Culinary Adventures with Camilla

After the boys' day crabbing on Friday, we had several fresh crabs. We were talking about what to make. "We always makes crab cakes," D complained. "Can we make a crab pie instead?" Crab pie? "You know, Mommy...like a chicken pie, but with crab!" Oh, like a pot pie. Okay. First, we cooked the crab and cleaned it . Then, we got to cooking. Ingredients  for a dozen pot pies 1 batch Pâte Brisée (click name to go to my recipe post) 1 onion, diced 4 carrots, sliced 1 zucchini, diced 1 C shelled peas 2 C dinosaur kale, chiffonaded 4 C cooked, cleaned crab meat 1-2 C seafood broth beciamela sauce* juice from 1 lemon 6 fresh sage leaves, minced     *for the  beciamela  sauce: 2 T flour 2 tablespoons butter 1/2 C half-and-half 1/2 C seafood stock or clam juice salt to taste Procedure For the  beciamela  sauce: Melt butter in a small saucepan and add the flour. Whisk to create a roux. Pour in the half-and-half and seafo...

Our "Dinner from the Deep" for Riley's camping trip included this seafood chowder that was a hit! I made it the night before, packed it in ice for our trek down the coast, then reheated it on a camping stove and served it with crackers. 1 C cubed pancetta 1 C diced onions an assortment of potatoes (purple, Yukon gold, and new red) carrots 1 lb cleaned squid 1 lb scallops 1 lb cleaned and deveined shrimp 1 lb lump crab 1 C roasted corn cut off the cob butter flour 2 C clam juice milk fresh oregano fresh thyme pink Himalaya salt In a large soup kettle or stockpot, cook pancetta and onions over medium heat. Add potatoes and carrots and cook till beginning to caramelize. Add the seafood. Cook for 10 minutes or until scallops and squid are opaque and shrimp turn pink. In another pot make a roux with the butter and flour. Add the clam juice to make a thick sauce. Transfer the sauce to the larger pot. Stir in milk and cook till desired thickness. Season with f...