Category Archives: crab

Bobbi’s Crab Chowder

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This recipe is one that I have worked on for a while. I  moved to Washington in 2006 and being in the Pacific Northwest brought on a great love for the fresh fish, seafood, and shell fish I can get here. So I set out to make wonderful meals with all of the goodies I had to chose from.

One of my favorite things is crab. Every since I was a kid I can remember my grandparents taking me out to a nice dinner and all I wanted was crab. Now every time I have crab I remember wonderful times with my grandparents!

This chowder is one that I have been requested to make by several people. That was when I really knew I had dialed the recipe in to where I wanted it to be. One suggestion though, the first time I made this I made it with King crab. The second time I used Dungenes. I recommend using Dungie or blue crab if you can’t use King. I made the mistake of using just the “lump” crab meat they had at the store last time and it made the chowder a little more “fishy” than I like.

Bobbi’s Crab Chowder

1 yellow onion, diced
3 stalks celery, diced
4-ounces (1 stick) butter
3/4 cup flour
10 slices bacon, chopped
5 medium potatoes, peeled, diced and par-boiled for about 5 minutes
1/4 cup fresh flat leaf parsley leaves, chopped
1/4 teaspoon paprika
1 cup white wine
1 tablespoon white pepper
1 tablespoon seafood seasoning
Kosher salt
Fresh ground black pepper
6 cups half and half
1 cup frozen corn
1 pound lump crabmeat (King, Dungenes, Blue)

In a large soup pot cook the bacon until it renders its fat, remove with a slotted spoon and reserve. Add butter, celery and onions to the pot and saute until translucent, about 5 to 7 minutes. Add flour and mix well cooking for a couple minutes to get rid of the raw flour taste. Whisk in white wine. Add diced cooked potatoes, cooked bacon, parsley, paprika, white pepper, seafood seasoning, and salt and pepper to taste. Mix and then slowly add the half and half, stirring constantly. Add the corn, and then gently fold in the crab meat. Stir slowly. Adjust seasoning if needed. Serve with crusty bread for sopping!

Serves 4 to 6

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Food Star Friday – Tyler Florence’s Ultimate Crab Cakes

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TGIF my fellow foodies and welcome to another Food Star Friday. I have been working through requests for the food stars you would like to see me use, but this week I picked my own. I wanted crab cakes and I love Tyler Florence (it doesn’t hurt that he is kinda cute) so it seemed a good match to pick the “Ultimate Crab Cakes” he had listed.

I made these the other day when I was in a cooking frenzy. I made cookies, the broccoli soup, buttermilk cheddar biscuits, and these crab cakes. It was 4 hours of cooking but it was a lot of fun! I did make a few “boo boos” along the way. Mostly, I am sorry to say, on the crab cakes.

My first mistake was to go cheap on the crab. They only had the crab in 6-ounce containers, and it was kinda pricey (DUH Bobbi….right?) so instead of opting for the 3 containers and have a bit extra, I convinced myself that a few ounces less would be OK. DON’T MAKE MY MISTAKE! It was not a smart move. Between that and the fact that the recipe says “1 1/2 cup fresh bread crumbs made from 4 or 5 slices of white bread” and I, in my infinite wisdom, didn’t think to measure the bread crumbs and just went with the 5 slices and assumed that it would be enough. Well like they say when you assume…..ARG (beating my head against the wall)!

But, the saving grace of the story is that Tyler knows his stuff! Even with the mistakes I made they tasted really good. They were hard to cook because they were so loose, and the picture doesn’t look too very pretty, but they tasted really really good! And the remoulade is a must make to go with them.

The Ultimate Crab Cakes

  • Extra-virgin olive oil
  • 1 onion, finely minced
  • 4 garlic cloves, finely minced
  • 1 1/2 pounds jumbo lump crabmeat
  • 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
  • 2 tablespoons mayonnaise, plus more if needed
  • 1 large egg white
  • 1/2 lime, juiced
  • 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
  • Kosher salt and freshly cracked black pepper
  • 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
  • Lemon wedges, for garnish

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Remoulade.


Remoulade:

  • 2 cups mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons cornichons or sour gherkins, minced
  • 3 tablespoons capers, minced
  • 1 garlic clove, minced
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon chopped tarragon leaves
  • 1 1/2 anchovies, minced
  • Several dashes hot pepper sauce
Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
Yield: 6 servings

Crabby Mac

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I have to admit when I first heard of crab or lobster in mac and cheese I was a bit hesitant about the idea. I love crab and I love mac and cheese, but putting them together? Hhmmmmm. However so many people I talked to told me that it was great that I decided I just had to give it a try.

The thing I love about my family, well not the ONLY thing but one of them, is that they are pretty much game for whatever I want to make. Even Jessi, my little Miss Picky, will try them. She makes no promises that she will eat more than one bite, but very rarely does she totally dislike anything of the recipes I try. I even got my Dad to take a bite of this. He doesn’t like fish, so it wasn’t his cup of tea, but he did give it a taste. I was proud of him!

