme, and parsley. Mix well. Gently fold in the crabmeat. Avoid over-blending. Then fold in the shredded cheese. Form the mixture into 8 patties.

Place the crab cakes on a metal sheet pan and place them in the oven to bake for 15 to 20 minutes or until golden brown. Half way through the cooking process turn the crab cakes around so they cook evenly. .

Serve the crab cakes immediately.

Crab Claws: To Old Bay or J.O.?

2009-12-09T18:53:00.003-05:00

I love steamed crab claws. In fact, nothing is quite as delicious as sitting down and enjoying a few with a tall frosty beer. I like to dip my claw meat in a little bit of white vinegar and then into a bowl of Old Bay. When I was explaining this to a friend last week they stared me straight in the eye and said, "are you kidding me? It's J.O. all the way." Well needless to say that conversation went on for quite some time and in the end after breaking a few claws together we agreed to disagree.

I had so much fun with this conversation this holiday I have decided to set up a blind taste test with my family and friends. I suspect it's going to get quite heated and be lots of fun too. (I'll probably have to hide the mallets if it gets out of control!)

If you are like me and enjoy crabs here are just a few other great dipping sauce ideas, many of which come from our customers! Please be sure to send in yours!

melted butter
melted herb butter
melted butter with a splash of Tabasco (or Old Bay!)
Beer
mayonnaise (I am not sure about this one!)
melted cheddar cheese
melted brie
tartar sauce
vinegar and pepper
garlic ailoi
Caesar dressing
Blue Cheese dressing
Soy Sauce
Miso Sauce
Coconut milk with a pinch of ground Curry
Pepper sauce
Worcestershire sauce
mashed roasted garlic sauce
chicken broth

Sautéed Herbed-Bacon Shrimp

2009-11-30T19:32:00.002-05:00

This bacon and shrimp dish is sheer delight and a great leftover, giving everything the chance to marinate and exchange flavors. It’s perfect the morning after, tucked into an omelet. And if you are feeling adventurous, consider preparing this recipe with crabmeat, scallops, or lobster meat. It's spectacular stuffed into a halved baked potato. And if you are watching your waistband this holiday season, try this with lean turkey bacon and skip the butter altogether.

Sautéed Herbed-Bacon Shrimp
makes 4 servings

2 pounds large shrimp, shelled, deveined, and butterflied
2 garlic cloves, peeled and thinly sliced
1 teaspoon ground dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
5 strips bacon, cut into ½-inch cubes
2 tablespoons unsalted butter
1 teaspoon freshly squeezed lemon juice

In a large bowl, combine the shrimp, garlic, rosemary, oregano, salt, pepper, and olive oil. Toss until the ingredients are well combined. Set aside at room
temperature to marinate for 20 minutes.

Meanwhile, in a large skillet over medium-low heat, cook the bacon until it begins to render its fat and starts to crisp, 8 to 10 minutes. Remove the bacon from the skillet, leaving the rendered fat behind. When the shrimp has finished marinating, turn the heat up to medium-high and begin sautéing the shrimp in batches of 10 or so, depending on the size of your skillet—don’t overcrowd. Stir the shrimp constantly and cook for 3 to 4 minutes. Transfer the cooked shrimp to a large bowl and continue with the next batch.

When all the shrimp are done, lower the heat to medium and carefully add the butter and lemon juice to the skillet. Quickly deglaze the skillet, scraping up the browned bits with a wooden spoon. Pour the result over the shrimp and add the bacon, tossing until the bacon and shrimp are well combined.
Serve immediately.

Scallop Cakes with Hummus: a twist on a classic

2009-11-19T16:15:00.005-05:00

Scallop cakes or ‘scallop burgers’ are very delicate and should only be flipped once and with great care. If they should fall apart in the pan, simply push the ingredients back together. Scallop cakes can also be baked and instructions are outlined below. If you like this recipe, you can make cakes with just about any seafood.

