Low Country Crab Boil Redefined: Crab Boil in Summer Ale-Saffron Broth

Crab Boil & Saffron Broth 

 Prep Time: 25 Minutes

 Cooking Time: 45 Minutes

 Stove Temp: High

Ingredients: 5 bay leaves, 3 sprigs of dill, 2 stalks of celery, 8-10
cloves of garlic, 4 sprouts of green onion.

Ingredients: 1 Pint Sam Adams Summer Ale, 32 oz Seafood Stock,
2 Tbs Old Bay Seasoning 

1 Pinch Saffron. 

With summer just around the corner the familiar thought of gatherings of great friends, awesome drinks and incredible food is on the forefront of my mind. Add to that the fact that I am now in DC and of course crabs are now in play. While I'm allergic to shellfish, I love to cook it all of the time. No, I don't consume it at all but it's one of those things that I do with perfection every time out.

One of my favorite things to make is Low Country Crab Boil but as usual I always throw my own twist on things. I don't do this out of disrespect or arrogance but I am a big fan of flavor in layers so the following recipe was developed by me with that in mind. What you will notice is that I tend to cook things separately and then add them together during the plating of the dish. This is something that I think allows the flavors to stand out 1st alone and then incorporated as the dish is consumed. What is left behind is a new way of enjoying and old dish. 

Low Country Crab Boil Redefined. 

On the Menu Today: Crab Boil in Summer Ale - Saffron Broth.

Broth: Start out by dicing the celery, garlic and slicing the green onions.
Next add the 1 Tbs of oil to a large soup pot and toss in the celery, bay
leaves, green onions and dill. Finally add the beer and seafood stock &
allow to simmer for 30 minutes reduce the heat and add the saffron,
cover and steep for 15 minutes adding the old bay last.

Take the meat out of the crab legs by cutting down the center of the leg
then take a few of the empty leg shells and throw them into the broth
to continue to steep/cook. 

Take the rest of the shells, sprinkle with old day and roast on 375 for 30
minutes.

Add the roasted crab legs to a bullet or food processor and grind
them to a powder. This will be used as additional seasoning at
the very end. 

Home Made Crab Dust.... 

Potatoes & Veggies  

 Prep Time: 5 Minutes

 Cooking Time: 45 Minutes

 Oven Temp: 375 

Ingredients: 3-4 stalks corn on the cob, 8-9 potatoes, 10-15
red pearl onions. 

Process: Cut the potatoes into quarters, peel the pearl onions but leave them
whole and cut the corn into 2 inch wheels. Season with olive oil, old bay
crab powder (see above), chopped dill, salt and pepper . Place into an
oven preheated to 375 for 45 minutes.

Saffron Crab Legs, Shrimp & Andouille Sausage 

 Prep Time: 5 Minutes

 Cooking Time: 5 Minutes

 Stove Temp: High

Ingredients: 3-4 Links of Andouille Sausage, 12-15 Large Prawns,
5-6 Clusters of Snow Crab Legs.

Process: Start off by sautéing the sausage to get a crust and then add the
cleaned shrimp. Change pans and add 1 Tbs of butter 4 strands of
saffron & saute the crab legs adding a bit of salt, old bay and the
crab dust. Remove and set aside for plate building. 

Plate Building: Add the Veggies 1st and then layer the meat saving the crab
for last. Add the broth by reducing in a saute pan, adding a pinch or two
of the crab dust and pouring directly over the meat & veggies.
Garnish with a sprig of green onions. 

Crab Boil in Saffron Ale Broth

Crab Boil Redefined