Blue Crab Créole
A bounty of fresh garden vegetables including green bell peppers, tomatoes, onions, and celery, with loads of herbs and fresh spices like thyme, oregano, bay and cayenne.
Toss in a pound of Gulf blue crab and serve over steamed rice topped with garlic chives. Don’t forget the hot sauce!
I eat Créole whenever I have the chance, which is a lot. If you need it, here’s an easily adaptable recipe for the base.
The Gulf of Mexico (Spanish: Golfo de México) is an ocean basin largely surrounded by the North American continent and the island of Cuba. It is bounded on the northeast, north and northwest by the Gulf Coast of the United States, on the southwest and south by Mexico, and on the southeast by Cuba. In Texas and Louisiana it is often called the “Third Coast,” in comparison with the U.S. Atlantic and Pacific coasts. –Wikipedia
daddyb84 said,
September 6, 2012 at 5:44 pm
I can honeastly say i have had blue crab and it was delicious i have never eeally been fond of crab meat but crab cakes and fell in love with them and crab salad so needless to say i think i would enjoy blue crab creole as well. Maybe you could post the recipe next time i would like to try this treat
Ren said,
September 9, 2012 at 7:38 pm
Thanks! I’ve carried this recipe in my head for years now, and continue to tweak it every time I make it. Subject to the seasons (and sometimes my mood), its never quite the same twice.
For a pretty good starter recipe, you might try http://ediblearia.com/2011/12/07/shrimp-a-la-creole/ and simply substitute the shrimp for crab. Or not :)
Brendy said,
September 7, 2012 at 8:53 am
Blue Crab Ceviche; I will definitely make the Blue Crab Creole did not think anything would be better than the Ceviche.it has been a long time summer favorite.
Ren said,
September 9, 2012 at 7:42 pm
Mmm, ceviche! I especially like the Peruvian style, with bitter orange and ají limo.
DIF Tuxpan realiza pláticas a jóvenes de secundaria y preparatoria – Veracruzanos said,
October 17, 2012 at 9:02 am
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