HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Crab. Show all posts
Showing posts with label Crab. Show all posts

Thursday, April 3, 2014

Budget-Friendly Crabmeat and Two Ways to Serve it.

  

         Not too long ago, my friend Susan wrote and asked me to send her the link to a very nasty article in Bloomberg News about farmed Asian Seafood.  I won’t go into the appetite suppressing details but the news was not good.  It involved shrimp from Vietnam, which is now a major supplier of the shellfish to the US.  Bad enough that our own shrimp has been dodging the BP Oil Spill in the Gulf of Mexico, but this story gave both Susan and I pause. 

Thursday, February 23, 2012

Buttery Crab Bread Pudding from The River Cottage Fish Book



A far nicer photograph from Food and Wine
@Kate Mathis
         When I came across this recipe in February’s Food and Wine, I tried to resist it.  With its glorious crabmeat peeking out from layers and layers of French bread and creamy egg-y custard, I though it would be far too rich, far too full of carbohydrates and just far too all the way around.  But then when I pointed it out to Andrew, he too had glommed onto the irresistibility of the dish.  So I made it.  And I am so glad I did!  It is not heavy at all. Its richness comes from the crab and not the custard.  Lemon juice lightens the whole dish and I confess to cutting back on the butter and using a delicious whole wheat baguette to cushion the carb count.  It was simply delicious served with a green  salad.  There were leftovers, which I brought to a friend and disappointed Andrew who was looking forward to another delicious go at it.  And where did this delicious concoction come from?

Monday, December 5, 2011

Spaghetti with Crab Meat, Cherry Tomatoes and Arugula From Florence Fabricant by way of Nick and Toni’s Café, Manhattan



         Of all the restaurants in the Hamptons, none is more reliably celebrity-packed than Nick and Toni’s (136 North Main St. East Hampton, New York 11937 Phone: 631-324-3550).  But unlike so many haunts of the rich and famous, Nick and Toni’s has spectacular food.  So between servings of Alec Baldwin or Christie Brinkley or Steven Spielberg, you can be certain of delicious, fresh food beautifully conceived by Chef Joe Realmuto.  There may be one small problem with the restaurant; the likelihood of getting a table on one of its nights of a thousand stars.  Make that a dozen stars but you get the picture.

Tuesday, July 5, 2011

Crab Louie



        While I was making this terrifically easy salad, I winced.  It was so ladies-who-lunch, I half expected to have to put on a large hat to eat it.  But it was beautiful to look at and so perfect for right now, that I realized it doesn’t have to be confined to the lunch hour.  It would be a perfect supper.  And aside from the hard-cooked eggs, it involves no cooking.  It uses great fresh produce that’s to be found everywhere at the moment.  And you could pick up everything you needed on your way home tonight.