Scallop Cakes with Hummus
Makes 4 servings

for the hummus:
½ cup your favorite hummus
1 tablespoon fresh parsley leaves, finely chopped
1 pinch chili powder, to your likening

For the scallop cake:
2 tablespoons olive oil
2 tablespoon Shallots, finely chopped
12 ounces Scallops
1 teaspoon minced Ginger (store-bought)
1 teaspoon Garlic paste
1 teaspoon finely chopped fresh Chives Leaves
¼ cup crusted oyster crackers
1 egg
Optional: 4 burger buns, toasted or a wrap
1 handful of greens, divided among the 4 burgers

Prepare the hummus. In a medium bowl combine the hummus, parsley, and chili powder and mix until well combined. Set aside.

Prepare the scallop cake. In a large sauté pan over medium heat slick the pan with 1 tablespoon of olive oil. Sauté the shallots and for 7 minutes or until they soften. When the shallots are done, scrape them into a food processor. Wipe down the pan and set it back on the stove. Add the scallops, ginger, garlic, chives, oyster crackers, and egg into the food processor and pulse until a paste is formed.

When the scallop mixture starts to come together, create 4 equal burgers and fry them in 1 tablespoon of olive oil in the pan over medium low heat. Cook the burgers for 4 minutes with a lid, flipping half way through.

The burgers are done when the scallops are opaque and a golden crust is formed. Served on a toasted bun and a handful of greens or tucked in a wrap. Include a dollop of hummus.

To bake the scallop cakes instead of frying preheat the oven to 350F and bake for 20 minutes or until golden brown.

Tailgatin' Grilled Crab Pizza with Artichoke and Bacon

2009-11-09T09:50:00.004-05:00

Tailgatin' Grilled Crab Pizza with Artichoke and Bacon is super easy to prepare and delicious hot or cold and perfect folded over like a sandwich and eaten with your hands. When grilling with crabmeat it’s important to note that it can dry out very quickly: to prevent this from happening make sure to drizzle the crabmeat with a little of the artichoke marinade. Another fun option would be to add a little ricotta cheese to the crabmeat and lightly mix it before placing it on the pizza.

Tailagatin' Grilled Crab Pizza with Artichoke and Bacon
Makes 4 servings

For the Pizza:
1 tablespoon flour, if necessary when rolling out the pizza dough
1 store-bought Pizza Dough (for an 12-inch pizza)
olive oil spray
16 ounces CrabPlace.com Crab marinara sauce (or regular store-bought marinara)

For the Toppings:
16 ounces shredded mozzarella cheese
½ pound fresh backfin crabmeat, picked through for shells
Handful of marinated artichokes quarters, sliced thin; reserve a little of the marinade to drizzle on the crabmeat
3 pieces of your favorite bacon

If you are using a charcoal grill, prepare the fire for medium high heat. If you are using a gas grill, turn it on medium high heat. Place a pizza stone on the grates leaving a little space for the bacon to cook. Make sure the grates are well-seasoned.

Prepare the pizza. On floured surface, turn out the pizza dough. Begin rolling out the dough with a floured wooden rolling pin to form a 12-inch circle or four 4-inch squares no thicker than ¼ inch. The crust should be very thin. Lightly spray the pizza pan with the olive oil spray. Transfer the rolled-out dough onto a pizza pan. Swirl the marinara sauce around the center of the pizza, leaving a ½-inch bare ring around the outside. Lightly spray the exposed crust with olive oil.

Cover the pizza with the shredded cheese, crabmeat and artichoke slices. Make sure the crabmeat is covered with a little of the artichoke liquid to prevent drying out.

Carefully place the pizza on the pizza stone and lay the bacon directly on the grates. Cook the bacon for about 4 to 5 minutes per side until it is cooked and slightly crispy. When the bacon is done remove it from the grill and chop it up and place it directly into the pizza (even if it is still cooking).

Grill the pizza for 15 minutes, or until the cheese has melted and the crust is cooked and golden brown. Depending on your grill, this cooking time may vary. When the pizza is done, remove it from the grill and serve immediately.

