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Cobia and Soft Shell crab--need a recipe idea **UPDATE PAGE 2**
Posted on 7/28/15 at 1:42 pm
Posted on 7/28/15 at 1:42 pm
I have some fresh ling and a friend is bringing me some fresh SS crabs this afternoon. What can I do with both of these items in combination? The lemonfish will no longer be fresh after tonight.
Need a creative idea, not necessarily a recipe. I'll post a thread on it, good or bad.
Need a creative idea, not necessarily a recipe. I'll post a thread on it, good or bad.
This post was edited on 7/29/15 at 8:35 am
6
Posted on 7/28/15 at 1:46 pm to Motorboat
I got nothing. Can't figure a way to pair them.
Posted on 7/28/15 at 2:20 pm to Gris Gris
that's like Ponchartrain at Lagniappe. looks like alot of work
Posted on 7/28/15 at 2:38 pm to Motorboat
dice the cobia and make ceviche , fry the SS crabs and top with beurre blanc sauce
Posted on 7/28/15 at 2:51 pm to Motorboat
I always just grill Cobia with Teriyaki marinade. Fry those softshells and have on the side 
Posted on 7/28/15 at 2:54 pm to Motorboat
quote:
looks like alot of work
It's not. Very easy.
Posted on 7/28/15 at 2:59 pm to Motorboat
Hmm, why MUST they both be in one dish? Why not one as an app and another as entree? I love cobia, I'd want it to shine on a plate as the star. Ditto for softshells.
Line a ring mold w/cobia fillets, fill center with a simple fish mousse (put some fish, heavy cream, egg white, appropriate seasonings like chives, white pepper, etc in a food processor, whir until smooth), bake in a bain marie until set. Unmold, serve with a colorful sauce on the plate (pesto-ish herb puree, or a hollandaise spiked w/smoked paprika?).
Grill the softshells, basting often w/butter. Eat 'em all yourself when no one else is around so you won't have to share!
Line a ring mold w/cobia fillets, fill center with a simple fish mousse (put some fish, heavy cream, egg white, appropriate seasonings like chives, white pepper, etc in a food processor, whir until smooth), bake in a bain marie until set. Unmold, serve with a colorful sauce on the plate (pesto-ish herb puree, or a hollandaise spiked w/smoked paprika?).
Grill the softshells, basting often w/butter. Eat 'em all yourself when no one else is around so you won't have to share!
Posted on 7/28/15 at 3:00 pm to Motorboat
Subtle brag is not so subtle. I resent you. 
I cook those so differently, I would make two different dishes. I love the crab pan fried, and the cobia grilled or paneed. Some toasted almonds over either or both would be where I would go-brown them and pour the browned butter over the crab. I love that almondine touch on SS crabs.
Disclaimer: I am not the most heart healthy cook that posts on here...
I cook those so differently, I would make two different dishes. I love the crab pan fried, and the cobia grilled or paneed. Some toasted almonds over either or both would be where I would go-brown them and pour the browned butter over the crab. I love that almondine touch on SS crabs.
Disclaimer: I am not the most heart healthy cook that posts on here...
This post was edited on 7/28/15 at 3:25 pm
Posted on 7/28/15 at 3:16 pm to hungryone
Soft shell Crab Meuniere served over a grilled cobia steak.
Posted on 7/28/15 at 3:37 pm to Gris Gris
I vote to grill the Cobia over some wood coals, lemon butter sauce, salt peper and a little cayenne. Salad and B Potatoe, French braid, white or a Pinot.
Take the SS and hook them to a trot line.
Cobia is one the best eating fish in the world IMHO. Not a Fan of those SS, something with the texture is creepy.
Take the SS and hook them to a trot line.
Cobia is one the best eating fish in the world IMHO. Not a Fan of those SS, something with the texture is creepy.
Posted on 7/28/15 at 3:40 pm to Motorboat
The softshelled crab we had at Dinner Lab over the weekend was incredible.
Posted on 7/28/15 at 3:56 pm to wickowick
Posted on 7/28/15 at 4:03 pm to KosmoCramer
It was amazing how good that watermelon went with that fish sauce...
Posted on 7/28/15 at 4:11 pm to wickowick
I thinks that's because the fish sauce is salty and salty and watermelon is a grand combo.
I'm glad they washed the red onions on that soft shell dish.
I'm glad they washed the red onions on that soft shell dish.
Posted on 7/28/15 at 4:23 pm to Gris Gris
The peanuts on the oysters were very distinctive in a great way also...
Posted on 7/28/15 at 4:59 pm to wickowick
how is a BBQ SS crab so crispy as if it is fried?
Posted on 7/28/15 at 5:01 pm to Motorboat
Not sure, I was working on a drunk.
Posted on 7/28/15 at 5:04 pm to Motorboat
quote:
how is a BBQ SS crab so crispy as if it is fried?
It looks almost caramelized, no?
Posted on 7/28/15 at 5:04 pm to hungryone
quote:
Line a ring mold w/cobia fillets, fill center with a simple fish mousse (put some fish, heavy cream, egg white, appropriate seasonings like chives, white pepper, etc in a food processor, whir until smooth), bake in a bain marie until set. Unmold, serve with a colorful sauce on the plate (pesto-ish herb puree, or a hollandaise spiked w/smoked paprika?).
that's some fancy stuff right there.
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