Crabapplejuice Recipes

CRABAPPLE JUICE

Steps:

• Clean the crabapples. I usually fill the sink with cold water and pour the apples in then give them a good swish.
• Boil the water.
• Pour the apples into as many containers you need making sure that each pot/pail is just over half full.
• Add the creme of tartar to the boiling water and dissolve.
• Pour the water into each container to fill.
• Let stand 24 hours.
• Drain through the jelly bag.
• Discard apples.
• I can the juice but it can be stored in the freezer too.
• To can, sterilize the jars and lids.
• Boil the juice and fill sterilized jars.
• Make sure the lids pop as they cool as evidence of a good seal.

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS

Steps:

• For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
• For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
• For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
• Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
• For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
• Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
• For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

MARY WYNNE'S CRABAPPLE JELLY

Steps:

• Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
• Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
• Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

CRAB-APPLE JELLY

Steps:

• Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
• Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.

CRABAPPLE JAM

Steps:

• Cook crabapples in 2 cups water until they begin to pop (about 20 minutes).
• Press the cooked crabapples through a sieve or food mill.
• In a large saucepan or kettle, combine pulp, lemon juice, apple juice and water.
• Add honey.
• Bring to a rolling boil; boil 1 minute, stirring frequently.
• When the jam starts to "sheet" from the edge of the spoon it has begun to jell.
• Remove from heat.
• Pour into sterilized jars, seal, and process 10 minutes in boiling water bath.