Spaghetti with Crab

This is another draft post I never published. At least this is more recent - late summer 2017. My mom had been down the shore with her sisters and she brought home a bunch of steamed crabs. I find picking crabs to be so therapeutic and I had a blast getting every last morsel of meat from those beauties. And then I whipped up this delicious Spaghetti with Crab.



Spaghetti with Crab
Slightly modified from For the Love of Cooking

1/2-lb lump crab meat
1 lb spaghetti, cooked per instructions
3 tablespoons salted butter
4 cloves garlic, minced
1 1/2 cups chicken broth
Crushed red pepper flakes, to taste
3 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon zest
Drizzle of olive oil
salt and freshly cracked pepper, to taste
Fresh Parmesan, grated
Lemon wedges, for serving

Pick through the crab meat carefully to remove any bits of shell. Set aside. Drain the pasta, reserving 1 cup of pasta cooking water.

Heat the butter in the large skillet over medium heat. Add the minced garlic and the crushed red pepper flakes. Cook, stirring often, for 1 minute. Add the crab meat, fresh parsley, lemon zest, a drizzle of olive oil, and season well with sea salt & freshly cracked pepper, to taste. Add the drained pasta along with some of the pasta water, and toss to coat evenly.

Pour into a serving bowl and serve with fresh parmesan and lemon wedges.

Shrimp Carbonara

We love a good carbonara around here. It's been a while since I made a new variation, so when I was reading a book that mentioned pasta carbonara I knew it was a sign. And thus, Shrimp Carbonara was born.



I'm not sure why it never occurred to me to make this before but now that I have, it will definitely become a regular thing. All I did was add shrimp to my standard carbonara recipe. I mean, what's not to love about shrimp cooked in bacon fat? Positively delicious.

Shrimp Carbonara
Based on Nigella Lawson's carbonara recipe

1 pound spaghetti
6 slices bacon, chopped into bite-size pieces
1 pound shrimp, any size you like, peeled and deveined
1 large onion, thinly sliced
1/4 cup dry vermouth (or white wine)
4 eggs
1 1/2 cups freshly grated Parmesan
1/4 cup half and half cream
Freshly ground black pepper
Freshly ground nutmeg

Cook pasta according to package directions. Drain and set aside.

In a large skillet that will fit the pasta later, cook the bacon until crispy but not crunchy. Remove with a slotted spoon, leaving the bacon grease in the pan.

While the bacon is cooking, pat the shrimp dry with paper towels and season with salt and pepper. After you've removed the bacon from the pan, add the shrimp in an even layer. Cook the shrimp until they're pink on both sides, about 2 minutes per side. Remove to the plate with the bacon.

Add the sliced onions to the pan and cook until softened and starting to caramelize, about 15 minutes. Add the vermouth and let it bubble so that, after a few minutes, you have a small amount of thick syrup left.

While the vermouth is reducing, beat together the eggs, Parmesan, cream, pepper and nutmeg in a bowl.

Once you have a nice syrup, add the pasta to the pan, tossing well to coat with the sauce. Take the pan off the heat (remove from the stove completely, don't just turn off the burner) and add the egg and cheese mixture, swiftly tossing everything with tongs to mix well. Add the bacon and shrimp and toss again. Taste and season with some more pepper and grated cheese, if desired.

Roasted Shrimp with Mayo and Mustard Sauce

My mom offered to bring an appetizer for Christmas dinner. I'd had my eye on Ina Garten's roasted shrimp for awhile so I asked her to try that method with some shrimp.

We all agreed that there's no other way to make shrimp now that we've had them roasted. They were incredible, so bursty, plump and flavorful. I asked her to make a mayo and grainy mustard sauce to go with them. These were gone within a matter of minutes.

Roasted Shrimp
Shrimp from Ina Garten, sauce from A Taste of Home Cooking

2 pounds (12 to 15-count) shrimp
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayo
2-3 tablespoons whole grain mustard

Preheat the oven to 400 degrees.

Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt and pepper and spread them in an even layer.

Roast for 8 to 10 minutes, until just pink, firm and cooked through. Set aside to cool.

Mix together the mayo and mustard, tasting and adding more mustard as needed.

Recipe Swap: Pasta with Shrimp and Lemon Cream Sauce

After you read this post stop what you're doing, go to the supermarket, buy the ingredients for this recipe and make it. It's seriously that good.

