Looking for a unique chili that’s sure to please, then you must try this creamy White crab Chili. Big crab flavor with white beans, fresh corn and a slight jalapeño kick. If you love cream of crab soup you will be quite pleased with this amped up Chesapeake crustacean creation.
If you like Cream of Crab you'll LOVE Creamy White Crab Chili
I have always loved white chicken chili so as a Marylander I obviously had to create a white crab chili recipe. The flavor profiles are similar to its chicken counterparts but instead of chili powder and paprika I used Old Bay as my base seasoning. Old bay is an incredibly versatile seasoning that is synonymous with seafood but also pairs great with a variety of dishes. Corn is something that is commonly seasoned with old bay especially in the mid Atlantic area so combining corn, crab and old bay was a no brainer.
What kind of crab should I use in soup/chili
When I make Maryland crab soup I prefer to use a combination of claw and backfin crabmeat. I think that jumbo lump is just a waist because the lumps will just get broken up in the soup. Cream of crab is different because most of the time the crab is added to each individual bowl and the lumps remain in tact. For this creamy white chili I went with the claw/backfin combo because I wanted the crab stirred throughout the chili. If you happen to have jumbo lump feel free to garnish with a few lumps on top. I chose to just varnish with a few large claw pieces on top and I feel that worked out just fine.
What kind of beans are best for white crab chili?
You can really use any beans you like for this white crab chili recipe. I used Cannellini and pinto beans because they have a creamy texture and are lighter in color. Butter beans, chickpeas or navy beans would also be great options. I try to stay away from the darker beans like kidney and black beans only because I wouldn't want them to discolor the White chili.
Fresh or Frozen Corn?
I personally love nothing more than fresh corn shaved right off the cob. If it’s not available you can substitute frozen corn but I would try to avoid canned corn. Cans corn just has a mushy texture and is brined in a solution that can affect the flavor of your chili. If possible I always keep an eye out for roadside produce stands selling fresh local corn. It’s definitely an ingredient that can boost the flavor of the dish by using fresh corn. I not only sauté the corn in the dish but if I have fresh corn I shave some extra off the cob to garnish on top.
Some like it hot, others do not
When it comes to the heat level of chili you definitely have two different camps. Some want chili so hot you’ll shed a tear while others prefer a subtle kick. I find that subtle is best for white chili so I let the heat come from the fresh diced jalapeño. To reduce the heat even further remove the seeds from the jalapeño. I always serve my chili with extra sliced jalapeño as well as a variety of hot sauces that can be used at your discretion
Go slow, don't burn the bottom of the pot. Your chili will thank you
One of the biggest mistakes I see when making any cream based soup is to have the heat too high on the burner. For this recipe you should never raise the heat above medium. Most of the cooking process should be done over medium low heat and at no point should this crab chili come to a boil. If it does you run the risk of the soup breaking or burning the bottom of the pot leaving a bitter burnt flavor. Use a wooden spoon and stir frequently. You are not trying to caramelize your veggies so go slow and gently soften the peppers and onions just until opaque.
Once it’s time to add the cream you will slowly warm it up just below a simmer and then add your cornstarch slurry. Be sure to mix the cornstarch with water or you’ll have clumps in the chili. After the chili has thickened you can gently fold in the beans and crab. They only need to be warmed through because the crab and beans are already cooked. Reserve just a bit of extra crab to garnish on top of the chili.
More Crab Inspiration
- Chesapeake Crab Butter Sauce
- Cedar Plank Smoked Crab Cakes
- Ultimate Guide To Steamed Blue Crabs
- Jumbo Lump Crab Burgers
- Crab Mac and Cheese Hot Dogs
Creamy White Crab Chili
- 1 lb Crabmeat
- 1 can Cannellini Beans
- 1 can Pinto Beans
- 1/3 cup Corn Starch
- 1 Qt Half & Half
- 1 Pint Heavy Cream
- 1 tbsp Old Bay
- 1 cup Corn
- 1 cup Diced White Onion
- 1 cup Diced Bell Peppers
- 1/4 cup Diced Jalapeno 2-3 Peppers
- 2 tbsp Butter
- 2 oz Dry Sherry
- 2 tsp Dry Mustard
- 1 tbsp Worcestershire
- 2 tbsp Chopped Parsley
- 1/2 cup Shredded Cheddar Garnish
- 1/2 cup Scallions Garnish
- 1/2 cup Diced Tomato Garnish
Dice up Bell peppers, jalapenos, onions and tomato. chop parsley and shave corn off the cob. Drain and rinse canned beans
in a 8 Qt. Dutch oven saute onions, jalapeno, bell peppers and cor with butter over medium low heat until veggies begin to soften. Deglaze with Dry sherry and Worcestershire.
Add Dry mustard and Old Bay to the pot and then stir in half & half and Heavy Cream.
Continue to simmer until the cream is warm and then stir corn starch together with 1/2 cup of water before whisking into the cream.
