BLUE CRAB BEIGNETS
These savory beignets are a staple at my restaurant, La Petite Grocery. They're a cross between a Mediterranean cod fritter and a crab-stuffed Louisiana beignet and it's the reason LPG is as popular as it is today.
Provided by Justin Devillier
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Beignet batter: In a mixing bowl, whisk baking powder, cornstarch, salt, and flour to combine. Gradually whisk in beer and continue stirring until no lumps remain and the batter yields a ribbony texture. Set aside.
- Crab filling: In a bowl, mix mascarpone, chives, and shallot until thoroughly combined. Season with salt to taste. Fold in the crab meat, separating without breaking up the individual lumps, and gently mix just to combine. Chill for 10-15 minutes. (In the meantime, prepare the aioli: see Step 4 for instructions.)
- Frying the beignets, part 1: Fill a heavy-bottomed cast-iron pot ¾ full with peanut oil (about 3 cups) and heat oil to 375 F. Roll 1-1½ tablespoon-sized balls of the crab mixture and use a spoon to drop them on top of the beer batter. Make sure the oil is ready by dropping in a few beads of batter to see if they fry.
- Frying the beignets, part 2: When the oil is ready, gently roll the crab balls in the batter to coat completely; leaving holes will cause the mascarpone to melt out. Lift the balls from the batter and let them slide off the spoon into the oil. Fry until crisp and deep golden brown, about 4 minutes. (You may have to fry in batches.) As you fry, continually adjust the heat to keep the temperature at 375 F.When the beignets are done, use the spider strainer to place them on paper towels to drain. Prepare a serving plate with a layer of aioli; place beignets on the aioli, sprinkle with flaky salt, and serve with lemon slices. Aioli recipe: Roughly chop garlic clove on cutting board; add ½ tablespoon salt and use the back of a knife to repeatedly press the garlic and salt together to make a paste. Place in a bowl along with a squeeze of lemon and 1 tablespoon Dijon mustard. Whisk in 2 egg yolks, then slowly drizzle in a ½ cup olive oil, whisking the entire time until emulsified and creamy. Season to taste with salt and white pepper.
BEER POACHED SALMON
Make and share this Beer Poached Salmon recipe from Food.com.
Provided by CaliforniaJan
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, combine beer, lemon juice, onion, celery, salt, bay leaf and peppercorns. Bring to a boil and simmer for 10 minutes. Add salmon steaks, cover and simmer 15 minutes.
- Combine ingredients for tarragon mayonnaise and chill. Serve with salmon.
SAVORY COLESLAW
Make and share this Savory Coleslaw recipe from Food.com.
Provided by Lorrie in Montreal
Categories Savory
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add all the cut vegetables to a large bowl.
- Whisk the dressing ingredients together, pour over the coleslaw and mix well.
- Chill for about an hour before serving.
BEER POACHED FISH.
Very easy way to cook fish.You can use a good wine if you like.
Provided by Bob Wakeman
Categories Fish
Time 30m
Number Of Ingredients 12
Steps:
- 1. In a large pan( I use a 12" cast iron dutch oven). combine every thing but the fish. Simmer on med-low heat for 15-20 min. Lay your fish into the liquid cover and simmer 10-15 min Or till fish flakes.
- 2. Carefully remove fish from pot and lay on a plater. Now combine 2 tablespoons of melted butter and 3 tablespoons flour with 1 1/2 cups of liquid from pot. Cook in a sauce pan till thickened. Pour over fish and serve.
SHRIMP POACHED WITH BEER, OLD BAY AND LEMON
What a great way to serve shrimp as an appetizer! This got rave reviews from my guests! This is from BJ's Journal April 2006.
Provided by mer5901
Categories Very Low Carbs
Time 18m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fill a large pot with about 2 qts. water.
- Crack open the beer and pour it in the pot.
- Add salt and squeeze in lemon juice; toss the halves in, too.
- Add herbs, garlic and Old Bay.
- Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
- Now reduce heat to medium-low and put shrimp in the mixture.
- Simmer, uncovered, for 2 to 3 minutes or until shrimp are bright pink.
- Drain and transfer to a bowl.
- Chill thoroughly, then peel.
- Serve with lemon wedges and coctail sauce.
- NOTE: I used peeled, uncooked shrimp for this and it turned out just fine.
- Cocktail Sauce:.
- Mix 1/2 cup ketchup, 1/4 cup grated fresh or prepared horseradish, 1 teaspoon minced garlic and a few drops of hot pepper sauce.
Nutrition Facts : Calories 312.6, Fat 4.2, SaturatedFat 0.8, Cholesterol 345.6, Sodium 1216.3, Carbohydrate 16, Fiber 2.9, Sugar 0.1, Protein 48.2
More about "beer poached blue crabs with sweet n savory coleslaw food"
SWEET AND SAVORY CREAMY COLESLAW | FIRST...YOU HAVE A BEER
From sweetdaddy-d.com
BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY COLESLAW
From pinterest.com
HOMEMADE COLESLAW RECIPE [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
83 CRAB RECIPES IDEAS | RECIPES, CRAB RECIPES, SEAFOOD RECIPES
From pinterest.com
BEER POACHED SHRIMP RECIPE IS PACKED WITH FLAVOR - USA TODAY
From usatoday.com
39 SEAFOOD/CRAB IDEAS | SEAFOOD RECIPES, CRAB RECIPES, RECIPES
From pinterest.com
GAFORRET BLU Të PIJSHëM ME BIRRë ME SALLATë Të NJOMë SWEET ’N’ …
From sq.acutabovefabrics.com
BEER POACHED BLUE CRABS WITH SWEET N SAVORY COLESLAW
From wikifoodhub.com
7 FOOD--GLORIOUS FOOD IDEAS | FOOD, COOKING RECIPES, RECIPES
From pinterest.com
RECIPE: BEER-POACHED BLUE CRABS WITH SWEET ‘N’ SAVORY COLESLAW
From bersamawisata.com
RECIPES | RECIPE | FOOD NETWORK RECIPES, COLESLAW RECIPE …
From pinterest.com
BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY COLESLAW
From pinterest.com
CRAB-N-FIN'S GRANNY SMITH APPLE SLAW RECIPE | CDKITCHEN.COM
From cdkitchen.com
HOW TO POACH DUNGENESS CRAB | WILD ALASKAN COMPANY
From wildalaskancompany.com
MODRé KRABY S PIVOM A SLADKýM ‘N’ SAVORY COLESLAW
From sk.acutabovefabrics.com
SOUTHERN COLESLAW RECIPE (CLASSIC SOUTHERN STYLE) - SAVORY WITH SOUL
From savorywithsoul.com
RECIPE FOR BEER-POACHED BLUE CRABS WITH SWEET 'N' SAVORY …
From marliave.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love