Just 5 days to go!! Don’t forget to comment to enter this month’s giveaway for the treats pictured above. Just in time for Christmas: Shortbread cookie mix and a set of cookie cutters to make a cookie Christmas tree!!
I told you in my last post that I would put up some “finger food” ideas for the holiday entertaining season and this is the next in that list. Hope you can use it!!
A long time ago, an employer took me and friends to a restaurant in Knoxville, Tennessee. It was quite an experience for a younger person who didn’t have two pennies to rub together. There were no prices on the menu and so I have no idea how much the meal cost. However, I’ll bet that the bill would be considered astronomical even today!
Appetizers were ordered first and I chowed down on the Crab Louis on crackers. I had never had caviar and made a pig of myself. As has always been my habit, I took mental notes of the tastes and the ingredients as the flavors slid over my taste buds. I have no clue what I had for dinner and dessert. I just remember the appetizers!
And of course, when I went back to the real world of the lowly, young wife of a farmer, I experimented until I created that appetizer to use for my own entertainment occassions. It may seem like a bit of work, but the neat thing is that you can make the sauce days ahead of time and just keep it in the frig where the longer it sits, the more the flavors combine. You can cook the crab ahead of time or you can use frozen claw meat or lump crab meat. Assembling the treat just takes a matter of minutes so it’s all in the planning! You will impress your guests and they will think that you are really posh. Do we use that word anymore???
For a lighter version, you can use light mayonnaise and the low-fat half and half. And if you think that I spent a bunch of money on caviar, think again! Shhhhhhhh. It was on the top shelf at Walmart with the canned oysters, canned shrimp and canned tuna!! That means that anyone can serve the “Toity” without it being so “Hoity”!!
1/2 cup mayonnaise
2 Tbsp heavy cream (or half and half)
2 Tbsp Heinz Chili Sauce
1 tsp Worcestershire sauce
1/4 tsp shredded, fresh horseradish
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped green onion
1 Tbsp freshly squeezed lemon juice
In a small mixing bowl, add mayonnaise
And chili sauce, worcestershire sauce and horseradish
Add chopped green pepper and green onions
Pour in 1 Tbsp lemon juice
Mix all ingredients together until sauce is smooth. Place in the refrigerator to cool. May be made several days ahead of time. This sauce is very good as a substitute for tartar sauce with fried or baked fish or shrimp.
Steam enough crab to make one cup of meat when cracked. For a quicker preparation, frozen lump or claw meat is acceptable too.
Shell the crab using kitchen shears and a nut pick.
Place crackers on a plate and put a small dollop of sauce in the center of each cracker.
Toss one tablespoon melted butter with the crab
Put a mound of crab onto the cracker and into the sauce.
Place another small dollop of sauce on top of the mound of crab
Add a small mound of caviar onto the sauce.
And there you have it. Tasty appetizers!!
Oklahoma Pastry Cloth™ Company on Facebook
Posts Tagged ‘crab’
Remember!! Comment at the end (below the blog box where it says in little blue letters, “comments” click on that and it takes you to comments and a comment box) in order to enter our giveaway. Drawing is Feb 13th. This time TWO people win one of the two identical packages – Pie tin set and First Out Pie Spatula. So comment early and comment often because every single time you comment, your name goes into the pot!!
In my last post, I was waxing a bit philosophical and I discussed my understanding about finding joy in the mundane stuff even when things don’t seem all that great. I told you that I had discovered that joy is an attitude of choice. And as I have been contemplating that state of being for the past few months, I have also discovered another attitude of choice: Contentment.
Now, I looked up that word and there are a number of definitions with lots of educated descriptions, but as I have been thinking about it, I’ve come up with my own explanation of the state of “contentment”. As I see it, a life of contentment is a life without resentment. Heh..that kinda rhymes, doesn’t it?! It means gracefully allowing the stupid driver who cuts in front of you to be wrong or the store manager trying to stiff you out of a return to be dumb or a lady with a fur and fancy car to be rich or a long-haired youth, marching with a sign to be vocal.
