Tag Archives: crab

CRAB-STUFFED ARTICHOKES

A while back I wrote about a classic oyster and artichoke soup from New Orleans. Artichokes are among the  favorite ingredients for Louisiana cooks, both professionals and amateurs. It goes without saying that crab, along with shrimp and crawfish, is another favorite Louisiana ingredient. Combining the two is the basis for another popular Louisiana dish. I first enjoyed it many years ago when Susan and I were dinner guests of a great home cook in Ruston, Louisiana. Globe artichokes stuffed with a savory dressing is a welcome alternative to the usual artichoke bracts (leaves) dipped in aioli or Hollandaise.

Some Louisiana food authorities assert that stuffed artichokes – plain only or with shellfish – had their origin in Italian restaurants throughout the state and then became widely popular. That seems likely, because cultivated artichokes apparently had their origins in Sicily, and Italian cookbooks usually have many recipes using artichokes.  At the same time, I have only been able to find one recipe for stuffed artichokes – that by Giuliano Bugialli in the classic The Fine Art of Italian Cooking, first published in 1977. He stuffed his artichokes with pancetta or prosciutto.

In the USA, Castroville, California, seems to be the epicenter of the artichoke crop. The town dubs itself “Artichoke Capital of the World”, and you can see miles and miles of artichoke fields along the highway or through the windows of the train. Roadside stands abound.

The Louisiana crop is more modest, but it seems to meet the local need. We are nearing the end of the usual season, but with our present world-wide commerce, artichokes are available year around.

Whatever the origin of the recipe or the source of the vegetable, it is easy to see why stuffed artichokes are so popular. This recipe combines crab and Romano cheese, not considered by some to be a good combination. For me, it works.

 

RECIPE

Crab-Stuffed Artichokes

Ingredients

  • 2 large artichokes
  • 1 lemon, halved
  • 8 ounces crab meat, picked over for shells and cartilage
  • ½ cup dry bread crumbs + more for topping
  • ½ cup fresh Romano cheese, grated + more for topping
  • 1 large egg, lightly beaten
  • ½ teaspoon Creole seasoning or Old Bay
  • salt and pepper
  • 4 tablespoons unsalted butter, melted

Method

  1. In a stock pot boil enough water to submerge the artichokes. Squeeze the juice of the lemon into the boiling water and add the rinds. Add the artichokes, cover and boil slowly for 30 – 40 minutes or until an outer leaf is soft and can be removed easily. Drain and cool the artichokes.
  2. Prepare the artichokes for stuffing by cutting off the stem so that the artichoke can sit squarely on the work surface. Using scissors and starting up about 1/3 from the base, cut off the pointed ends of the outer leaves, working around the choke, trimming all the leaves until you come to the pink-hued inner leaves. Remove those leaves to expose the choke (also called the chaff). With a teaspoon, remove the fibrous chaff until the base of the artichoke is exposed and smooth. Set aside.
  3. Prepare the stuffing by combining the crab, bread crumbs, Romano, beaten egg, and seasonings in a small bowl.
  4. Working from the outer leaves inward and using a spoon, place a good teaspoon of the filling in the hollow of each leaf, reserving enough of the stuffing to fill the central hollow.
  5. Sprinkle the tops of the stuffed artichokes with additional bread crumbs and grated cheese. Drizzle the tops with melted butter and place the stuffed artichokes in the middle of an oven preheated to 400°F for 40 minutes. Serve while still warm. Eat by pulling off the bracts, one by one. Take a bite of stuffing and scrape the soft artichoke flesh off the bract between your teeth. Keep on working toward the center. Cut the center into bite-sized pieces.
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DEVILED CRAB AND MUSHROOM GRATIN

For those of you who live near an ocean, crab is probably not so special, even more so now during crab season. Evan fishes for crabs at the beach near home in San Francisco. Carol goes to a great seafood shop right on the pier in Los Angeles. We land-locked folks are not so lucky. We can buy small plastic containers filled with pasteurized crab from Indonesia, and that’s about it. The pull date on the package is nearly 6 months away, so it is hard to think of the product as “fresh”, although it certainly beats canned crab filled with paper wrapping hard to distinguish from what is called the crab.

