Buttery Garlic Crab

Many of us have this tiny little shop where you have bought some of the most amazing and flavorful foods ever!  You know that place you only know about because you stumbled across it one day and decided to try them out! There was this little place that used to steam crab-legs so perfectly...they used a garlicky-buttery seasoning that brought out the sweetness of the meat.  WHEW, it was so good!

Unfortunately the little seafood shop has closed down but I wasn’t ready to give up that euphoric experience!  So I did what I do best, I started thinking of how I could replicate and improve the recipe. I started day dreaming about the flavors from the little seafood shop and began to write down the ingredients I thought was in the butter and garlic sauce.  The trial run came out perfectly. I'll defiantly be preparing them this way from now on. If you love crab, be them whole or the legs, try this recipe you will absolutely love love love it!!!!!!  Needless to say Dinner this Sunday was a success, between my crab-legs, and my husbands fried shrimp & oysters. I was full beyond misery lol.

Ingredients:

For the Crab:

3-5 Pounds of Crab Legs

2 Tablespoons of Crushed Garlic 

Kosher Salt

Old Bay To Taste

2 1/2 sticks of Butter

For the Shrimp & Oysters:

1 Pound of Oysters

1 1/2 Pound of Shrimp (16-20)

1 cup House Autry Seafood Breading

1/2 cup of Flour

Old Bay to Taste

1/4 teaspoon of Kosher Salt

1 cup of Buttermilk

Oil for Frying

Condiments:
Tartar & Cocktail Sauce

Recipe:

Crab:
Clean crab legs, Add about an inch to 2 inches of water to a large pot, turn heat to high and bring to a boil uncovered. Sprinkle about a 1/2 Tablespoon of Kosher Salt and add the crabs. Steam for about 10-12 minutes, Covered.

In a microwave safe bowl  melt 1 3/4 sticks of butter.  Add the garlic, salt and Old Bay to taste.  Pour over the crab and steam for another 5-7 minutes.  Meanwhile melt the remaining butter and pour into a ramekin, Serve immediately.  

Shrimp & Oysters

Preheat oil to 375°F. Moisten seafood with water or milk. Shake off excess moisture. Coat seafood, by shaking seafood in plastic bag, or roll seafood on plate with House-Autry Seafood Breader. Deep fry fish fillets 2-3 minutes or until golden brown. Deep fry shrimp 1 minute or until golden brown.

Don't Be Afraid to get a little dirty =)

Happy Eating!

Homemade Hot Chocolate

Today I’ve got something very special for you. This past week has been very icky out. This type of weather makes me want to spend evenings inside, curled up on the couch in front of the fireplace or a good movie. And what’s the perfect drink for nights like this?

I’ll tell you what: hot chocolate.

A big, steamy cup of chocolatey goodness is the ultimate comfort. There are billions of kinds of hot cocoa out there, from cheaper grocery store brands to fancy varieties that will cost you almost as much as a bottle of wine. But what about the lost art of making cocoa yourself? Melting chocolate in heavy cream...until it's velvety smooth.

Well, today I’m reviving the art of making hot chocolate recipes from scratch.

Ingredients:
1/2 cup of Dark Chocolate Morsels
1/2 cup of Semi Chocolate
2 cups of Heavy Cream
1/2 cup of Milk or Half & Half
2 Tsp of Corn Starch 
1/2 of Granulated Sugar (More if Desired)
2 Tsp of Vanilla Extract
Pinch of Cinnamon (Optional)
Cool Whip

Directions:
Combine cream, corn starch, half & half, and sugar in a medium sauce pan over medium low heat until the sugar dissolves. Add the vanilla and chocolate stirring occasionally until they are melted and the mixture is smooth. Add Cinnamon if desired. Top with Cool Whip and Serve Immediately.

 

Enjoy =)

Happy Eating!