Fancy Creamy Spicy Crab: A celebrity chef dish made easy

2009-03-28T11:36:00.002-04:00

The legendary restaurant Nobu, in Manhattan’s TriBeCa, serves this, and I think it’s one of the most addictive dishes I’ve ever tasted. The tobiko—tiny crunchy red roe—gives an incomparable texture to each mouthful. A former sous chef provided the recipe outline, which I’ve tweaked a bit for the home cook. If you don't feel like picking snow or king crab meat, consider using our blue crabmeat. I find it works just as well. Don't use the most expensive, but backfin or even claw meat works great. If you don't want to make homemade mayo, go ahead and use store-bought. Also, you can use crab roe here, if you like.

Creamy Spicy Crab
makes 4 servings

2 egg yolks
½ teaspoon sea salt
3 turns of a pepper mill (preferably white pepper, but black pepper works)
1 cup vegetable oil
2 teaspoons rice vinegar
1 tablespoon plus 1 teaspoon chili garlic sauce, such as Sriracha
¼ cup tobiko (any seasoned flying fish roe); or use crab roe
1 pound prepared crabmeat (snow crab, king crab, or blue crab)
¼ cup scallions, sliced into 1/8-inch pieces

Make the mayonnaise: Place the egg yolks in a standing mixer and whip at
medium speed until well-mixed. Add the salt and pepper and pulse to mix well. Turn the blender to its highest speed and add ½ cup of the oil in a slow stream, until the mixture emulsifies and thickens.As it does so, you can add the oil
more quickly. Add the rice vinegar and continue blending. Add the remaining oil and continue blending. Transfer the mayonnaise to a medium bowl and stir in the chili sauce and tobiko. Taste carefully and adjust the flavor by adding
more vinegar.

Heat the oven to 400 degrees. Place the drained crabmeat in a 9-inch casserole and toss lightly with the scallions until well combined. Gently fold in ¼ of the mayonnaise mixture and again gently toss until the crab is lightly coated. Loosely pat down the crabmeat and cover it with the remaining sauce. Bake for 15 minutes, then turn on the broiler and run the casserole under the broiler until the top is golden brown, moving the dish constantly to make sure the entire top browns evenly. Serve at once.

Lobster Coconut Curry Rice: an easy dish that's perfect for your favorite seafood

2009-03-20T10:45:00.002-04:00

Lobster Coconut Curry Rice is an easy dish to prepare that's packed full of flavor. You can prepare this with fresh lobster tails or pre-picked lobster meat. And once you get the hang of the technique, feel free to mix it up and add in more of your favorite seafood and spices, such as crabmeat and scallops.

Lobster Coconut Curry Rice

For the rice:
1 cup rice
1 ½ cup water
A few drop lemon juice

For the coconut curry sauce:
1 cup coconut milk
½ tablespoon ground curry
Handful of finely chopped green onion

For the Lobster:
1 Finelobster.com lobster tail, shell removed and cut into bite
size pieces
1 tablespoon olive oil
Handful of freshly chopped cilantro

Prepare the rice. In a medium saucepot with lid, prepare the rice according to the manufacturer’s instructions.Usually, 1 cup of rice is cooked in 1½ to 2 cups of water,and a few drops of lemon juice, will take 20 minutes over medium low heat. When the rice is done cooking, turn off the heat, and flake through it with a fork and set it aside.

Meanwhile prepare the coconut curry sauce. In a small sauce pan combine the coconut milk, curry, and green onion. Place it on the stove over medium heat to cook for 10 minutes. If it starts to boil, reduce the heat to medium low.

When the rice has 5 minutes left to cooking, prepare the lobster.

In a large skillet over medium heat, slick the bottom with 1 tablespoon of olive oil. Toss in the lobster and sauté for 2 minutes per side. The meat is done cooking when it turns opaque. When the lobster is done, turn off the heat and add in the cilantro. Then pour in the coconut curry sauce and stir. Then add in as much cooked rice as you would like and toss as best you can so the sauce is throughout.

