From: christopher james
Date: Thu, 20 Jul 2000 10:08:27 -0400
> any recipes?
i seem to recall a vinaigrette style cold crab salad somewhere....i'll dig
for it. gram used to cook them raw in tomato sauce (pop-pop used to get
the job of killing them and removing the insides) and serve over
pasta. personally, i enjoy a crab-artichoke "dip"
basic morney sauce:
1# jack cheese, shreded
1c. milk
roux
white pepper--a couple of pinches
bring milk to a simmer, thicken with roux and add cheese--strain
12 artichokes, cleaned to hearts--or better yet, 24 *baby* artichokes,
peeled and halved (note: take that fuzzy/prickly stuff out of the center...)
1-2# crab meat, crayfish +/or shrimp, cooked
3-4c. shellfish stock
1/2c. spanish onion, diced fine
one clove garlic--roasted and squeezed
(optional--portabella mushroom stems--fine dice--for background flavor--and
it is a nice way to utilize them)
1T. fresh thyme, picked leaves
1-2t. old bay +/or cayenne--use your judgement here
2 bay leaves
1/4c. bias cut chives (like a 1/4" is nice)
paprika and fresh parsley for garnish
1. saute stems and onion in olive oil or butter in a heavy bottomed skillet
2. de glaze with some white wine (optional) and add shellfish stock,
artichokes, bay leaf, old bay +/or cayenne and thyme. simmer covered for
30 minutes. remove lid, and reduce to almost no liquid.
3.add remainder of ingredients and bind with morney sauce. season for salt.
4. turn mixture into a casserole and dust with paprika and parsley
5. bake in hot oven 15-20 minutes or until bubbly. you can use the broiler
for gratin and color to finish off the dish.
serve as an appetizer with good rustic bread hunks. i like to reserve
some of the shells and legs--washed well--and stick them around the edges,
hanging out over the sides, for effect.
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