This meal is brought to you by Anderson Seafoods.
I moved to the New Jersey shore when I was 12 years old. It was just a little bit different from living in Philadelphia – just a little! We played differently and we definitely ate differently. The availability of fresh seafood was wonderful and so much of it you could just go and get yourself. My favorite had to be the blue claw crabs – my brothers and I had traps and we’d go crabbin’ and bring home as many as we could. My mother would cook them and then the whole family would sit around a newspaper covered table and feast.
The meat in the body was good but there would always be fights over the claws because even as children we knew that the sweetest meat was found there. I still feel that way; I won’t turn jumbo lump crab meat away but given my druthers, I’ll go for that claw meat first all the time.
I had a lovely can of claw meat from my favorite online provider of fish and shellfish – Anderson Seafoods – and I was deciding what crab recipe to create for dinner. My first thought was ravioli but the pasta gods were not with me last night and my dough failed. As many times as I make pasta dough it still doesn’t work for me every now and again. So I went to plan B and you know what? I think it turned out better than the ravioli would have. I love when that happens.
Each can of crab holds one pound of claw meat. Trust me – that is a lot of crab. I pulled out 1 1/2 cups for tonight’s dinner. I’ll discuss that at the end of the post. The crab was delicious and very sweet – it tasted like I had just pulled it from a freshly cooked crab. I was going to make a lobster and ginger broth for the ravioli so I stuck with that idea and just expanded on it a bit. I used the shells from the lobster dinner I cooked for New Year’s. (I never through away shells as they can always be used for stock or sauce.) So come along with me as dinner evolved into…..
Crab with Broccoli and Noodles in a Lobster and Saffron Broth
1 pound less 1 1/2 cups claw crab meat
1 1/2 cups roasted broccoli cut into small pieces
4 cups cooked egg noodles – wide
1 tsp olive oil
For the Lobster and Saffron Broth:
2 lobster tail shells
1 small garlic clove
1/2 small onion
1 2″ piece of ginger cut into pieces
4 dried Thai chilies
1 Bay leaf
1/2 cup sliced mushrooms
1 tsp salt
1/4 cup dry sherry
pinch of saffron
Add the tail shells, ginger, onion, garlic, Thai chilies, bay leaf and salt to a small sauce pan.
Cover with water and bring to a boil.
Reduce heat to a simmer and let cook for at least half an hour.
Strain the solids from the broth and return the broth to the sauce pan.
Add the sherry and bring back to a boil. Reduce heat to a simmer and add the saffron. Stir to let the saffron mix in.
Taste and adjust seasoning with salt.
Add the mushrooms.
Cook your noodles. Drain and return to the pot. Add the olive oil.
This was DELICIOUS. The broth had a rich flavor with a nice kick of heat at the end. The sweet flavor of the crab still shone through. It was a delightful combination of flavors. I’ll definitely be making this again.
Now, I have that cup and a half of crab meat left. I am torn between quiche and souffle – what do you think I should make? Let me know in the comments. Of course I’ll let you know later in the week when I post my newest crab recipe!
- 1 pound less 1½ cups claw crab meat
- 1½ cups roasted broccoli cut into small pieces
- 4 cups cooked egg noodles - wide
- 1 tsp olive oil
- For the Lobster and Saffron Broth:
- 2 lobster tail shells
- 1 small garlic clove
- ½ small onion
- 1 2" piece of ginger cut into pieces
- 4 dried Thai chilies
- 1 Bay leaf
- ½ cup sliced mushrooms
- 1 tsp salt
- ¼ cup dry sherry
- pinch of saffron
- Add the tail shells, ginger, onion, garlic, Thai chilies, bay leaf and salt to a small sauce pan.
- Cover with water and bring to a boil.
- Reduce heat to a simmer and let cook for at least half an hour.
- Strain the solids from the broth and return the broth to the sauce pan.
- Add the sherry and bring back to a boil.
- Reduce heat to a simmer and add the saffron. Stir to let the saffron mix in.
- Taste and adjust seasoning with salt.
- Add the mushrooms.
- Cook your noodles. Drain and return to the pot. Add the olive oil.
- Add the crab to the hot noodles.
- Add the broccoli. Stir to mix. Taste and adjust seasoning with salt.
- To serve add some of the crab/noodle mixture to a bowl and spoon broth over the top.