CRAB STUFFED FLOUNDER FILLETS

Our local Harris Teeter provided this recipe when flounder fillets were on sale recently, so I thought I'd try it. We were not disappointed. This was excellent, partly because the flounder and crab meat were both so fresh and delicious. The only problem I had was the fish didn't brown. But it was moist, flavorful, tender and succulent; and the crab meat filling was perfectly seasoned, and the crab flavor came through. So many recipes overpower the delicate crabs with too-spicy ingredients. Hats off to Harris Teeter for a great recipe!
Crab-Stuffed Flounder Fillets
Adapted half-version from Harris Teeter
Rating: 10 out of 10

INGREDIENTS:
1/4 stick (2 Tbsp.) unsalted butter
1/4 cup chopped celery
1/4 cup chopped green onions
1 small clove garlic, chopped finely
1-1/2 Tbsp. lite mayonnaise
1/2 cup soft plain breadcrumbs
1 Tbsp. chopped fresh parsley
big pinch of grated lemon zest
sea salt and black peppers to taste
pinch of cayenne pepper
3 flounder fillets, about 1/4-1/3 lb. each
1 Tbsp. melted butter

Heat oven to 375F. In medium-sized saute pan or fry pan, over medium heat, saute celery, onions and garlic till soft, about 5-6 minutes. Stir in mayo, breadcrumbs, parsley, lemon zest, salt and peppers; set aside.
Rinse fillets under cold running water; pat dry with paper towels. Brush fillets with melted butter and sprinkle lightly with salt and black pepper. Divide stuffing evently among fillets, placing towards one end of each. Roll up and place in a greased pie plate, seam side down. Cover with aluminum foil loosely; bake about 15 minutes. Remove foil. Bake additional 5-10 minutes to brown and cook fish through. Drizzle with lemon butter, if desired, and sprinkle with paprika.

A NEW, DISAPPOINTING CRAB SEASON, BUT A GREAT CRAB PARTY

Crab season in Eastern North Carolina has gotten off to a shaky start. Last year we had a glut of crabs.....if anyone so much as passed by our house, they got crabs. We had crabs in the freezer till January. We ate crab soup, crab salad, spaghetti and crabs, steamed crabs..... till they came out our ears it seemed.

This year, it's lean pickin's. The price of a bushel of crabs has doubled because of the scarcity of them. We are conjecturing that a stormy July has chased them away, or maybe they've just dug themselves into the sand. It's anyone's guess. The crabs that are being caught are small. So I was a little worried when we were invited to a crab party. But the crabs,though small, were meaty, sweet and delicious. Guy and I helped set up the tables before everyone arrived. Of course, he used his "crab" paper and crab boards.

We planned to serve the crabs in shifts. It's an informal type of eating anyway, with crabs; and there was plenty of other food for people to pick on as they waited for their turn at the "crab" table. When they got their turn, it was all fun. Some knew how to pick crabs and some didn't.

Here I am enjoying some wonderful Mediterranean chicken-orzo salad after eating my fill of crabs. My hubby always gets me in the most dignified of poses. I brought Green Bean and Radish Salad, Whole-Grain Blueberry Crumb Bars and Peanutty Peanut Butter-Chocolate Bars. All the recipes will eventually be on my other blog.

Eddie, who's from New Jersey originally, now from Kinston, made delicious clam chowder for us.

Some were inside, some were outside, there was food everywhere.

It was fun to see some of the kids trying crab for the first time. And they liked it!

Shelley and Chris, from Cleveland, Ohio, had a good time. Crabs are scarce in Cleveland, so this was a treat! Chris is a Cleveland Browns fan like the crab Guy.

Here I am again, getting just one more crab....so good.

Everyone had a good time -- good food, good company, good booze.

No, they're not rooting through garbage, they're looking for beer.

IT'S A CRAB PARTY!

Last Saturday, our friends had a crab party. The crabs were caught right off their dock -- talk about fresh local seafood! Tables were set on their beautiful porch with none other than the Crab Guy's crab boards.
Everyone enjoyed having a hard surface on which to crack open the blue claws and loved the mallets that accompany the crab boards.

We started off with delicious shrimp chowder that everyone devoured. The main event was steamed crabs, spiced with Chesapeake Bay seasoning and served with apple cider vinegar in cups for dipping. Although our hostess provided lots of side dishes, the crabs kind of stole everyone's attention.

I provided the dessert, a lovely Pear Frangipane Tart -- there were no leftovers. The evening ended all too soon, and we're all thinking about the next crab party.

Wouldn't you like to have a set of crab boards for your next crab party? They would make wonderful Christmas or birthday gifts, too. You can order them at thecrabguy.blogspot.com.

HOW NOT TO MAKE CRABS AND TOMATO SAUCE

Guy's cousin raved about Red Pack recipe ready tomatoes, saying nothing else was needed for a fantastic crab-tomato sauce. I was skeptical, but Guy wanted to try it. We bought the tomatoes when we were in New Jersey recently (they're not available in little New Bern.) So Guy opened the can of tomatoes and put them in the pot, heated them up, let them cook for about 10 minutes, then put the cleaned crabs in the sauce and let them simmer for about 1/2 hour. He didn't like the strong oregano taste of the sauce, and the sauce was totally bland, needing something. (It needed onions and garlic sauteed in olive oil, and some salt.) Not to worry, he ate the crabs and did enjoy them. It's just that he's gotten so particular. This is one recipe he won't be making again.

