Post by karlsie on Feb 2, 2013 7:33:39 GMT -5
Here you are, squeezed in between my daughter's and my birthdays. Aquarius is having a field day! Lovely sign, Aquarius. Bringer of water, from which all earthly life thrives. Head in the sky to dream of planets and stars. Feet on the ground to feel the wonders growing beneath it. Quietly closing the long, slow doors of winter in preparation for spring.
Anyway, I thought for your birthday, I'd give you my recipe for crab louie. I didn't want to put it up on Facebook because frankly, I don't measure anything when I cook, but I figured since you cook too, you'd understand.
Begin by boiling half a dozen eggs and set them aside to cool. Shock them with cold water so the whites don't stick to the shells.
Make a white sauce using about a quarter cup of butter, and white flour or corn starch for thickener. Add milk until you have a fairly thin consistency. If you want your white sauce rich, use half milk and half heavy cream. Add a few drops of lemon juice.
As the white sauce begins to thicken to about the consistency of a thin gravy, add 2-3 cups shelled red crab (snow crab or king). Dice about 1/3 cup parsley, cilantro, or chives (whichever of these three sweet herbs you like best) very fine, and add. Dice one small red bell pepper and add.
Allow the sauce to finish thickening, stirring frequently to keep the bottom from scorching. Don't let it get too thick, or it will be lumpy. Just as it develops a smooth, creamy texture, peel your eggs and slice them, dropping them into the mixture very gently so that most of the yolk stays within the rings. Add salt to taste (remember, the crab will already make the sauce slightly salty, so don't be too generous with it) and stir very gently about five more minutes. Remove from burner and ladle over prepared rice.
This recipe will satisfy four or five hungry appetites. Unfortunately, we had eight people eating dinner, so I didn't make enough. They completely scraped out the pot.
Enjoy your birthday! It only comes once a year, and I hope you like your crab louie.
Anyway, I thought for your birthday, I'd give you my recipe for crab louie. I didn't want to put it up on Facebook because frankly, I don't measure anything when I cook, but I figured since you cook too, you'd understand.
Begin by boiling half a dozen eggs and set them aside to cool. Shock them with cold water so the whites don't stick to the shells.
Make a white sauce using about a quarter cup of butter, and white flour or corn starch for thickener. Add milk until you have a fairly thin consistency. If you want your white sauce rich, use half milk and half heavy cream. Add a few drops of lemon juice.
As the white sauce begins to thicken to about the consistency of a thin gravy, add 2-3 cups shelled red crab (snow crab or king). Dice about 1/3 cup parsley, cilantro, or chives (whichever of these three sweet herbs you like best) very fine, and add. Dice one small red bell pepper and add.
Allow the sauce to finish thickening, stirring frequently to keep the bottom from scorching. Don't let it get too thick, or it will be lumpy. Just as it develops a smooth, creamy texture, peel your eggs and slice them, dropping them into the mixture very gently so that most of the yolk stays within the rings. Add salt to taste (remember, the crab will already make the sauce slightly salty, so don't be too generous with it) and stir very gently about five more minutes. Remove from burner and ladle over prepared rice.
This recipe will satisfy four or five hungry appetites. Unfortunately, we had eight people eating dinner, so I didn't make enough. They completely scraped out the pot.
Enjoy your birthday! It only comes once a year, and I hope you like your crab louie.
