31st August 2010

    Summer Corn and Dungeness Crab Bisque


    This recipe was a nice little find that popped up when I was searching for something that included a bunch of items in this week’s CSA box. I modified it a bit to make it a bit lighter and to use what we had on hand — it is super-simple and easily adaptable. This soup/bisque has a really nice sweet flavor from the corn, and is a great base for a nice pile of delicious Dungeness crab — though you’ll probably want to wait for it to go on sale. That stuff is expensive!


    Chris says:

    I’ve got just one question for you.

    Lisa says:

    What’s that?

    Chris says:

    Do you like crab?

    Lisa says:

    I love crab, why?

    Chris says:

    Do you like sweet corn?

    Lisa says:

    You know I do… that’s two questions, by the way.

    Chris says:

    Doh — whatever. I just think you’re going to love this — have a spoonful.

    Lisa says:

    Whoa, that’s awesome! The flavor of the corn in the soup is great, and then getting to crunch on those kernels… delicious!

    Chris says:

    Yeah — all that, and — piled with crab!

    Lisa says:

    I heart crab! Hey — I’ve got just one question for you.

    Chris says:

    What’s that?

    Lisa says:

    Do we have to share this?


    Summer Corn and Dungeness Crab Bisque
    4 cloves garlic, peeled
    3 tbsp butter
    18-20 baby carrots
    1 large yellow onion
    3-4 Swiss chard stems
    2 stalks celery
    2 medium zucchini
    2 tbsp Herbes de Provence
    3 cups chicken broth (or vegetable, or a little of each)
    2 ears of sweet corn, husked
    1 cup fat-free Half and Half
    1 pound of Dungeness Crab meat, diced

    Preheat the oven to 350 degrees.
    Place the garlic in an aluminum foil pocket, drizzle with olive oil, and seal.
    Roast for 30 minutes.
    Meanwhile, in a dutch oven, melt the butter over medium heat.
    Start dicing the vegetables and add them to the pot, starting with the carrots and working your way through to the zucchini.
    Saute for about five minutes, and add in the herbs. Once vegetables have softened, add in the broth, reduce to a simmer, cover, and cook for about 30 minutes.
    While the vegetables are simmering, bring a large pot of water to boil and boil the corn for about three minutes.
    Remove and let cool a bit, slice the kernels from the cob, and set aside.
    “Milk” the cob (run the back of your knife down the length of the cob after the kernels are removed to collect the delicious milky corn squeezin’s) and add this to the pot.
    Once the garlic is roasted and the vegetables have been simmering for 30 minutes, add the garlic and Half-and-Half.
    Use a stick-blender to puree the vegetables and stock into a smooth consistency — you’ll get texture in a bit.
    Add the reserved corn and half of the crab meat to the pot, mix well, and simmer for another five minutes.
    Season with salt and pepper to taste.
    Divide among bowls, and garnish with remaining crab meat.

    4-6 generous servings

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    posted in Soups and Stews | 2 Comments

    15th January 2010

    Crabby about Pad Thai

    Sometimes you just need to bite the bullet and pay full price. That’s what I walked away with after Lisa made this version of Pad Thai from Almost Meatless, a great cookbook to give those in your life who are trying to eat less meat but can’t quite, or don’t want to, go vegetarian. When we went shopping to pick up the ingredients for this one (a few months ago, now), the lump crab meat at our local Whole Foods was something like $32/lb, and they didn’t have any whole crabs on hand. We already had the rest of the ingredients for this recipe at home, so we decided to go with the pre-pack cans of crab meat. The pieces fell apart rapidly and overly-infused the dish with too much crabbiness. One the other hand, we’d never made Pad Thai at home, and it’s good knowing that it’s actually pretty easy to do. Next time we’ll either wait for a sale, or go with tofu.


    Lisa says:

    Whoa, way too crabby.

    Chris says:

    …but the noodles themselves are good.

    Lisa says:

    Yeah I like the noodles and the sauce, but the crab is still overpowering.

    Chris says:

    Although… hunger vs. tastebuds…

    Lisa says:

    Well obviously hunger wins. But next time I’m just making this vegetarian.