Serve immediately right from the skillet.

March Madness: get ready for the NCAA basketball tournament with a simple crab recipe!

2009-03-11T16:55:00.004-04:00

It's almost time again to call your friends over and get together around the TV to watch the NCAA basketball tournaments! And over the years I have found that the most popular dishes are the ones that are just simple and straightforward.

In fact, last year I made a huge bowl of salsa and add in a few handfuls of crabmeat, and it was a hit! And the best part was, I had everyone bring over one portion of the recipe (nachos, premade salsa, crabmeat, cheese, and so on) so we were all chipping in.

Crab Salsa

Nachos
Shredded Cheddar Cheese
Your favorite premade Salsa
Crabmeat
dash of hot sauce (if you like it spicy)
Sour Cream
Guacamole

Prepare the nachos.

Turn the oven on 350 F. Spread the nachos on a sheet pan and smoother them with shredded Cheddar cheese. Bake the nachos until the cheese melts, which should take just a few minutes.

Meanwhile in a large bowl prepare the salsa. Combine the salsa, as much crabmeat as you want, and a dash of hot sauce, if you like it spicy and mix. Technically you could also add canned corn, black beans, really whatever you want to dress up the salsa and make it your own.

When the nachos are ready transfer them to a nice platter and place the salsa out to serve...and watch your guests chow down on your creation!

Of course we also do sell our own crab salsa...so if that's the route you want to go, by all means!

Coastal Italian Wedding Soup (with crab balls): stretching a classic

2009-03-02T20:59:00.010-05:00

Coastal Italian Wedding Soup really stretches the definition of traditional Italian Wedding soup by using crab balls in place of meatballs. This soup only requires minimal preparation making this a perfect hot meal when time is of the essence.

Besides delicious and easy, this soup pound for pound on taste and originality, has tremendous value. If you are watching your budget but still want something special, consider this recipe as a wonderful entree or appetizer for just about any occasion.

Here, I suggest that you bake the crab balls, however, they could certainly be fried if that's your preference. I also recommend that the crab balls are placed in the soup at the last minute where they will slowly dissolve into the liquid as they soften.

Coastal Italian Wedding Soup with crab balls
Serves 6

6 2-ounce CrabPlace crab balls
1 tablespoon melted unsalted butter
4 cups chicken broth
2 cups spinach, chopped
1/4 cup grated Pecorino Romano cheese

Preheat the oven to 350F.

To prepare the crab balls, split the 2 ounce balls in half to form into about 12 mini-meatballs, a little smaller than a golf ball. Place the crab balls on a cookie sheet and brush them with butter. Bake the crab balls in the oven for about 15 minutes or until golden brown. Remove the crab balls from the oven and set aside to let them cool slightly.

Meanwhile, combine the chicken broth and spinach in a heavy pot over medium-high heat and cook until the spinach has wilted, about 10 minutes. To serve, carefully spoon the soup into 6 shallow bowls and add in crab balls. Sprinkle them with romano cheese and serve immediately.

Tuna Burger with Orange-Ginger Glaze: a hearty meal you can eat with your hands

2009-02-23T08:02:00.007-05:00

Glazes are an easy way to add as much or as little extra flavor to a traditional burger. I like to drench my tuna burgers in glaze and always include extra for dipping. To mix it up even more, slice the burger as thin as possible and serve it over a bed of lettuce with the sauce drizzled everywhere. This is a great appetizer.

If you like this recipe, you'll be happy to know this technique also works with fresh scallops, salmon, and shrimp. I highly recommend using the food processor to mince the seafood to the right consistency. If you want to make these burgers with crabmeat, check out the notes below.

Fun note: this was featured on the TODAY show and quite the hit!