But let's start from the beginning. The theme for this recipe swap was Holiday Baking/Cooking. I had planned to peruse Jaida's vast archive of cookies and other sweet treats so I could make something for Christmas but time got away from me. The holidays seemed even crazier this year and once I remembered that I had to make something for the swap it was after the New Year. I knew I (1) didn't want to make something sweet that would tempt me to eat all of it and (2) that I couldn't send it in to work with SP because chances were good that his coworkers wouldn't appreciate being tempted either.

I always make seafood for Christmas Eve dinner so I figured I'd have a look at her seafood recipes. And then I spotted it, this recipe for Pasta with Shrimp and Lemon Cream Sauce. I happened to have shrimp leftover (from Christmas Eve, actually) so I put it on the menu.

Guys, seriously, this is an amazing recipe. It might not sound like much from the ingredient list, but everything comes together so well. And angel hair is my new favorite pasta - there's just something about its lightness that gets me every time.

If you want to check out what else was made during the swap click on the links in the link-up after the recipe.

Pasta with Shrimp and Lemon Cream Sauce
As seen on Sweet Beginnings, from Simply Recipes

3/4 pound angel hair (capellini) pasta
1 cup heavy whipping cream
1/3 cup chicken stock
3 tablespoons lemon juice
1 pound raw medium shrimp, peeled and deveined
Salt and pepper, to taste
1/2 cup (loosely packed) parsley leaves, chopped
3-4 scallions, minced (about 1/4 cup)
Zest of a lemon
1/2 cup freshly grated parmesan cheese

Cook the pasta according to the package directions. Drain the pasta and put it in a large bowl.

In a small pot, bring the cream, stock and lemon juice to a low simmer. Simmer gently for 5 minutes. Add the shrimp. Stir well and add a pinch of salt and black pepper. Let the shrimp cook 4-5 minutes.

Add the parsley and chives to the sauce and let cook for about 1 minute. Pour the shrimp and sauce into the pasta bowl and mix well. Add the lemon zest and the Parmesan and mix again.

Divide into servings, and top with more Parmesan.

Recipe Swap: Scallops with Tarragon Butter Sauce

When I sent SP this recipe for Scallops with Tarragon Butter Sauce and told him I was making it for the Fish/Seafood recipe swap he was so excited. He loves scallops but we rarely have them due to the cost.

I only made a few modifications, mainly subbing chicken broth for the white wine because I didn't have any in the house and didn't want to put off making this so we could buy a bottle. I wish I could say Baby Girl tasted scallops and fell in love, but, well, she didn't. She did eat two small pieces, but that was it. The rice I served alongside she devoured. She also wasn't a huge fan of the spinach. In her defense, I think this was the first time she's had it. As much as I love spinach, I rarely cook it as a side dish. In fact, I can't even remember the last time I did so hopefully after a few more exposures to it she'll come around.

I loved everything about this dish, especially the delicious sauce. I ended up adding quite a bit of sauce to my bowl so the rice could soak it all up. Yum. SP decided he really isn't a fan of tarragon, however. Say what? Oh well, there are plenty of other herbs in the garden.

Scallops with Tarragon Butter Sauce
Slightly modified from Becoming Pigzilla, adapted from Food and Wine

1 tablespoon olive oil
3 tablespoons butter
1 lb sea scallops, dried well
1 teaspoon salt
Fresh cracked black pepper
1 bunch fresh spinach
2 tablespoons lemon juice
1 cup chicken broth
Zest of 1 lemon
2 tablespoons chopped fresh tarragon

In a large non-stick frying pan, heat 1 tablespoon oil with 1/2 tablespoon butter over medium-high heat. Season scallops with 1/2 teaspoon salt and pepper. Put scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on second side and just cooked through, about 1 to 2 minutes more. Remove to a paper towel-lined plate.

Reduce heat to medium and add spinach to the pan. Turn several times to coat in pan juices. Add the lemon juice, and cook until the leaves are wilted. Divide spinach on plates and place scallops on top of spinach.

Add the chicken broth to the pan and bring to a boil; cook until reduced by about half, 1 to 2 minutes. Reduce the heat to low and whisk in the remaining 2 1/2 tablespoons butter to form a smooth sauce. Add remaining 1/2 teaspoon salt, lemon zest and tarragon. Season and adjust flavors to taste. Pour over scallops and serve.

