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Crabanero 3-2-1 Pizza Crust
Three cups of flour, two teaspoons of active dry yeast and one cup of water, 3-2-1.
If you have the patience to let the gluten develop in the dough, by letting the dough rise, punch down and refrigerating over night before you take it out to rise again and bake...
You will be rewarded with a tender, flavorful and perfectly textured crust.
The crust in photo was produced by using 1/2 of dough the recipe, which proved to be more of a deep dish pizza crust light and airy with a good amount of bite.
Listen, heres the thing...
I prefer a thinner crust pizza, so i think if you cut the dough into 3 equal pieces (freezes great) using the amount of each topping that I did to top 1 of those pieces of dough.
Half of the recipe would have easily stood up to double the toppings for more of a deep dish style pizza.
We used a Crabanero pizza sauce, maybe a 1/4 cup, 5 slices of capicola, sliced, 2 crimini mushrooms sliced very thinly, a few very thinly sliced onions, aged povolone, NY and Vermont aged cheddars equalling not quite a 1/2 cup, we then baked the pizza in a hot 10 inch skillet at 525 degrees for approximately 12 minutes.
What you need;
Crabanero pizza sauce
1 14oz. can diced tomatoes
2 cloves garlic (minced)
1 T Crabanero Brand Hot Sauce
1 T Good olive oil
1 tsp. dry oregano
s&p to taste
Process all ingredients together till smooth, salt and pepper to taste, set aside till dough has been rolled out and you are ready to build your pizza.
1 c. bread flour (optional) if you don't have bread flour use 1 c. AP flour
2 c. AP flour - 3 cups total flour
1/4 c. wheat germ (optional)
2 tsp. instant yeast 1 envelope
1 tsp. salt
1 tsp. sugar
1 tsp.-1 T olive oil
1 -1 1/4 warm water
What to do;
This recipe couldn't be easier
In a food processor add;
3 cups of flour, the wheat germ, 2 teaspoons of yeast, salt, sugar and olive oil.
give a few pulses to mix.
Stream in 1 cup of warm water, pulse for a minute or two till a dough ball forms.
This should be about all the kneading the dough will need.
Using a lightly oiled bowl, allow the dough to rise one time and beat down in a plastic wrapped covered lightly oiled bowl before you cut the dough into either one, two, three or four equal portions.
Refrigerate over night, press into a 10 inch skillet using a piece of plastic wrap to cover, press the dough from the middle outward, until dough is to desired thickness, you can do this two or three times during the rising process allow to rise for up to an hour.
Heat oven to 550 degrees.
*Build your pizza
The first thing you are going to want to do is roll out your dough using the sautee method I used above.
More is not better...
And will leave you with a soggy pie, start by putting a small amount of sauce, a few tablespoons up to a quarter cup spreading from the center of the pie outward, leaving 3/4 inch for the crust, add a small amount of cheese at this point.
Next add any cooked items you intend to use at this point, this would include chicken, ricotta, spinach or roasted peppers, add the cheeses you intend to use, making sure not to add too much, we're looking for thin and crispy here.
Finally add any raw items, veggetables thinly sliced such as mushrooms, onions or peppers or shrimp, sausage the high heat used in this preparation will cook these items ina matter of minutes.
I like to put pepperoni on the top layer, I like my pepperoni a little crisp.
Place skillet on stove for a few minutes on high heat before you place in the oven, this will allow the skillet to come up to temprature and cook more evenly at higher temperature, which is what yo want while in pursuit of perfect home pizza.
Depending on your oven your time could be as little as 10 minutes to as many as 15 minutes.
Your cheese should be perfectly melted and toppings should appear a bit roasted...
Like the pic.
Makes 4-10 inch pan pizzas
Use full recipe for perfect focaccia.
More on that later.
Crabanero Creole Crab Cakes
What you need.
1 # Crab leg meat
1 # Special crab meat
1 c. fresh bread crumb
1/2 c. mayo
1/4 c. fresh chopped parsley
1/4 c. Sliced scallions
1/4 c. minced celery
1/4 c. fine diced red bell peppers
2 T. Dijon mustard
1 T. Wooster Shooster
1 T. Crabanero brand hot sauce
What to do.
Combine mayo, eggs, parsley, scallions, celery, peppers, Dijon, Worceshire, Crabanero brand hot sauce and bread crumbs.
Pick over crab removing any shell, toss crab gently into the mayonaise mixture, set aside in refrigerator to allow to set up at least 20 minutes.
Using a 3 ounce ice cream scoop and form crab mixture into cakes, this recipe will yield 10-12 crab cakes.
Bring a saute pan to medium high heat, take 1 tablespoon of oil and 1 tablespoon of butter, when the butter starts to sizzle add 4-6 crab cakes 1 at a time, you should hear a modrrate sizzle, at this point adjust your heat a bit lower, allow crab cakes to cook on first side 3-5 minutes or till golden brown, turn heat down a bit more and flip your crab cakes and continue to cook for another 3-5 minutes.
Serve with lemon, copious amounts of Crabanero brand hot sauce and try our Crabanero coctail sauce recipe below.
Crabanero Roasted Cajun Wings
What you'll need.
