Crabby Scrambled Eggs

A nice coastal brunch item combines leftover crab meat and eggs. I know, I know, who has leftovers, but it does occasionally happen… I’ve seen it on TV so it must be true. But, if you were making say, a crab salad, and you can reserve an couple of ounces, this is a nice morning-after treat.

Here’s what you’ll need:

  • 4 medium or large eggs
  • 2 ounces of crab meat
  • 1/2 teaspoon fresh chopped tarragon
  • pinch of cayenne pepper
  • tablespoon of butter

Beat eggs and tarragon in a small bowl and set it aside. Sprinkle the crab meat with the cayenne pepper. Now, melt the butter in nonstick pan over medium-low heat. Add crab; cook, stirring, until warmed through, 2 to 4 minutes. Stir in egg mixture; increase heat to medium and scramble the eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Now, remember, don’t cook the eggs all the way, nearly set. The eggs should finish their cooking after you’ve removed the pan from the heat. Otherwise the eggs will be over-cooked. Overcooked eggs will ring-out all their moisture after you plate them up.

crab scrambled eggs

crab scrambled eggs

 

Chesapeake Bay Beer-Battered Flounder

Thin fillets of flounder are a good fish for deep frying. There small size cooks very quickly. Using a heavy beer-batter to encase the fish actually reduces the amount of oil in the fish itself. The oil quickly cooks the batter and transfers that heat to cook the fish inside the batter. But even though… use good quality, non-transfat, high smoke-point oils like canola or peanut oil. You want to taste the fish, not the oil.

Here’s what you’ll need:

  • 4 to 5 cups vegetable oil
  • 1 cup flour
  • 1 tsp. salt
  • 3/4 tsp. Old Bay Seasoning
  • 1/4 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • 1 cup Blue Point Summer Ale
  • 2 lbs. flounder fillets cut into 4×1 inch strips
  • Lemon wedges, for serving
  • Tartar sauce

Heat oven to 200 degrees. Pour the oil into a large Dutch oven, 1 inch deep. Heat the oil over medium-high heat until it reaches 375 degrees.
Whisk the flour, salt, Old Bay, black pepper and cayenne together in a large bowl. When the oil is almost ready, whisk the beer into the flour mixture until completely smooth.
Pat the fish dry.  Add half the fish to the batter and stir gently to coat. Using tongs, lift the pieces of fish from the batter, allowing excess to drip back into the bowl; add to the hot oil.
Fry, stirring pieces gently to prevent sticking together, until golden brown, about 5 minutes.
Remove the fried fish to a paper towel to drain and keep warm in oven.
Repeat process with the remaining strips of fish.  Serve with lemon wedges and tartar sauce.