Charleston Crab Crack Recipes

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CHARLESTON STORMY



Charleston Stormy image

Provided by Kardea Brown

Categories     beverage

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 cup dark rum, such as Gosling's
1/2 cup sweet tea
1 teaspoon grated ginger
Zest and juice of 1 lime
Four 12-ounce bottles ginger beer, chilled

Steps:

  • Add the rum, tea, ginger and lime zest and juice to a bottle with a lid and shake to combine. Pour a little of the ginger beer out of each bottle (or drink it), then pour some of the rum mixture into each. Stir with a straw. Drink it while it's cold.

CHARLESTON SHE-CRAB SOUP



Charleston She-Crab Soup image

Adapted from "Charleston Receipts" and attributed to Mrs. Henry Church, this is an authentic she crab soup recipe. Mrs. Church shares a 'secret'--if unable to obtain she crabs and thus have no roe, crumble the yolks of hard boiled eggs in the bottom of the soup plates. Please note there is a difference between the egg-bearing female crabs who carry their eggs outside their shells and which are generally illegal to be harvested, and the she crabs which contain roe within their shells and which are legal. These are available via mail order from several seafood houses in the Carolinas and Georgia. Please also note that the spicing of the soup is very mild but very traditional--if you prefer it to be more highly spiced, you can of course add more and additional spices.

Provided by Chef Kate

Categories     Crab

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon butter, unsalted
1 quart milk
1/2 cup heavy cream, whipped
1 teaspoon onion juice (may substitute lemon juice)
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1 teaspoon flour
2 cups white crab meat, and crab roe (eggs)
1/2 teaspoon salt
4 -6 tablespoons dry sherry
paprika, and or fresh parsley (to garnish)

Steps:

  • Bring water in the bottom of a double boiler to a boil, reduce heat so that water barely simmers and make sure that the amount of water does not touch the bottom of the top of the double boiler.
  • Melt butter in the top of a double boiler and blend with the flour until smooth.
  • Add the milk gradually, stirring constantly.
  • Add the crab meat and roe and all seasonings except sherry and cook slowly, stirring frequently, for about 20 minutes.
  • To serve, place a tablespoon of warmed sherry in the bottom of each individual soup bowl.
  • Add soup and top with a dollop of whipped cream.
  • Sprinkle with parsley and/or paprika.

HYMAN'S CHARLESON CRAB DIP



Hyman's Charleson Crab Dip image

Make and share this Hyman's Charleson Crab Dip recipe from Food.com.

Provided by Punky Julster

Categories     Spreads

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/2 lbs cream cheese
1/2 lb crabmeat, chopped or lump and cleaned
1/2 lb small shrimp, diced,cooked and cleaned
3 teaspoons horseradish
1/8 teaspoon lemon juice
1/2 cup shredded cheddar cheese
2 tablespoons cajun seasoning

Steps:

  • Mix all ingredients together.
  • Form into a ball or portion sizes that you like.
  • Chill until firm.
  • Serve with crackers or veggies for scooping.

Nutrition Facts : Calories 468.9, Fat 40.4, SaturatedFat 25.1, Cholesterol 198.2, Sodium 715.4, Carbohydrate 3.6, Fiber 0.1, Sugar 0.4, Protein 23.2

CHARLESTON CRAB AND GRITS RECIPE - (4.4/5)



Charleston Crab and Grits Recipe - (4.4/5) image

Provided by Tufgrlz

Number Of Ingredients 7

2 pounds Alaskan king crab legs, thawed if frozen
3 cups chicken broth
1 cup grits
2 cups shredded Cheddar cheese, or more to taste
2/3 cup diced tomatoes with green chile peppers (such as RO*TEL®) (optional)
3 tablespoons butter2 tablespoons olive oil1 green bell pepper, seeded and minced
1 sweet onion, minced2 teaspoons minced garlic

Steps:

  • 1.Bring a large pot of lightly salted water to a boil and place a steamer insert into the pot. Break crab legs apart at joints. Place king crab legs into the steamer, cover pot, reduce heat to medium, and steam crab legs until fragrant, 6 to 8 minutes. Remove crab leg segments. When cool enough to handle, crack the crab leg shells, pick off shells, and remove meat. 2.Bring chicken broth to a boil in a saucepan; slowly stir in grits. Reduce heat to low, cover pan, and simmer grits until tender, about 20 minutes. Stir grits occasionally. 3.When grits are thickened and tender, stir Cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted. 4.Melt butter with olive oil in a large skillet over medium heat. When mixture begins to bubble, stir in green bell pepper and sweet onion; cook until softened, 3 to 4 minutes. Stir in garlic and cook until fragrant, about 2 minutes. 5.Cook and stir crab meat into bell pepper and onion until crab meat is heated through. Gently mix the cheese grits into the crab mixture; simmer 3 to 5 minutes to blend flavors, and serve.

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