IT'S CRAB SEASON YA'LL!!!

Hey, ya’ll its crab season. Time to take out all those amazing recipes that highlight the sweet, succulent and tender taste of crabs. So, whether you boil, bake, grill, roast, pan fry ... or make the family gumbo recipe crab is one of God's best creations.


Here's a previous post for an appetizer I created last summer for a cooking show. I decided to pass on the cooking show and save the recipe for my blog. Enjoy! P.S.... My Godson Bryan Watson LOVES these!

Crab and Potato Poppers
Recipe by: Lady Elayne, California Culinarian

Crab meat filing:
• ½ lb of lump crab meat
• 2 table spoons of mayonnaise
• ½ lemon (2 tablespoons) juice
• Salt & pepper to taste
• ½ teaspoon of horseradish

Roasted potato recipe:
• 10 small Yukon gold potatoes
• Chives (for garnish)
• Herbed goat cheese (Store bought or see recipe below)

Potatoes:
Boil in salted water until fork tender. Let potatoes cool to room temperature.
Slice the bottom of the potatoes off to create a flat surface. Gently cut the top off of the potatoes, being careful to not break the skin.

To create a cavity inside the potato start by scoping out the center of the potato with a melon baler. Reserve the meat of the potato for has brown, soups or fry in olive oil. Drizzle the prepared potatoes with olive oil, salt and pepper Roast in a 400 degree oven for 10-15 minutes until golden brown and a crust forms on the potatoes flesh.

Take the potatoes out of the oven. Rub gently with a cut raw garlic clove. (WARNING: careful, the potaotes are HOT!) Then, Let them cool slightly (to the touch) then spoon in the herb cheese. The heat of the potato will melt the cheese. Immediately top with crab filling. Sprinkle with chives for color and extra flavor.

Serve warm or at room temperature as individual appetizers or on top of a fresh green salad with a herb dessing for just lemon and olive oil.

Herbed goat cheese.
4 ozs goat cheese
2 Tbsp basil
2 Tbsp itilian parsley
1 tsp thyme
1/4 tsp lemon zest
Salt & Pepper to taste

Herbed cheeses are easy to find at any specialty cheese shop or at your local grocery store.
But the herbed cheese is easy to make, too. Take 4 oz of room temperature soft/spreadable cheese (if you are allergic to goat, substitute with cream cheese or).

Put the cheese in a small food processor along with chopped herbs. Whirl until mixed to a smooth consistency. Spoon ingredients on a flat sheet of plastic wrap. Make a log and pinch the ends to form a tube.
Place the cheese in the refrigerator until firm.

Remember.... cooking with love, makes every dish taste better.
XO, Lady E