If you are ready to prepare your catch, here are some great recipes!

Crab Bisque

This super easy recipe makes an excellent crab bisque. With this recipe, you can also exchange the crab for shrimp, oysters or any other seafood favorite.

Ingredients:

• 1 Quart heavy whipping cream
• 1 can of crab meat (16 oz.)
• 1 can of Rotelle tomatoes (I use mild)
• 1 can diced tomatoes
• 1 onion
• 1 handful of fresh white mushrooms (or another favorite)
• 1 stick of real butter
• 2 tbsp. of flour as a thickening agent
• 2 tbsp. of Italian seasoning (or other no/low salt or spice)
• Parmesan cheese (to taste and also to assist thickening)

Dice the onion

Rinse and slice the mushrooms

Oil your pan and sauté the onions and mushrooms on medium heat. Use 2-3 tbsp of butter to prevent sticking and add flavor.

When onions are clear, add the flour to onions and mushrooms. Flour should absorb into the butter. Add another tbsp. of butter (if necessary) to make the roué. Stir until flour is absorbed and has begun to brown.

Turn the heat down to a simmer. This will prevent scorching. Add the entire quart of heavy cream.

Add the Rotelle, diced tomatoes, remainder of butter, and Italian seasoning. Stir together

Add the crab meat. Stir and allow to simmer for 10-15 minutes. If the soup is too thin, add enough parmesan to thicken it to your liking. If it is too thick, add water (1/4 cup at a time).

Lower the temp to warm and stir a few minutes. This will allow the flavors to marinate.

Add favorite seasoning to individual servings as needed.

Crab and Jalapeno Poppers

Have you ever tried a Jalapeno popper and thought to yourself, “I bet this would be great with…” Well, look no further than this simple, quick, and low carb recipe. It is simple enough to modify to your liking but rich enough to eat it just like it is..

Directions:

Preheat oven to 350 degrees and lightly oil a 9×14 cookie sheet

Ingredients List:

• 10 Large Jalapeno’s – Split lengthwise and remove seeds
• 1 8 oz. package of cream cheese
• 1 8 oz. can of crab meat
• 1/4 cup parmesan cheese
• 1 tbsp. of your favorite hot sauce
• 1 cup of fine shredded cheese (your choice)
• Sourcream (Optional)
• 1 tbsp. cilantro seasoning

Split 10 large Jalapenos lengthwise. Remove the seeds but keep the stem. (They make great handles!)

Combine softened cream cheese, crabmeat, hot sauce and parmesan. Stir until well blended and smooth.

Place jalapeno halves onto prepared pan.

Load each jalapeno half with prepared mixture and place on cookie sheet. Try to place each one such that they are not touching. Be careful not to over fill.

place jalapenos in the oven for 20 minutes at 350 degrees. If they are not yet brown, leave them in a few more minutes.

Remove and sprinkle with fine shredded cheese and place back into oven for an additional 10 minutes.

Remove and allow to slightly cool. Sprinkle with Cilantro seasoning and enjoy with a side of sour cream or your favorite dipping sauce.

Tuna Salad

Recently, I discovered that salt is not my friend. Unfortunately, most recipes call for it and I am not entirely sure why. How did we become a society mired in salt and sugar? I am not entirely sure but I have made the effort to remove salt from most recipes. Instead, I have opted for adding ingredients that is naturally tart or pickled so that taste buds can still get their kick without over salting the final product.

Here is a very simple tuna salad that can be modified to your taste buds or eaten just like it is.

Ingredients:

• 1 or 2 cans of Tuna (12 oz.)
• 1/4 cup of your favorite mayonnaise (add more if you elect to open 2 cans of tuna).
• 2-3 tbsp. of diced pickles. You can make your own by dicing your favorite whole pickles.
• 3 olives diced or minced. The olives will provide the salty after taste.
• Dash of pepper to taste or hot sauce to enhance flavor..
• 1 tomato – sliced. (optional)

Mix all ingredients in a bowl until well blended.

Serve on your favorite bread or if you are on a carb restricted diet, you can serve on a slice of tomato.

Enjoy!

Low Country Boil

The origins of where and when the Low Country Boil came to be, and exactly what goes into the pot, are up for debate. Indeed, one only has to walk into any southern gathering place and say, “Low Country Boil,” to begin a lively discussion about ingredients, timing, beer, and who makes the best seasoning for such an undertaking.

While its origins and contents can be hotly debated, the general agreement of most southerners is that, it is good. Yes, the dynamic and delightful contents of every pot varies from the slight to the egregious but, somehow it all works out to create a divine meal for around 20 of your best friends.

A few notes before you get started (and this will be difficult for those cooks who love exact amounts).

NOTES:

1. You may need to adjust the ingredients listed below. Remember, these are approximate values. The reason you may need to adjust amounts can be due to pot size, number of people attending, allergies, or perhaps you want more of one item than another.

For example, if you want more crab legs, you may decide to add fewer pieces of corn or potatoes to make it all fit.

• 2. If you have never used a crab boil pot or propane, read the manufacturer directions for use.

Supplies

• 64 Quart Pot (approx. size) with Strainer/Steamer basket
• Paddle (for stirring)
• Propane gas stove burner
• Propane tank
• 120 quart cooler – clean

Ingredients:

• ½ pot of water
• 5 Oranges
• 7 Lemons
• 5 Onions
• 5-7 lbs potatoes
• 3 lbs sausage
• 24 Nibbler Corn ears
• 3 lbs shrimp (3 bags) – peeled, deveined with the tail on.
• 1 (20-30lb) box Snow crab leg clusters – give or take.
• 12 boiled eggs (Optional)

Seasoning:

• 1 stick of butter
• 4 boxes of Zatarain’s Crawfish, Shrimp and Crab Boil (in bag)
• 1 cup of Old Bay’s seasoning
• Any other seasoning or hot sauce that you think will give your boil a kick.

Assembly:

Assemble the pot, insert the basket (according to manufacturer directions) and pour water into the pot – about half full. While the water is heating, prepare the first set of ingredients and add to the pot.

• Peel the onions and cut in half
• Cut the oranges in half
• Cut the lemons in half
• 2.5 cups of garlic
• 1 Stick of Butter
• All 4 crab boil bags
• Old Bay Seasoning
• Hot sauce and other seasoning (that you like)
• Butter

When water and seasoning have reached a boil add the following ingredients.

• Add the potatoes – Boil 10 min. Stir with the paddle
• Add the Sausages – Boil 10 min. Stir with the paddle

At this point, you may need to add more water. If you do, make sure it has returned to state of boiling before loading the with the following ingredients:

• Add the snow crabs – Boil 7-8 min. Stir with the paddle
• Add the shrimp – Boil 1-2 min. Stir with the paddle

Fill up the remaining room in the pot with corn nibblers, stir them into the boil with the paddle and turn off the propane.

NOTES: The coolness of the corn will effectively kill the boil. After 30 minutes of rest, the boil should be cool enough to remove the strainer basket and dump into the cooler. If it is not, give it 10-15 more minutes before loading the cooler.

Option 1: If you would like to add boiled eggs to this delightful brew, then separately boil 1 dozen eggs, peel them, and set aside. As soon as the Low Country boil is loaded to the cooler, dump the boiled eggs into the pot to soak 10-15 minutes, then remove, add to the cooler and serve.

Option 2: If you would prefer, you can arrange newspaper on your outdoor table and pour contents of the boil onto it. We prefer to use the cooler so that we can keep our boil warm throughout the meal. The choice is yours!