Beer Poached Blue Crabs With Sweet N Savory Coleslaw Recipes

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CLASSIC MARYLAND CRAB FEAST

Nothing says summer like a traditional Maryland-style crab feast (AKA crab boil). Dust fresh blue crabs with zesty homemade seasoning, steam them to perfection and invite plenty of friends over to enjoy the bounty.

Provided by Food Network Kitchen

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 8



Classic Maryland Crab Feast image

Steps:

  • Rinse the crabs with cool water and transfer to a large cooler. Top with ice and let sit until the crabs are still, about 1 hour.
  • Meanwhile, to make the seafood seasoning, grind the bay leaves in a spice grinder until finely ground. Transfer to a bowl and stir in the paprika, celery salt and cayenne.
  • Pour the beer into a 36-quart stockpot with a basket insert and add the vinegar, 2 tablespoons of the seafood seasoning and 6 cups water. Stir to combine. Add the steamer basket (the liquid should be below the basket), cover and bring to a boil over high heat.
  • Put 12 crabs in a single layer, shell-side up, on the steamer rack. Sprinkle liberally with about 1/4 cup seafood seasoning. Repeat the process, layering and sprinkling, with the remaining crabs and seasoning. Cover and steam until the crabs are bright orange all over (there should be no traces of blue or green), 20 to 25 minutes.
  • Transfer the crabs to a large platter or rimmed baking sheet--or spread them out directly on a table covered with butcher paper -- and serve with crab mallets for cracking the shells.

4 dozen live blue crabs
2 pounds ice
1/2 ounce bay leaves (about 48 leaves)
1 cup paprika
1 cup celery salt
2 tablespoons cayenne
Two 12-ounce bottles lager beer
3 cups apple cider vinegar

POPPY SEED COLESLAW

Provided by Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 11



Poppy Seed Coleslaw image

Steps:

  • Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside.
  • In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn't separate.
  • Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days.

1 pound green cabbage
1 pound red cabbage
8 ounces red onion
1/4 bunch fresh cilantro
1 cup granulated sugar
1 cup apple cider vinegar
1 tablespoon mayonnaise
1 tablespoon brown mustard
1 tablespoon poppy seeds
2 cups olive oil
1 teaspoon kosher salt

SIMPLE COLESLAW

Provided by Food Network

Categories     side-dish

Time P1DT20m

Yield serves 12 to 15

Number Of Ingredients 12



Simple Coleslaw image

Steps:

  • In another bowl, combine the salad dressing, mustard, pickle juice, and seasoning mix. Spoon over the cabbage mixture and toss to mix well. Cover and refrigerate for at least 30 minutes and up to 3 days.
  • In a large jar or bowl, combine the dressing, mustard, seasoning mixes, and pickle juice. Stir well. Cover and refrigerate for at least 24 hours.

1 large head green cabbage, cored and shredded (about 3 pounds)
1 small carrot, shredded
1 small sweet onion, such as Vidalia or Walla Walla, diced
1 cup Garden Club Slaw Dressing, recipe follows
1 tablespoon prepared mustard or Willingham's Old Phartz Mustard
1 tablespoon dill pickle juice
1 tablespoon mild seasoning mix or Willingham's W'ham Mild Seasoning
2 quarts store-bought Garden-Club salad dressing
1/2 cup prepared yellow mustard or Willingham's Old Phartz Mustard
4 tablespoons mild seasoning mix or Willingham's W'ham Seasoning Mix
1 1/2 teaspoons hot seasoning mix or Willingham's W'ham Hot Stuff Seasoning
2 tablespoons dill pickle juice

BEER COLESLAW

A different kind of flavor to an old standard

Provided by Judy Brannock

Categories     Vegetables

Time 20m

Number Of Ingredients 8



Beer Coleslaw image

Steps:

  • 1. Mix cabbage, bell pepper and onion in large bowl.
  • 2. Combine remaining ingredients in small bowl and mix well. Pour over cabbage and toss to coat.
  • 3. Refrigerate coleslaw at least 30 minutes before serving.

8 c green cabbage, shredded (about 2 pounds)
1/2 medium green bell pepper, diced small
1 1/2 Tbsp onions, minced
1 c mayonnaise
1/4 c beer
1 tsp celery seeds
1/2 tsp salt
1/4 tsp pepper, freshly ground

SAVORY COLESLAW

Make and share this Savory Coleslaw recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Savory

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12



Savory Coleslaw image

Steps:

  • Add all the cut vegetables to a large bowl.
  • Whisk the dressing ingredients together, pour over the coleslaw and mix well.
  • Chill for about an hour before serving.

1 cabbage, shredded
2 small carrots, grated
1 red pepper, finely diced
1 cucumber, peeled, finely diced
1/4 red onion, finely diced
2 stalks celery, finely diced
1 1/4 cups light mayonnaise
2 tablespoons olive oil
2 tablespoons wine vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
fresh ground black pepper

BEER POACHED FISH.

Very easy way to cook fish.You can use a good wine if you like.

Provided by Bob Wakeman

Categories     Fish

Time 30m

Number Of Ingredients 12



Beer Poached Fish. image

Steps:

  • 1. In a large pan( I use a 12" cast iron dutch oven). combine every thing but the fish. Simmer on med-low heat for 15-20 min. Lay your fish into the liquid cover and simmer 10-15 min Or till fish flakes.
  • 2. Carefully remove fish from pot and lay on a plater. Now combine 2 tablespoons of melted butter and 3 tablespoons flour with 1 1/2 cups of liquid from pot. Cook in a sauce pan till thickened. Pour over fish and serve.

4-6 fish filets, your choice
2 can(s) good beer. may use 2 cups of red wine
1 bay leaf
2 Tbsp lemon juice
1 medium onion,sliced
2 carrots,sliced
1/4 tsp paprika
1/2 tsp cinnamon
2 Tbsp apple cider vinegar
1 Tbsp molasses
salt and pepper,to taste
1/2 stick of butter,melted

SHRIMP POACHED WITH BEER, OLD BAY AND LEMON

What a great way to serve shrimp as an appetizer! This got rave reviews from my guests! This is from BJ's Journal April 2006.

Provided by mer5901

Categories     Very Low Carbs

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9



Shrimp Poached With Beer, Old Bay and Lemon image

Steps:

  • Fill a large pot with about 2 qts. water.
  • Crack open the beer and pour it in the pot.
  • Add salt and squeeze in lemon juice; toss the halves in, too.
  • Add herbs, garlic and Old Bay.
  • Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
  • Now reduce heat to medium-low and put shrimp in the mixture.
  • Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
  • Drain and transfer to a bowl.
  • Chill thoroughly, then peel.
  • Serve with lemon wedges and coctail sauce.
  • NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
  • Cocktail Sauce:.
  • Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.

Nutrition Facts : Calories 312.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 345.6, Sodium 1216.3, Carbohydrate 16, Fiber 2.9, Sugar 0.1, Protein 48.2

1 (12 ounce) bottle beer
2 teaspoons kosher salt
2 lemons, halved
3 bay leaves
fresh thyme sprig
1 head garlic, split horizontally
1 tablespoon Old Bay Seasoning
2 lbs large shrimp, uncooked, with shells and tails
lemon wedge, for serving

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