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Cracked Crab with Lemongrass, Black Pepper, and Basil #FishFridayFoodies


It's time for Fish Friday Foodies' November 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Wendy herself is hosting. She asked the bloggers to share recipes with smoked fish. "Do you ever serve fish or seafood for Thanksgiving?  Many people enjoy Oyster Stuffing in their turkey or shrimp cocktail as an appetizer.  Share a seafood or fish dish that complements your turkey or perhaps even replaces the traditional turkey." 

Here's the November 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...
 
Cracked Crab with Lemongrass, 
Black Pepper, and Basil

I actually served this last Thanksgiving and never posted it. So, perfect timing although commercial crabbing season has been delayed until December here on California's central coast. I couldn't have this on my table next week even if I wanted to. Boo. Unless our friend Mike were able to go out and get a haul like he did a few Thanksgivings ago...

Thanksgiving Crab Haul, November 2012

I hope I'm able to serve this before the year is out because it was simple to prepare, but big on flavor! I'm not sure this even really qualifies as a recipe - considering the fish market cooked, cleaned, and cracked the crab for me. I just made the compound butter. 

Ingredients serves 6
  • 2 crabs, cooked, cleaned, and cracked
  • 1 stalk fresh lemongrass, trimmed, halved, and cut into 1/2" lengths
  • 1/2 cup (1 stick) softened butter (if using unsalted butter, add 1 t salt)
  • 1 teaspoon cracked black pepper
  • 1/4 cup fresh basil leaves plus more for garnish

Procedure
In a food processor, place the lemongrass, black pepper, and basil. Process until well-combined. Add in the butter and process again until the herbs are incorporated into the butter.

Just before you're ready to serve, melt compound butter in a large, flat-bottom pan. Add the cracked crab and toss to coat. Remove crab to your serving platter and sprinkle with fresh chopped basil. Serve immediately.


That a wrap on our fishy Thanksgiving recipes. We will return in December, when I will be hosting, to share amuse-bouche made with seafood. Stay tuned...


Comments

  1. How lucky you are to have a friend that catches you fresh crab. So glad you were able to use an archived recipe. That is always a bonus. Happy Thanksgiving to the Mann Clan. Love this year's menu.

    ReplyDelete
  2. Oh my, look at that haul! Too bad about this year! How nice to have these photos available with our busy schedules.

    ReplyDelete
  3. I am so jealous, Camilla, and I'm sorry about the season's delay. I'd be over the moon to enjoy a haul like that!

    ReplyDelete
  4. I am hungry looking at these crab claws, I love them!

    ReplyDelete

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