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Cooking with Rebecca Bent

Wednesday, January 28, 2009

Fried Jumbo Shrimp: a hot big bite perfect for the game

If you are staying home and watching the game this weekend and maybe even plan to have a few friends over, I highly recommend you try this dish. It takes about 15 minutes to prepare and serve from start to finish. And let's face it, it's real hard to beat fried shrimp.

Just listen to how easy...

When I prepare fried shrimp, I like to use a pair of kitchen scissors to remove the vein. (check out the video below to watch) Once the shrimp is deveined, I remove the shell and give the shrimp a good rinse.

Then prepare a egg/milk bath in a bowl alongside a bowl of my favorite breadcrumbs. Place the shrimp into the egg/milk bath and then into the breadcrumbs. Make sure the shrimp is well coated. Set the shrimp aside to dry a minute, and if you want to double dip, go ahead.

Meanwhile, in a heavy pot filled halfway with oil, heat it to 365F. When the oil is hot, carefully place the shrimp in and fry them until they are golden brown. This takes about 2 minutes. Keep an eye on the shrimp however, because every stove is different!

To serve, consider breaking out some of your favorite condiments. I like tartar, cocktail, ketchup, and even BBQ sauce.

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Thursday, January 22, 2009

Limoncello Lobster Pasta for two--using only one lobster tail

Are you planning a romantic dinner or something special for a friend and need to come up with a really easy recipe for two? ...and perhaps you even want to save a little money but still want great flavor and impress your guest?

If the answers are yes, limoncello lobster pasta is the perfect recipe!

Limoncello lobster pasta only uses one lobster tail, which is removed from the shell and cut up into 1-inch pieces. It also incorporates your favorite chopped veggies, herbs, and of course a dash of limoncello. For veggies, I like to use red belll pepper and tomatoes; and, for herbs, I prefer parsley. If you don't happen to have any limoncello the liquor cabinet, that's ok, because red or white wine also work. Even tequila, triple sec, sake, or any kind of flavorful liquor that more or less sounds like it would contribute to create a robust flavor.

This dish also uses 1/2 pound of pasta, and any kind works. I prefer spaghetti, because I like to twirl, but penne, or any short pasta would be appropriate.

Limoncello lobster pasta takes about 15 minutes from start to finish and can be prepared in advance. If you want to do that, cook everything but the lobster and throw it together in the skillet (you'll see what I mean when you watch the video). When you are ready to eat, heat up the pasta and saute the lobster in a separate skillet. When the lobster is done, throw it into the pasta skillet and toss.

And if you are hardcore Maryland crabmeat fan as I am, consider tossing it into the skillet when you are sautéing the lobster. For that matter, scallops and shrimp would also do a lot to enhance this dish too! Just add little bits to make sure to keep the cost low, unless you feel like splurging, in which case, let your stomach decide!

video

1 Comments:

Blogger sam bell said...

awsome pasta dish!
i really like that recipe!

January 23, 2009 at 7:51 PM  

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Friday, January 16, 2009

Chesse and crabmeat are delicious together!

Yes, you read the title correctly...cheese and crabmeat are delicious together and a huge hit in my house.

Now some believe cheese has no right on crabmeat, but in my opinion cheese and crab are a match made in heaven. I mean, crabmeat already has a nice delicate buttery flavor and the cheese compliments it perfectly.

There are a couple ways to add cheese to crabmeat, and they are:

- adding grated cheese on top of pre-made crab cakes and then baking in the oven until piping hot and golden brown
- adding fresh shredded cheese or powdered cheese to crabmeat when making crab cakes
- adding shredded cheese to crabmeat when making crab dip

You get the idea...

My favorite cheese and crabmeat combo right now is adding powdered cheese to crabmeat when making crab cakes. Powered cheese doesn't burn and adds lots of flavor. Powered cheese can be found in most grocery stores or speciality markets. If you cannot find powered cheese, shredded works just fine.


Cheesy Crab Cakes
Makes 2 whopping Servings

½ pound blue crab back-fin or lump crabmeat, picked over for shells and cartilage
1 large egg, beaten
2 tablespoons mayonnaise
¼ cup powdered cheese, such as cheddar or parmesan
1 tablespoon finely chopped pimientos
4 crumbled no-salt saltine crackers (2 to go inside the cake, 2 to coat it)
½ teaspoon kosher salt
1 teaspoons seafood seasoning
1 tablespoon finely chopped parsley
¼ cup vegetable oil, for frying
¼ cup prepared tartar sauce, for serving

In a medium bowl, combine the egg, mayonnaise, powdered cheese, pimiento, 2 of the crumbled crackers, salt, seafood seasoning, and parsley and mix well. Gently fold in the crabmeat and form into 2 equal patties. Avoid overmixing. The patties will be fairly wet. Gently coat with the remaining 2 crumbled crackers on both sides.

Choose a skillet large enough to hold all the crab cakes. Coat the skillet with the vegetable oil and place it over medium-high heat. Fry the crab cakes until golden brown, about 2 minutes per side. Gently turn with a thin metal spatula. Serve immediately with tartar sauce for dipping!

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Sunday, January 11, 2009

Grilled Tequila Lobster Tails: perfect for tailgating and grilling outside!

Grilled Tequila Lobster Tails are perfect for tailgating and grilling outside!

I know what you are thinking...tequila and lobster?

Trust me it's beyond delicious!

The lobster tails are placed on skewers so they are easy to pick up (and portable) making them ideal for tailgating parties. And of course the flavor is incredibly delicious. And if you have to step outside to light your grill in the dead of winter and it is snowing like it is in this video, grilled tequila lobster tails take about 2 minutes per side...so it's a short wait.

Now if you don't have a grill, these lobster tails can also be prepared in a large skillet. Use the same preparation and cooking time over medium high heat. If the skewers are too long for the skillet, cut them down so they fit. The skewers make it nice because you can pick them up and it forces the lobster meat to cook straight versus curling up.

And this recipe also works with: scallops, shrimp, fish, clams, crawfish, really any kind of seafood!



Note: This recipe is perfect for tailgating and grilling. If you cannot grill with an open fire at the tailgating site but you want that flavor, do it beforehand and wrap the lobster skewers in a foil pouch with any leftover sauce drizzled on top. Before eating, heat the lobster tail skewers right in the foil pouch and serve!

2 Comments:

Blogger reeniegirl said...

What is the recipe? I tried these before but cannot remember beyond tequila and lime. They were delicious and I would like to make them again, but the video's gone! Guess I will have to improvise.

August 19, 2011 at 4:26 PM  
Blogger The Crab Place said...

The written recipe is posted at this link. The video went missing! sorry about that

http://blog.crabplace.com/2011/08/grilled-tequila-lobster-tails-are.html

August 31, 2011 at 2:09 PM  

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Monday, January 5, 2009

Getting ready for the Super Bowl XLIII with Maryland Crabs

As the Super Bowl draws near (in less than one month!) it's really time to break out the crabs and practice before the big day. Whatever you decide if you plan to watch the game with a small group of friends and family or have a full blown out tailgating block party, keep in mind how easy and delicious and memorable Maryland Crabs are.

Let's consider Hard Crabs...

At Crabplace, we can ship you the hard crabs already steamed and you can reheat them as they are or as garlic crabs. Both are portable and really delicious and fun to pick! You'll need a few napkins, but believe me it's worth it!

What about Award Winning Crab Cakes...

And if you don't feel like doing the picking, let us do it for you! Try our award-winning crab cakes. They can be prepared right on the grill (cook them on top a piece of foil), sauteed in a skillet, or baked in the oven. They are delicious with nachos, tartar sauce, or just all by themselves.

And how about Maryland Crabmeat!

By far the tastiest meat out there, Maryland crabmeat is perfect for creating dips, soups, pizza, stuffed mushrooms, really the sky is the limit. Maryland crabmeat is portable and ready to serve, and can be eaten all by itself as just a great All American Treat!

Whatever you do, consider Maryland crabs to enhance what's sure to be a great game!

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