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Started By
Message
SUBMISSION Thread for Crab Challenge 2.15.22
Posted on 2/15/22 at 9:03 am
Posted on 2/15/22 at 9:03 am
This is the thread for submitting your crab dishes.
Submissions will be accepted from 9:00 am today until 8:55 am tomorrow morning. There is still time to create a dish!
Your submission must include AT LEAST one picture and a description of the dish. You can submit a detailed recipe, but that is not a requirement. The pic(s) must be of your dish, not a random internet pic.
Ready, set, submit!
ETA: Sorry it’s late! I had the post ready and got distracted.
Submissions will be accepted from 9:00 am today until 8:55 am tomorrow morning. There is still time to create a dish!
Your submission must include AT LEAST one picture and a description of the dish. You can submit a detailed recipe, but that is not a requirement. The pic(s) must be of your dish, not a random internet pic.
Ready, set, submit!
ETA: Sorry it’s late! I had the post ready and got distracted.
This post was edited on 2/15/22 at 9:06 am
9
Posted on 2/15/22 at 9:04 am to Darla Hood
Crab Dinner Trio
As y'all know I cook these dinners every so often, and here's a crab themed one.
We started with
Seafood Gumbo
Then onto
Crabmeat Cheesecake topped with a Mushroom Crab Claw Sauce
And for the entree
Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish
All three were great, but the pecan crusted lemonfish was amazing!
As y'all know I cook these dinners every so often, and here's a crab themed one.
We started with
Seafood Gumbo
Then onto
Crabmeat Cheesecake topped with a Mushroom Crab Claw Sauce
And for the entree
Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish
All three were great, but the pecan crusted lemonfish was amazing!
Posted on 2/15/22 at 9:06 am to Lambdatiger1989
Posted on 2/15/22 at 9:46 am to Darla Hood
Like Lambda, I made three dishes, but I’m only submitting one.
Full disclosure: Because this is the second dish, there is also a bit of lump crab that isn’t “jumbo” included.
Jumbo Lump Crab Au Gratin
I did add more cheese on top, but forgot to get a pic before baking.
NOTES:
It really was delicious, but rich. After tasting, I decided to make seasoned croutons with some low carb bread I had on hand. That was a great addition.
If I made it again, I think I would add some spinach for a crabmeat florentine.
The smaller skillet was for my bestie to take home. She ate hers with French bread. Crackers would also be good.
Full disclosure: Because this is the second dish, there is also a bit of lump crab that isn’t “jumbo” included.
Jumbo Lump Crab Au Gratin
I did add more cheese on top, but forgot to get a pic before baking.
NOTES:
It really was delicious, but rich. After tasting, I decided to make seasoned croutons with some low carb bread I had on hand. That was a great addition.
If I made it again, I think I would add some spinach for a crabmeat florentine.
The smaller skillet was for my bestie to take home. She ate hers with French bread. Crackers would also be good.
Posted on 2/15/22 at 10:21 am to Lambdatiger1989
Is the Pecan Crusted Lemonfish With Lemon Butter Sauce And Pecan Crab Relish Emeril's recipe? If so, I've made it multiple times and it's outstanding.
Posted on 2/15/22 at 10:29 am to Darla Hood
I feel like a complete dumbass and forgot today was the due date. I'll see if I can get something put together tonight for the challenge. I know what I want to do, just have to do the work
Posted on 2/15/22 at 10:31 am to Darla Hood
Blackened Salmon With Crabmeat Garlic Butter Sauce over Fettucine
I didn't have easy access to legit crabs, so I went with crab meat and used it to enhance an already delicious dish.
First... season (salt, pepper, garlic) and blacken the salmon...
At this point, the salmon is only barely cooked on the outside, so set it aside and next, in the same skillet, it's sauce time. Butter, garlic, white wine, heavy cream.
And then... the "wild caught special crab meat" of course!
Meanwhile... I boiled the fettuccine. The fresh pasta only takes a few minutes while the sauce finishes. This was also the time to give the salmon another 10 minutes in the oven to finish cooking.
Finally... assemble! Might not be a fine work of art, but this was delicious.
I didn't have easy access to legit crabs, so I went with crab meat and used it to enhance an already delicious dish.
First... season (salt, pepper, garlic) and blacken the salmon...
At this point, the salmon is only barely cooked on the outside, so set it aside and next, in the same skillet, it's sauce time. Butter, garlic, white wine, heavy cream.
