Tag Archives: Crab Meat

Spicy Corn and Crab Chowder

23 Aug

1 medium poblano chile
1 tablespoon butter
1 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground red pepper
1 (16-ounce) package frozen corn kernels, thawed
1 cup half-and-half, divided
1 (8-ounce) russet potato, peeled and chopped
2 cups water
2 tablespoons all-purpose flour
1 cup 2% reduced-fat milk
1 (8-ounce) container crab claw meat, shell pieces removed

1. Preheat broiler.
2. Place poblano on a foil-lined baking sheet. Broil 8 minutes on each side or until blackened. Place pepper in a small zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.
3. Melt the butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients (through red pepper) to pan; sauté 4 minutes, stirring occasionally. Add corn; sauté 2 minutes. Remove 3/4 cup corn mixture from pan. Combine 3/4 cup corn mixture and 3/4 cup half-and-half in a blender; process until smooth. Add potato to pan; sauté 1 minute. Stir in 2 cups water; bring to a boil. Cook 4 minutes or until potato is almost tender. Reduce heat to medium.

4. Combine remaining 1/4 cup half-and-half and flour in a small bowl, stirring until smooth. Add flour mixture to pan. Cook 1 minute, stirring constantly. Return corn puree to pan. Stir in poblano, milk, and crab; bring to a simmer. Cook 3 minutes, stirring frequently.

Julianna Grimes, Cooking Light, August, 2010

As you may know, my favorite things to cook are breads, pies and soups.  So, when the weather turned chilly (and by chilly I mean high 70s to low 80s, but it’s all relative, right?) I wasted no time getting back to chop-stir-simmer-enjoy business.  I love that you can leave most soups to boil away, filling the house with complex yet comforting aromas and a steamy heat you can’t find anywhere else.   As such, I was a little disappointed to find that while this chowder did provide the hoped-for olfactory excitement,  it did require quite a bit of hands-on time and sagged on flavor.   The lack of sit-and-simmer time  may have contributed to the disappointing outcome of the chowder in which the flavors both failed to come together or to shine individually.  I love poblanos and could barely taste them.

If I made this again, I would add additional poblanos, sweet peppers, potatoes and possibly even bacon to to add a little something extra.  I would decrease the milk added in the last step as it seems a little watered down or, well, milky.  I would also add some additional spices such as thyme, chili powder or paprika (though not all at once) to spice it up a bit.   This could make for a good base upon which to develop a more complex chowder, but let’s face it, there’s much better recipes out there already.


Crab and Vegetable Gumbo

1 Dec

3 tablespoons butter

1 cup chopped onion

1/3 cup chopped carrot

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon red pepper

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1 celery stalk, sliced

2 cups fat-free, lower-sodium chicken broth

1 (16-ounce) package frozen gumbo-blend vegetables

1 cup water

2 tablespoons all-purpose flour

1 (8-ounce) container crab claw meat, shells removed

2 cups hot cooked long-grain white rice

1. Melt butter in a Dutch oven over medium heat; cook 2 minutes or until lightly browned.  Add onion and next 7 ingredients (through celery); cook 4 minutes, stirring occasionally.

2. Increase heat to medium-high.  Add chicken broth and vegetable blend.  Combine 1 cup water and flour, stirring well; stir into broth mixture.  Bring to a boil.  Reduce heat, and simmer for 18 minutes.  Add crab, and simmer for 2 minutes.  Serve over rice.

Yield: 4 services

Cooking Light, December 2010

Let me start by saying that I’ve never tried any other gumbo recipe – but my first gumbo was awesome!  This is so easy to make that actually I managed to drink a few beers and play a few rounds of Wii Tennis while this one was cooking.  I love those recipes that you can leave on the stove while you’re enjoying something else, and all the while the smell of your delicious dinner wafts through the house.

It’s incredibly spicy, but the starches of the rice and the sweetness of the crab meat round out the flavors and tame the heat.   This recipe is particularly fun because it leaves a lot of room to experiment and play with the flavors while you’re cooking.  I couldn’t find the frozen gumbo veggie blend so I bought a bag of frozen okra and used that with a half-bag of frozen corn I had left over (I used the whole bag because what on earth was I going to do with a half bag of frozen okra?).  I also chopped up two bell peppers (one red, one green) which I added with the carrots and celery.  I also added quite a bit of extra red pepper (nearly double!) because I had it in my mind that a gumbo should be red (remember the beers mentioned above), but I thought extra the spice was great.