Crab

Instructions
1. Melt butter in a cast-iron Dutch oven. Add ham, celery, onions, corn, and garlic and sauté for 3 to 4 minutes or until vegetables are tender. Add flour and stir over medium heat for 3 to 5 minutes. Add white wine and reduce by half.
 
2. Add clam juice, chicken stock, bay leaf and old bay seasoning. Bring to a boil. Reduce heat, and simmer 10 minutes or until mixture is slightly thick, stir frequently to avoid vegetables sticking at bottom of pot .
 
3. Add cream, thyme, salt and pepper to taste. Cook soup for about 4 to 5 more minutes, then fold in crabmeat and cook for an additional 5 minutes on low simmer. 
 
Ingredients
  • 2 tablespoons butter
  • ½ cup tasso ham, diced
  • 1 cup celery, diced
  • 1 cup onions, diced
  • ½ cup fresh corn
  • 1 tablespoon garlic, minced
  • ¼ - ½ cup white wine
  • ½ cup all-purpose flour
  • 2 cups clam juice
  • 2 cups chicken stock
  • 1 bay leaf
  • 1 tablespoon old bay seasoning
  • 2 cups heavy cream
  • ¼ teaspoon dried thyme
  • Kosher salt
  • Black pepper
  • 1 pound lump crabmeat, shell pieces removed
Instructions

Method

-      Sauté garlic and shallot with olive oil/butter blend in a deep saucepan.

-      Add half & half when shallots have softened.

-      When mixture is warm, add cheeses.

-      Stir to incorporate cheese before adding pasta and parsley.

-      Mix pasta until coated in cheese sauce.

-      Mix in crab meat.

-      Garnish with additional shredded cheese and parsley.

-      Serve, and enjoy!

Ingredients
  • 4 tablespoons olive oil/butter blend
  • 1 tablespoon rough chopped garlic
  • 1 shallot, chopped
  • 2 cups half & half
  • 2 cups. low-fat shredded cheddar cheese
  • 1 cup smoked Gouda
  • 1 tablespoon chopped parsley
  • 1 pound whole wheat penne pasta, cooked
  • 1 cup lump crab meat
Instructions

Method

-      In a medium bowl, whisk together eggs with half & half and season lightly with salt and pepper.

-      Melt butter in a frying pan and sauté shallot and bell pepper until soft.

-      Add garlic and bacon and continue cooking.

-      Add kale as all ingredients cook.

-      When kale is wilted, add mushrooms and cook until soft.

-      Pour eggs into frying pan and add ½ of the chopped tomatoes as the egg cooks.

-      Season with chopped parsley, salt and pepper.  Do not over-mix.

-      Once eggs are cooked, top with Cajun-seasoned crab meat and queso fresco crumbles.

-      In a small bowl, mix the second half of the tomatoes with roughly chopped parsley and enough olive oil to coat the mixture.

-      Season with salt and pepper.

-      Garnish frittata with tomato/parsley salad.

 

Ingredients
  • 2 fresh eggs
  • 1 tablespoon half & half
  • Salt and pepper to taste
  • 2 tablespoons olive oil/butter blend
  • 2 tablespoons chopped shallot
  • 2 tablespoons chopped yellow bell pepper
  • 1 tablespoon minced garlic
  • 2 ounces cooked bacon, chopped
  • 1/3 cup chopped kale
  • 4 sliced button mushrooms
  • 1 chopped tomato
  • 2 tablespoons chopped parsley
  • 1/3 cup lump crab meat
  • 1 pinch Cajun seasoning
  • ¼ cup crumbled queso fresco cheese
  • Tomato and parsley salad as garnish
Instructions

Method

-      In a large bowl, combine crabmeat, peppers, corn, mayonnaise, mustard and 1 cup butter crackers.

-      Season with barbecue seasoning, lemon zest, salt and pepper and mix well

-      Add parsley and squeeze half a lemon over the mixture

-      Separate crab cake mixture into ⅓ cup portions

-      Form each crab cake and coat all sides with remaining butter cracker crumbles

-      Sauté crab cakes in olive oil over high heat, flipping once when first side is browned

-      In a small bowl, mix Greek yogurt and barbecue sauce

-      When serving, place crab cake on a base of barbecue yogurt sauce and garnish with watercress and corn sprouts

