Tag crab recipe

Parties That Cook’s March Madness Recipe: Slam Dunk Crab and Roasted Red Pepper Beignets

Oh, what’s going on in your town this weekend? Doesn’t matter. This weekend brings the Sweet Sixteen portion of the NCAA tournament, and we all know that’s about all you can handle. The one thing you can’t forget to pack for your marathon on the couch: the remote sustenance. So while you could just make this delicious Avocado and Persimmon Guacamole, or these tasty Shrimp Quesadillas with Tomatillo Salsa, Parties That Cook challenges you to think outside the box. Try these slam dunk Crab Roasted Red Pepper Beignets! Not only do they taste like a slam dunk, but you can literally dunk them into the deliciously satisfying herbed aioli. (And one?!) The crowd goes wild.

Crab and Roasted Red Pepper Beignets with Herbed Aioli
This recipe can also be found in our Appetizer Recipe Library!

1 large red bell pepper
1 cup AP flour
1/4 cup cornmeal
1 teaspoon baking powder
1 1/2 Tablespoons kosher salt
1/4 teaspoon ground black pepper
2/3 cup milk
2 large eggs, lightly beaten
2 scallions, minced
Zest and Juice of one lemon
12 ounces crabmeat, picked over
1 cup frozen corn kernels
4 cups canola oil, for frying

Herbed Aioli:
1 whole egg
1 egg yolk
1 teaspoon Dijon mustard
1/2 cup olive oil
1/2 cup canola oil
1 clove garlic, finely minced
Juice of 1/2 lemon
1 Tablespoon chopped basil
1 Tablespoon chopped cilantro
1/2 teaspoon chopped tarragon
1 teaspoon kosher salt

Preheat oven to 300°F.

Roast Pepper(s): Roast pepper(s) over a gas burner until blackened all over, turning with tongs as each side is blistered. (Alternatively, place under broiler). Transfer to a bowl and cover with plastic wrap, let stand about 15 minutes. Peel and discard skins, stems and seeds. Cut the pepper into 1/4-inch dice and set aside.

Make Batter: In a large bowl, whisk the flour with the cornmeal, baking powder, salt and pepper. Stir in the milk and beaten egg. Mince the scallion, zest and squeeze the lemon and add to the batter. Fold in the crabmeat, corn kernels, and diced red pepper. Let the batter rest for 5 minutes.

Fry Beignets: Set-up a cooling rack over a baking sheet. In a large high sided frying pan, heat 2-3 inches of canola oil to 350°F. Once the oil is hot, drop a heaping teaspoon or tiny scoop of batter into the oil. Fry until golden, about 1 minute per side. Check size of fried beignet and see if beignet is cooked all the way through. Then taste it to make sure it tastes good. Re season and make smaller if necessary. Once satisfied, fry the rest of the batter, without crowding the pan. Drain the beignets on the wire rack and keep warm in the oven while you fry the rest. Repeat with the remaining batter, adjusting the heat if the beignets brown too quickly.

Make Aioli Base: Place the egg, egg yolk and mustard into a medium bowl. Using a whisk, blend until thick (about 15-20 seconds). In a liquid measuring cup, combine the olive and canola oils. While whisking, add the oil drop by drop into egg mixture. Once a thick paste starts to develop you can slowly drizzle the oil into the bowl. Continue to do this in a slow, steady stream until all of the oil has been added. Do not add the oil too quickly and be sure that the emulsion is stable (has absorbed the oil) before adding more oil.

Flavor Aioli: Mince the garlic and juice the lemon. Add to the aioli. Finely chop the basil, cilantro and tarragon and whisk into the aioli. If the mixture becomes too thick, whisk in 2 or 3 tablespoons warm water to thin the mayonnaise and make a fluid sauce. Season the aioli with the salt. Taste and re season if necessary. Transfer to a small decorative bowl and garnish with an herb sprig.

Serve: Serve warm beignets on a platter with the bowl of herbed aioli.


Makes about 40 – 1 inch round Beignets and 2 cups Aioli

Recipe created by Parties That Cook® | www.PartiesThatCook.com.

Spicing Up Your Crab Season

It’s crab season and we here at Parties That Cook are ready to provide you with a unique way to use your crab. From Santa Cruz to San Francisco, the temperature of the ocean creates a perfect habitat for crab season.

Although crab tastes delicious plain and dipped and butter, would you ever think of adding it to a quesadilla? Well we have, and it’s one of our favorites!

Crab Quesadillas:
1 pound of fresh crabmeat, picked through to remove any shells or cartilage 1 Tablespoon lemon juice
1/4 teaspoon kosher salt
1/3 cup green Pepitas (raw pumpkin seeds), toasted in a dry pan for 3 minutes
1 1/2 teaspoons fresh marjoram, chopped
2 Tablespoons parsley, chopped
4 ounces Cotija cheese, grated
7 ounces Monterey Jack, grated

3 dried chipotle peppers, stem and seeds removed
1 cup boiling-hot water (for steeping peppers)
2 medium tomatoes, cored and cut in half
1/4 small white onion, coarsely chopped
2 Tablespoons chopped cilantro leaves
1/3 cup canola oil
2 teaspoons coarse salt
2 teaspoons lime juice

3-5 Tablespoons canola oil (for cooking)
10 eight-inch flour tortillas

Cilantro leaves

Quesadilla Filling/Crab: In a medium bowl, mix the crabmeat with the lemon juice and salt.  Set aside.

Quesadilla Filling/Other: In a bowl, combine the pepitas, marjoram, parsley and the grated/crumbled cheeses. Mix.

Salsa: Put tomatoes on a sheet pan and broil them, turning once, until blackened on both sides (about 3 minutes a side); remove and discard skins. Remove stem and seeds from the chipotles.  Toast chipotles in a small dry sauté pan, pressing with a spatula, until they turn deep red and smell aromatic, about 30 seconds a side.  In a medium bowl, put peppers into the hot water; cover with plastic wrap, and let stand until soft, about 15 minutes. Purée peppers, tomatoes, onion, and cilantro in a food processor until smooth.  With machine running, pour in oil in a slow, steady stream.  Season with salt.  Put in serving bowl.

Assemble/Cook Quesadillas: Add 1 Tablespoon of canola oil to a non-stick pan over medium heat.  Lay a tortilla flat in the pan. Place some cheese and crab filling on top, and cover with another tortilla.  Cook for a few minutes until golden, then turn and cook until toasty on the other side.  Remove from heat.  Repeat until all ingredients have been used.

Serve: Cut each quesadilla into 8 triangles. Place on the serving platter, surrounding the salsa. Garnish with leaves of cilantro.

These are perfect for an appetizer or could even be made larger for a main course. Get to cooking because the best crab comes during the winter.