This tasty lobster cake recipe was sent us by Denise Graves of Meads Bay Anguilla.
She suggests serving them with lemon or lime wedges, Crabanero, Reggae music and a rum drink.
Your gonna have a hard time arguing with that.
Crabanero Spicy Marinara Recipe
Crabanero spicy marinara is a versatile recipe.
Whether you are steaming a simple pot of mussels, in a little white wine, simply add Crabanero Spicy Marinara recipe, about 1 cup, stir well and put a lid on the pot till your mussels pop open.
Serve hot with remaining white wine, some crusty bread and butter.
Or maybe your a crab and linguine fan. Clean one dozen crabs, sauté your crabs in a good sized pot with a little olive oil, add a little white wine, add a full batch of your Crabanero Spicy Marinara recipe.
Put the lid on your pot and continue to cook for approximately 20 minutes to a half hour, cook 1 pound of your favorite pasta and enjoy...
What you need;
1-28 ounce can of best quality whole tomatoes.
1/4 cup extra virgin olive oil
1/4 cup minced onion
2 cloves garlic minced
1 T. fresh thyme
a pinch of dry oregano or marjoram
1 tsp. Crabanero Bay seasoning
1 tsp. fresh cracked black pepper
1/2 tsp. kosher or sea salt
1 T. fresh basil, sliced thinly
1 T. fresh parsley minced
Crabanero brand hot sauce to taste
What to do;
Heat oil, sauté onions, garlic and thyme till translucent, season, with Crabanero Bay seasoning, salt and pepper.
Add crushed tomatoes.
Crush the whole tomatoes. You can do this by hand if you are making a single batch of this
Bring sauce to a simmer.
Add Crabanero, parsley and basil, continue to simmer sauce for approximately 20 minutes, cover with lid on loosely.
Ideally you want to simmer this sauce without a lid to concentrate flavor but this recipe puts off plenty of tomato spatter, that you will have clean up off your stove top.
Crabanero Crispy Rockfish Sandwich... Baked?
Be it Mahi Mahi, grouper, cod or for that matter flounder , these fish can make great sandwiches, more specifically fried fish sandwiches, a favorite of mine, particularly when the are done well.
Perfectly golden brown and crispy on the outside and moistly cooked, flavorful and succulent fish on the inside , slapped on a toasted bun and dressed simply with lettuce tomato, a squeeze of lemon and home made tartar sauce.
Yeah, for this particular posting, I think we'll start with striper also known as Maryland rockfish or striped sea bass.
Striper is hands down the Mid Atlantic's best eating fish.
I had a bit of luck this past fall, well I didn't, some friends of mine did one cold October day, their luck or skill turned into mine, with a little prompting, as they shared part of their Rock fish catch.
I managed to wrangle 4-6 ounce striper fillets, 2 of the fillets I enjoyed grilled with spicy grits and a succotash burre blanc, using the last of the season fresh corn and fresh shelled lima beans.
The other striper filets, I put in the freezer and am about to use in this "Crabanero Crispy Striper Sandwich" with no deep frying necessary, instead we are going to lightly skillet fry and finish the cooking to crispy perfection in the oven.
1 pound Rockfish filet cut into 4- 4 ounce filets
1/2 cup butter milk
liberal sprinkling of Crabanero and Crabanero Bay Seasoning
1 cup Panko crumbs
1 T. corn meal
1 T. corn starch
1 T. EVO
1 T. butter
What to do;
1. Marinate your fish fillets in butter milk, Crabanero brand hot sauce and a sprinkle or two of our Bay Seasoning.
2. Break up you panko crumb, corn meal and corn starch by rubbing briskly between your hands a few times.
***This will make the panko crumbs a bit finer, making them easier to ad hear to the flesh of the fish without having to flour and egg wash the fish before you drag it through the crumbs, providing you in the end with a crispy exterior and cleaner fresh fish flavor.***
3. press crumbs firmly into the fish, making sure to coat well.
4. Preheat your oven to 400.
5. Heat a skillet on medium high add a pat of butter and oil, do not over crowd your skillet.
6. Carefully place fillets into pan flesh side first allow to cook for a minute or so, carefully flip.
7. Place in oven for 10 minutes.
8. Take pan from oven, place on stove top and allow to rest for a few minutes before serving on toasted buns, lettuce and tomato.
What to drink;
A nice Spanish Albarino fruity, round and well balanced with just a touch of spice.
For this dish I like a lighter crisp lager, these days I am really liking Narragansett out of Rhode Island.
These may be familiar drinking picks and I will continue to suggest them till people start reading this blog or some kind vendor send samples of their fine products.
Crabanero... What is it?
I had someone e-mail me the other day asking me of Crabanero...
"Your hot sauce Crabanero, Does it have Crab in it?"
Here are a few more of the most
"Frequently Asked Crabanero Questions";
"What is Crabanero?"
|Crabanero brand hot sauce label.|
-Crabanero is the "Original Old Bay Seasoned habanero Sauce" est. 1996.
We developed our own bay seasoning and have, as of just last year, switched from Old Bay to Crabanero Bay Seasoning with out suffering "New Coke Syndrome."
|Crabanero Bay Seasoning label|
OL' Bay + Habanero = CRABANERO
|80 gallons of Crabanero on the "micro brew."|
-Micro brewed and bottled in small batches for consistency and quality.
|Red habanero and tabasco mash.|
-Crabanero uses 100% organically sourced USA ingredients.
|Crabanero bottling line in Reading.|
-Crabanero is a small batch processed "micro brew" hot sauce.
"Where is Crabanero Made?"
-Crabanero is currently "micro brewed" and bottled in small quality controlled batches in Reading Pennsylvania and is working on a small manufacturing facility on the Delmarva Peninsula, providing desperately needed manufacturing jobs to the region.
What is Crabanero best on?
-Created for crab and shellfish, Crabanero also lends itself well to all sorts of other foods such as; Asian foods and wings. Use in crab and shrimp boils, on crab cake or fried fish sandwiches and naturally Crabanero is great on all sorts of raw or steamed shellfish and grilled seafood.
-Anything you eat with hot sauce, you should eat with Crabanero.
- For recipes and more please visit http://www.crabanero.com/recipes/
"When was Crabanero conceived?"
-Created by Charles Parkhill, on Long Beach Island, N.J. in 1994 while searching for a the best Bloody Mary. Crabanero Bloody Mary Recipe
-Parkhill is the President of Philly Chili Co est. 1996. Philly Chili Co. incorporated in 2001.
|Delaware Today article "A Hot Commodity" photo|
"How can I get some Crabanero?"
Shop Crabanero Products at;
Any other questions?
Feel free to ask below.
Page 5: A Hot Commodity | Crabañero brings the spice.
Crabañero brings the spice.
Chuck Parkhill needed something to spike a tepid Bloody Mary, so he reached for a few condiments that were within arm’s length: habañero hot sauce and Old Bay seasoning.
Crabañero sauce was born that day, and Parkhill, who owns Lapp’s Kitchen in Wilmington, inadvertently invented the official tongue-tingler of Delmarva crab lovers everywhere.
“It really has taken off on its own,” says Crabañero expert Tina Gaffney. “It wasn’t meant to be this big. People go to the website (crabanero.com) and buy the bottles, T-shirts, everything.”
From Lapp’s Kitchen’s fancy new digs (901 N. King St., Wilmington, 654-8688), Crabañero gives zip to turkey meatloaf, oyster po’ boys and, naturally, crab cakes.
Despite a heavy dose of capsicum-packin’ habañero peppers, Crabañero is not overwhelmingly hot, Gaffney says, “but very flavorful.”
Nice. —Matt Amis