Stir frequently making sure not to burn the bottom of the pot. Once the cream begins to thicken add beans and crabmeat. Continue sturring until it reaches a simmer but do not bring to a boil. Remove from heat and Serve. Garnish with cheddar cheese, scallions, sliced jalapeno and diced tomato.
Japanese Grill night
This cook was years in the making. Inspired by cooks from @CPARKTX2 and @The Cen-Tex Smoker many many moons ago, I've had yakitori and onigiri on my mind, for far too long. So, I dusted off The Japanese Grill book, checked out some other recipes, and got to work.
Onigiri, with miso butter.
Shisito peppers, cherry ‘maters.
Had a decent spread… from bottom left – yakitori chix, ‘maters, orange-soy-yuzu legs, shisito pepepers, ‘shrooms with bacon.
All chased with a fair bit of sake What a great meal! Relatively simple cook (the prep takes a little time), and the payoff is yuge. Would have eaten a bit earlier if I had fired up another cooker or two, but… lazy.
Caliqueen agreed that we need to do this more often. But, that may have been the sake talking.
Title: Japanese Grill night
Sourced From: eggheadforum.com/discussion/1228377/japanese-grill-night
Published Date: 07/25/21
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How to Cook Over a Campfire
“To poke a wood fire is more solid enjoyment than almost anything else in the world.”
19th Century American Writer
Feeding yourself and other people during an outdoor adventure can be one of the most gratifying experiences of your culinary life. Whether you’re a car or RV camper, backpacker, biker, boater, or weekend hiker, you can eat exceedingly well. Food always tastes better when cooked over a campfire and seasoned with the Great Outdoors!
However, cooking and/or grilling under primitive conditions can be stressful if you don’t have a plan.
For starters, learn how to light a fire with a minimum of tools. If you own a charcoal- or wood-burning grill, you can practice at home, igniting tinder and adding subsequently larger pieces of fuel. (Click here for more specific directions.) If you are one of those gifted people who can make fire using flint or a bow drill, I salute you. The rest of us must rely on less romantic methods, i.e., matches. (I prefer the long-handled wooden kind.)
An ideal cooking fire has burned down to glowing, white hot embers. Allow plenty of time for this to happen—at least an hour, or maybe two. Burn additional wood on one side of your fire so you can harvest fresh coals for cooking. Neutralize potentially “hangry” appetites by offering no-cook appetizers like an easy charcuterie platter or pre-packaged snacks in advance of the meal.
Equipment: What You’ll Need
Space, weight, and your method of transportation into the backwoods will determine what your batterie de cuisine will look like. At a minimum, you’ll need:
- A source of flame, whether it be matches or a butane lighter (bring more than one, and make sure they have a full load of butane)
- Grill gloves
- At least one skillet or saucepan large enough to cook for your group. If weight isn’t a concern, a lidded Dutch oven can be an asset, especially if it’s accompanied by a tri-pod.
- A grill grate, preferably one that is supported by legs, or one that can rest on top of stones or green logs. Alternatively, angle similarly-sized green logs around the coals; they act as an impromptu grate.
- Long-handled tongs
- A long-handled spoon or spatula
- Heavy-duty foil
- Skewers or green sticks carved to a point for grilling meat or kebabs
- Headlamp for late evening/early morning cooking
- Flexible plastic cutting boards to use as clean work surfaces or for slicing
- Sharp knife, preferably one reserved for food preparation
How to Manage Your Fire
Most campfire cooking utilizes direct grilling, i.e., food is exposed directly to the heat. Think burgers, hot dogs, whole fish, or kebabs. You can, however, approximate indirect grilling by angling food toward the fire on sticks or stakes, a method long used by the indigenous people of the American Northwest to cook salmon or other fish, or by moving your food to a cooler part of the fire and covering it with foil or a deep pot lid. You can create a multi-tier fire in the wild just as you can at home by raking the coals to different depths. (Always cook over mature embers and avoid active flames.)
If using a grill grate, allow it to heat up before adding food, especially stick-prone food like fish. (We like to pack a leak-proof bottle of olive oil or other cooking oil.) Flames can be tamed by raking out the coals or topping them with a layer of ash or dirt. Conversely, fanning the coals will increase their heat.
What to Cook
For me, the penultimate backwoods meal is fresh line-caught trout dredged in cornmeal and cooked in a cast-iron skillet by the Gallatin River. But the trout don’t always cooperate. So it’s a good idea to have ingredients on hand for “Plan B.”
Here are several options, from appetizers to dessert. (Note: Do as much prep work as you can at home before heading into the wilderness.)
- Toast slices of country-style bread, rub each with a raw clove of garlic, and drizzle with extra virgin olive oil. Sprinkle with dried Italian seasoning or grated aged cheese, such as Manchego or Parmigiano-Reggiano.
