Monday, November 3, 2014

Rosie Makes A Mean Crab Chowder.

Mr. Hawthorne came home with some nice crabs from Billy's Seafood. 
Put 'em in a big pot.  Add about an inch of water.  Cover, bring to boil, and cook for about 12 minutes.  Serve with melted butter and lemon and that's some mighty fine eatin'!

We had around seven crabs leftover and Mr. Hawthorne wanted me to make a Crab Meat Chowder.  I was more than happy to comply.  As he began picking the crabs, Mr. H. grumbled on about how he always gets the "shit detail."

Not my job!

 Rosie's Crab Meat Chowder
1 TB unsalted butter
1 TB olive oil
1 medium potato, small dice
1 small yellow onion, small dice
1 small red onion, small dice
1 1/2 stalks celery, small dice
2 TB unsalted butter
3 TB flour
2 cups fish stock (homemade preferably)
4 fresh bay leaves or 2 dried 
1 1/4 cups heavy cream
approximately 8-10 ounces crab meat  (meat of 7 large #1 crabs)
3 TB sherry, or to taste
kosher salt and freshly ground pepper, to taste
fresh thyme

Melt 1 TB butter with 1 TB oil in stock pot over medium heat.  Add in vegetables and cook, stirring with a wooden spatula, for about 2 minutes.  Add in 2 TB butter and when melted, sprinkle in flour.  Cook, stirring, for 2-3 minutes to get the raw taste out of the flour.  Slowly add in fish stock, whisking constantly.  Reduce heat to low and cook until potatoes are tender, 10-15 minutes.  Add in heavy cream and heat through.  Add in sherry, taste test, and season with salt and pepper.  Right before serving, add in crab meat and heat through.  Be gentle so you don't break up the lumps of crab meat.  Sprinkle fresh thyme leaves over top and serve.

 You want a very fine dice.

Crab meat in every spoonful!
That's how you make a crab meat chowder.

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