2 # Whole Wings
1/2 c. Crabanero tm
1/4 c. corn starch
2 T. Cajun spice or bay seasoning
Juice of 1/2 fresh squeezed lemon
What to do.
Put wings a bowl large enough to them, **(with a lid if possible to allow to marinate at least an hour or two, even better if marinated overnite).
Add the spice, corn starch, lemon juice and Crabanero brand hot sauce, toss the mixture well with the wings, set aside.
Pre-heat oven to 450 degrees spread out on a foiled 1/2 sheet pan or a cookie sheet large enough to hold the whole batch**(you can freeze un cooked wings in a zip bag, just make sure you completely defrost them before you roast them.)
Allow to roast for 20 minutes, carefully loosen from pan, roast for another 20 minutes till nicely browned at this point you will be able to tell if the wings are done, by the way they appear to be bubbling under the skin.
Take from oven allow tray to cool for a few moments before serving with your favorite ranch or bleu cheese dressing.
Crabanero Cocktail Bloody Mary Recipe
1 can Sacramento tomato juice
1 lime juiced
1/4 cup prepared horse radish
2 T Crabanero™ or more to taste
2 tsp. Bay seasoning, Old Bay
Fresh cracked pepper
1 tsp. celery seed
1/4 cup dijon mustard
In a container, with tight fitting lid, large enough to hold all ingredients, ad all ingredients and shake vigorously.
Fill a pint glass with ice, add a jigger or so of your favorite vodka, add Crabanero Cocktail mix, shake or stir, add celery stick and and lime and serve.
Serve with more Crabanero brand hot sauce on the side and enjoy
Have a bumper crop of garden fresh vegetables
and want to put them to great use...
Try Augusts delicious Crabanero recipe today to utilize the best of Summer produce, this soup also freezes well and is a welcome treat when the air starts to get crisp, after lets say... a full day of raking up leaves, served piping hot with a good buttered roll and of course a few shakes of Crabanero brand hot sauce, a very nice end to a Chilly late Fall day.
Crabanero MD Crab Soup
What you need;
8-12 whole crabs
4 c garden fresh tomatoes seeded and diced or 1 (28 ounce) can diced petite tomatoes
2 T tomato paste
2 T olive oil
6 cups water
1 12 0z. can Rolling Rock
1 tablespoon Worcestershire sauce
2 T Crabanero bay seasoned hot sauce
2 med red potato, cubed
3/4 c celery diced
3/4 c carrot diced
3/4 c onion diced
2 sprigs fresh thyme or 1 T dry thyme
2 T minced parsley
2-4 bay leaves
2 tsp. Bay seasoning
2 ears roasted or grilled white, corn cut from cob (reserve cobs for stock)
1 c frozen butter beans or lima beans or peas (optional)
1 lb fresh crab mea(claw, special, lump or jumbo lump, your choice), plus fresh crab with shell attached used for stock(you can pick these if you’d like)
What to do;
Directions: 1) pull backs and rinse to clean crabs, break bodies in half and pat the halves dry. 2) Heat a heavy 8 quart pot add oil, onions, thyme, bay leaves and crabs, saute for 5-10 minutes to allow the crabs to release their flavor, after 10 minutes pull crabs and set aside. 3)Add tomato paste, celery and carrots cook for 4-5 minutes, stirring constantly on medium high heat, add tomatoes cook down 4-5 minutes , 4)add water, add a can of good beer, (I like Rolling Rock in this recipe but it is optional and can be substituted with water or a can of either beef or chicken broth) potatoes, corn and cobs, butter beans or peas, Worcestershire, bay seasoning and Crabanero bring to a boil and then reduce to a simmer. 5) Add back in fresh halved crabs with shell , allow them to simmer for 20 minutes and pull again( you don’t want the crabs to over cook, allow to cool if you decide to pick add them back again when you are ready to serve). 6) Allow soup to simmer until liquid is slightly reduced another 20-30 minutes) stir frequently. 7) pull out corn cobs, Add 1 pound fresh crab meat and crab pieces(whole or picked at this time to heat through, you really don't want to over cook the crab) about 10 minutes before serving .
This soup is better if allowed a day to cure, allowing the soup to cool and refrigerate over night alows the different coponenets of the soup to meld, soups and chowders like Maryland Crab Soup always tend to tase better when reheated and served the next day.
Makes about 8-10 servings.
Crabanero Salsa Fresca
What you need
1 1/2 pounds very ripe plum tomatoes (seeded and diced)
1 medium red onion, finely diced
2 cloves fresh garlic, minced
1/4 c. roasted green chilies, diced - fire roast your own or use canned
1/4 c. cilantro (chiffanade)
2 T olive oil
1-2 T Crabanero brand hot sauce
1/2 lime, squeezed
Salt & pepper to taste, or omit salt and pepper and substitute with a sprinkle or two of Old Bay seasoning
What to do
Mix all ingredients and try to let sit for 1 hour. After it has, you’ll notice that some liquid has formed.
At this point if the liquid doesn't bother you just stir it in as it is full of flavor. Or you can use it as a base for vinaigrettes or a zesty and fresh addition to your Bloody Mary recipe.
Enjoy with warmed tortilla chips.
Yield: 2-3 cups of salsa.