Crab-Topped Shrimp Tarts {Local Thanksgiving}

Commercial crab season opened a couple of weeks ago with the promise that "there will be crabs for Thanksgiving!" Sweet.

With that in mind, I put crab on my Thanksgiving menu that is celebrating the bounty of our county.

Though the crab I'm serving isn't from my friend Mike, I wanted to share a photo of him with his crustacean loot! The take is ten crabs and each time he's gone out, he and his buddies have all gotten their limit. Amazing.

I'm green with envy over here. But I dutifully bought my locally-caught crabs and whipped this up for our kick-off course....

I started with the tart dough that we used to make Eliopitakia, Cypriot Olive Pies, on our tabletop adventure. It's flaky and citrusy, the perfect pairing for a seafood tart.

Pastry
3/4 C orange juice
3/4 C olive oil
4 C white whole wheat flour
2 1/2 t baking powder

In medium bowl, mix all the pastry ingredients and knead to make a soft dough. Let stand while preparing filling.

Filling
2 C shrimp, cooked, peeled and diced
1/4 C capers
zest from one lemon
1 C fresh herbs, minced
2 beaten eggs

Preheat oven to 350 degrees. Roll dough out to 1/2" thickness and place into tart pans. Spoon the filling into the circles,

Bake for ~~45 minutes~~ 30 minutes (45 minutes was too long, next time I'll shorten it), or until crust is crisp and golden brown. Serve at room temperature with a crab garnish.

Garnish
1 C cooked crab meat
juice and zest from one lemon
2 T fresh herbs
freshly ground sea salt
freshly ground pepper
pumpkin oil

Mix the crab meat with the lemon juice. Season to taste with the salt and pepper. Spoon the garnish on top of the tarts, sprinkle with zest and pumpkin oil right before serving.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog