NOLA Eats
Crab Boil; blue crabs, crawfish, potatoes, corn and artichokes.
Actually, that should read Slidell eats, but you get the general picture. No, we didn't get to take a trip to Louisiana, but my parents did this weekend, and they were kind enough to rub it in with plenty of pictures. All of these delicious meals are home-cooked delicious favorites that everybody should be eating. My Aunt and her partner caught the crabs, and cooked the food. I only wish I had been there to enjoy it!
Just-caught blue crabs about to meet their fate
Creamy crab artichoke dip
I've never heard of such a problem, but it must exist. What do you do with leftover crab and artichokes from you crab boil? Make cheesy crab artichoke dip, of course!
Hot Crab and Artichoke Dip
Recipe adapted from Whole Foods Market:
http://www.wholefoodsmarket.com/recipe/hot-crab-and-artichoke-dip
Ingredients
- 1 (8 ounce) container lump crabmeat)
- 1 (14 ounce) can artichoke hearts in water, drained and coarsely chopped
- 1/2 cup diced red bell pepper
- 1 (8 ounce) package cream cheese
- 1/2 cup mayonnaise
- 4 tablespoons chopped fresh chives, divided
- 1 tablespoon fresh lemon juice
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon sea salt
Directions
Preheat oven to 375 F. In a large bowl, break up crabmeat into slightly smaller pieces, feeling through mixture to make sure no shell pieces remain. Stir in artichokes and bell pepper and set aside.
Place cream cheese, mayonnaise, 3 tablespoons chives, lemon juice, Worcestershire and salt in the bowl of a food processor and pulse until just combined. Transfer to bowl with crab mixture and gently stir to combine. Spread into a 1-quart shallow baking dish. Bake until mixture is bubbling, about 30 minutes. Sprinkle with remaining 1 tablespoon chives and serve.
Muffuletta Sandwich; round loaf, salami, ham, mortadella, provolone, Swiss & olive salad.
The
has a big place in my heart probably because of the olive element. Deli meats and cheeses are combined with olive salad to make a truly delicious sandwich.
Crab, oyster & shrimp gumbo served over chicken & andouille jambalaya.
I love the color of this crab
. You know it's a proper gumbo when you've got a roux this dark!