Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Crabby Labor Day Week

Richard FlRichard Fl Posts: 8,217
edited September 2012 in EggHead Forum
Got our hands on 3 dozen Jumbo Jimmy Blue Crabs late last week.

After cooking and cleaning:

image

image

Future stuffed crab:

image

Had some crab cakes one night, but on stove. Thanks Faith:

image

Had them served with Caesar salad:

image

One night had crab bisque soup, but no pics.



Another night did a seafood paella with the claw meat, squid, scallops, shrimp, mussels and chicken:

Mise en place:

image

Finished dish:



image



Had some peaches and nanners for dessert after the paella with coconut flakes, tangerine liqeur, brown sugar and little cinnamon, served with vanilla ice cream but no pic:

image



Finished:



image

Was going to do some seafood gumbo with what else ? crab, but this morning Lambchop said she is crabbed out for a few days. Thanks for hanging around and looking.

Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

Comments

  • lousubcaplousubcap Posts: 15,402
    @ Richard FL-great work-I know you are a big paella chef...any insights beyond the great tutorial from TNW's site?  I've made it around 4-5 times and always have enjoyed the outcome, just curious.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • GriffinGriffin Posts: 7,622
    Awesome stuff there, Richared. I really need to dig out my paella pan and give it a go.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Richard FlRichard Fl Posts: 8,217
    lousubcap said:
    @ Richard FL-great work-I know you are a big paella chef...any insights beyond the great tutorial from TNW's site?  I've made it around 4-5 times and always have enjoyed the outcome, just curious.
    Thanks:  Here are a few different ones.  Perhaps there are a few ideas .

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1193633&catid=1
    ******************
    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1174114&catid=1

    ****************************************************

    Rice, Paella, Party, Richard Fl
     
     
    This recipe is to be done the next time I cook paella.
     
    INGREDIENTS:  

      Crabs  

      Shrimp  

      Clams  

      Calamari, Squids  

      Scallops  

      Fish, Cod, Other  

      Drumettes  

      Chorizo  

      Asparagus  

      Peppadew Red Peppers  
     

      Peas  

      Artichoke Hearts  

      Onions  

      Bell Peppers, Red, Yellow  

      Capers  

      Black Olives  

      Rice  

      Saffron  
    Dessert:  

      Tres Leches Cake  

      Flan  
     
     Recipe Type
    Main Dish, Poultry, Seafood
     
     Cooking Tips
    Peppadew is the brand name of sweet piquanté peppers (a breed of Capsicum baccatum) grown in the Limpopo province of South Africa.
     
     Recipe Source

    Source: BGE Forum, Richard Fl, 2012/04/05

     
       

  • lousubcaplousubcap Posts: 15,402
    @Richard FL-thanks for the links-will do my homework.  Wish my SWMBO enjoyed seafood cuz that recipe looks great.  I know it will turn out most tasty. You must be cooking on the XL (big paella pan) for all those ingredients. Thanks again!
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.
  • Richard FlRichard Fl Posts: 8,217
    lousubcap said:
    @Richard FL-thanks for the links-will do my homework.  Wish my SWMBO enjoyed seafood cuz that recipe looks great.  I know it will turn out most tasty. You must be cooking on the XL (big paella pan) for all those ingredients. Thanks again!
    One was done on XLRG with a 24" pan and the others are done on a large with a 16" pan.  Just reduce the amount of ingredients  2 cups uncooked rice is plenty for the 16".
  • Richard FlRichard Fl Posts: 8,217
    Griffin said:
    Awesome stuff there, Richared. I really need to dig out my paella pan and give it a go.
    Go for it.  They are fun party dishes.  6-10 folks is not uncommon around here.
  • Clean-im before you cook im.  Dip im inDiChaickO's marinade.  Throw im on the grill.

Sign In or Register to comment.
Click here for Forum Use Guidelines.