Talking Crabs: Delicious!
by Annemarie Ahearn
Why does the expression “bottom feeder” have such a negative connotation? Lobsters, for instance, are bottom feeders, and their succulent red-speckled meat goes for more than $30 a pound in New York. What do you think those bowls piled high with black-shelled bivalves are on the tables at Pastis? That’s right: mussels, also found on the sea floor. Shrimps, oysters, clams and scallops... all bottom feeders, all delicious. So why the bad rep? They are just as tasty, if not tastier, than their seamates swimming near the surface. Next time you are tempted to malign an innocent shrimp or sweet scallop, remember the words of Sebastian the crab, “Darlin’ it’s better, down where it’s wetter, under the sea.”
Bottom Feeder Chowder
(Serves 4)
1 tablespoon butter
3 slices thick cut bacon, cut into 1/4 inch pieces
2 small yellow onions, chopped
2 leeks
2 pounds baby portabellas, sliced in 1/4 inch strips
1 ear corn, kernels removed from stalk
1 pound raw, peeled shrimp, each deveined and cut into three segments
1/2 pound scallops, each cut in quarters
1 bunch asparagus, bottoms removed and cut in three pieces each
1/2 cup white wine
4 cups chicken stock
1 cup cream
1 tablespoon fresh thyme
2 tablespoon chopped fresh parsley
Red pepper flakes (optional)
Kosher salt and fresh ground pepper
In a large stock pot over medium low heat, warm the butter. Add bacon, onions and a pinch of salt and let sauté for 5 minutes or until onions are translucent. Add leeks and sauté for an additional five minutes. Add the mushrooms and the corn and continue cooking until the vegetables begin to brown. Meanwhile, bring a large pot of water to a boil to blanch the asparagus. Fill a large bowl with cold water and ice. With a slotted spoon, remove the asparagus from the boiling water and place into the ice water bath. Drain and reserve. Once the vegetables have browned in the stock pot, add the white wine, bring to a boil and reduce by half. Then add the chicken stock and bring to a boil again. Reduce to a simmer and let cook for ten minutes. Next, add the seafood to the broth. Stir. Then add the cream and the asparagus and stir again. Let cook for an additional minute or so and then finish with the thyme, parsley and red pepper flakes (optional.) Serve immediately.
Bottom Feeder Chowder
(Serves 4)
1 tablespoon butter
3 slices thick cut bacon, cut into 1/4 inch pieces
2 small yellow onions, chopped
2 leeks
2 pounds baby portabellas, sliced in 1/4 inch strips
1 ear corn, kernels removed from stalk
1 pound raw, peeled shrimp, each deveined and cut into three segments
1/2 pound scallops, each cut in quarters
1 bunch asparagus, bottoms removed and cut in three pieces each
1/2 cup white wine
4 cups chicken stock
1 cup cream
1 tablespoon fresh thyme
2 tablespoon chopped fresh parsley
Red pepper flakes (optional)
Kosher salt and fresh ground pepper
In a large stock pot over medium low heat, warm the butter. Add bacon, onions and a pinch of salt and let sauté for 5 minutes or until onions are translucent. Add leeks and sauté for an additional five minutes. Add the mushrooms and the corn and continue cooking until the vegetables begin to brown. Meanwhile, bring a large pot of water to a boil to blanch the asparagus. Fill a large bowl with cold water and ice. With a slotted spoon, remove the asparagus from the boiling water and place into the ice water bath. Drain and reserve. Once the vegetables have browned in the stock pot, add the white wine, bring to a boil and reduce by half. Then add the chicken stock and bring to a boil again. Reduce to a simmer and let cook for ten minutes. Next, add the seafood to the broth. Stir. Then add the cream and the asparagus and stir again. Let cook for an additional minute or so and then finish with the thyme, parsley and red pepper flakes (optional.) Serve immediately.