Tuna Burger with Orange-Ginger Glaze
makes 4 hearty burgers

For the glaze:
1 tablespoon teriyaki sauce
1 tablespoon soy sauce
½ teaspoon minced fresh ginger
½ teaspoon minced garlic
1 tablespoon honey
1/3 cup canned mandarin oranges, drained and chopped, plus 2 tablespoons of the canning juice

For the burgers:
2 pounds fresh tuna steaks
2 teaspoons minced garlic
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup sesame oil (or olive oil)

4 fresh burger buns, toasted and buttered

Make the glaze: Combine all the glaze ingredients with 1/3 cup water in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 10 minutes. Strain through a sieve (or don’t, if you like chunky glazes) and reserve in a warm place until the burgers are cooked.

Make the burgers: Remove any skin or gristle from the tuna, then grind up the tuna in a meat grinder or chop it with a sharp knife just to the texture of hamburger meat. If you have a food processor, you should chop the tuna into cubes first and use the plastic dough blade to mince the tuna.

Transfer the ground tuna to a bowl and combine with the garlic, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each into a smooth ball and then flatten into a compact patty.

Heat the sesame oil in a large skillet over a medium-high flame and sear the burgers until browned outside and medium-rare, about 2 to 3 minutes per side. Serve each on a buttered, toasted bun topped with 1 tablespoon of the warm glaze.

Make these burgers with crabmeat:
Use 1 pound of crabmeat, 1 large egg, beaten, 3 tablespoons mayonnaise, 8 crumbled no-salt saltine crackers, 1 teaspoon minced garlic, 1 pinch kosher salt and freshly ground black pepper, and ¼ cup olive oil for frying.

Cooking Times
tuna: about 2 to 3 minutes per side for medium-rare
salmon, scallops, cleaned shrimp, fresh lobster meat, crabmeat: 4 minutes per side This meat should turn opaque to be cooked through. For this, it's best to use a lid during the cooking process.

Baked Salmon Fillets with Herb Mustard Glaze

2009-02-16T19:40:00.000-05:00

Baked salmon is quite a treat, and leftovers the following day are also delicious when broken up over a bowl of veggies, rice, or mixed with mayonnaise and tucked into a croissant. Salmon is best removed from the oven the moment is it cooked through; it's a delicate fish and if overcooked can become dry.

I like to prepare my Herb Mustard Glaze from scratch, but if you are lucky enough to find any in your local grocery store, by all means use that instead.

Side dishes to consider with the Salmon are: pasta, rice, baked potatoes, mash tomatoes, or a nice mixed green salad.

Baked Salmon Fillets with Herb Mustard Glaze
Makes 4 Servings

For the Herb Mustard Glaze:
½ cup smooth Dijon Mustard
2 tablespoons mayonnaise
1 tablespoon pickle relish
1 tablespoon fresh parsley, finely chopped
1 teaspoon freshly grated horseradish
1 teaspoon fresh dill, finely chopped
¼ teaspoon freshly ground black pepper

For the salmon:
4 organic salmon fillets with skins (6 ounces each)
4 tablespoons of Herb Mustard Glaze

Preheat the oven to 425 degrees with a rack set in the middle.

Prepare the mustard glaze by combining the Dijon, mayonnaise, relish, parsley, horseradish, dill, and pepper in a small bowl. Mix with a fork until well combined. Set aside.

Place the salmon, skin side down, on a baking dish and generously coat each fillet with at least 1 tablespoon of the mustard glaze. Extra mustard glaze will keep in a well sealed container in the refrigerator for up to two weeks. Bake the salmon until it turns pink, or about 7 minutes. Remove from the oven and set it aside to cool for a few minutes before serving.

Oyster Rockefeller Dip: a twist on a classic

2009-02-08T08:06:00.003-05:00

I got a request for Oyster Rockefeller Recipe and highly recommend converting the traditional recipe into a dip and that's what I've done here. It's very easy and super delicious!

This full-flavored recipe is perfect with crackers and sliced fresh bread and also works well tossed with thick spaghetti or as a layer in seafood lasagna or even an omelet.

For presentation, I have also stuffed this dip into a hollowed-out tomato. Use small ripe tomatoes so you can pick it up and eat it whole.

