Good Monday morning Foodies! I hope everyone had a nice relaxing weekend! I spent Saturday evening preparing another great seafood dish in honor of National Seafood Month! This week's recipe was an easy Crab Saute Scampi with Lobster Gram's Fresh Catch Jonah Crab Meat. The Fresh Catch Jonah Crab Meat from Lobster Gram is ideal for so many recipes because of how convenient it is! Two lbs of this fresh Jonah Crab Meat already cooked, picked and shelled for you! All you have to do is find your favorite recipe and toss in the crab! Gourmet does not have to mean complicated! In my experience, the easiest way to create a five star feast is working with quality products and letting that quality shine through. This recipe is a great example of just that!
Ingredients 12 oz. cooked Jonah Crab meat 1/2 cup butter 3 tablespoons chopped garlic 1/2 cup white wine 1 teaspoon of lemon juice 1/4 cup clam juice or chicken broth Pinch salt, pepper, garlic powder, and parsley 1 lb. cooked pasta
Good Wednesday morning foodies. It's a slow start for me today, I can't seem to wake up! Last night I made Oven Roasted Dungeness crabs with orange dipping sauce. I made just the legs of the Dungeness this way, and the body meat I threw into an Alfredo sauce that went into the freezer for dinner some other night. Yay for planning ahead! My camera man/ Sous Chef/boy was cool enough to use the awesome new pasta press to make home made noodles to have with the crab. I would have liked to serve it over a green salad or something like that, but he was DIEING to try it out and hand made pasta is always friggen awesome. I won't turn down home made pasta/help because I'm not insane...(no comments from the peanut gallery on that one please)thankfully everything turned out excellent. We both enjoyed the orange dipping sauce so much I went back to the stove and made a bowl of it to bring to the dinner table. What we had drizzled on the crab was never going to be enough. I even used the reduction to dip my bread into. I wish I would have had enough of it to freeze some for later use. That would be an awesome marinade for a lot of different seafood dishes. Enough of my rambling...I do that when I'm tired. Here is the video and the recipe for last night's seafood adventure! Later today, I'll be downstairs in front of the Lobster Gram warehouse preparing our NEW Angus Steak Burgers, our Giant 7-8 oz Bratwurst and Giant 7-8 oz Hot dogs for the office. It's another one of our famous BBQ days and that's always a blast. I'll definitely have some great pictures to share with you all from that! Happy Eating foodies!
Ingredients 1/4 cup (1/2 stick) butter 1/4 cup olive oil (Use Orange) 2 tablespoons minced garlic 1 tablespoon minced shallot 1 1/2 teaspoons dried crushed red pepper |2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds) 2 tablespoons chopped fresh thyme, divided 2 tablespoons chopped fresh parsley, divided 1/2 cup blood orange juice or regular orange juice 1 teaspoon finely grated blood orange peel or regular orange peel
Directions Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic and green onion. Add crabs. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place crab legs in oven dish and pour melted butter mixture over crab. Roast crabs until heated through, stirring once, about 12 minutes. When Crabs are roasted, pour crab drippings from roasting dish back into the skillet you used before and add orange juice and peel to same skillet; Add the other tbs of Thyme and Parsley. Boil until sauce is reduced by about half and serve drizzled over crab and along side it for dipping.
