Ingredients Jump to Instructions ↓

  1. 12 lg. jalapeno peppers

  2. 4 oz crabmeat, well drained

  3. 1/3 cup minced red onion

  4. 1/4 cup minced green bell pepper

  5. 1/4 cup mayonnaise

  6. 1/2 cup all purpose flour

  7. 3/4 cup Mexican beer

  8. Corn oil (for deep frying)

  9. All purpose flour

  10. 1/2 avocado, peeled, diced

  11. 1/2 cup mild salsa, drained

  12. 1 tbsp. mayonnaise

Instructions Jump to Ingredients ↑

  1. Procedure:

  2. Starting just below stem, cut chilies lengthwise in half, leaving stems attached. Seed chilies. Place chilies in heavy medium saucepan.

  3. Cover with cold water and bring to simmer. Drain. Repeat process until done. Dry chilies.

  4. Combine crab, onion, bell peppers and mayonnaise in small bowl. Season with salt and pepper. Fill chili cavities with crab mixture.

  5. Press chili halves together to compress filling. (Can be prepared 4 hours ahead, cover and chill.)

  6. Place 1/2 cup flour in a bowl. Gradually whisk in beer. Let stand 5 minutes. Heat oil in heavy deep pot to 375 degrees. Whisk batter to smooth. Dredge jalapenos in flour.

  7. Holding stem end, dip into batter to coat completely and deep fry in batches until golden brown, about 3 minutes.

  8. Transfer jalapeno to paper towels and drain.

  9. Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Arrange chilies on platter. Garnish with salsa. --

  10. With over 20 years of restaurant purchasing experience, now you too can have the same superior quality seafood reserved for the finest restaurants. We specialize in rare, hard to find items from our Jumbo Alaskan King Crab Legs which are twice the size as those found in grocery stores to Shrimp from the Gulf Coast that are over an ounce a piece and Lobster tails from Australia and Maine. Our salmon, tuna and swordfish steaks are immediately flash frozen, assuring you of thefreshest product available. --

  11. Gloria Martin’s Crab And Brie Bisque Enriched Fish Stock 1 bottle clam juice 1 medium onion, chopped 2 garlic cloves, smashed 2 large mushrooms, sliced 1 1/4 cups dry sherry 1 3/4 cups water 6 peppercorns 2 bay leaves 2 sprigs thyme (1/2 teaspoon dried)

  12. Combine and bring to a boil. Reduce heat and simmer 30 minutes. Strain and reserve. Makes approximately 2 cups.

  13. Soup 1/3 cup butter 1/3 cup flour 2 cups enriched fish stock (above)

  14. cup milk 1 package lump crab meat, thawed and flaked (8 oz. pkg.)

  15. 2 1/2 cups milk 3/4 cup heavy cream 5 drops Tabasco 1 1/2 teaspoons salt 8 ounces Brie cheese, divided: 6 ounces/2 ounces Chives, small amount, chopped, for garnish Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes.

  16. Add crabmeat and heat gently 5 minutes.

  17. Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.

  18. Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt.

  19. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.

  20. Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.

  21. To serve:

  22. Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.

  23. Time Management Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil. --

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  25. Asparagus & Crabmeat Salad Yield: 4 Servings Ingredients:

  26. cup mayonnaise 1 tbsp. lemon juice - fresh 1 1/2 tsp. tomato paste 1 1/2 tsp. shallot - minced 1/2 tsp. Dijon mustard 1/4 tsp. pepper 1 lb. asparagus - trimmed 8 oz crabmeat - cooked 4 lg. Boston lettuce leaves - or butter lettuce leaves Procedure:

  27. Whisk the mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared a day ahead.)

  28. Cook asparagus in boiling salted water until crisp-tender, about 3-4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry.

  29. Mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. --

  30. Recipe Club, Some Hot August Giveaways at Chef Revival is giving away eight Classic Grilling Sets. Get ready for the grilling season with this heavy duty Grill Sox ($20), Denim Apron ($20),12 Inch Tongs ($5) and a Spice Kit ($25) A $70 Value each! Register to win a set! Corporate Images: You could win $1000 worth of promotional materials for your business with our new sponsor. They have 100's of Print and Promotional Products. Aprons, Cup Holders, Hats, Embroidery, Shirts, Accessories, Towelettes, Knives and more. Ask for John King. Sign up for a FREE Subscription to Food Arts Magazine. The Magazine for the Foodservice and Hospitality Industry. U.S. residents only. Chef of the Month Cary Neff is giving away a copies of his cookbook, Conscious Cuisine. Register to win a free copy. --

  31. Soft-Shell Crabs Saut Makes 4 servings Ingredients:

  32. soft-shell crabs 1/2 cup all-purpose flour 6 tablespoons unsalted butter Salt and freshly ground white pepper 3 tablespoons olive oil 4 tomatoes, peeled, seeded and chopped 2 sprigs thyme (or 1/8 teaspoon dried)

  33. bay leaf 2 tablespoons chopped fresh parsley 3 tablespoons fresh breadcrumbs 5 cloves garlic, minced Preparation:

  34. Wash and rinse crabs, then turn them on their backs and remove the "apron" in front. Pat dry with paper towels.

  35. Coat lightly with flour. Melt 3 tablespoons butter in a large skillet and saut crabs over medium heat until lightly browned.

  36. Season to taste with salt and pepper. Remove from pan. Keep warm in a low oven.

  37. Heat oil in a large skillet over medium heat. Add tomatoes, thyme and bay leaf and simmer for 8 minutes. Pour onto a deep serving platter.

  38. Arranged crabs over tomatoes. Combine parsley, breadcrumbs and garlic and sprinkle over crabs. Heat remaining 3 tablespoons butter until light brown and drizzle over crumb mixture.

  39. Serve immediately. --

  40. QUESTIONS, Comments, Technical Support:


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