    Chris says:

    And I like the picture, so there’s that.

    Lisa says:

    Yes, there’s that — is that why you waited so long to post this one, though? Because it wasn’t exactly our favorite?

    Chris says:

    Hmm… laziness vs. pride…

    Crab Pad Thai
    8 oz rice noodles
    1 cup tamarind water/concentrate
    1/2 cup fish sauce
    3 tbsp sugar
    1 tbsp soy sauce
    8 tsp vegetable oil
    2 cloves garlic, minced
    2 eggs, lightly beaten
    8 oz lump crabmeat
    2 cups bean sprouts
    6 scallions, thinly sliced
    1/2 cup roasted salted peanuts, chopped
    2 limes, cut into wedges, for serving

    Prepare the noodles as directed on the package by soaking in hot water for 10-15 minutes until just softened, then rinsing under cold water. Set aside.
    Whisk together the tamarind concentrate, fish sauce, sugar, and soy sauce in a bowl and set aside.
    Make each serving one at a time: Heat two teaspoons of the oil in a wok over high heat. When the wok and oil are hot, drop around 2 cups of the noodles (about 1/4th) and toss continuously for 30 seconds. Add 1/4th of the sauce mixture and 1/2 tsp of minced garlic, tossing to coat the noodles. Push to the side and add in 1/4 of the beaten eggs. Let it start to set, then scramble into the noodles. Add 1/4th of the crab meat, bean sprouts, and scallions, toss to heat through, then plate. Top with peanuts and add lime wedges. Repeat for the remaining three servings.

    4 Servings

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    posted in Almost Meatless, Main Dishes, Thai | 3 Comments

    8th December 2008

    Dungeness Crab Soup with Cilantro Relish

    Carrie came over this week for dinner and we enjoyed this crab soup with a spinach salad and plenty of wine. The cilantro relish was a big hit, and though crab is expensive, it was totally worth it in this dish. We all loved it! The recipe comes from The Ultimate Soup Bible.

    Carrie says:

    Yum, I love crab!

    Lisa says:

    This soup is awesome…

    Chris says:

    I think there’s probably a bit too many noodles, but other than that I’m in love with this soup!

    Lisa says:

    Too many noodles in the recipe?

    Chris says:

    Nah, the recipe itself is probably a good amount, but my estimating skills are lacking. Determining five ounces out of a package of 16 when some unknown portion of them have already been used apparently is a challenge for me.

    Lisa says:

    The cilantro topping is awesome.

    Carrie says:

    Can I have more?

    Chris says:

    Yes! Let’s finish the batch!

    Lisa says:

    Leave room for dessert…

    Dungeness Crab Soup with Cilantro Relish
    SOUP:
    2 tbsp extra virgin olive oil
    1 red onion, finely chipped
    2 red chilies, seeded and finely chopped
    2 cloves garlic, minced
    1 lb fresh Dungeness crab meat
    2 tbsp chopped parsley
    2 tbsp chopped cilantro
    juice of 2 lemons
    1 lemongrass stalk
    4 cups chicken stock
    1 tbsp Thai fish sauce
    5 oz angel hair pasta, broken into 2-3 inch lengths
    salt and fresh ground pepper

    RELISH:
    1 cup cilantro leaves
    1 green chili, seeded and chopped
    1 tbsp olive oil
    1 1/2 tbsp lemon juice
    1/2 tsp ground roasted cumin seeds

    Heat the oil in a large dutch oven and add the onion, chilies, and garlic. Cook over medium-low heat for 10 minutes until the onion is very soft. Transfer the cooked onion mixture to a bowl and stir in the crab meat, parsley, cilantro, and lemon juice, and set aside.
    Bruise the lemongrass on a chopping board. Pour the stock and fish sauce into the dutch oven. Add the lemongrass and bring to a boil, then add teh pasta. Lower the heat and simmer uncovered for 3-4 minutes until the pasta is just tender.
    While the soup is simmering, prepare the relish by using a mortar and pestle to make a coarse paste of the cilantro, chili, oil, lemon juice, and cumin.
    Remove and discard the lemongrass from the soup. Add the crab mixture into the soup and season with salt and pepper to taste. Bring to a boil, then set on low and simmer for two minutes.
    Ladle the soup into four bowls and put a spoonful of the cilantro relish in the center of each.

