Monday, June 22, 2015

Rosie Is In A Devilish Mood.

 I love my new $9 copper platter.
Guess what Rosie's making today.

If you guessed deviled crabs, you would be correct.

 We had a bunch of blue crabs, 
callinectus sapidus, or "beautiful swimmer."
Mr. Hawthorne picked the crabs
because Rosie don't pick no crabs if she can help it.

Rosie's Deviled Crabs
 2 1/2 cups crab meat
3 TB minced celery
2 TB minced parsley
1 TB minced multicolored sweet peppers
 with a little jalapeno added in for some punch
1 TB sliced scallions
4 TB melted unsalted butter
1 TB Lea & Perrins Worcestershire Sauce
zest of 1/2 lemon
1 tsp ground mustard
2 TB heavy cream
dry sherry
Texas Pete
equal amounts panko and crushed Ritz crackers for topping
pats of unsalted butter for each crab

Heat oven to 325°.
Gently mix all together, trying not to break up the crab meat.
Mound mixture into 7 crab shells.
(You could spread it out to 8 shells, but I prefer odd numbers.)
Drizzle 1/2 tsp sherry and 1/2 Texas Pete on top of each.
Top each shell with Ritz/panko mixture and a pat of butter.
Bake at 325° for 18 minutes, or until nicely browned.

Jalapeno top left, then minced celery top right
and sweet peppers at bottom.


  I had to check on Junior.
Too bad he can't just relax and chill out.

 Crab meat with celery, parsley, scallion, and assorted peppers

 Wash and scrub shells.

 Stuff shells.

 Equal parts panko and Ritz crackers for the topping.

 I also had some  barely dried herbs from the garden 
that I'd used in something the day before -
parsley, oregano, dill - which I sprinkled over top.

 Drizzle sherry over each. 

 Add Texas Pete.

 Panko and Ritz topping. 

 Pat of butter and bake.
 Pure devilishiousness! 

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