Warm Crab Dip
Preheat oven to 360 degrees.
Melt butter in a pan. Saute onion and pepper and add the flour until you reach desired thickness. Add Tabasco sauce and lemon juice. Remove from heat.
Add crabmeat, cream cheese and shredded cheese. Mix all very well, but gently. Transfer to a 6”x8” baking dish, sprinkle some bread crumbs on top and back for 20 minutes. Garnish with parsley. Serve with crackers.
Start by frying the bacon and adding in the onion and garlic, cooking gently. Add the potatoes and flour and stir well. Gradually add the water and tomato juice and cook for about 25 minutes, until the potatoes are soft. Stir in the milk, butter, and crushed red pepper. Add the frozen Foods From The Sea Seafood Medley and sweet corn and cook for 5-7 minutes. Salt and pepper to taste and serve with crusty bread.
1 pkg frozen Foods From The Sea Seafood Medley (1lb)
¼ pound bacon (chopped)
1 onion (chopped finely)
1 clove garlic (minced)
1 pound potatoes (peeled & diced)
1 ounce flour
½ pint water
½ pint tomato juice
½ pint milk
1 ounce butter
¼ teaspoon dried crushed red pepper
1 can (7 ounces) sweet corn
Salt and pepper to taste
1 can Foods From The Sea Crabmeat (1lb)
½ stick of butter
½ red onion
½ green or red bell pepper
1½ tsp Tabasco sauce
1oz lemon juice
4oz shredded cheese
4oz cream cheese
Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds.
Fill a 20-quart pot with 2.5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 20 minutes.
Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes.
Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately.
*Recipe based on Alton Brown, 2009
2 boxes Foods From The Sea Crawfish
1/2 tablespoon whole black peppercorns
1/2 tablespoon whole coriander seeds
1 tablespoons whole cloves
1 tablespoons whole allspice
2.5 gallons water
6oz kosher salt
1 tablespoons cayenne pepper
1 tablespoons garlic powder
1 tablespoons paprika
1/2 tablespoon onion powder
1/2 tablespoon dried thyme
1/2 tablespoon dried oregano
1/2tablespoon dry mustard
1/2 tablespoon dried dill weed
3 bay leaves, crumbled
1 pound small red potatoes, cut in 1/2
4 ears corn, halved
1 heads garlic, unpeeled, but separated
1/2 pound sausage, cut into 1-inch pieces