Sponsored Post: Sauteed Chilean Sea Bass

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I was given the opportunity to try their filet mignon and Chilean sea bass recently and I was particularly impressed by their shipping methods - the steaks and fish arrived still frozen, which is obviously important when transporting perishables. Although I love a good steak, I couldn't wait to try the fish. I don't cook fish often and I'd heard good things about the sea bass.

It did not disappoint. With super fresh seafood a light touch is all that's required. I simply dredged the sea bass in flour seasoned with salt and pepper and cooked it in a pan with a touch of oil before finishing it in the oven. A pat of butter melted over the top and a sprinkling of parsley was all that was needed before serving. It was just as promised - buttery yet meaty, with a very mild flavor. I absolutely loved it.

Certified Steak and Seafood's commitments to offering the highest quality products at the best price and backs it with a 100% guarantee. They source directly, which allows them to maintain the highest quality standards.

Sauteed Chilean Sea Bass
Adapted from Food Network Kitchens

1 cup flour, seasoned with salt and pepper
2 Chilean Sea Bass fillets
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chicken broth
Salt and pepper
1 tablespoon chopped fresh parsley

Heat oven to 400 degrees.

Place flour in a shallow bowl. Season with salt and pepper. Coat each fillet with seasoned flour and shake off excess.

Heat a large non-stick skillet over medium heat for 3 to 4 minutes. Add olive oil. Add the fillets and cook, shaking the pan from time to time, until the bottoms are nicely browned, about 3 minutes. Turn and brown the other side.

Remove the fish to a baking dish coated with cooking spray. Place in the oven and cook 8-10 minutes, until the fish is opaque throughout.

Meanwhile, wipe out the skillet and return to medium heat. Add the butter and, once it's melted, add the chicken broth. Bring to a boil and allow to simmer while the fish cooks. Season to taste with salt and pepper.

Remove fish from the oven and top with the sauce. Sprinkle chopped parsley over top and serve immediately.

Below is some more information about the cuts I received:

Buttery Prime Angus Filet Mignon

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Chilean Sea Bass

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Visit the Certified Steak & Seafood website and use coupon code FBR125D to get $25 off your order.

This sponsorship is brought to you by Certified Steak & Seafood Company who I have partnered with for this promotion.

Recipe Swap - Poached Salmon with Creamy Piccata Sauce

Want to see what other Healthy recipes were made during the swap? Here is the link to the Healthy Recipe Swap Roundup

Since many people make one of their New Years resolutions to eat healthier and/or lose weight, I thought a Healthy Recipe Swap would be a good idea. I've been trying to lose some weight myself and have been very successful so far, although admittedly it isn't because I'm buying low-fat foods or using whole wheat pasta. I'm just eating less of the full-fat things I like. I know, I know, that isn't the best choice. But I just can't deny myself the things I love and I love food.

The recipe I received for the swap was Poached Salmon with Creamy Piccata Sauce. I was planning to sub the salmon for cod or halibut, but when SP went to the store he told me both cod and halibut were way too expensive ($30/lb for halibut? Seriously? I can buy filet for that much money). So despite not being a huge fan of salmon, we went that route.


This was definitely an easy recipe to make and I'd venture it's pretty healthy since you're poaching the salmon instead of pan-searing it (which is the only way I've liked it in the past). The sauce was really good, but a little thin. I think some cornstarch would have helped to thicken it up a bit. And no, I didn't use reduced-fat sour cream. I also subbed parsley for the dill since I don't cook much with dill and didn't want to have the leftovers go to waste.

Poached Salmon with Creamy Piccata Sauce
Cheese Curd in Paradise

1 pound center-cut salmon fillet, skin removed and cut into 4 portions
1 cup dry white wine, divided
2 teaspoons extra-virgin olive oil
1 large shallot, minced
2 tablespoons lemon juice
4 teaspoons capers, rinsed
1/4 cup reduced-fat sour cream
1/4 teaspoon salt
1 tablespoon chopped fresh dill or parsley

Place salmon in a large skillet. Add 1/2 cup wine and enough water to just cover the salmon. Bring to a boil over high heat. Reduce to a simmer, turn the salmon over, cover and cook for 5 minutes. Remove from the heat.

Meanwhile, heat oil in a medium skillet over medium-high heat. Add shallot and cook, stirring, until fragrant, about 30 seconds. Add the remaining 1/2 cup wine; boil until slightly reduced, about 1 minute. Stir in lemon juice and capers; cook 1 minute more. Remove from the heat; stir in sour cream and salt. To serve, top the salmon with the sauce and garnish with dill.