This dip can be prepared in advance and then baked moments before serving. This helps if you are planning a party and want to be front and center when your guests arrive.

Oysters Rockefeller Dip
makes 4 servings

8 tablespoons (1 stick) unsalted butter
1 tablespoon all-purpose flour
2 ounces Pernod
2 medium shallots, peeled and finely chopped
1 cup frozen chopped spinach, thawed
12 oysters, shucked, meat removed and roughly chopped (or already shucked oysters)
1 red bell pepper, finely chopped
¼ cup heavy cream
8 ounces Brie cheese, at room temperature, cubed for quicker melting
1 tablespoon chopped flat-leaf parsley
Crackers or sliced fresh bread for serving

Heat the oven to 350 degrees. In a large skillet over medium-low heat, melt the butter and stir in the flour. Keep stirring until a thick paste (roux) forms, about 10 minutes.

Carefully deglaze the pan with the Pernod. Add the shallots and let them simmer for 5 minutes. Add the spinach, oysters, red pepper, and heavy cream, and stir until all the ingredients are well combined.

Transfer the dip into one attractive baking dish or several individual ramekins. Top with the Brie cubes. Bake for about 20 minutes, until the Brie has melted and become creamy. Let the oyster dip rest at room temperature for 5 minutes or so, to let the filling set. Sprinkle with the parsley and serve with the crackers.

Fried Jumbo Shrimp: a hot big bite perfect for the game

2009-01-28T17:14:00.005-05:00

If you are staying home and watching the game this weekend and maybe even plan to have a few friends over, I highly recommend you try this dish. It takes about 15 minutes to prepare and serve from start to finish. And let's face it, it's real hard to beat fried shrimp.

Just listen to how easy...

When I prepare fried shrimp, I like to use a pair of kitchen scissors to remove the vein. (check out the video below to watch) Once the shrimp is deveined, I remove the shell and give the shrimp a good rinse.

Then prepare a egg/milk bath in a bowl alongside a bowl of my favorite breadcrumbs. Place the shrimp into the egg/milk bath and then into the breadcrumbs. Make sure the shrimp is well coated. Set the shrimp aside to dry a minute, and if you want to double dip, go ahead.

Meanwhile, in a heavy pot filled halfway with oil, heat it to 365F. When the oil is hot, carefully place the shrimp in and fry them until they are golden brown. This takes about 2 minutes. Keep an eye on the shrimp however, because every stove is different!

To serve, consider breaking out some of your favorite condiments. I like tartar, cocktail, ketchup, and even BBQ sauce.

Limoncello Lobster Pasta for two--using only one lobster tail

2009-01-22T16:38:00.004-05:00

Are you planning a romantic dinner or something special for a friend and need to come up with a really easy recipe for two? ...and perhaps you even want to save a little money but still want great flavor and impress your guest?

If the answers are yes, limoncello lobster pasta is the perfect recipe!

Limoncello lobster pasta only uses one lobster tail, which is removed from the shell and cut up into 1-inch pieces. It also incorporates your favorite chopped veggies, herbs, and of course a dash of limoncello. For veggies, I like to use red belll pepper and tomatoes; and, for herbs, I prefer parsley. If you don't happen to have any limoncello the liquor cabinet, that's ok, because red or white wine also work. Even tequila, triple sec, sake, or any kind of flavorful liquor that more or less sounds like it would contribute to create a robust flavor.

This dish also uses 1/2 pound of pasta, and any kind works. I prefer spaghetti, because I like to twirl, but penne, or any short pasta would be appropriate.

Limoncello lobster pasta takes about 15 minutes from start to finish and can be prepared in advance. If you want to do that, cook everything but the lobster and throw it together in the skillet (you'll see what I mean when you watch the video). When you are ready to eat, heat up the pasta and saute the lobster in a separate skillet. When the lobster is done, throw it into the pasta skillet and toss.