BON APPETIT'S TOMATO-BASIL CRAB BISQUE, ADAPTED

Bon Appetit published this recipe in its August 2003 magazine. The ratings on epicurious.com were pretty high with nice compliments for the recipe. So I thought I would try it. The Crab Guy ate his bowl, but said it had a vinegar taste. I couldn't finish mine. I theorized it was the ketchup, and I was right. I made the soup a second time, leaving the ketchup out. I also reduced the lemon juice from 1 Tbsp. to 1 tsp. and added a bit more chicken broth and half and half to further mellow out the soup. It was delicious with those changes. I made

a half recipe, which is enough for a small serving for 4 people, or two large servings. Another bonus: this is a fast one. You can have it on the table in a half hour or less. This is a keeper.

Bon Appetit's Tomato-Basil Crab Bisque, Adapted Half Recipe

Rating: 9 out of 10

INGREDIENTS: 1 Tbsp. Smart Balance buttery spread (or butter if you prefer)

4 oz. crabmeat + 2 oz., divided use

1/4 cup chopped tomato with juice (fresh or canned)

1/4 cup fresh basil, coarsely chopped

1 garlic clove, coarsely chopped

1/4 cup flour

3/4 cup Clamato juice

1/2 cup fat-free half and half (or cream if you prefer)

1/4 cup low-sodium chicken broth

1 scant teaspoon Old Bay seasoning

dash of hot pepper sauce

scant 1/2 cup water

1 tsp. lemon juice

Salt and pepper

Melt SB in heavy large pot over medium-high heat. Add 4 oz. crabmeat, tomato, basil and garlic. Saute` about 2 minutes. Whisk in flour; stir 2 minutes. Whisk in Clamato juice and next 4 ingredients. Reduce heat to low and simmer until slightly thickened, about 10 minutes. Cool soup slightly. Puree soup in blender until smooth (flecks of basil will be visible in the soup). Return soup to pot. Stir in water and lemon juice; bring to simmer. Taste to adjust seasoning, adding salt and pepper if needed. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing.) Divide soup among serving bowls (2 large or 4 small). Sprinkle with remaining crab and serve.

A REALLY GOOD CRAB-SHRIMP PASTA SALAD

Always in search of a new recipe for crabs, I concocted this recipe and held my breath as the Crab Guy tasted it. He gave it a thumbs up, way up. He liked it as much as Gary's Seafood Salad. The shrimp that I used were really fresh. After the Crab Guy pulled up the crab traps and emptied them last week, he threw a net off the dock and pulled in 70 shrimp. He's been repeating this every time he checks the crab traps. We're loaded up with shrimp now, and boy are they good! Always use the best and freshest ingredients in cooking for superior results.

Judy's Crab-Shrimp Pasta Salad II
Rating: 9 out of 10
INGREDIENTS:
2 cups medium shell pasta, uncooked
2 oz. Neufchatel cheese, softened
3/4 cup lite mayonnaise (I used Smart Balance)
1/2 tsp. horseradish mustard
1 tsp. lemon juice
1/4 cup fat-free half and half
1/4 tsp. sea salt
1/8 tsp. black pepper
1/2 cup finely chopped carrots (I grated them, then chopped them finer)
1/2 cup finely chopped celery
2 green onions with green tops, chopped finely
3 Tbsp. fresh parsley, chopped
3/4 cup cooked shrimp
1 cup cooked lump crabmeat

Cook pasta in salted water according to package directions; drain; cool.
In large bowl, whisk the cheese, mayo, mustard, lemon juice, H&H, salt and pepper till everything is smooth and well combined. Add veggies, parsley and pasta and mix with spatula till well combined. Fold in shrimp and crabmeat. Taste to adjust seasonings, adding more salt and pepper if needed. Refrigerate.

Tyler Florence is one of my faves on the Food Network channel. But this recipe was a big disappointment. The vinegar in the mayo overpowers the delicate, sweet flavor of the crabmeat.
However, people differ in their tastes. The Crab Guy gave this a thumbs down, way down, but the recipe got mostly rave reviews on the Food Network's website. You'll have to judge for yourself. IMHO, with crabmeat, less is more -- meaning the less you add to crabs, the more the flavor of the crabmeat comes through.















Tyler Florence's Crab Dip, adapted
Rating: 1 out of 10
INGREDIENTS:
1/2 cup Neufchatel cheese
1/4 cup mayo (Smart Balance mayo)
1-1/2 tsp. Dijon mustard
1-1/2 tsp. lemon juice
1-1/2 tsp. extra virgin olive oil
Sea salt to taste (1/8 tsp.)
Pepper to taste (pinch)
1 Tbsp. chopped chives or green onions
1 cup lump crabmeat, picked over for cartilage and shells

In a food processor add the cream cheese, mayo, and Dijon and blend until smooth. Add lemon juice and oil and season with salt and pepper. Process until well combined, scraping down the sides with a rubber spatula as you go. Dump the mixture into a large mixing bowl and fold in the chopped chives and crabmeat. Adjust seasoning with salt and pepper; cover and refrigerate.

(Or you can combine the ingredients by hand. If the cheese is soft, it mixes easily.)