DOUGHNUT HOLE CRABS
No one would be crabby (har har) if you showed up to a summer party with these too-easy, too-adorable treats.
Provided by Food Network Kitchen
Categories dessert
Time 25m
Yield 1 crab
Number Of Ingredients 6
Steps:
- To make crab claws: Slice a small V out of the face of each gummy fish.
- To make crab feet: Slice the red licorice lace into six 1/2-inch pieces.
- Put the red melting candy and vegetable shortening in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until completely melted.
- Using a wooden skewer, dip the glazed doughnut hole into the bowl of melted candy to thoroughly coat; transfer to a piece of parchment paper. Let set and then dip again and return to the parchment paper. Place 2 small candy eyeballs on top of the doughnut hole while the melted candy is still wet. Let set, about 5 minutes.
- Use the wooden skewer to poke 3 holes into each side of the doughnut hole where the back feet would go; insert the licorice lace pieces into the holes. Use the skewer to make holes on each side of the front of the doughnut hole where claws would go. Dip the tails of the gummy fish in the melted candy and insert them into the holes. Let set, about 5 minutes.
BEIGNETS
A traditional New Orleans-style recipe for their famous beignets! Grab a cafe au lait and you're set!
Provided by ginampls
Categories Bread Yeast Bread Recipes
Time 3h
Yield 10
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
- Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
- Shake confectioners' sugar on hot beignets. Serve warm.
Nutrition Facts : Calories 542.7 calories, Carbohydrate 82.7 g, Cholesterol 44.5 mg, Fat 17.7 g, Fiber 2.6 g, Protein 12.4 g, SaturatedFat 4 g, Sodium 276.6 mg, Sugar 15.8 g
KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE
Steps:
- Crabs: Depending on where you get the crabs they could be alive or preboiled.
- If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
- Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
- In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
- Preheat the oven to 325 degrees F.
- Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.
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