And if you are hardcore Maryland crabmeat fan as I am, consider tossing it into the skillet when you are sautéing the lobster. For that matter, scallops and shrimp would also do a lot to enhance this dish too! Just add little bits to make sure to keep the cost low, unless you feel like splurging, in which case, let your stomach decide!

Chesse and crabmeat are delicious together!

2009-01-16T14:25:00.004-05:00

Yes, you read the title correctly...cheese and crabmeat are delicious together and a huge hit in my house.

Now some believe cheese has no right on crabmeat, but in my opinion cheese and crab are a match made in heaven. I mean, crabmeat already has a nice delicate buttery flavor and the cheese compliments it perfectly.

There are a couple ways to add cheese to crabmeat, and they are:

- adding grated cheese on top of pre-made crab cakes and then baking in the oven until piping hot and golden brown
- adding fresh shredded cheese or powdered cheese to crabmeat when making crab cakes
- adding shredded cheese to crabmeat when making crab dip

You get the idea...

My favorite cheese and crabmeat combo right now is adding powdered cheese to crabmeat when making crab cakes. Powered cheese doesn't burn and adds lots of flavor. Powered cheese can be found in most grocery stores or speciality markets. If you cannot find powered cheese, shredded works just fine.

Cheesy Crab Cakes
Makes 2 whopping Servings

½ pound blue crab back-fin or lump crabmeat, picked over for shells and cartilage
1 large egg, beaten
2 tablespoons mayonnaise
¼ cup powdered cheese, such as cheddar or parmesan
1 tablespoon finely chopped pimientos
4 crumbled no-salt saltine crackers (2 to go inside the cake, 2 to coat it)
½ teaspoon kosher salt
1 teaspoons seafood seasoning
1 tablespoon finely chopped parsley
¼ cup vegetable oil, for frying
¼ cup prepared tartar sauce, for serving

In a medium bowl, combine the egg, mayonnaise, powdered cheese, pimiento, 2 of the crumbled crackers, salt, seafood seasoning, and parsley and mix well. Gently fold in the crabmeat and form into 2 equal patties. Avoid overmixing. The patties will be fairly wet. Gently coat with the remaining 2 crumbled crackers on both sides.

Choose a skillet large enough to hold all the crab cakes. Coat the skillet with the vegetable oil and place it over medium-high heat. Fry the crab cakes until golden brown, about 2 minutes per side. Gently turn with a thin metal spatula. Serve immediately with tartar sauce for dipping!

Grilled Tequila Lobster Tails: perfect for tailgating and grilling outside!

2009-01-11T10:08:00.003-05:00

Grilled Tequila Lobster Tails are perfect for tailgating and grilling outside!

I know what you are thinking...tequila and lobster?

Trust me it's beyond delicious!

The lobster tails are placed on skewers so they are easy to pick up (and portable) making them ideal for tailgating parties. And of course the flavor is incredibly delicious. And if you have to step outside to light your grill in the dead of winter and it is snowing like it is in this video, grilled tequila lobster tails take about 2 minutes per side...so it's a short wait.

Now if you don't have a grill, these lobster tails can also be prepared in a large skillet. Use the same preparation and cooking time over medium high heat. If the skewers are too long for the skillet, cut them down so they fit. The skewers make it nice because you can pick them up and it forces the lobster meat to cook straight versus curling up.

And this recipe also works with: scallops, shrimp, fish, clams, crawfish, really any kind of seafood!

Note: This recipe is perfect for tailgating and grilling. If you cannot grill with an open fire at the tailgating site but you want that flavor, do it beforehand and wrap the lobster skewers in a foil pouch with any leftover sauce drizzled on top. Before eating, heat the lobster tail skewers right in the foil pouch and serve!

Getting ready for the Super Bowl XLIII with Maryland Crabs

2009-01-05T06:57:00.008-05:00

As the Super Bowl draws near (in less than one month!) it's really time to break out the crabs and practice before the big day. Whatever you decide if you plan to watch the game with a small group of friends and family or have a full blown out tailgating block party, keep in mind how easy and delicious and memorable Maryland Crabs are.

