Skip to main content

Crab


I'll admit we've had a hard time tackling the podcast and blog for a few months now, but as restaurants start to reopen, we hope to get back into it.

On this episode we talk about crab, and present you with Patrick's rendition of ravigote for our recipe.


So the ravigote recipe we use is a mayonnaise-based sauce so you either want to use a good mayo or make your own. I recommend making your own if you have access to fresh yard eggs because the flavor blows away anything you can get in the store. It’s really just egg yolks, lemon juice (lime can be subbed), and a good oil like olive oil or avocado oil. I just made the best mayonnaise I have ever eaten by using lime and avocado oil with fresh eggs from our yard. It is so creamy and thick and you can taste every ingredient in every bite. It’s awesome.

After you add these to your mayo, just stir it all up and adjust for taste. If it’s good, you’re good, so stir it into the crabmeat and let it chill in the fridge for a half hour or so to let the flavors meld and bind. Once it’s all done you can eat that on a good roll or stuffed into some french bread or top off a rice ball with it. It’s creamy, sweet, salty, and can go with just about anything that will let it shine because it is really going to be the shiny princess of your meal.Anyway, the Ravigote! You want to use a scale of about one to four of sauce to protein in this recipe so if you have four cups of crab, use one cup of sauce, or two cups to half a cup... you get the idea. So we’ll start with a cup of mayo, then add a tablespoon of each of these:
  • Minced capers
  • Minced dill pickle
  • Horseradish
  • Minced garlic
  • Spicy mustard
  • Optional: Minced sweet pickle or relish, hot sauce (vinegar based)
Add caption
If you are going to cook up some frozen crab, the best method is to use an Instant Pot or other electric pressure cooker. Put a cup or so of water in the bottom, add the trivet and the steamer basket, and then lay your crab in. Secure the lid and put it on steam for one minute. Do a quick release, and it will be perfect.

The links to the places mentioned in the podcast are below:
Labels:

Comments

Post a Comment

Popular posts from this blog

Pork Butt!

Today we have a list of recipe links for you to follow for your pork butts. Getting ready to grind. Breakfast sausage:  https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185 Italian sausage meatballs Italian sausage:  https://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe-2131680  We add garlic powder, cayenne, and red pepper and don't put it in casings. We make meatballs or crumble instead. Instant Pot Kalua pork:  https://recipes.instantpot.com/recipe/kalua-pork/  Cured, smoked, and roasted ham Ham/ English bacon:  https://www.mortonsalt.com/article/meat-curing-canadian-bacon/  Being the loin cut makes it "Canadian." Pizza with home-cured and smoked ham
Post a Comment
Read more

Fast Food Slow: Deep Dish Meat Lover's

When I was a kid, for some reason, the local Pizza Hut would always let my class or my Girl Scout troop do a tour of the kitchen, and then have us top our own personal pan pizzas with as many toppings as we wanted. It was, hands down, one of the best field trips each year. It's crazy to think that was even a thing, to let a bunch of eight- or nine-year-olds into a commercial kitchen and give them free range on the prep line. What it did do, certainly, was indoctrinate me into a pretty loyal fan of their pan pizza, particularly of the Meat Lover's variety. What a pan pizza from Pizza Hut has going for it is the crust. It was always super crunchy on the bottom and had a lovely amount of oil. So last week we ordered up a Meat Lover's to remissness and plot our next "Fast Food Slow" episode. The pizza arrived sooner than expected, and was pretty decently hot right out of the box. The crust, though not quite as crunchy as I remembered, was still pretty good, but it did...
Post a Comment
Read more

Hamburgers!

Introduction Who doesn’t love a hamburger? These days, even gluten free and vegan options are available, so there is something for everyone.  We do tend to stick to the more traditional style of beef on bread, and that’s what we are going to focus on for today’s episode: Reminiscing Corina's Burgers: Hamburgers have always been a part of my life. When my dad used to go camping with E Clampus Vitus on the weekends, my mom would often take me to get a Happy Meal on Saturdays when we’d go shopping. We were not the kind of family that ate McDonald’s after work or after a basketball game at the rec center. To me, that Happy Meal was not just about eating fast food, but having mother-daughter time. I liked the pickles and the reconstituted onions on the basic hamburger. For a long time, when I made burgers at home, I did not deviate from the ketchup, mustard, pickle system of the hamburger at Mickey D’s.  This is sort of the equivalent to Patrick’s Shakey’s from the pizza...
1 comment
Read more