In spite of these shortcomings, I recently bought some of the pasteurized crab because I thought it would be easy for Susan to eat. As directed, I looked for bits of shell, and sure enough I found some. I admit that I did use a crutch. Some time ago, we bought a little ultraviolet (“black light”) flashlight from American Science & Surplus to search for scorpions in the desert with the grandchildren. It really works for that, and so I thought it might work with crab. Many restaurants use black light to screen their crab before they use it, so it was not an original idea. Nevertheless, our cheap little black light worked, and I found several pieces of shell and cartilage. One of my images shows my discovery of a bit of cartilage, although holding the camera and flashlight in a dark room while struggling with proper focus and exposure was a set of coordinated activities beyond my skill set.

After that little adventure, I set about using the crab in something that would be soft enough and not too spicy for Susan. Crab and mushrooms seemed like a perfect option.

RECIPE

Deviled Crab and Mushroom Gratin

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ¾ cup milk
  • salt and pepper
  • 1 clove garlic, minced
  • 1 tablespoon prepared whole-grain mustard
  • 2 tablespoons minced parsley
  • 1 teaspoon Pernod
  • 6 crimini mushrooms sliced
  • 2 tablespoons olive oil
  • 1 cup crabmeat
  • 1 cup panko, divided
  • ½ cup freshly grated Parmesan cheese
  • 2 tablespoons melted butter

Method

  1. In a small saucepan over medium heat, melt the butter and stir in the flour. Cook for a few minutes to remove the raw taste of the flour and to make a blond roux. Do not allow to brown.
  2. Stir in the milk and, stirring constantly, bring to a boil until thickened. Adjust seasoning with salt and pepper, and then stir in the garlic, mustard, parsley, and Pernod.
  3. In another saucepan, sauté the sliced mushrooms in the olive oil. Stir into the sauce along with the crab and ½ cup of the panko.
  4. Arrange in one or two buttered ramekins. Top with the remaining panko and grated Parmesan. Brush on melted butter.
  5. Bake in the middle of an oven preheated to 375°F for 15 minutes or until bubbling. Place under the broiler for a few minutes until the top is browned.
  6. Serve immediately. Serves two.

 

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BOUILLABAISSE

Live lobster

Fish soup or chowder in one of the true delights of an early winter evening this time of year. There are so many delicious soups that it is hard to list them: clam chowder – both New England and Manhattan – cioppino, fish stew, seafood gumbo, and on and on. Probably the most elegant of all, though, is bouillabaisse.

Cooked lobster

Lobster ready to go in the soup

In Volume I of “Mastering the Art of French Cooking”, Julia Child reminded us that bouillabaisse started out as a simple fish soup made from the catch of the day or from leftovers of the fish monger. These days, though, the soup has morphed into something special served at the best restaurants.  There are hundreds of variations of this French classic, and each is claimed to be more authentic than the next.

Fresh vegetables for the soup

Prepared vegetables

Whenever we visit our daughters, they always try to make something special and yet also play on one of our favorites. This year, we visited our daughter in Los Angeles during the Thanksgiving week. This is her version of bouillabaisse, based upon a recipe by Alfred Portale in his classic cookbook, “Gotham Bar and Grill Cookbook”, Doubleday, 1997. It is filled with lobster, clams, mussels, shrimp, and crabs. You can add any other fish you like, and squid is also a good addition.

Stirring the pot

Ready to be served to the hungry crowd

The recipe is lengthy, to say the least, but worth the effort and expense.

Serve it with a light salad. My daughter chose a salad of roasted golden beets, sugared pecans, and warm goat cheese on a bed of mesclun. She also served a crusty French bread for dipping after the shellfish and lobsters are all eaten.