Let's consider Hard Crabs...

At Crabplace, we can ship you the hard crabs already steamed and you can reheat them as they are or as garlic crabs. Both are portable and really delicious and fun to pick! You'll need a few napkins, but believe me it's worth it!

What about Award Winning Crab Cakes...

And if you don't feel like doing the picking, let us do it for you! Try our award-winning crab cakes. They can be prepared right on the grill (cook them on top a piece of foil), sauteed in a skillet, or baked in the oven. They are delicious with nachos, tartar sauce, or just all by themselves.

And how about Maryland Crabmeat!

By far the tastiest meat out there, Maryland crabmeat is perfect for creating dips, soups, pizza, stuffed mushrooms, really the sky is the limit. Maryland crabmeat is portable and ready to serve, and can be eaten all by itself as just a great All American Treat!

Whatever you do, consider Maryland crabs to enhance what's sure to be a great game!

A Maryland tradition brings delicious crab to the holidays

2008-12-21T07:57:00.002-05:00

I grew up feasting on delicious crab for the holidays. In fact, I didn't know there was much of a difference in our Maryland Family traditions from the rest until I was older and brought home friends for the holidays. It still makes me smile when I think about their expression as the hard crabs and crab cakes were brought to the table. All the pomp and circumstance went right out the window as we covered ourselves in napkins and rolled up our sleeves to dig in.

I think all things crab are especially delicious around the holidays. Hard crabs require time to pick through allowing people to catch up on the year. And crab cakes essentially require no time at all giving the host a much needed break to sit down and enjoy the company.

This year we also launched two new tasty and economically friendly products: Maryland crab salsa and Maryland crab marinara. If you are watching your budget, but don't want to give up the crab, these are perfect. And since they are shelf stable, they are also great gift giving treats!

We wish you a delicious holiday season!

Warm Crab Claw Soup: a comforting meal that lasts the week

2008-12-15T09:07:00.004-05:00

Warm Crab Claw Soup satisfies on many levels. It's comforting, delicious, and affordable. I like my crab claw soup to last me the week, as each day passes, the flavor becomes that much deeper, richer so by the end of the soup, I am sad to see it go. And as I reflect on being well fed throughout the week, I simply decide to make up another batch. And this is how I get through the winter! I highly recommend you give it a try.

I like to create a little variety to my crab claw soup. Sometimes I break up a whole crab and cook it in the soup, as the recipe outlines below, and other times, I omit this. Crab Claw Soup should and can be whatever you want it to be. Add potatoes, celery, corn, green string beans or not: the choice is totally yours.

Be careful not to overcook this soup and you'll note we use the freshest—though not the most expensive—crabmeat: crab claw meat. If you feel like splurging however, use a little backfin crabmeat as garnish when you serve the soup.

Warm Crab Claw Soup
makes 8 servings

optional: 6 steamed hard blue crabs, top shell and claws removed, cleaned and broken into halves
1 large beef soup bone
1 celery stalk, finely chopped
1 medium white onion, finely chopped
1 bay leaf
1 32-ounce can crushed tomatoes
¼ small head cabbage, finely chopped
1 tablespoon seafood seasoning, such as Old Bay
1/8 teaspoon freshly ground black pepper
2 cups fresh or frozen white corn kernels
2 large potatoes, scrubbed, boiled until nearly tender (20 to 30 minutes), and chopped into ¼-inch cubes
1 pound claw crabmeat
1 teaspoon kosher salt

Pour 5 quarts of cold water into a large stockpot and place it over medium-high heat. Add the crab halves and claws, the soup bone, celery, onion, bay leaf, crushed tomatoes, cabbage, seafood seasoning, and pepper. Bring to a boil and boil for 5 minutes. Reduce the heat to medium-low, and let the soup simmer lazily for 1 hour. Remove the soup bone and bay leaf and add the corn, potatoes, crab claw meat, and salt. Cook for another 10 minutes. Serve immediately in a deep bowl. Be sure each serving includes a crab half and claw for picking.