|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
A young blue crab and a sea horse
George Grall
Buy this Photographic Print at AllPosters.com
Emeril's
Creole Spiced Blue Crabs
with Green Onion Dipping Sauce
Recipe courtesy Emeril Lagasse
Ingredients:
1 gallon water
1 onion, chopped
2 celery stalk, chopped
2 lemons, halved
1 jalapeño, halved
1 head of garlic, halved
3 sprigs of fresh thyme
2 bay leaves
2 tablespoons Crab Boil
3 pounds blue crabs
3 bunches of green onions
2 tablespoons chopped garlic
1 quart chicken stock
Salt and pepper
Preparation
instructions:
In
a large pot, combine the water, onions, celery, lemons, jalapeños, garlic
head, thyme, bay leaves, and Crab Boil. Season the water with salt and
pepper. Bring the liquid up to a boil. Add the blue crabs and cook for
about 15 minutes. Remove the crabs from the water and cool in a bowl of
ice water. Cool the crabs for about 5 minutes and remove from the water.
In
a saucepan, combine the green onions, garlic, and chicken stock. Season
with salt and pepper. Bring the liquid up to a simmer. Cook the liquid for
10 minutes. Remove the sauce from the heat. Using a handheld blender,
puree
the sauce until smooth. Strain the sauce through a fine mesh
strainer.
Reseason with salt and pepper if needed. Pile the crabs on a
platter and
serve with
the dipping sauce.
Yield: 4 appetizer servings
New
Orleans restaurants in the aftermath
of Hurricanes Katrina and Rita
Index
- Seafood Recipe Archives
Do you know what it means to miss New Orleans?
Recipe Archives Index
|