Ingredients
  • 1 pound lump crabmeat
  • ½ yellow pepper, chopped
  • ½ green pepper, chopped
  • Kernels from 1 ear of corn, charred
  • ½ tablespoon Worcestershire sauce
  • 2 pinches barbecue spice
  • Salt and pepper to taste
  • 1 lemon (zest and juice)
  • 2 tablespoons light mayo
  • 1 tablespoon jalapeno mustard
  • 1 sleeve crumbled butter crackers
  • 1 tablespoon chopped parsley
  • 3 tablespoons olive oil
  • 3 tablespoons nonfat Greek yogurt
  • 1 cup barbecue sauce
  • ½ cup watercress
  • 1 tablespoon corn sprouts
The Back Story

Crab Cake

Ingredients

·      1 pound lump crabmeat

·      ½ yellow pepper, chopped

·      ½ green pepper, chopped

·      Kernels from 1 ear of corn, charred

·      ½ tablespoon Worcestershire sauce

·      2 pinches barbecue spice

·      Salt and pepper to taste

·      1 lemon (zest and juice)

·      2 tablespoons light mayo

·      1 tablespoon jalapeno mustard

·      1 sleeve crumbled butter crackers

·      1 tablespoon chopped parsley

·      3 tablespoons olive oil

·      3 tablespoons nonfat Greek yogurt

·      1 cup barbecue sauce

·      ½ cup watercress

·      1 tablespoon corn sprouts

Method

-      In a large bowl, combine crabmeat, peppers, corn, mayonnaise, mustard and 1 cup butter crackers.

-      Season with barbecue seasoning, lemon zest, salt and pepper and mix well

-      Add parsley and squeeze half a lemon over the mixture

-      Separate crab cake mixture into ⅓ cup portions

-      Form each crab cake and coat all sides with remaining butter cracker crumbles

-      Sauté crab cakes in olive oil over high heat, flipping once when first side is browned

-      In a small bowl, mix Greek yogurt and barbecue sauce

-      When serving, place crab cake on a base of barbecue yogurt sauce and garnish with watercress and corn sprouts

 

 

 

 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Crab and Avocado Salad with Balsamic Vinaigrette | 4 Comments
From Smoked Catfish with Grits, Aired on Thu 3/26
Chef Jeff Henderson, Crab, Avocado, Graceland
Instructions

Crab Salad Ingredients

·      1 pound lump crab meat

·      1 cup sunflower sprouts

·      1 avocado, sliced

·      ½ yellow pepper, chopped

·      ½ red pepper, chopped

·      ¼ red onion

·      1 tablespoon yogurt

·      1 tablespoon barbeque sauce

·      1 teaspoon jalapeno mustard

·      Pinch Cajun seasoning

·      Splash of lemon juice

·      Salt and pepper to taste

Method

-      In a mixing bowl, combine crab meat, red bell pepper, yellow bell pepper and red onion

-      Season mixture with salt and pepper

-      Add Greek yogurt, barbeque sauce, jalapeno mustard, cilantro and Cajun seasoning, and stir

-      Serve with avocado, sunflower sprouts, lemon juice and balsamic dressing

Balsamic Vinaigrette Dressing Ingredients

·      1 cup olive oil

·      ¼ cup diced red onion

·      3 tablespoons balsamic vinegar

·      1 tablespoon cilantro

Method

-      In a bowl, whisk onion, olive oil and balsamic vinegar together until combined

-      Season with salt and pepper to taste

Ingredients
  • 1 pound lump crab meat
  • 1 cup sunflower sprouts
  • 1 avocado, sliced
  • ½ yellow pepper, chopped
  • ½ red pepper, chopped
  • ¼ red onion
  • 1 tablespoon yogurt
  • 1 tablespoon barbeque sauce
  • 1 teaspoon jalapeno mustard
  • Pinch Cajun seasoning
  • Splash of lemon juice
  • Salt and pepper to taste
Instructions

Method

-      In a cast iron skillet, heat 1 tablespoon of olive oil-butter blend over medium high heat and sauté red yellow green bell peppers, shitake mushroom for 2 to 3 minutes

-      Add kale, red onion, 1 tablespoon garlic, bean sprouts, soy sauce, chicken broth, ginger, 1 tablespoon of cilantro, 1 tablespoon olive oil-butter blend, black pepper to taste and cook for 1 to 2 minutes

-      In separate cast iron skillet add 2 tablespoons of olive oil-butter blend over medium-high heat

-      Add shrimp, salt and pepper to taste, remaining cilantro, remaining garlic and cook for 2 to 4 minutes then combine both skillets together