And then... the "wild caught special crab meat" of course!
Meanwhile... I boiled the fettuccine. The fresh pasta only takes a few minutes while the sauce finishes. This was also the time to give the salmon another 10 minutes in the oven to finish cooking.
Finally... assemble! Might not be a fine work of art, but this was delicious.
Posted on 2/15/22 at 10:38 am to Darla Hood
Asian Crab Cups
Disclaimer: Too many drinks and to many things going on in the kitchen while hosting and cooking are the reasons I don't have as many process pictures as I usually do.
First, I soaked some King Crab in some hot water with Zatarain's and Swamp Fire seasoning. The crab was already steamed when I got it, but I wanted the boiled seasoning flavor. Then I chilled and peeled the crab.
Next, I draped some Wonton wrappers over some stainless cylinders and fried them.
These came out crunchy on the edge and lighter/more pliable in the middle. This was great for texture, and also helped the cup stay together when eating, as it didn't shatter and spill it's contents. I'll definately make these Wonton cups again and experiment with other fillings in the future.
Next I made an Eel sauce with Mirin, Sugar, and Soy Sauce.
Then a Spicy Mayo Sauce with Sriracha, Honey, and Smoked Paprika
Lastly I filled the cups with the King Crab, Purple Onion, Cilantro, Jalapeno, Eel Sauce, Spicy Mayo, Avocado and Tuxedo Sesame Seeds.
Disclaimer: Too many drinks and to many things going on in the kitchen while hosting and cooking are the reasons I don't have as many process pictures as I usually do.
First, I soaked some King Crab in some hot water with Zatarain's and Swamp Fire seasoning. The crab was already steamed when I got it, but I wanted the boiled seasoning flavor. Then I chilled and peeled the crab.
Next, I draped some Wonton wrappers over some stainless cylinders and fried them.
These came out crunchy on the edge and lighter/more pliable in the middle. This was great for texture, and also helped the cup stay together when eating, as it didn't shatter and spill it's contents. I'll definately make these Wonton cups again and experiment with other fillings in the future.
Next I made an Eel sauce with Mirin, Sugar, and Soy Sauce.
Then a Spicy Mayo Sauce with Sriracha, Honey, and Smoked Paprika
Lastly I filled the cups with the King Crab, Purple Onion, Cilantro, Jalapeno, Eel Sauce, Spicy Mayo, Avocado and Tuxedo Sesame Seeds.
Posted on 2/15/22 at 10:40 am to holygrale
Looks amazing!
Posted on 2/15/22 at 10:44 am to holygrale
Fantastic work as usual.
Posted on 2/15/22 at 10:45 am to Darla Hood
Boiled blue crab dip with fried soft shells and claws
Yeah maybe I should’ve went with crawfish, had to put in a lil work for these blues
But was able to get a dozen or so of nice size ones and some jumbo lump
Everything laid out and ready
Chopped up the trinity and a red bell pepper
Got the kettle going and buttered up the cast iron skillet
Sauté everything up
Added in the sour cream and cream cheese
Time for some lump
Give it a stir and add some Cayenne
Add the sharp cheddar, parmesan and cheddar jack
Getting close
Time to move on to the fried goodies
Soft shell hitting grease
Soft shell and claws pulled
Boiled up some for that spicy flavor and juice
Taste test, yup that’s good
Time to finish up the dip and toast the bread
1st some green onions and parsley
Then added some boiled lump, fat and juice from shell
Was gifted a LeJeune’s french bread (thanks again Trout Bandit) so made use of it
Added some Colby jack
added a layer of sharp cheddar but lost the pic
Plated serving size
And time to manger!
Thanks for looking
Yeah maybe I should’ve went with crawfish, had to put in a lil work for these blues
But was able to get a dozen or so of nice size ones and some jumbo lump
Everything laid out and ready
Chopped up the trinity and a red bell pepper
Got the kettle going and buttered up the cast iron skillet
Sauté everything up
Added in the sour cream and cream cheese
Time for some lump
Give it a stir and add some Cayenne
Add the sharp cheddar, parmesan and cheddar jack
Getting close
Time to move on to the fried goodies
Soft shell hitting grease
Soft shell and claws pulled
Boiled up some for that spicy flavor and juice
Taste test, yup that’s good
Time to finish up the dip and toast the bread
1st some green onions and parsley
Then added some boiled lump, fat and juice from shell
Was gifted a LeJeune’s french bread (thanks again Trout Bandit) so made use of it
Added some Colby jack
added a layer of sharp cheddar but lost the pic
Plated serving size
And time to manger!
