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Thread: What I did with the crabmeat

  1. #1
    Melba's Jammin' Guest

    Default What I did with the crabmeat

    Threw it into a vat of gumbo. Laziness prevailed.
    Jorge, I'm almost out of that jar of roux.
    --
    -Barb, Mother Superior, HOSSSPoJ
    <http://www.caringbridge.org/visit/amytaylor>
    December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
    fences;
    now let the winter winds blow."
    God rest your soul, Amy. You fought harder and more gracefully than
    anyone
    I've ever known.

  2. #2
    Christine Dabney Guest

    Default Re: What I did with the crabmeat

    On Wed, 31 Dec 2008 17:32:13 -0600, Melba's Jammin'
    <barbschall[email protected]> wrote:

    >Threw it into a vat of gumbo. Laziness prevailed.
    >Jorge, I'm almost out of that jar of roux.


    I am getting ready to fix either the creamy crabbies, or a James Beard
    dish with the crabmeat I got yesterday at Trader Joes. Never bought
    their crabmeat before..so we shall see how it goes.

    Christine

  3. #3
    George Shirley Guest

    Default Re: What I did with the crabmeat

    Melba's Jammin' wrote:
    > Threw it into a vat of gumbo. Laziness prevailed.
    > Jorge, I'm almost out of that jar of roux.

    Which brand did you get? I can maybe arrange some of it be sent. I buy
    the brand that can be kept in the pantry versus being refrigerated.

  4. #4
    Omelet Guest

    Default Re: What I did with the crabmeat

    In article <[email protected]>,
    Melba's Jammin' <[email protected]> wrote:

    > Threw it into a vat of gumbo. Laziness prevailed.
    > Jorge, I'm almost out of that jar of roux.


    Sometimes simple is best. :-)

    Can you make some pre-made roux and can it?

    > --
    > -Barb, Mother Superior, HOSSSPoJ
    > <http://www.caringbridge.org/visit/amytaylor>
    > December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
    > fences;
    > now let the winter winds blow."
    > God rest your soul, Amy. You fought harder and more gracefully than
    > anyone
    > I've ever known.


    Condolences on your loss of Amy Barb.

    Truly.
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  5. #5
    Becca Guest

    Default Re: What I did with the crabmeat

    Omelet wrote:
    > In article <[email protected]>,
    > Melba's Jammin' <[email protected]> wrote:
    >
    >> Threw it into a vat of gumbo. Laziness prevailed.
    >> Jorge, I'm almost out of that jar of roux.

    >
    > Sometimes simple is best. :-)
    >
    > Can you make some pre-made roux and can it?


    You can cook roux in the microwave and it lasts in the fridge for a few
    weeks.

    Microwave Roux

    Makes 4 cups
    2/3 cup vegetable oil
    2/3 cup flour
    2 cups onions, chopped
    1 cup celery, chopped
    1/2 cup green bell peppers, chopped
    4 cloves garlic, minced
    1/4 cup parsley, chopped
    1/4 cup green onions tops, chopped
    1/4 cup water (about)

    Mix oil and flour in 4-cup glass measuring cup. Microwave on high,
    uncovered, 6-7 minutes. At 6 minutes, stir. Roux will be light brown. It
    will need to cook another 30 seconds to 1 minute to achieve dark, pecan
    color. Add onions, celery and bell pepper. Stir. Microwave on high 3
    minutes. Add garlic, parsley and green onions, stir and return to
    microwave. Microwave on high for 2 minutes. Slowly add enough hot tap
    water to bring to the 4 cup mark. Stir.

    Note: remember to stir carefully, roux is kitchen napalm. It will also
    continue to cook when it comes out of the microwave, so do not allow the
    roux to get overly dark.

    Becca

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