Posted on 07/01/2021 7:58:48 PM PDT by Jamestown1630
We’re in crab season, here in Maryland.
Some versions of Crab Imperial can be totally ‘keto friendly’, and here is one, from the long-time Maryland seafood company and restaurant ‘Phillips':
http://www.phillipsfoods.com/recipes/classic-crab-imperial
Crab Imperial
1 lb. Phillips Jumbo Lump Crab Meat
1 tsp. parsley
1 tsp. fresh lemon juice
1 egg
1 tsp. Phillips Seafood Seasoning
1 tsp. Worcestershire sauce
3 oz. Hellmann’s mayonnaise
1 tsp. melted butter
Imperial Topping:
3 oz. Hellmann’s mayonnaise
1 oz. half & half
1/2 tsp. Phillips Seafood Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce
Pinch of paprika
1/4 c. shredded Cheddar cheese
4 ramekins for baking (or empty natural crab shells)
Combine all Crab Imperial ingredients (except for the crab meat) in a medium mixing bowl and whip until smooth.
In a separate mixing bowl, add Phillips crab meat and pour imperial mixture over crab meat.
Blend all ingredients together by tossing very gently in order to avoid breaking delicate crab lump meat. Place 4+ ounces of the mix into each of 4 individual ramekins (or empty natural crab shells) and bake at 400° for 12-15 minutes.
While the imperials are cooking, combine Imperial Topping ingredients (mayonnaise, half & half, seafood seasoning, lemon juice & Worcestershire sauce) in a medium mixing bowl and whip until smooth.
After imperials are finished baking, remove from oven and switch oven to broil.
Top each ramekin (or natural crab shell) of baked crab imperial with the imperial topping and a pinch of paprika. Top each crab imperial with a Tbsp. of shredded Cheddar cheese.
Place in broiler to finish off until cheese has melted and imperials start to brown.
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And for those who don’t care about carbs, here’s another Maryland tradition: the Smith Island Cake which, since 2008, has been the Maryland State Dessert. (There are varying opinions on why the layers are so thin. Some say that in the late 1800s, when legend has it that the cake originated, it was easier to bake thin layers in a wood-fired oven; others say that it’s because the fudge packing the layers caused the whole thing to hold up better out on the watermen’s boats.
Doesn’t matter to me – more chocolate gets my vote no matter the reason):
http://www.visitmaryland.org/article/Smith-Island-Layer-Cake-Recipe
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And for your late-night listening pleasure, here is the Ukelele Orchestra of Great Britain performing ‘The Good, the Bad and the Ugly’:
http://www.youtube.com/watch?v=pLgJ7pk0X-s
Mmmmmmmm.......
I have a cousin who still lives in New Orleans and she sends us a Gambino’s king cake every Mardi Gras. It’s really good but WAY too sweet.
There’s just something about Naw’lins french bread that is hard to beat.
Thanks for that recipe. I have an unopened bag of almond flour I’ve been looking for things to bake with it. They sound yummy!
I agree....it’s amazing.
They actually ship them Central Grocery. You can get TWO whole ones for a mere $109.00. I think I'd rather go there and stay a few days. I can't remember a bad restaurant in New Orleans. So many great ones. When I would visit Mom while I was in college, it was easy to gain 10 pounds in just two weeks!
Just curious, does your sister think NO is safe for tourists? So many places now are just not safe.
The French Quarter has always been risky. You just have to be careful where and when you go. I’ve probably visited 50 times and never had any problems but of course I never went during Mardi Gras or other insane tourists times. Easter is a beautiful time of year to go. It’s not too hot then. The Fall is also a great time to visit. My cousin lives in a condo in the Garden District and my sister lives in Metarie. I don’t know how much has changed since this Covid stuff but if you’re careful you should be okay. It’s a wonderful city to visit but I never wanted to live there.
LOL!
That looks super tasty!
Right now I have lentil chili simmering on the stove. The rest of the ground beef is mixed with buttered onions and sweet baby ray’s bbq sauce. I’m going to throw that on a pizza later.
Thanks. We went for a long weekend probably 15 years ago. It was an amazing place. Thanks for the info🤩
I had been interested in them for quite a number of years. I've been watching the Almazan Kitchen youtubes for 5 years, since they started. Out of 500 videos (I have watched over 400)I see he uses a mortar and pestle - or molcajete - in maybe almost a third of them. I had also seen a recipe many years ago for chimichurri - a delicious fresh herb sauce that was said to make your grilled steak "taste like it was dragged through a garden". I tried making it once I think I used a blender. It was OK and kind of dropped it after that.
After watching so many of Almazan's videos I decided to get one, an 8" granite made by Imusa, less than 30.00 at walmart.com. I cleaned it properly with uncooked rice and a splash of water as I had read about and made my old standby salsa recipe. Just tomato, onion, garlic, salt, pepper, jalapeno, and cilantro. It tastes totally different than the chopped version flavor wise. Because everything is crushed the flavors are released and meld together. It was really impressive.
I also had watched a Gordon Ramsay youtube where he makes a skirt steak and chimichurri and he talks about the molcajete. My favorite is either flank or shirt steak. So yesterday I made my own chimichurri - garlic cloves, onion, salt, a tiny bit of sugar, pepper, a few sprigs of basil, some fresh thyme leaves, cilantro a handful, a handful of italian parsley,and spinach about 5 handfuls, one at a time. Mash after each ingredient, add a splash of lemon juice and some olive oil at the end. Amazing how all that in an 8" work bowl reduced to just a little over a cups worth. Flavor explosion and fresh and nutrient rich. Next on the list is guacamole.