Recipe Swap Roundup - Fish/Seafood

Fish/seafood was the theme for this recipe swap. I don't cook fish often, but that's going to change. There are so many delicious recipes below I'll be able to make one once a week for the next few months. I just wish shrimp was cheaper. I could easily eat it once a week.

Nicole was pleasantly surprised by her recipe for Grilled Salmon and Potatoes with Quick Tomato Chutney:


Jenna is new to cooking seafood, so she was happy with her super easy and delicious recipe for Garlic Lime Shrimp Pasta:


Jessy satisfied her love of lobster rolls with her recipe for Shrimp Salad Sandwiches:


Caitlin had a hometown connection to her recipe for Hot Crab Dip:


The Cooking Nurse had one of my favorite shrimp recipes, Ginger, Scallion and Garlic Shrimp:


Peace, Love and French Fries cooked outside of her comfort zone with Almond Crusted Salmon:


I rarely cook salmon but this Honey Mustard Salmon with Potatoes and Asparagus has made me anxious to cook this delicious meal again:


Melissa was happy to add another delicious salmon recipe to her repertoire with Lemon-Dill Salmon:


Jey turned her recipe into Spicy Shrimp and Mango Tacos:


Coleen was excited to expand her fish/seafood palate with her recipe for Blackened Mahi Mahi with Mango Salsa:


Jaida tried a new twist on salmon with Juice Box Salmon with Creamy Russian Dressing:


Dawn loves seafood and really enjoyed her recipe for Zesty Shrimp with Arugula:


The Cookaholic Wife took a trip down memory lane with her recipe for Parmesan Tilapia:


Joelen recently discovered she has a gluten sensitivity so she modified her recipe for Tilapia with Chile Garlic Orange Relish:


Nicole enjoyed her Shrimp Bisque:

Recipe Swap - Honey Mustard Salmon with Potatoes and Asparagus

Want to see what other Fish/Seafood recipes were made during the swap? Here is the link to the Fish/Seafood Recipe Swap Roundup

The theme for this week's swap was Fish/Seafood. I don't cook a lot of fish so I was excited to get this recipe for Honey Mustard Salmon with Asparagus from Jenna at Jenna's Cooking Journey. I thought roasted potatoes would go beautifully with the salmon and asparagus so I added them to the recipe.


This was a gorgeous plate of food. SP took one look and whistled his approval, telling me he's happy we're on a restaurant hiatus since he loves the food I cook at home. I have to admit, I was pretty impressed myself. Our supermarket sells beautiful salmon already cut into fillets and vacuum-sealed, so this was a breeze to prepare. I also liked that everything cooks in the oven, aside from a few minutes on the stove-top to brown the salmon.

The glaze was delicious, but I agree with SP that it could use more Dijon to pack that flavor punch. I will definitely be making this one again. Thanks, Jenna!


Honey Mustard Salmon with Potatoes and Asparagus
Modified from Jenna's Cooking Journey

1 tablespoon butter
1 tablespoon brown sugar
2 tablespoons Dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
1/2 tablespoon olive oil
Salt and pepper to taste
4 salmon fillets
1 lb potatoes, scrubbed and cut into chunks
1 teaspoon fresh thyme or rosemary, finely chopped
1 bunch asparagus
Lemon juice
Grated Pecorino cheese

Preheat oven to 400 degrees.

Combine the butter and brown sugar in a bowl and microwave for 30 seconds until they have melted together. Stir in the mustard, honey, and soy sauce.

Heat the oil in an ovenproof skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh side down. Cook for 3 to 4 minutes until fully browned and flip. Brush with half of the glaze and place the pan in the oven until the salmon is firm and flaky (but before the white fat begins to form on the surface) about 5 minutes.

Meanwhile, place potatoes on one half of a large baking sheet, toss with olive oil, salt and pepper and thyme or rosemary and roast 10-15 minutes. Remove from oven, place asparagus on the other half of the baking sheet, toss with olive oil, salt and pepper and return to oven to cook about 10-15 minutes until the potatoes and asparagus are both tender. Sprinkle asparagus with lemon juice and Pecorino before serving.

Summer Vacation 2010

A vacation tale, told in food photos. Enjoy!

