Food and Drinks, Recipes

La Michelada and She Crab Soup

Saturday afternoon at Cape Hatteras, DS had a very strong craving for a Bloody Mary. We went to this little restaurant called Dolphin Den to eat some seafood and drink some cocktails, only to find out that Hatteras was a Booze free island. THat meant that they had beer and wine but not liquor. Being the good wife that Y is , she decided to make this yummy, spicy and delicous beer coctail for us. It is a Mexican Cocktail called La Michelada and here is the recipe

La Michelada

The Michelada is a refreshing summer twist on the standard Bloody Mary.  Try it with a light Mexican Beer.  You can’t go wrong with the Michelada!

 

4 drops of Tabasco Sauce
1/4 tsp Worcestershire Sauce

Dashes of Salt and Ground Pepper
Juice of 2-3  Lime wedges

1 Bottle of Beer, preferably a Corona Extra

Optional: Maggi Sauce

 

Combine above ingredients in a glass and pour beer to top.  Serve with wedge of lime in a salted glass. Serves 1.

 

                          

 

 

She Crab Soup

 

Originally this soup was prepared with the meat and roe (crab eggs) from female blue crabs.  However, it is now considered environmentally unfriendly to harvest roe, therefore the soup is just made with female crabs. Since I cannot afford 9- 10 large crabs with shells (just in case there is roe inside), I found this recipe that uses lump crab meat.

 

Ingredients: Serves 6

  • 2 hard-cooked eggs, optional
  • 3 tablespoons butter
  • 1 scallion including green top, minced
  • 1 rib celery, minced
  • 2 tablespoons flour
  • 2 cups Fish Stock, or bottled clam juice
  • 2 cups milk
  • 2 cups heavy cream
  • 1 1/2 pounds lump crabmeat, picked free of shell
  • 1/4 cup dry sherry
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 teaspoon paprika
  • 6 thin slices lemon

1. If using the eggs, separate the yolks from the whites and save the whites for another use. Press the yolks through a sieve and reserve.

2. In a large pot, melt the butter over moderately low heat. Add the scallion and celery and cook, stirring occasionally, until the vegetables are soft, about 4 minutes. Add the flour and cook, stirring, for 2 minutes. Stir in the stock, milk and cream. Bring to a simmer, stirring.

3. Add the sieved egg yolks, if using, the crabmeat, sherry, salt and pepper and bring almost to a simmer. Ladle into bowls and top each serving with a pinch of paprika and a lemon slice. Serve soup with oyster crackers.

*Recipe from CulinaryCafe.com*

 

 

 

 

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