Roasted beet salad with candied pecans and warm goat cheese

RECIPES

Ingredients

Bouillabaisse

2 live lobsters

1/2 Cup olive oil

4 Cups fish stock

1 medium onion, chopped

1/2 Cup chopped fresh fennel

1/2 Cup chopped leeks, whites only

1 head garlic, cut in half

2 teaspoons ground fennel seed

2 teaspoons ground white pepper

10 sprigs fresh thyme

2 sprigs fresh tarragon

1 star anise

1/2 teaspoon saffron threads

1/4 teaspoon sweet paprika

1/8 teaspoon red pepper

1 bay leaf

4 Tablespoons tomato paste

1 Cup canned tomatoes with juice

1 Cup dry white wine

2 Cups chicken stock

1 medium red bell pepper, seeded and thinly sliced

1 medium yellow bell pepper, seeded and thinly sliced

1/8 teaspoon saffron threads

24 large, unshelled shrimp

24 Manila clams

20 mussels

8 ounces lump crab meat

2 Tablespoons Pernod

Bouilli Butter

3 three-inch strips of orange zest

8 Tablespoons unsalted butter, softened

1 large garlic clove mashed to a paste with salt

1/2 teaspoon chopped fresh tarragon

Kosher salt to taste

1/2 teaspoon sweet paprika

1/4 teaspoon ground star anise

1/4 teaspoon ground fennel seed

1/4 teaspoon saffron

1/4 teaspoon cayenne

1/4 teaspoon white pepper

  1. Bring at 3 gallons (12 quarts) of salted water to a rolling boil in a large pot. Plunge the lobsters in the boiling water, cover, and cook for about 4 minutes.
  2. Remove the lobsters to a cutting board, twist off the large claws and return them to the pot for an additional 4 minutes.
  3. Separate the lobster heads from the tails. Cut the tails in half lengthwise and combine them with the cooked claws in a large bowl. Cover and refrigerate.
  4. In a large stockpot over medium heat, heat the oil and then add the lobster heads. Cook for about 10 minutes, stirring frequently, until the lobster heads are bright red. Then add the fish stock, onions, fennel, leeks, and garlic. Reduce the heat to low, cover, and cook for about 5 minutes.
  5. Add the fennel seed, white pepper, thyme, tarragon, star anise, saffron, paprika, red pepper, and bay leaf. Cook for 5 minutes. Then add the tomato paste, tomatoes, and wine. Raise the heat to high and cook until reduced to about half.
  6. Add the chicken stock and enough water, if needed, to cover the ingredients. Bring to a boil then reduce the heat and simmer uncovered for 45 minutes.  Remove from the heat for 20 minutes. Then strain into a large container, pressing the solids to extract the flavor.
  7. Cook the fingerlings in  a large pot of salted boiling water until tender, about 15 minutes. Set aside in the cooking water.
  8. In a large stockpot, heat the remaining oil over low heat. Add the onion and fennel, cooking until tender. Add the red and yellow peppers, cooking for another 15 minutes
  9. Add the strained stock. Bring to a boil over high heat. Drain the potatoes and add them to the boiling stock. Add the shrimp. clams, and mussels. Cover and cook for 3 minutes. Then add the cooked lobster with its juices and the crab.  Cook until all the shellfish open, about 3 minutes.
  10. In the meantime, prepare the bouilli butter. Blanch the orange zest in boiling water for 1 minute, drain, chop finely, and combine with paprika, star anise, fennel, saffron, cayenne, and white pepper. Add to the softened butter and combine throughly. Place the mixture on a plastic wrap, shape into a log, and chill for one hour in the refrigerator.
  11. Strain through a large colander into a large bowl. Transfer the shellfish and vegetables to a large serving bowl. Pour the strained liquid back into the stockpot and bring to the boil. Add Pernod and 4 tablespoons of the prepared bouilli butter. Then pour the soup into the serving bowl.
  12. Serve in large, deep soup bowls with plenty of good French bread for dipping.

Serves 6 to 8

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