Thanks for looking
Posted on 2/15/22 at 10:47 am to Darla Hood
My submission is somewhat accidental. I have not had a lot of time to cook or participate in the challenges due to life things going on. We got a few lbs of jumbo lump crabmeat at my Mom's request and she asked that I make a certain dish that we love. I didn't remember the challenge was crab until I baked it, so not many pics. I'm just glad to finally participate!
This dish is called Deviled Crab Gratin and it's an old recipe from River Road that I've made many times. I think it's delicious, but I love creamy crab dishes. I do recommend trying it if you like this sort of thing. Recipe and my notes are below.
NOTE: The original recipe calls for adding chopped chunks of hard boiled eggs, which certainly stretches the dish, but I don't like to put them in. The egg pieces look like crab in the sauce and my taste buds get all ready for crab when I see a white chunk. When I get a bite of egg, it just confuses and disappoints my buds!
You can make this in one big casserole dish, but I prefer individual gratin dishes. I butter the dishes, put a little sauce on the bottom, then the crabmeat and top with a generous amount of sauce. This method keeps the jumbo lumps of crab from breaking up, which happens sometimes when you toss it in sauces.
You can "slim" this dish down by using "fake" butter and skim milk. It’s not nearly as good, but it works better than you would expect.
Deviled Crab Gratin
1 lb jumbo lump crabmeat
6 T butter
3 T flour
3 t fresh squeezed lemon juice
1.5 t minced parsley
4-5 chopped green onions (I love GO's, so I add a lot, white and green parts)
2 t prepared mustard (I add a little extra to taste)
1.5-2 t bottled horseradish (I like a little extra, but add this to taste)
1.5 t salt or to taste
1.5 C milk, cream or 1/2 and 1/2
Tabasco or cayenne to suit your taste
3 hard cooked eggs, chopped or minced(optional)
1 C panko (preferred) or bread crumbs, tossed in melted butter-about 3 T or so. (I love the crunchy toasted panko texture with the creamy sauce.)
Melt butter in saucepan; stir in flour; add parsley, lemon juice, mustard, horseradish and salt. Mix until thickened, scraping bottom of pan. Slowly add milk and whisk. Sauce will become smooth. Stir and heat until thickened. Add green onions and cook for about 2-3 minutes. Butter casserole dish, ramekins or gratin dishes. Line with some sauce and then crabmeat. Top with sauce (you may have extra sauce) and do a minimal amount of moving the crabmeat around a bit to get the sauce into the crabmeat. Top with buttered panko. Bake at 400 until panko is golden brown and sauce mixture is hot and bubbly. This won't take long if you make the sauce just before baking. Otherwise, it will take a little longer.
Serves at least 4 as a main course. If you add the eggs, it will serve closer to 6. You can determine servings depending on how many ounces of crab you wish to serve each guest.
***I double the sauce for a lb of crabmeat, which is a bit more than needed, but I like it saucy.
Sorry the pictures are lacking. They were last minute and the natives were hungry!
This dish is called Deviled Crab Gratin and it's an old recipe from River Road that I've made many times. I think it's delicious, but I love creamy crab dishes. I do recommend trying it if you like this sort of thing. Recipe and my notes are below.
NOTE: The original recipe calls for adding chopped chunks of hard boiled eggs, which certainly stretches the dish, but I don't like to put them in. The egg pieces look like crab in the sauce and my taste buds get all ready for crab when I see a white chunk. When I get a bite of egg, it just confuses and disappoints my buds!
You can make this in one big casserole dish, but I prefer individual gratin dishes. I butter the dishes, put a little sauce on the bottom, then the crabmeat and top with a generous amount of sauce. This method keeps the jumbo lumps of crab from breaking up, which happens sometimes when you toss it in sauces.
You can "slim" this dish down by using "fake" butter and skim milk. It’s not nearly as good, but it works better than you would expect.
Deviled Crab Gratin
1 lb jumbo lump crabmeat
6 T butter
3 T flour
3 t fresh squeezed lemon juice
1.5 t minced parsley
4-5 chopped green onions (I love GO's, so I add a lot, white and green parts)
2 t prepared mustard (I add a little extra to taste)
1.5-2 t bottled horseradish (I like a little extra, but add this to taste)
1.5 t salt or to taste
1.5 C milk, cream or 1/2 and 1/2
Tabasco or cayenne to suit your taste
3 hard cooked eggs, chopped or minced(optional)
1 C panko (preferred) or bread crumbs, tossed in melted butter-about 3 T or so. (I love the crunchy toasted panko texture with the creamy sauce.)