    4 Servings

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    posted in Main Dishes, Soups and Stews, The Soup Bible | 2 Comments

    16th June 2008

    Crab, Apple, and Hearts of Palm Salad

    Last weekend Lisa and I were on the way to one of our usual dinner spots, when we decided mid-drive to try something new.  We ended up at Cafe Gaudi, a little Spanish restaurant featuring tapas and a few different varieties of paella.  One of the specials that night was a crab salad with apples, hearts of palm, and a light miso vinaigrette dressing.  We were really enamoured of the dish, and attempted to recreate a version at home.

    Lisa says:

    Yum, it’s good!

    Chris says:

    I really like the apples in it.

    Lisa says:

    How close do you think it is?

    Chris says:

    Hmm… if anything, I think we have a lot more crab than how it was served at the restaurant.

    Lisa says:

    That’s the first thing I thought when I saw it — not that I’m complaining; I love crab!

    Chris says:

    We’ll have to refine this further, but you’re right: nothing to complain about here!

    Crab, Apple, and Hearts of Palm Salad
    1/2 lb lump crab meat, finely chopped
    1 gala apple, peeled, cored, and diced
    hearts of palm, diced (equivalent amount to the apple — we used about 1/3 can)
    1 tbsp parsley, minced
    8 paper-thin slices of red bell pepper
    1/4 cup walnuts, finely chopped
    2-3 tbsp miso vinaigrette (I just whisked together some miso paste and rice wine vinegar)

    Combine all ingredients, enjoy!

    2 Servings

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    posted in Salads and Light Soups | 3 Comments

    1st January 2008

    Crab and Wild Mushroom Chowder


    Lisa made this chowder found in the Weight Watchers Great Cooking Everyday book. This thick soup has a mushroom and chicken broth base, and is topped with lump crab meat.

    Chris says:

    This smelled great when you were cooking it!

    Lisa says:

    Sometimes I hate those WW recipes; that bowl pictured is two servings.

    Chris says:

    Maybe it’s meant to be a side dish or starter. It’s good though.

    Lisa says:

    It is, but I don’t think I like the arrowroot; it makes it jiggle. Like jelly.

    Chris says:

    Like my belly?

    Lisa says:

    Sigh…

    Chris says:

    I’m feeling fat… and sassy.

    Crab and Wild Mushroom Chowder
    ——————————
    1/2 lb shiitake mushrooms
    1 tbsp + 2 tsp arrowroot
    2 cups chicken broth
    1 tsp butter
    1/3 cup finely chopped onion
    3 tbsp finely chopped celery
    1 garlic clove, minced
    1 potato, peeled and chopped
    1/4 cup evaporated fat-free milk
    1 1/2 tsp dry sherry
    1/2 tsp salt
    1/2 tsp ground pepper
    1/3 cup water
    1/4 lb cooked lump crab meat, picked over

    Remove the stems from the mushrooms and chop. Thinly slice the mushroom caps. Reserve in separate piles. Combine the arrowroot and 2tbsp of the broth in a small bowl.
    Melt the butter in a saucepan, then add the onion, celery, and garlic. Sauté until tender. Add the remaining broth to the vegetables; bring to a simmer. Add the potato and simmer, covered, until tender, 15-20 minutes. Whisk the arrowroot mixture and stir into the broth. Simmer until the mixture thickens, about 2 minutes. Remove from the heat; stir in the milk, sherry, salt, and pepper.
    Meanwhile, bring the water to a boil in a small saucepan. Add the reserved mushroom stems; reduce the heat and simmer for 5 minutes. Strain the liquid into a medium skillet, discarding the stems. Bring to a simmer and add the reserved sliced mushrooms, cooking until softened, about 5 minutes. Stir the mushrooms and their broth into the soup. Serve, topped with the crabmeat.

    Serves 4 as a starter

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    posted in Weight Watchers | 4 Comments


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