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
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.
POPPY SEED COLESLAW
Provided by Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
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.
SIMPLE COLESLAW
Provided by Food Network
Categories side-dish
Time P1DT20m
Yield serves 12 to 15
Number Of Ingredients 12
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.
BEER COLESLAW
A different kind of flavor to an old standard
Provided by Judy Brannock
Categories Vegetables
Time 20m
Number Of Ingredients 8
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.
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
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.
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
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.
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
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
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