Steamed Blue Crabs

After a long vacation in the old country, with fantastic food and great company it took some time to get the kitchen organized and ready for cooking. Although I was on vacation, I got myself to make home cooked meals several times. One night my brother-in-law sent us some beautiful crabs I immediately had dinner ready! If you like crabs don’t be afraid to steam them they are easy to make and fun to eat!!


Ingredients:

2-3 blue crabs per person

Salt

Pepper

Cajun seasonings or Old Bay Seasonings

Splash of Vodka

2 bay leaves



Place the crabs in a large bowl and rinse them well. Keep in cold water until ready to steam. Put a round raised rack that is tall enough to clear the liquid into the pot. Bring the liquid to a boil. Add vodka and bay leaves. Place a layer of crabs on the rack in the pot. Sprinkle with a generous coating of the seasoning. Working quickly, continue layering and seasoning the crabs until all the blues are in the pot and you have used up a generous amount of the seasoning. Put on the lid and steam over medium-high heat until the crabs are bright red, about 25 to 30 minutes. If shells are dark red or have reddish-green patches, then the crabs aren’t yet fully cooked.Remove the crabs with tongs. Place on a large platter and sprinkle lightly with the dry seasoning mix.

Serve hot. Leftover crabs may be refrigerated and either eaten cold the next day or picked for crabmeat to use in your favorite recipe.

Samke Harra, Spicy Sauce With Grilled Fish

This spicy sauce comes from north of Lebanon a city called Tripoli. It’s great addition to any white fish flakes. You can grill a whole fish and flake it or just buy fillets of any white fish you like. If you like garlic and spice this is for you, double the recipe if you have company. I have been doing this recipe for many years and it reminds me of wonderful times I enjoyed it with my friends.

Ingredients:

1 whole or fillets of red snapper or striped bass

½ tsp salt ½ bunch of cilantro chopped

1 lemon sliced

For sauce:

1-cup tahini

1-cup lemon juice

½ cup water

1 tsp tomato paste

5 garlic smashed

1 tsp salt

1 tsp black pepper

1 tsp coriander powder (put seeds in skillet brown till they crash and grind)

½ tsp red pepper

For garnish:

½ cup pine nuts fried golden

½ cup walnuts fried golden

½ cup blanched almonds fried golden

½ cup olive oil

Wash the fish and blot dry add salt and stuff with cilantro and slices of lemon. Drizzle fish with olive oil and grill in 450degree oven for 20 minutes depending on weight.

Sauté the nuts separately with olive oil and keep in separate bowl. Fry the garlic until gold in color. In a small bowl combine all seasonings, Add to garlic and remaining oil for 1 minute.

Mix tahini with ½ cup water till becomes soft paste add lemon and tomato paste and put over medium heat with the garlic and seasonings. Bring to boil for 5-10 minutes.

Serve fish whole or fillets cover with spicy sauce and garnish with the sautéed nuts.