Tag Archives: Crab

Good Ol’ Shrimp Boil Potato Salad

17 Aug
Good Ol' Shrimp Boil Potato Salad

Good Ol’ Shrimp Boil Potato Salad ~ We decimated more than half this meal before I remembered to take a photo!!!

This is a tasty, quick and easy meal to prepare, especially when you are about to head out of town for 5 days for another fishing trip to the coast. This time, Halibut Fishing! Many of you might remember my shark adventure from couple of years ago when we tried to catch halibut, and on the same trip my hubby caught a manta ray! Hopefully we’ll get the right species this time around.

Kathryn the Shark Woman

Kathryn the Shark Woman

I saw this recipe in my most recent issue of Southern Living magazine, and with lots of shrimp in the freezer, it called my name. This takes very little time to prepare, especially if you use my “secret” Bundt-pan corn trick, shown below from another post. (I do actually stick a corn-cob holder in the top to stabilize the corn when cutting, but I had no helper to take a photo when I shot this. The foibles of food photography!)

Cutting the Corn off the Cob

Cutting the Corn off the Cob

I couldn’t find Creole mustard at the store that it called for (well, I do live in Oregon) but a quick google search came up with an easy substitute with items I had on hand.

I hope you enjoy this as much as me and my husband did, eating al fresco out on our back deck in glorious sunny weather. This tastes great warm or cold, I had leftovers the next day cold and just WOW! The flavors really intensified. This would be a great potluck or picnic meal, no mayo!

Good Ol’ Shrimp Boil Potato Salad
Adapted from Southern Living

1/4 pound smoked sausage, cut into thin slices
1 1.5-ounce package boil-in-bag shrimp-and-crab boil (I used McCormick’s)
1/2 pound baby red potatoes
1 ear fresh sweet corn, husks removed
1/4 cup fresh lemon juice
1/4 cup olive oil
1/8 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons course-ground Dijon mustard
1/4 teaspoon Worcestershire sauce
Several dashes of Tabasco
2 green onions, sliced
1 garlic clove, minced
A few shakes of paprika
1/2 teaspoon horseradish sauce
1 pound peeled and deveined shrimp

Brown the sausage over high heat in a skillet for just a few minutes, remove and set aside. Add the crab boil packet, potatoes, and corn cob with enough water to cover an inch over the veggies over high heat.

Once boiling, cook for about 10 more minutes until potatoes are softened.

Meanwhile, whisk together the rest of the ingredients except the shrimp in a bowl.

Once potatoes are done, add the shrimp and cooked sausage, turn off heat, then cover for 5 minutes.

After 5 minutes, drain and pour the food into a large serving bowl. Remove the corn and cut the kernels off the cob and add the kernels to the bowl. (I halved the potatoes after they were done but failed to add that to the PDF version recipe.) Pour the seasoned lemon/oil mixture over it, and stir to combine well. Serve immediately, or cover and refrigerate up to 24 hours. YUMMMM!

I won’t have a post up again for about a week and a half, don’t miss me too much, lol. 😀

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

 

Broccoli Cheddar Soup with Crab

21 Dec
Broccoli Cheddar Soup with Crab

Broccoli Cheddar Soup with Crab

So what is better than a plain broccoli cheese soup? Well one with Dungeness crab in it, of course! I was going to make this soup as I had in the past here, with chicken, but when we found out our crab-disliking-daughter was having a sleepover elsewhere my husband suggested adding crab instead. I was actually a bit hesitant to do so, but in the end went along with the idea. (I did make him shell the meat from the crab, though, as it can be a tedious process.)

Cooked Crab Ready to Shell

Cooked Crab Ready to Shell

He reheated and shelled one and a half crabs plus some random legs from our bounty in the freezer, which was way more than needed for our soup. I plan on making crab omelets with the rest of it for brunch.

Shelled Dungeness Crab

Shelled Dungeness Crab ~ This is only HALF the crab meat that was shelled!

As a side note, each day the remodel on our house sees a little more progress, but also setbacks. Our washer and dryer got hooked up yesterday and my first load of clothes is now sitting in the washer with detergent. Permanently, apparently. The dang thing won’t start! Granted it is a Maytag from the mid-70s I got while in college, but it has always been so reliable!

The plumbing under our sink also decided to start leaking, but a huge mess was diverted by a roll of paper towels that soaked up most of the water by the time we discovered it. Hubby fixed the sink, and tried to fix the washer but to no avail. Craigslist to the rescue for now…

I also unpacked the box that had my soup-making stock pot yesterday, and set to making a big batch of chicken broth for the soup made from two chicken carcasses I found in the chest freezer. One can never have too much chicken broth — truth. And the house always smells wonderful while it is simmering. That is, until the paint fumes from spray-painting the legs on our dining room table in the garage start seeping through the vents.  Did I mention I LOVE my new kitchen??? Really, I am starting to settle in, even through all the construction. Without further adieu, here is what I did to make the delicious soup from my new batch of stock. (p.s. this is a very quick and easy soup to make!)

Broccoli and Soup Base Simmering

Broccoli and Soup Base Simmering

Broccoli Cheddar Soup with Crab

3 tablespoons butter
1 cup chopped onion
3 tablespoons flour
2 cups half and half (or whole milk)
2 cups chicken broth, homemade or low-sodium
1 head broccoli florets, large pieces halved
Ground black pepper, to taste
Mrs. Dash or salt, to taste
2 cups shredded cheddar cheese
Shelled crab meat, for garnish

Heat the butter in a large saucepan or Dutch oven over medium heat. Add the onions and sauté about 5 minutes, until softened. Sprinkle the flour evenly over the onions and whisk continuously until there are no lumps left. Slowly stir in the half and half and chicken broth. Bring to a low boil, and then reduce heat to medium-low and simmer 15 to 20 minutes, stirring occasionally to make sure it doesn’t stick or burn.

Tossing in the Cheese

A Gratuitous Cheese-Tossing shot ~ For Conor and Richard

Add the broccoli and cook 15 to 20 minutes more until the vegetables are tender when pierced with a fork. Add the seasonings and cheese. Stir until the cheese is melted. Ladle the soup into bowls, and garnish with as much crab as you like.

Broccoli Cheddar Soup with Crab

Broccoli Cheddar Soup with Crab

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