Skip to main content

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

Post a Comment

Popular posts from this blog

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

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

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