Not quite “She” Crab Soup

Typically Seth and I vacation each year over the week of Thanksgiving, it’s always a good time for us both to be away. Last year we had a long vacation to Peru and we’re in the midst of planning another long international trip next May, so this year we decided to stay domestic. Because we had such a wonderful experience staying with Belmond (properties) on our trip through Peru and were so impressed with their organization and handling of our itinerary, we decided to stay with them again in the US. They only have three properties in the US and one happens to be in Charleston, SC…where we decided to vacation this past Thanksgiving. We have close friends that used to live in Charleston, and have always heard wonderful things about the city (food, how walk-able it is, history, etc.).

We had a lot of fun while we were there, and for the most part ate our way through the entire city. We’re huge seafood fans so we consumed copious amounts of all things seafood while in town, including She Crab Soup – goodness that stuff is amazingness in a bowl.

Now that we’re back home and I’m not traveling for work for a while I’m cooking more again, and especially soups since Minnesota is all of a sudden frozen tundra. I put this soup together the other night and it is hearty and rich. It isn’t quite She Crab Soup but it has the flavor! I just wanted to substitute for some cleaner and more nutrient rich ingredients in mine.

Not Quite She Crab Soup

  • 2 cans full fat coconut milk
  • 32 oz chicken stock
  • 1/3 cup sherry cooking wine
  • 1 1/2 white onions, diced
  • 3 TBSP minced garlic
  • 6 drops of Tabasco sauce
  • Couple shakes of cayenne pepper
  • 1 stick garlic herb Kerrygold butter
  • 13 – 16 oz lump crab meat (I used blue crab)
  • 2 TBSP tapioca starch mixed with water (gluten-free thickener)
  • Sea salt and fresh black pepper to taste

Combine everything except the crab meat and bring to a boil, continuing to stir so the onions cook and start to become transparent. Add the crab and let the soup simmer for 30 minutes or so until more crab flavor is incorporated. I drained one can of crab meat, but used the juices in the other can for more flavor.

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Surf-n-Turf and Grilled Celery

Peak grilling season is here in Minnesota! Our beloved Puerto Rico Char Broil grill would have never survived the move from San Diego to Minneapolis. We complained about that grill for years, but it was pretty reliable. You couldn’t touch it, as it’d fall over into a heap of rusty metal, but hey, it worked! We bought it in 2006, and it lasted 9 years of almost year-around grilling in Puerto Rico, Virginia and San Diego, so not bad for $300 šŸ™‚ So long Char Broil, hello Weber! Seth just purchased the corvette of grills a couple weeks ago now that we’re getting settled in MN, so we’ve been grilling every chance we get.

Last night we grilled surf-n-turf and celery (a random experiment). I had the biggest, fattest, most awesome hunk of sea bass with the skin on, Seth had an enormous T-bone, and grilled celery! We wrapped the sea bass in a foil boat with a little olive oil, salt, pepper and tons of fresh citrus slices-I used 1 grapefruit, 1 orange and 1 lemon – all fruit that needed to be used. Tip: fish with skin on is far more juicy and flavorful, and it falls right off after cooking, so don’t be scared of fish skin! Seth seasoned his steak with garlic, Lawry’s, salt and pepper. The flavor of the fish was extremely buttery.

I’ve never grilled celery, but I think you can grill just about anything, so, since it’d been in the fridge for a while we gave it go – man was it tasty and super easy! Wash the celery and trim the ends, toss in a bowl with olive oil, sea salt, pepper and garlic salt, then lay directly on the grill for approximately 12-15 minutes. When it came off the grill I sprinkled with just a little fresh sea salt before eating. It had great celery flavor, still crispy, less stringy, and a charred salty flavor. So good!

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