Oysters Chesapeake

oysters-ck-1173815-x.jpg

Photo Credit: Randy Mayor, 2006.

Planning your Preakness party just got a lot easier!  The Preakness Stakes celebrates its 144th year, and each year the thoroughbred horse race is held at the Pimlico Race Course in Baltimore. Seafood is a Maryland staple and, of course, has an overwhelming presence in Preakness menus.  In addition to Maryland Lump Crab Cakes, there is also Oysters Chesapeake that should be on the menu as well. This dish combines two of the Chesapeake’s most beloved foods: oysters and crabs.With the classic  Black Eyed Susan cocktail, no Preakness party would be complete without this inviting finger food directly from the Bay.

Serves 6

Ingredients:
1 tablespoon minced chives
2 tablespoons mayonnaise
2 tablespoons  sour cream
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
One  6 1/2-ounce  container of  lump crabmeat, undrained
2 slices of  white bread
1 teaspoon butter, melted
12 shucked oysters
Fresh chives, mince, for garnish
Lemon wedges, for serving

Directions:
Preheat the broiler.

In a large bowl, add the  chives, mayonnaise, sour cream, salt, black pepper, bacon
and crab meat. Stir gently to combine

Place the white bread in a food processor; process until coarse crumbs measure about 1 cup.  Combine breadcrumbs and butter in a small bowl.

Arrange oysters on a broiler pan. Spoon about 1 tablespoon crab mixture over each oyster; sprinkle each with about 1 teaspoon breadcrumb mixture. Broil 7 minutes or until tops are golden browned and oysters are done.

Serve with lemon wedges and garnish with chives, if desired.

Cook’s Note:
Cook  the oysters on the bottom broiler rack of the oven to prevent the breadcrumbs from burning  before the oysters are cooked through.

Advertisements

Shrimp and Fried Avocado Tacos

stacked-shrimp-fried-avocado-tacos-fwx
Photo Credit: Dennis Prescott, 2016.

 

Take your avocado obsession to the next level by rolling them in breadcrumbs, baking them to crispy perfection and stuffing them in a tortilla with a few spicy shrimp. This version of a textural dream that is crunchy, spicy, and refreshing, all at the same time.We are sure that your hunger for tacos will never be the same on Taco Tuesday!

Serves 8

Ingredients:
For the Avocados:
1/4 cup all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
2 large egg whites
1 cup Japanese panko breadcrumbs
2 tablespoons olive oil
2 medium firm but ripe avocados

For the Slaw:
1 lime
4 tablespoons mayonnaise
1/2 small red cabbage, cored and thinly sliced
2 scallions, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1/2 cup fresh cilantro leaves, plus more for serving

For the Spiced Shrimp:
1 clove garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon onion powder
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoons olive oil
A squeeze of fresh lime juice

For Assembly:
8 small flour tortillas, warmed
Lime wedges, for serving
Sour cream, for serving
Chopped tomatoes, for serving

Directions:
To make the avocados:
Heat oven to 425°F.

Line a large rimmed baking sheet with nonstick foil.

In a small bowl, whisk together the flour and ¼ teaspoon each salt and pepper. Lightly beat the egg whites in a second small bowl. In a third small bowl, combine the panko with the oil.

Cut the avocados in half, remove the pit and peel. Cut each half into ½-inch-thick slices. Working with one slice at a time, coat avocado slices lightly in flour, then in the egg, letting any excess drip off and finally in the panko, pressing gently to help it adhere. Transfer to the prepared baking sheet and repeat with remaining avocado slices. Bake until golden brown, 20 to 25 minutes.

To make the slaw: Finely grate the lime, making zest, into a large bowl, then squeeze in 2 tablespoon juice from the same lime. Whisk in the mayonnaise and a pinch of salt. Add the cabbage, scallions, and jalapeño and toss to coat; fold in the cilantro. Cover with plastic wrap and refrigerate until ready to assemble to tacos.

For the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, paprika, salt and pepper in a medium bowl. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours for best results.

Heat 2 tablespoons of the oil in a a large heavy-duty or cast iron skillet on high heat until it begins to shimmer. Add the shrimp.and cook until  just cooked through and slightly pink, about 3 minutes. Do this in batches if necessary with more oil; the shrimp should be in a single layer.   Turn off heat and finish with a squeeze of fresh lime juice. 

To assemble:  Grill tortillas on stove top over the flame until lightly charred.  Fill the tortillas with the avocados and top with the cabbage slaw, followed by three of four shrimp. Serve with extra cilantro, lime wedges, sour cream and chopped tomatoes, if desired.

Enjoy!


The Crab Melt

GettyImages-531308566-5832f4f95f9b58d5b104a1e1

This sandwich is a variation on the classic tuna melt, which is itself a variation on the classic grilled cheese sandwich. This sandwich is a bit more upscale, since it uses crabmeat in place of tuna.

Serves 2

Ingredients:
Soften unsalted butter
4 slices ciabatta bread
4 slices Swiss cheese
10 ounces crab claw meat
3 ounces Monterey Jack cheese, shredded
2 tablespoons green onions, finely chopped
1 tablespoon celery, finely chopped
1/3 cup mayonnaise
1 teaspoon Old Bay Seasoning


Directions:

Prepare the bread. Spread butter on each slice and lay a slice of Swiss cheese on the unbuttered side.

To make the crab mixture, in a medium bowl, mix the crab meat, Monterey jack cheese, mayonnaise, green onions, and Old Bay Seasoning.

Add an even layer of the crab mixture on the top of one cheese slice. Place the other bread layer on top of the mixture, with the buttered bread side on the outside.

Heat a cast iron skillet or a non-stick pan on medium high heat. Grill the sandwich, browning each side for a few minutes until golden and crisp or until the cheese melts.

Cut the sandwiches in half and set at an angle for that endearingly crabby appearance.

Serve immediately with French fries or potato chips.

Cook’s Note:
If cibatta bread is not available, a large store bought Italian bread is an excellent substitute. You want a bread that has a moderate crust and a fairly soft crumb. A coarse-textured peasant bread or a dense sourdough might be too hard to bite through without making a mess of the filling.