Posted on 02/17/2017 4:50:33 PM PST by Jamestown1630
I attended a funeral recently where the repast included an amazing Cream of Crab Soup, and I wanted to find a recipe. Since I'm a Marylander and love their crabcakes, Phillips is my first go-to for 'crab anything'. On their website, I found Shirley Phillips' recipe:
http://www.phillipsfoods.com/recipe/shirley%e2%80%b0uss-original-cream-of-crab-soup/
When you are taking care of a sick person who is trying to get his appetite back, you often wind up cooking things you don't normally eat; and instead of cooking double meals all the time you just wind up throwing in the towel and grabbing whatever you can here and there. Since Thanksgiving, I've gained 5 pounds!
It was time to go back to low-carbing, but I was tired of the things I'd been making. One thing that will always tempt me when I'm trying to diet is Mexican Food, and I found this recipe that looks very good, for a low-carb 'Taco' Casserole:
http://www.foodjazzrecipes.com/best-low-carb-taco-bake-recipe/
I also found a great recipe website called 'The Wolfe Pit'. It's not just low-carb, it has tons of good recipes of all kinds - but the recipes that are low carb look great. I love biscuits-and-gravy, and Larry Wolfe seems to have figured this out, using almond flour to make his biscuits:
http://www.thewolfepit.com/2016/04/biscuits-and-gravy-low-carb-recipe.html
-JT
Mmmm, that reminds me of one of the old chain restaurants in L.A., forgetting the name but they made a delicious split pea soup served with a tiny carafe the size of a shot glass with sherry in it. Even when I was quite underage they would serve it that way, making me feel very grown up. Split pea soup simply has to have sherry in it.
Yeah, txhurl, and guess what I went with? Don’t throw me off the thread but Panda Express. Yes, though normally I cook something special on Friday nights, we went with Kung Pao chicken and General Tso. Shame face!
But tomorrow we will be rained in as well... Need to get to the store and make something fun. This thread will lead me in a direction.
Sounds great. If you have a fresh lemon, I’d squeeze a bit into each bowl. If not, I’d put a shot of rice wine vinegar into the pot itself. Yessss to the Tabasco!
Where do you live, Bunny?
In a pinch, there is canned crab - a ghost of the real thing, but it can work in some recipes.
If you can’t get fresh crab, pasteurized crab that you can find refrigerated in the seafood section of the grocery lasts a long time in the fridge. But our supermarkets always have it, and I’ve never been very far West, and don’t know how available it is beyond the Coasts.
You reminded me of another low carb Mexican thing I would make. Haven’t done it in a while. Do you have jicamas down there? Peel and slice kind of thinnish, pile on a plate for low carb nachos. Sprinkle with shredded cheese and pickled sliced jalapeño rings, melt in micro. (The cheese slips around so it might get messy. Do we mind messy? No, we don’t. ;) )
Isn’t Dungeness the way where you are? We have blue crab from the gulf: sweet but extremely tedious to pick, wish we had large crabs.
Seafood departments have jarred fresh crab, but expect to pay $20/lb in LA. Canned crab on the aisles really doesn’t taste like anything, to me.
Los Angeles, born and bred. 8o)
At Trader Joe’s I see [I think it’s Star Kist] crab.
Hi neighbor! Isn’t it wild? The boulevards were like rivers for the few minutes I went out today. The pool is completely full. Thunder?? We never get thunder. Hope Blue Apron arrived.
Definitely, you’ve collected such a wonderful group of food lovers and dear friends!
Hmmmm ..?? My grocery store carries every kind of fish I could ever want.
I do believe the crab/shrimp are frozen .. but .. I’m going to check it out anyway. As long as it doesn’t distort the taste of the crab, I think freezing is okay.
Ciopinno is devastatingly seductive to me, but it seems it’d work out to $15/bowl in these parts. And then it’s always served with magnificent SF sourdough baguettes.. Seafood really is local, like politics. There just isn’t enough to export, so what one region pays reasonably for in easy supply is a delicacy everywhere else. The only shellfish in the Gulf are shrimp and oysters and blue crab, no clams, squid, lobster, anchovy, etc.
You can use canned crab in a soup. It’s the seasonings that really kick it up.
We have that brand Phillip’s you posted .... but only like crab cakes.
I’m always wary of anything in a can. Living [like you do] in a farming state, I never buy anything in a can [can’t stand the taste of the can, fresher etc].
And, I’m from a family of farmers, my dad and his 8 brothers were all farmers ... tomatoes, lemons, avocados. So everything was fresh.
I may breakdown tho and try that crab!
Nah, your wonderful suggestions, recipes, and anecdotes get the ball rolling, JT!
We have jicama in the local Hispanic stores, and it’s a great high-fiber thingie for dips or addition to salads, if you’re low-carbing.
Yum, I love Lima beans. I just found a bag of dried limas. Let me know your recipe please!
I keep celery seed on hand, because I frequently forget the celery. LOL
I think that’s one addition that might make me actually LIKE pea soup :-)
I live in Silver Lake [Hollywood] ... i’me sure i’ve met you at one of the meets we had for Bush.
Silver Lake is a reservoir that the state of California has refused to fill with water saying “it’s too expensive”.
With all this rain!
Pics
http://la.curbed.com/2016/7/1/12077246/silver-lake-reservoir-refilled-empty-dwp
Is hummus low-carb? I imagine it could be, depending on the additions. I made pesto and chipotle hummus tonight. Not together, two separate ones :-)
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