This year's vacation was a little crazy, but we had a blast. We were supposed to spend a week in Maine, but our plans changed at the last minute. We did, however, drive from PA to Maine, and here's the lunch to prove it:


Whole belly fried clams from the Lobster Cooker in Freeport, just a few blocks from the L.L. Bean store. The clams were briny and delicious, perfect with the salty fries and tangy coleslaw.

Next up, clam chowder from Gilbert's Chowder House in Portland:


Rich and thick, perfect with oyster crackers. And speaking of oysters, here are some fried ones:


These were a disappointment. The cracker coating overwhelmed the brininess of the oysters. We still ate them all, though.

The remains of my lobster dinner, which was also a disappointment. Not GCH's fault, but the lobster had recently molted, which meant thin, watery meat (and not much of it).


SP tackled his corn first, leaving the lobster for last.


In my quest for more lobster I ordered a lobster "roll" at Persy's Place in Plymouth, MA.


Another disappointment. Notice how this is on a bun, not a roll? They also mixed the lobster meat with some kind of spicy mayo, which is just all wrong. I wish these details had been mentioned on the menu so I could have ordered breakfast, which is apparently Persy's specialty.

We ended up in West Yarmouth, MA for the remainder of our vacation and our first night we dined at Salty's. I started with the lobster and corn chowder, which was delicious:

...while SP got the shrimp cocktail, which surprised him by being an actual cocktail:

I think the waitress misheard him and gave him the Shrimp Cocktail Bloody Mary, which is one of their signature drinks. We also ordered two fried platters to share, whole belly clams:


... and more fried oysters. Both were served with both fries and onion rings.


Our favorite restaurant on the Cape turned out to be DiParma. We ate here twice and we were only on the Cape for four nights. I ordered the same thing both nights, the shrimp scampi:


... which was ridiculously, craveably delicious. I still think about this dish and it's been over a month since we we ate here. SP ordered one of the combination dinners that included chicken parm, two meatballs and fettuccine alfredo. He asked them to include sliced sausage with his alfredo.


One of our day trips was into Provincetown, where we ate at Pepe's Wharf. The view was almost as good as the food. I started with (what else) clam chowder:


... and finally succeeded in enjoying a lobster roll. They use a special Portuguese roll from a local baker and it was divine.


SP ordered a special, haddock almondine with rice pilaf and green beans. The sauce with the fish was drinkably good.


We can't wait to go back to DiParma's and try some of the other restaurants on the Cape. There certainly are a lot to choose from!

Scallops and Asparagus with Cheesy Orzo

I saw this recipe on Elly Says Opa! and thought I'd make a variation of it using scallops and orzo.


My dish turned out to be a far cry from Elly's, but it was still delicious. I seared the scallops and made the cheesy orzo with pecorino instead of goat cheese (which would have been better but I was trying to use up ingredients, not buy more).

Scallop Scampi

We had some scallops in the freezer so SP suggested scallop scampi over spaghetti. I used the same recipe I used the last time I made scampi:


... but unfortunately it wasn't as good served over pasta. There wasn't nearly enough sauce and the flavors were lost in the pasta.


The scallops were delicious though, nice and meaty with a clean flavor of the sea.

Ginger, Scallion and Garlic Shrimp

Since we had some shrimp in the freezer SP asked for one of our favorites, Ginger, Scallion and Garlic Shrimp.


I love this dish because not only are the flavors fantastic, it's really easy to make. As always, I used way more scallions then the recipe calls for and probably twice as much garlic and ginger. I couldn't resist taking a photo of the pan full of juicy shrimp:


Quick tip - Be sure to drain the eggwhite and cornstarch marinade before you add the shrimp to the pan, otherwise there will be too much liquid and the shrimp won't get a nice crust.

Scallop Gratin

The last time I made this dish I used shrimp and scallops and didn't follow Ina's recipe exactly. I wasn't thrilled with the results so this time I used only scallops and actually used the butter in the recipe and it was delicious.


I didn't have Pernod so I left that out and I subbed bacon for the prosciutto. I haven't used my broiler since it's a tray underneath the actual oven so this needed a little more time to finish cooking and browning. I served it with a mixed greens salad tossed with lemon juice, oil, salt and pepper:


I love how this looked before it went into the oven. All that gorgeous butter laced with bacon and seasonings and the crunchy panko crumbs:


This is easy to prepare, although it reminds me why I need gratin dishes. I think this would be even better in individual serving dishes.