In other words, it means, “being satisfied with one’s self and one’s situation, not comparing one’s self to anyone else or expecting others to live up to one’s perception of fairness.”
It hasn’t been that long ago that I was in a state of poverty according to that government definition. That’s a whole ‘nother story in itself, but the gist of it is that we had very, very little money. The strange thing is that I never felt poor. I honestly felt blessed and it could have been that I was in a very small town with other people in the same boat, but some of my friends were very wealthy too and so I should have felt like maybe life was lacking something. But I didn’t. And I think that it is because I had discovered the verse in Phillipians 4:12 that says, “I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do everything through him who gives me strength.” I had lived in abundance and then I was poor but that state only dealt with money and contentment deals with the heart.
Now, today, I am not rich by any stretch of the imagination, according to those government definitions, either, but I am richer than I was in those days now past. And I have found that more money does not give more contentment. There is always more money than one has at any given time. And it isn’t because the world or the people around me are all behaving themselves and living right lives. That just doesn’t happen. There are people who cheat and steal and even kill, but those people can’t steal my contentment.
We are told in Psalm 37:1, “Do not fret because of evil men or be envious of those who do wrong;…Delight yourself in the Lord and he will give you the desires of your heart.” The greatest desire of our heart is to be content in God. No need to be angry that others have made more money or that others have more skills or that others say things hurtful. Contentment means to just relax in that with which God has blessed us and to remember that each of us is so special that we are not like nobody else!
And of course, one way I relax in what God has blessed me with is to cook it! There is one way toward a contented tummy and that is with a comforting soup on a cold day like today. This recipe is one that a friend and I made up from top to bottom and has been a secret since the late 70′s (except that the original is in the cookbook at the shopping page!), but I have decided to share it today and I hope you find it to be a blessing! The story behind it is that this friend and I used to treat ourselves on special grocery days in the big city (from the country) by going to a particular restaurant. That was in the days before children. This restaurant was very expensive and since neither of us, being farmer’s wives, had much money, we would order the only thing we could afford – soup and salad. But that was all we wanted because that soup was incredible. Finally, she and I decided to try to figure out how to make the soup. We would eat there and discuss the flavors that we were getting in each bite. We went home and started experimenting and the base of this soup was developed. Then, in later years, I added more ingredients that I thought were missing and the following recipe is the end result. I usually make it with fresh crab, but the canned baby clams work just as well and in the off-season are best used anyway. If you want to use crab, just get some snowcrab, steam it and remove from the shells and chop. I sure hope you enjoy it!!
4 Tbsp butter
1 Tbsp onion, grated
3 Tbsp flour
3/4 tsp salt
1/8 tsp mace
1/8 tsp nutmeg
dash of pepper
1/2 tsp. fresh chopped parsley
1 cup canned milk
1 chicken bouillon cube or 1 tsp granulated bouillon
2 cups shredded crab meat or 1 10oz can of baby clams
1 1/4 cup half and half
1/4 cup sherry (if you are using cooking sherry, cut back on the salt)
1/2 tsp lemon zest
1/2 cup finely diced tomatoes
In a large sauce pan on medium heat, melt butter
Add onions and saute for 30 seconds
Stir to blend and make a bubbling roue
Add nutmeg and mace together and stir
Add canned milk and bouillon. Stir until bouillon is dissolved
Add half and half and continue stirring on medium heat. Do not bring to a boil. Lower heat if the soup is getting too hot.
And crab, or in this case a can of baby clams with the juice.
Add sherry and stir to mix well
Put in lemon zest
And add tomatoes and stir. Simmer for about 30 minutes, stirring occassionally.
Serve hot and garnished with parsley and black pepper. Yuuuuuummmmmy!!
This post is linked at Deborah Jean’s Dandelion House Friday Blog Hop
Oklahoma Pastry Cloth™ Company on Facebook