Crab boils can look intimidating, but they are really quite simple. The key is TIMING! To make sure your corn and potatoes are cooked though, and your seafood is not overcooked. Here we've used pre-cooked snow crab legs to make it even easier, but we've also included a time chart for other fresh seafood if you want to add some variety to your boil!
Lobster: 12-15 minutes
Clams: 5-10 minutes
Mussels: 7-10 minutes
Shrimp: 2-3 minutes
1 quart water
2 cups white wine (or sub water if desired)
6-8 garlic cloves, smashed
2 onions, peeled and quartered
2 lemons, halved
3 Tbsp crab boil spice (such as zatarains or old bay)
1 bay leaf
2 sprigs fresh thyme
1 Tbsp kosher salt
1 lb baby red potatoes (1 inch, or cut potatoes into 1-inch cubes)
4 ears of corn, shucked and halved
10 oz cooked andouille sausage, cut into rounds
6 snow crab clusters, pre-cooked
4 oz salted butter melted, for serving
In a large stock pot bring water, wine, garlic, onions, lemons, crab boil spice, bay leaf, thyme, and salt to a boil. (If you have a burner on the side of your grill this is a great place to do a boil.)
Reduce heat to medium and add potatoes. Cook potatoes for 5 minutes then add halved corn and sausage. Cook for an additional 3 minutes then add snow crab clusters. Cook for an additional 6-8 minutes or until crab is heated all the way through.
Strain and dump into a large serving platter, or right onto a newspaper covered table. Serve with melted butter and extra lemon.
1 ½ pounds skinless, boneless salmon
2 teaspoons Dijon mustard
1 Tbsp mayonnaise
½ cup coarse bread crumbs
3 scallions, sliced white and green parts
1 tablespoon capers, drained
Salt and black pepper
2 tablespoons butter or olive oil
Salt and pepper
4 slices horseradish cheddar
Pickled Red Onions (see recipe for Jenny's Pickled Onions)
Arugula, for serving
Mayonnaise, for serving
Cut the salmon into large chunks, and put about a quarter of it into a food processor with the dijon. Pulse until salmon becomes pasty. Add the remaining salmon, and pulse the machine on and off until the fish is chopped and well combined, leaving small chunks of the salmon. Be careful not make the mixture too fine.
Stir in the mayonnaise, bread crumbs, scallions, capers and some salt and pepper. Shape into four burgers.
Heat oil in a nonstick skillet to medium-high (alternatively you can grill the burgers). Cook each side until golden brown, about 3-4 minutes per side. Be careful not to overcook! Serve with arugula, pickled onions, mayonnaise, and horseradish cheddar.
3 medium avocados, peeled and pitted
1 (13.5 oz) can coconut milk
1 (5.4 oz ) can coconut cream
½ cup, plus 1 Tbsp granulated sugar
1 ½ tsp fresh squeezed lemon juice
Pinch of salt
Optional: ¼ cup toasted sweetened coconut
Chill a loaf pan in the refrigerator for at least 30 minutes.
In a high-speed blender, add the avocados, coconut milk, coconut cream, sugar, lemon juice, and salt. Process until it is a smooth and creamy mixture.
Pour the mixture into the chilled loaf pan and place in freezer overnight, or least up to 5 hours. Remove from freezer and allow to soften for 10 minutes before serving.
This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).
2 Naan or flatbread
3 oz provolone cheese, shredded 1 yellow squash, sliced thin
2 large eggs
Extra virgin olive oil
8-10 large basil leaves, torn
Smoked Tomato Relish, see below
Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish.
SMOKED TOMATO RELISH
2 large plump tomatoes
2 Tbsp extra virgin olive oil
2 garlic clove, minced
1⁄4 tsp fresh thyme
1 1/2 smoked paprika
2 tsp sugar
Salt and pepper
3 Tbsp chopped sundried tomatoes
Fill a medium bowl with ice and water, set aside.
Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath.
When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh.
In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove
Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed.
Three things make the pefefct lobster roll: fresh Maine lobster meat, a warm toasted roll, and tarragon. If you’re a lobster roll purest you may disagree with the last one, but what’s life without a little added pizazz?
3 1 1⁄4 pound live lobster
2 Tbsp fresh lemon juice
3 Tbsp mayonnaise
1 tsp chopped fresh tarragon
Salt and pepper
6 New England style split-top buns
2 Tbsp butter, softened
Pour water into a large stock pot 1 inch up the sides, salt generously and bring to a boil. Add lobsters and cover. Cook for 10 minutes or until lobsters are bright red. Remove from pot and allow to cool before handling.
