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Soups and Sauces
Soups and Sauces
Gourmet at its finest. All of our soups and sauces
are blended from time-tested traditional recipes and use only the best ingredients to create flavors that will delight
the taste buds. Flavorful and hearty, they are the perfect complements to any special seafood feast.
As Blanche Devereaux woudl say on "The Golden Girls": "Damn you are good!" that sure goes for you at th Crab Place.
Thanks always for the care and concern... More
To prepare your soup, follow the directions on the
soup label. Spice up your soup by adding a dash of Old Bay or a dollop of crème fraiche (or sour cream). A little spoonful of caramelized onions
will add a little extra to any soup.
Mama's Homemade Biscuits
2 cups all-purpose flour, plus extra for rolling out 2 teaspoons
cream of tartar 1 teaspoon baking soda ¼ teaspoon salt 6 ounces cold unsalted butter, cut into 1/8 inch pieces, plus 1 tablespoon,
softened 2/3 cup half-and-half, plus 1 teaspoon if the dough is too dry
These heavenly biscuits can be prepped in
advanced, frozen, and then cooked at the time of service. Just add another 15 minutes in the oven. For anyone looking for a bit more biscuit
sophistication, add a handful of your favorite freshly chopped herbs and a sprinkle of shredded Parmesan cheese into the biscuit mix.
Preheat the oven to 400° F.
In a medium bowl, combine the flour, cream of tartar, baking soda, and salt, and mix until well-combined. Add the
butter pieces and mash with a fork until the mixture takes on a pale yellow hue. Pour in the half-and-half and mix with the fork until dough
starts to form. If the dough seems too sticky, add a small amount of flour at a time until the dough is just pliable. On a floured surface, roll
the dough out to about ¼ inch thick and fold it in half as many times as possible to create layers. Usually you can fold it 4 times before it
becomes too difficult. Place the rolling pin on top of the folded dough and roll it out until the dough is about 2 inches thick. Using a round
2 inch cookie cutter carefully cut out 8 biscuits.
With a metal spatula, transfer the biscuits on a Silpat or parchment-lined sheet pan. If there is any dough left,
make more biscuits. Once all the biscuits are on the sheet pan, bake until golden brown, about 15 minutes. Remove the biscuits from the oven,
brush them lightly with the tablespoon of softened butter, and serve while still warm.
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