-      Add peanuts, crabmeat and fusilli pasta and mix well together and serve

Ingredients
  • ½ red bell pepper, julienned
  • ½ yellow bell pepper, julienned
  • ½ green bell pepper, julienned
  • 2 shitake mushroom, julienned
  • 1 cup kale, chopped
  • ½ cup red onion, sliced
  • 2 tablespoon olive oil
  • 3 tablespoon garlic, minced
  • 1 cup bean sprouts
  • 1 tablespoon soy sauce
  • ½ cup chicken broth
  • 1 teaspoon ginger, minced
  • 2 tablespoon cilantro, chopped
  • 3 tablespoon olive oil-butter blend
  • ½ lb medium shrimp
  • Salt and pepper to taste
  • 2 tablespoon peanuts, toasted
  • 1 cup lump crab meat
  • 1 cup fusilli pasta, par cooked
The Back Story

Ingredients

·      ½ red bell pepper, julienned

·      ½ yellow bell pepper, julienned

·      ½ green bell pepper, julienned

·      2 shitake mushroom, julienned

·      1 cup kale, chopped

·      ½ cup red onion, sliced

·      2 tablespoon olive oil

·      3 tablespoon garlic, minced

·      1 cup bean sprouts

·      1 tablespoon soy sauce

·      ½ cup chicken broth

·      1 teaspoon ginger, minced

·      2 tablespoon cilantro, chopped

·      3 tablespoon olive oil-butter blend

·      ½ lb medium shrimp

·      Salt and pepper to taste

·      2 tablespoon peanuts, toasted

·      1 cup lump crab meat

·      1 cup fusilli pasta, par cooked

Method

-      In a cast iron skillet, heat 1 tablespoon of olive oil-butter blend over medium high heat and sauté red yellow green bell peppers, shitake mushroom for 2 to 3 minutes

-      Add kale, red onion, 1 tablespoon garlic, bean sprouts, soy sauce, chicken broth, ginger, 1 tablespoon of cilantro, 1 tablespoon olive oil-butter blend, black pepper to taste and cook for 1 to 2 minutes

-      In separate cast iron skillet add 2 tablespoons of olive oil-butter blend over medium-high heat

-      Add shrimp, salt and pepper to taste, remaining cilantro, remaining garlic and cook for 2 to 4 minutes then combine both skillets together

-      Add peanuts, crabmeat and fusilli pasta and mix well together and serve

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Cajun Soft Shell Crab with Okra | 1 Comment
From Carrot Cake Trifle, Aired on Tue 10/14
Chef Jeff Henderson, Crab, Cajun, Dominique’s
Instructions

Method

-      Heat up a skillet and add 2 tablespoons butter and okra

-      Cook okra for about 5-7 minutes

-      Mix in ¼ tablespoon of Cajun spice and set okra aside

-      In a Dutch oven bring 2 tablespoons of olive oil up the temperature and add the holy trinity

-      Add the garlic and simmer until fragrant for about 2 minutes

-      Add the bacon and render out the fat for about 5 minutes

-      Add 3 tablespoons of butter and melt

-      Sprinkle 3 tablespoons of flour on top and mix with wooden spoon

-      Add the chicken broth, potatoes and saffron, then reduce the heat

-      Add the sautéed okra and corn to the chowder

-      Add the remaining Cajun spice and cook for about 15 minutes or until thick

-      Adjust the seasoning

Ingredients
  • 1 cup sliced okra
  • 2 tablespoons olive oil
  • 1 ½ cups holy trinity (diced onion, celery, green bell pepper)
  • 1 tablespoon minced garlic
  • ½ cup Applewood smoked bacon
  • 6 tablespoons butter
  • 3 tablespoons flour
  • 4 cups chicken broth
  • 1 pinch saffron
  • 1 ¼ tablespoons Cajun spice
  • 1 cup peeled and diced small Yukon potato
  • 2 corn on the cob, taken off the cob
Instructions

Method

- Place the corn directly on the flame and rotate until you reach a desired char effect

- In a cast iron skillet heat olive oil under medium heat

- Add the sliced shallots and garlic and cook for about 3 minutes

- Reduce the flame and add white wine

- Add butter, salt and pepper and simmer for about 5 minutes

- Place the crab legs into the pan and baste with the sauce

- Drizzle the charred corn with some of the white wine sauce

- Add 2 tablespoons of BBQ sauce and 1 teaspoon of liquid smoke to the white wine sauce and mix together

- Spoon this sauce over the crab legs and the corn then top with sliced scallions 

Ingredients
  • 4 King Crab legs, split and cut into 6 inch pieces
  • 3 corn on the cob, cleaned
  • 1/3 cup olive oil
  • 1 sliced shallot
  • 3 minced garlic cloves
  • ½ cup white wine
  • 2 scallions
  • ½ stick butter olive oil blend
  • 2 tablespoons BBQ sauce
  • 1 teaspoon liquid smoke
  • Salt and pepper to taste

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