With a seafood cracker, crack open claws and tail. Pick meat and roughly chop tail meat. Mix lobster with lemon juice, mayonnaise, and tarragon. Season with salt and pepper, to taste.
Meanwhile spread butter onto rolls and heat a large skillet over med heat. Cook on both sides until golden brown; fill with lobster
Impress your friends, impress your beau-friends, impress just about anyone with these grilled peaches. The most divine peach that will ever cross your lips. Promise.
4 ripe peaches, halved
1 cup fresh ricotta cheese
1 cup balsamic vinegar
1⁄2 cup honey
1/3 cup candied walnuts
8-10 Fresh mint leaves
Heat grill to medium high. Brush peaches with oil and grill cut-side down for about 3-4 minutes or until slightly charred. Flip and grill opposite side for an additional 3-4 minutes or until soft.
Place peaches on a serving dish cut-side up and place a dollop of fresh ricotta in the center of each peach.
For the balsamic reduction: Combine vinegar and honey in a medium pot and cook over medium-high heat until it’s reduced by half. Remove and cool.
Drizzle each peach with the balsamic reduction, top with candied walnuts, and chopped mint.
We actually made & shot this salad on a whim at Annie’s house a couple summers. We were grilling on a casual Friday night, and it was too gorgeous not to! Ripe peaches, plump cherries, creamy brie, avocado, and toasted walnuts. Whats.not.to.love?!
2 cups spring mix
2 cups arugula
2 ripe peaches, sliced
4 oz triple cream brie (we love Formager d’Affinois, or Saint Andre)
1 ripe avocado, sliced
1⁄2 cup cherries, pitted and sliced
1⁄4 cup chopped walnuts, toasted
6-8 mint leaves, roughly chopped
White Balsamic Dressing, see below
Combine spring mix and arugula and spread onto a large platter. Top with peaches, brie, avocado, cherries, walnuts, and mint. Serve with White Balsamic Dressing.
White Balsamic Dressing:
1 tsp Dijon mustard
2 tsp honey
1⁄2 cup good quality white balsamic vinegar 1⁄2 - 3⁄4 cup good quality extra virgin olive oil
Combine all ingredients in a large mason jar, tighten lid, and shake well until fully incorporated.
Season with salt and pepper, to taste.
It’s no secret that we geek out over cheese. We also geek out in the height of berry season when you pluck those plump little suckers right off the vine and pop them like candy. This recipe is the best of both worlds – oozey gooey brie with locally picked blackberries...a match made in cheese heaven!
1 8-ounce wheel Brie cheese
1 garlic clove, sliced thin
1 Tbsp chopped fresh rosemary
1 Tbsp extra virgin olive oil
1 pint blackberries
Round loaf for serving
Preheat oven to 350F. Place cheese wheel on a lined baking tray. Cut a large X on the top of your brie and wedge the garlic slices and rosemary under the flaps. Drizzle with olive oil.
Place into oven and bake for 15 minutes. Remove, pile blackberries onto the top, and place back into oven for 5 more minutes. Let rest for 3 minutes, and serve with fresh bread, a toasted baguette, or crackers.
This is our all-time favorite cookie recipe! Nat has been making these for Annie and her clients for years, and they couldn't be any simpler. The two secrets are using salted butter and vanilla bean paste. You can certainly substitute vanilla extract, but the paste takes these cookies to the next level. You can find vanilla bean paste online or select grocery stores.
¾ lb good quality salted butter, room temp
1 cup granulated sugar
1 1/2 tsp vanilla bean paste
3 cups all-purpose flour, plus more for dusting
In the bowl of your electric mixer cream together butter and sugar. Add the vanilla bean paste and mix until combined. Slowly add flour with the mixer on low and mix until the dough begins to come together.
Place dough on a lightly floured surface and shape into a round disk. Roll the dough 1/3 inch thick, adding more flour as needed. Using a cooking cutter, cut desired shapes with your dough and place on ungreased cookie sheet. Place cookies in the refrigerator for 15 minutes before baking.
Preheat oven to 350 degrees.
Bake for 15-20 minutes, or until the edges are just slightly golden brown. Depending on the size of your cookies the cooking time will vary.
Allow to cool on the cookie sheet. Drizzle with melted chocolate or use for a killer s'mores!