This recipe comes from Mary Nell Reck, a local chef and restaurant owner who, sadly, is no longer with us. She also wrote a weekly cooking lesson for The Houston Post, which also no longer exists! This was from that paper on October 4, 1989.The prep work may seem a little lengthy, but it all goes together quickly once you start!
This recipe comes from Alex Patout's Seafood Kitchen. I got it off of their website and it is WONDERFUL. This is easy to prepare, only takes a few minutes, and so rich and delicious. I make this often for company and it is one of my son's favorite foods. You may eat this over rice, pasta, or my preference, with a loaf of crusty bread. I have also doubled this for a crowd - works well, but it does make a lot when you do this. This can be served as an appetizer or a main dish. ***reminds me of Papadeaux's Blackened Seafood Fondue***
This is a traditional West Indian recipe, which will vary slightly from island to island.........this version is from Trinidad. Don't be put off by the look--it tastes delicious. (I don't cook with salt, so some may need to be added for personal taste.)
A healthy and delicious stew which stretches 1/4 pound of chicken and 1/4 pound of crabmeat a long way. Add more hot sauce if you like heat, and add a cup of sliced okra if you like it. Adapted from Bonnie Stern.
From Commander's Palace restaurant in New Orleans, this easy recipe honors the taste of the crab. Warm, buttery, with a hint of garlic and lemon, very simple yet so, so tasty! Serve over rice or angel hair.
Crab Salad Louis, a San Francisco classic, makes an elegant first course or luncheon entree. Use frozen lump crab meat for the fanciest presentation or canned flaked crab meat for a more economical version. If you have leftovers, mix them all together, and keep in the frige. the next day, after all the flavors combine and mingle, it is fabulous, but not as attractive. This is a great summer dish!
A good friend of mine once said that there was nothing like food in Georgia. Boy was he right! This dish was served to me at a very informal "formal" dinner party. The informality was that we all just sat around and ate and talked. The formality was this dish and believe me, it is something I would never hesitate to serve to anyone. I was very glad he wasn't stingy with the recipe because I think I could eat this at least once a week!
Yummy yummy. Wholesome crab cakes. The only "filler" in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4