BOILED & GRILLED BLUE CRAB PLATE WITH VEGGIE POTATO SALAD
Ingredients
8 blue crabs cleaned and shelled
10 oz crawfish tails
2 tspn hot sauce
1 whole onion cut in slices
1 cup celery cut into slices
1 whole turnip cut into quarter
1 cup sliced carrots
1 gallon water to boil crabs
1 tspn black pepper
2 tbspn tspn cayenne pepper
2 whole garlic buttons
2 tbspn garlic cloves minced
7 bay leaves
2 lemons cut in half
1 tspn garlic powder
1 tspn onion powder
1 tbspn whole pepper corns
1 cup apple juice
½ cup white wine
1 tspn rice flour
1 tbspn oil
COOKING INSTRUCTIONS FOR GRILLED CRABS AND BOILED
Place onion, celery, carrots, garlic, pepper, lemons, onion and hot sauce, garlic powder, cayenne and peppercorns in water and boil. Add 5 crabs to water and stir and boil 6-10 minutes. Turn heat off and let soak to add flavor. In pan heat 3 crabs with minced garlic, diced onion and garlic and onion powder until crabs turn orange. Remove top shell and turn over and sear to enhance flavor of crabs. Remove crabs from sauté pan and add crawfish to sauce. At this point deglaze with apple juice and add rice flour to thicken.
BAKED POTATO VEGGIE SALAD
Ingredients:
¼ cup baked and diced potatoes
½ tspn canola oil
1 tbspn diced zuchini
1 tbspn diced yellow squash
1 tbspn diced carrots
½ tspn diced green onion
1 tspn diced yellow onion
½ tspn minced garlic fresh
1 tbspn vegetable stock
½ tspn black pepper
½ tspn onion powder
½ tspn garlic powder
2 tbspn fresh chopped parsley
1 tbspn Greek non-fat yogurt
COOKING INSTRUCTIONS FOR BAKED POTATO VEGGIE SALAD
Remove cooked potatoes from oven and place in large mixing bowl. Place oil in saute pan and add zucchini, squash, onion, garlic, carrots, green onion, pepper and toss. Add stock to deglaze and put onion, garlic powder and parsley and toss. Remove from heat and add yogurt making sure to mix well. Refrigerate and serve
