Friday, February 22, 2008

A REAL TREAT

I would have to say that one of my very favorite foods would have to be CRAB. I don't mind working for it and by that I mean I'm quite happy to dive into a plate full of crab legs and start cracking away. I confess it is the one "all you can eat" temptations that I buy into and if that's the case, Gerald jokes that he takes a book. But I don't go for the chow line at just any ole place. Chinese buffets tend to miss more often that hit on this one. Contrary to what some folks might think, there is some finesse involved and its a little more than just boiling some salted water and throwing the crab legs in. I like whole lemons in mine and some different seasonings, kinda like a Low Country Boil thing. My favorite place used to be a little dive bar here in Nashville that knew how to season the water and cook them to "just done." The owner is a friend of mine and has been known to load me up with a foil pan full of uncooked crab legs that I took home to cook at my convenience. Alas, my buddy has sold the place (he went broke selling all you can eat crab legs so cheap) and the new owners are more into pub grub and peanuts.
Back to the crab... As with any seafood, freshness is key. The only way you'll get that good long piece out in one pull is if the crab is fresh and cooked right. I'm not a aficionado of "Red Lobster" but I admit that years, and I do mean years ago, that was the only place available to us land-locked seafood lovers. Back then I had no idea that a Langastino wasn't lobster. Do now. I do like Red Lobster's cheddar biscuits and their bleu cheese dressing, tho. (I'm throwing that in so I don't sound like such a snob.)
So this week there's a sale at the market on fresh lump crabmeat (6 0z. @ $11.99) and backfin 6 oz. for $6.99. I scooped up the backfin and tonight I'm gonna make Crab Cakes with Remoulade Sauce. I have a recipe that may be a little intimidating because of the list of ingredients, but it is one of the best ones I've came across. (I love the panko bread crumbs, but that's a whole 'nother posting.) I consider crab to be a treat and I think because it is a little something special, I'm gonna make sure it's DELICIOUS! Try this some time when you want to show someone you care.....or just when you want to pamper yourself with something a little decadent. Check it out in Simply Recipes. comfortcook@gmail.com

COMFORTCOOK CATERING 615-525-8336

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GOODNESS GRACIOUS!
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