- Plank-Smoked Camembert: This recipe, always a favorite, is easily adapted to a campfire. You could even cook it on a hot stone near the fire.
- Grilled Sangria: You’ve heard of “glamping,” privileged camping? This libation will set the stage.
- Grilled Eggs with Prosciutto and Parmesan: So satisfying, you’ll want to repair to your tent or RV for a snooze before pursuing the day’s adventures.
- Top prepared pizza crusts or Boboli breads with your favorite toppings and warm over a campfire until the cheese melts.
- Grilled Prosciutto-Wrapped Trout: Remember Steven’s first show, BBQ University? It was shot on the banks of a stream, where our cameramen fished for golden trout when they weren’t working. Steven spontaneously added trout wrapped with prosciutto to the day’s menu. Genius!
- Spruce-Grilled Steaks: An unexpected seasoning flavors these wood-grilled steaks.
- Dessert Quesadillas: We love s’mores, of course, but like to mix it up sometimes. Prepare these delectable quesadillas directly on the grill grate or in a cast iron skillet.
The post How to Cook Over a Campfire appeared first on Barbecuebible.com.
Title: How to Cook Over a Campfire
Sourced From: barbecuebible.com/2021/07/13/how-to-cook-over-a-campfire/
Published Date: 07/13/21
For the Best July Yet, 8 Great Recipes for the Grill
There’s no better month than July in North America to grill or smoke. With Independence Day entertaining now in the rear-view mirror, you can now focus on what you want to grill, whether it be a Beer Can Breakfast Burger for your fishing or camping buddies, fiery Nashville Hot Wings for a tailgate party, or Grilled Key Lime Mojitos and Jamaican Jerk Chicken for an authentic Caribbean blow-out. Make this a month to remember.
Beer-Can Breakfast Burgers
Savory pork, bacon, eggs, and cheese on an English muffin—this high-energy breakfast will fuel summer adventures for hours. They’ll be a hit in your back yard or at your campsite.
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Double-Grilled Summer Vegetable Frittata
Perfect for a weekend brunch or a weeknight dinner, this frittata features an array of grilled fresh vegetables that can change depending on what’s in season. Add meat, if desired—ham, cooked bacon, or chorizo or other sausage.
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Nashville Hot Wings
Incendiary Nashville Hot Chicken “takes wing” in this live fire interpretation. The wings get a double blast of heat from hot red pepper flakes and a cayenne-inflected baste. Said to be invented by a woman eager to take revenge on her tomcatting partner, her plan to turn his favorite fried chicken into a fiery weapon failed when he unexpectedly loved the very spicy chicken.
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Grilled Key Lime Mojitos
One theory about the origins of mojitos is that indigenous South American peoples made a medicinal concoction from limes, mint, and fermented sugar cane. Although a Havana bar disputes that. In any case, Steven’s version of a mojito, made with charred sugared limes, mint, rum, and club soda, will cure whatever ails you. Ernest Hemingway would approve.
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Cherry-Smoked Strip Steak with Cutting Board Sauce
If mastering the reverse-sear method of cooking thicker slabs of meat is on your bucket list this month, start with this recipe. (If you’re unacquainted with the technique, it involves a low and slow smoke with wood chips or chunks followed by a quick sear.) New York chef Adam Perry Lang gets the credit for developing this easy complementary board sauce using chiles, herbs, and meat juices.
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Jamaican Jerk Chicken
Were you aware that spicy foods actually help a body handle heat by causing it to perspire? Just look at the repertoire of hot foods in the world; they’re mostly from the steamier latitudes. Take Jamaican Jerk Chicken, for example. Steven’s version is super-authentic. Cooked over pimento wood (or alternatives), it’s a reason to party. Find pimento wood here.
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Grilled Swordfish Steaks with Golden Raisin Chimichurri
Line-caught swordfish is a summer staple in the Raichlen household. Though often served with grill-blistered cherry tomatoes and a green salad, Steven likes to mix things up by serving this meaty fish with a jewel-like chimichurri and golden raisins. Dinner party worthy? Hell, yes.
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Smoky Bourbon Peach Cobbler
This recipe, which came from our friend Russ Faulk, chief designer at Kalamazoo Gourmet, combines two Southern barbecue staples—fresh Georgia peaches and pecan wood. Ooops. Did we mention bourbon? Cooked in a cast iron skillet, it is a sublime example of cobbler and will wow summer guests. We’ve even been guilty of adding slivers of bacon to the filling. For more of Russ’s recipes, check out his book Food + Fire.
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The post For the Best July Yet, 8 Great Recipes for the Grill appeared first on Barbecuebible.com.
Homepage Feature,Recipes,July Recipes,summer
Title: For the Best July Yet, 8 Great Recipes for the Grill
Sourced From: barbecuebible.com/2021/07/06/8-recipes-for-the-grill-in-july/
Published Date: 07/06/21
Did you miss our previous article…