Ingredients 48 ounces Canola or Vegetable Oil 16 ounces frozen French Fries thin cut
Pommes Frites Seasoning 3 tablespoons grated Parm 3 tablespoons shredded Parm 2 teaspoons minced garlic 1/2 teaspoon Cajun Seasoning---Tony Chachere's brand tablespoon chopped fresh parsley 1/2 teaspoon kosher salt
Cajun Remoulade 1/2 cup Thousand Island Dressing 1/4 cup Mayonnaise don't use low-fat 1/2 teaspoon ea Worce, minced garlic 1/4 teaspoon ea Dijon mustard, Cajun Seasoning--- Tony Chachere's brand 1/2 teaspoon fresh lemon juice 1/4 teaspoon paprika 1/8 teaspoon ea k/salt, black pepper
Instructions
Place oil into a large 3-5 quart pot over medium heat with a deep frying/candy thermometer attached. Heat oil to 375 degrees F. Open French Fry bag and have a deep frying sieve ready to assist getting the French fries in and out of the oil. Have a large plate nearby lined with a paper towel to drain the French Fries alone with a large bowl to toss the French Fries with the Pommes Frites seasoning.
Pommes Frites seasoning, place both Parmesan cheeses, garlic, Cajun seasoning, parsley and salt into a medium bowl. Stir to combine and set aside.
Prepare the Cajun Remoulade while oil is coming up to temperature. Stir to combine ing. Place into a serving dish that will be used to dip the Pommes Frites in.
When oil has come up to temperature, carefully place fries into oil, in 2 batches. Use sieve to stir French fries while they cook. Cook fries for 3-4 minutes, until crisp and starting to turn golden brown. Carefully remove fries with sieve directly onto the paper towel lined plate. Let drain for 30 seconds then transfer to the large bowl. Immediately toss cheese mixture over fries and stir to coat.
Transfer Pommes Frites to server lined with parchment. Serve with Cajun Remoulade.
Crab Bisque
ING 12 oz cooked cleaned Dungeness crab shells, 2 bay leaves, qt crab-poaching liquid, reserved from making Cracked Crab, or mix 1 1/4 cups each bottled clam juice and water 3 tb olive oil 1 ½ cups finely chopped onion 1 cup finely chopped celery (5 or 6 stalks) ¼ cup finely chopped red bell pepper 1 cup dry white wine, such as Sauvignon Blanc 2 tb tomato paste 2 cups whipping cream, 2 tb unsalted butter 1 ½ teaspoons kosher salt 3-4 oz cooked crab (1/2 to 2/3 cup), ¼ cup fresh herbs, such as chives, tarragon, or parsley; or a mix
METHOD Step 1 Put crab shells, bay leaves, and crab-poaching liquid in a medium pot. Bring to a simmer, covered, and simmer, stirring occasionally, until broth has a gentle but distinctive crab flavor, about 1 hour. Strain broth through a fine-mesh strainer. If using crab-poaching liquid, return to pot and boil, uncovered, until reduced to 2 cups, 10-15 min. Set aside.
Step 2 In another pot, heat oil on low. Add onion, celery, and bell pepper; cook, covered, stirring often, til very soft and translucent but not browned, about 15 min. Step 3 Add wine and tomato paste to vegetables and cook over medium heat, uncovered, until wine has reduced by half, about 10 minutes. Add 2 cups cream and the crab broth and simmer over low heat 15 minutes, uncovered, to meld flavors and thicken a bit.
FINAL Put six small, shallow soup bowls in a 200° oven to warm. Whip 2 tb cream to soft peaks. Strain soup through a fine-mesh strainer into a large bowl and stir in butter and salt. Ladle about 2/3 cup into each soup bowl. Top w/ mound of crab, spoonful of whipped cream, sprinkle of herbs.
NOTE Fish shop might have crab shells.
They look sooooo good!
Fried Green Tomatoes with Prosciutto and Lemon Aioli
Ingredients
4 green tomatoes sliced ¼ inch thick
1 cup all purpose flour
1 cup polenta
¼ cup of grated pecorino romano
a pinch of cayenne ( optional)
2 eggs whisked with a little milk
olive oil for frying
salt and pepper
1 slice of proscuitto to top each fried green tomato
arugula for base of “salad” mixed lightly with olive oil and lemon juice
LEMON AIOLI
Whisk Together;
¾ cup of mayo, full fat
lemon juice, enough to thin it out
1small garlic clove, grated
salt and pepper to taste
Instructions
Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
Set up a wire rack to place the cooked tomatoes on so they don’t get soggy on the bottom.
Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
Then into the frying pan on medium high heat until both sides are deep golden.
Place each slice onto a wire rack and sprinkle with salt.
When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
Heavily drizzle the lemon aioli all around on top.
https://www.prouditaliancook.com/2021/07/fried-green-tomatoes-with-prosciutto-and-lemon-aioli.html
I love fried green tomatoes, and that looks great.-
Great Italian recipes........TOMATO BREAD ........Yum
That is making my mouth water. There is nothing like fresh tomatoes squeezed on some crusty, Italian bread.
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