Melt butter in saucepan; stir in flour; add parsley, lemon juice, mustard, horseradish and salt. Mix until thickened, scraping bottom of pan. Slowly add milk and whisk. Sauce will become smooth. Stir and heat until thickened. Add green onions and cook for about 2-3 minutes. Butter casserole dish, ramekins or gratin dishes. Line with some sauce and then crabmeat. Top with sauce (you may have extra sauce) and do a minimal amount of moving the crabmeat around a bit to get the sauce into the crabmeat. Top with buttered panko. Bake at 400 until panko is golden brown and sauce mixture is hot and bubbly. This won't take long if you make the sauce just before baking. Otherwise, it will take a little longer.
Serves at least 4 as a main course. If you add the eggs, it will serve closer to 6. You can determine servings depending on how many ounces of crab you wish to serve each guest.
***I double the sauce for a lb of crabmeat, which is a bit more than needed, but I like it saucy.
Sorry the pictures are lacking. They were last minute and the natives were hungry!
Posted on 2/15/22 at 11:02 am to No8Easy2
Dang!! Y'all all have me salivating for more crabmeat! I don't think this should have been my "accidental" challenge.
Posted on 2/15/22 at 11:02 am to holygrale
quote:
holygrale
This is so up my alley, flavor wise. I would go crazy with those.
Holy shite, NO8. That is incredible. I also should have requested you donate your empty crab bodies to me
This post was edited on 2/15/22 at 11:05 am
Posted on 2/15/22 at 11:05 am to LSUBoo
I don't even like salmon and I would still destroy that dish.
Y'all are amazing! I'm literally drooling.
Y'all are amazing! I'm literally drooling.
Posted on 2/15/22 at 11:06 am to Gris Gris
it is!
Posted on 2/15/22 at 11:09 am to Gris Gris
Mine should make you feel better!
Posted on 2/15/22 at 11:11 am to No8Easy2
:bruh:
I need to make my way west
I need to make my way west
Posted on 2/15/22 at 11:23 am to Darla Hood
My dish is Bun Rieu(Vietnamese crab noodle soup). Vietnamese cuisines has 4 main noodles soups. Everyone knows about pho. Some may have heard of Bun Bo Hue and Hu Tieu. But not many have heard of Bun Rieu since it's generally not on the menu. It's the only noodle soup where the both is crab based.
I used 5 live crabs(around $18) for this. First I boiled the crabs and then I removed the meat. I used to work at a crab factory as a teenager(illegal) so this came in handy.
After removing the meat, I made a stock with the shells.
For the crab meatballs: ground pork, crab meat, crab paste, hydrated dried ship, 3 eggs, sugar, ground pepper
After mixing it up:
After 1 hr, this is what the broth looks like minus the shells.
In a pan, I sautéed tomatoes, garlic, shallots, with annotto power which gives the broth its red color.
adding it to the broth
adding chopped pineapple to sweeten the broth
For the meatballs, I spooned them and dropped them in the broth
adding tofu and crab fat/eggs
For the noodles, I used vermicelli. For the greens, I used sprouts, cilantro, mint, and shaved celery
Finished product
I used 5 live crabs(around $18) for this. First I boiled the crabs and then I removed the meat. I used to work at a crab factory as a teenager(illegal) so this came in handy.
After removing the meat, I made a stock with the shells.
For the crab meatballs: ground pork, crab meat, crab paste, hydrated dried ship, 3 eggs, sugar, ground pepper
After mixing it up:
After 1 hr, this is what the broth looks like minus the shells.
In a pan, I sautéed tomatoes, garlic, shallots, with annotto power which gives the broth its red color.
adding it to the broth
adding chopped pineapple to sweeten the broth
For the meatballs, I spooned them and dropped them in the broth
adding tofu and crab fat/eggs
For the noodles, I used vermicelli. For the greens, I used sprouts, cilantro, mint, and shaved celery
Finished product
Posted on 2/15/22 at 11:46 am to Darla Hood
Wow. Everything looks amazing. I consider myself an OK cook, but, these look chef level. The presentation is incredible.
ETA: Great job everyone.
ETA: Great job everyone.
This post was edited on 2/15/22 at 11:48 am
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