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Posts Tagged ‘crab’


Baccala alla Vicentina - Meatballs&Milkshakes

This year’s Feast of the Seven Fishes is probably going to be reduced by a couple courses to maybe 5 or even just 3. The important part of the Feast is that it’s an odd number of courses. The most traditional of my courses is the baccala alla vicentina, which is one of my favorites. After a long soak in water, the rock-hard dried cod is magically transformed back into fish and then gets cooked with potatoes and blended into an amazing spread. It’s not pretty while it’s cooking and the whole process is pretty smelly, but it turns into an amazing dish.

Bay Scallop Crudo with Tangerine - Meatballs&Milkshakes

Next up, bay scallop crudo with tangerine and sea salt and a bowl of shrimp bisque. The sweet bay scallops are slurped down with a tangerine juice reduction and some fruity extra virgin olive oil with a sprinkle of sea salt over the top. The bisque gets it’s flavor from sherry or marsala and if possible, homemade shrimp or seafood stock.

Spicy Crab Pasta - Meatballs&Milkshakes

I will most likely round out my Feast of the Seven (or Five) Fishes with some baked clams and a spicy crab pasta that has become a favorite. I’m hoping to get some really delicious dungeness or some other special crab to really take this one over the top for the holidays. Maybe I’ll even experiment with some lobster. Happy holidays!

For more Feast of the Seven Fishes ideas, check out last year’s menu.

And just to let you know, I’ve started a new Facebook page for Meatballs&Milkshakes, so you can follow the blog there! “Like” Meatballs&Milkshakes to keep up to date with recipes in your feed!

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After the crab cakes and spicy crab pasta, I wanted to make a version of crab imperial I saw on Saveur. I changed it quite a bit, and it really became more dip than main course. I will definitely be trying something like this again because it’s one of the few dips that doesn’t use sour cream or cream cheese, two things I hate. (I know, I’m weird) Surprisingly, this dip doesn’t have any cheese, but the bechamel sauce gives it a richness that might make you think it does.

Crab imperial Dip

1/2 pound crabmeat

2 tablespoons butter

1 tablespoon flour

3/4 cup heavy cream

1.5 teaspoons salt

1 teaspoon freshly ground pepper

1/2 cup panko breadcrumbs

1 teaspoon Worchestershire sauce

1/4 cup Sherry

1 tablespoon paprika

1 teaspoon cayenne pepper

Juice of half a lemon

1 shallot, minced

1/4 cup finely chopped eggplant

2 garlic cloves, minced

1 tablespoon minced thyme

In a little olive oil, saute the shallot, garlic, and eggplant until it becomes soft, about 6-8 minutes. Stir in thyme and remove from heat.

Meanwhile, in a sauce pan, combine the flour and butter and let cook until it browns a little and becomes the consistency of wet sand. Whisk in the heavy cream and season with salt and pepper. Allow to thicken, about 2 minutes. Remove from heat and add the crab, Sherry, Worchestershire, half the panko, paprika, cayenne, and sauteed vegetables. Stir to combine. Add the lemon at the last second and pour into baking dish. Top with the panko and drizzle with olive oil. Bake at 400 for about 20 minutes or until browned on top. Let cool a little before eating.

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I am always a fan of pasta for a quick weeknight dinner, and so it’s not surprising that I already have several blog posts to choose from. I always love pesto and I have a recipe here, but I also loved this avocado pesto because it was a rich, creamy, and different version of the usual pesto genovese.

As you may have guessed, I LOVE meatballs. I’m pretty sure spaghetti and meatballs is one of my top 5 all-time favorite meals. In fact, just talking about it now makes me want it this weekend. These meatballs are light and flavorful, and the sauce gets extra depth from braising the meatballs in it. I think you’ll love it as much as I do.

This Spicy Pasta with Crab is a new favorite, and of course it’s a Mario Batali recipe. It’s so quick and easy and I just love crab in any form. Use good egg noodles like a tajarin or tagliatelle and it’s even better. You could even use fresh pasta for this one, it would be a great complement to the crab.

This one definitely makes my top 5 meals as well. I love a delicious bolognese, and these fresh spinach linguine were so wonderful with the meaty sauce. The slow cooked meat is so flavorful and it absorbs into the pasta, creating a heavenly dish that transports me to Italy. It’s a lot harder to get me to eat veggies when I could just have seconds of this…

And then there are gnocchi. I love these little pillows of pasta, especially when they are in pesto. They’re also great in other sauces, but they have a way of soaking up pesto that no other pasta does. I keep some in the freezer for a quick meal on a night when I don’t want to cook, and they work beautifully from the freezer directly to boiling water.

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After the crab cakes a couple days ago, I moved on to a pasta recipe with the crab meat in the fridge. I saw Mario Batali make a version of this on The Chew and everyone was raving about it, so naturally I had to try it. His version included a habanero chili as well, but I’m a little afraid of them (or at least my stomach is…) so I stuck to jalapenos. Feel free to use one if you’re into that sort of thing. He also uses cilantro, but I didn’t have any around and I’m not that big a fan of it unless we’re talking Mexican food. Either way, it’s a great, quick dish and I’ll be making it again.

Spicy Pasta with Crab

1/2 pound crab meat, preferably Dungeness

1/2 pound tagliatelle, tajarin, or other long pasta

1 clove garlic, sliced

2 shallots or cippolini onions

1 jalapeno, minced

1 tablespoon cilantro, chopped (optional)

basil leaves and chili flakes for garnish

Roast the shallots or onions in foil in a 425 degree oven for half an hour until they are soft and you can easily remove the skin. Let them cool and chop them up.

Cook the pasta in salted boiling water for 1 minute less than the package instructions. Meanwhile, saute the garlic, jalapeno, and onions in a couple tablespoons of olive oil. Add the crab meat and stir through. Add a cup of the pasta cooking water and let it cook down for a minute. Add the drained pasta and reserve some more water in case you need it. Add the cilantro if using it, and toss. Remove from the heat and add a splash of olive oil along with basil leaves and chili flakes for garnish.

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