Kevin is my best eater, he supports whatever meal I want to make. He never tells me something is good if it isn’t because he knows that is no help, but he really does like just about anything I make for him. Gotta love a receptive audience right?

The first time I made this I used Rachael Ray’s recipe for Crab Cake Mac N Cheese. You can check out the original recipe on my other blog Bobbi Renee and Rachael Ray. It was really good, but I just felt there were a few things I wanted to “tweak” so this recipe was born.

If you love crab you will love this recipe. I sent quite a bit of the leftovers in to work with my son the next night and he said all of his coworkers demolished it!

Crabby Mac

Salt
1 pound cavatappi pasta (you can use elbows if you can’t find cavatappi)
2 tablespoons extr-virgin olive oil
6 tablespoons butter
3 ribs celery with the leafy ends left on, finel chopped
1 large onion, finely chopped
1 small red bell pepper, seeded and finely chopped
4 large cloves of garlic, finely chopped
1 bay leaf
3 tablespoons fresh thyme leaves, chopped
2 lemons, zested
The juice of half a lemon
Ground black pepper
1 pound fresh lump crab meat ( I used Dungeness), picks free of shells and flaked
1 heaping tablespoon seafood seasoning (I use Old Bay), a healthy palmful
3 tablespoons all-purpose flour
1/2 cup dry white wine ( a couple of glugs around the pan)
2 cups milk
1/4 teaspoon freshly grated nutmeg
1 tablespoon Dijon mustard
1/3 pound white cheddar cheese, grated
1/3 pound Gruyere cheese, grated (can substitute Swiss cheese)
3 tablespoons hot sauce (I used Frank’s Red Hot)
1 cup panko bread crumbs
A generous handful flat-leaf parsley, finely chopped
1/2 cup grated Parmigian cheese
Preheat oven to 375 degrees F
Bring a large pot of water to a boil, add salt. Add the pasta and cook just shy of al dente. Drain and reserve.
Heat a medium sauce pan over medium-high heat, add 2 tablespoons of olive oil and 1 tablespoon of butter. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest and juice, and salt and pepper to taste. Cook until tender, about 8 minutes. Add the crabmeat to the veggies and season with the seafood seasoning. Stir to combine then remove from the heat.
In a medium sauce pot, over medium heat, melt 3 tablespoons of butter and then whisk in the flour. Cook for a minute, then whisk in the white wine, cook for another minute and then add the milk. Bring to a bubble. Season the sauce with salt, pepper, and the nutmeg. Cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the pasta, veggie and crab mixture, and the sauce to a bowl, combine, and transfer to a casserole dish.
Melt a couple of tablespoons of butter in a small saucepan over low heat then add the 3 tablespoons of hot sauce, stir until warm throughout. Add the panko bread crumbs and stir/toss to evenly coat the crumbs with the hot sauce mixture. Cool the crumbs then add the parsley and 1/2 cup Parmisian cheese. Top the mac and cheese with the crumb mixture and bake until brow, about 10 minutes.
Serves 4 to 6

Bobbi’s Crab Chowder

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I am a HUGE seafood fan. I love it anyway I can get it. But now that I live in The Pacific Northwest I am always searching for the perfect warm bowl of stew or chowder. That is what put me on the quest to make the perfect crab chowder. Not that I think I am perfect, but I gotta say that this chowder comes pretty close!

Grill me a steak and lobster tail when it is nice outside. When it is drizzly and cold let me get my seafood fix with this warm, rich, and yummy chowder!!

Bobbi’s Crab Chowder

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 large sweet onion, diced
  • 2 large cloves of garlic, finely chopped
  • 3 stalks celery with the leafy ends on, diced
  • 1 stick of butter
  • 3/4 cup flour
  • 10 slices smoky bacon, chopped
  • 6 medium Yukon Gold potatoes, diced
  • 1/4 cup flat-leaf parsley, chopped (about a handful)
  • 1/4 teaspoon paprika
  • 1 cup white wine
  • 1 tablespoon white pepper
  • 1 tablespoon seafood seasoning, such as Old Bay
  • salt
  • black pepper
  • 6 cups half and half
  • 1 cup frozen corn
  • 1 pound lump crab meat, picked free of shells
  • loaf of crusty bread
Directions
  1. Put diced potatoes in a pot with cold water just covering them. Heat them to boiling, and then simmer 5 mins. You just want the potatoes par-boiled. Drain potatoes and set them aside.
  2. Heat a soup pot over medium-high heat with the 2 tablespoons olive oil, add chopped bacon and cook until fat is begins to render. 
  3. Stir the onion, garlic, and celery in with the bacon and saute until translucent, about 5 mins.
  4. Turn heat to low and add the flour, mix well and let cook about a minute.
  5. Whisk in wine slowly, then add the diced cooked potatoes, parley, paprika, white pepper, seafood seasoning, and salt and pepper to taste.
  6. Slowly add the half and half, stirring constantly.
  7. Add the corn, and gently fold in the crab meat. 
  8. Stir slowly until corn and crab are heated through.
  9. Ladle into bowls and serve with crusty bread

Serves 6 to 8
Bobbi's Crab Chowder on Foodista