Old Bay and Newspaper

Maryland Crabs!

Yes, you should be jealous! I participated in one of my favorite summer past times.... picking crabs! Soo good. These were amazingly delicious. Some of the best crabs I have ever had. My company didn't hurt either. My best friend Molly was home from Ireland and joined Mom, Dad and me in the messy bliss!



Picking crabs is an art. There is a right way to do it, especially if you ask my Dad. Technique is tricky and must be learned. You must have something to whack the hell out of the claws, newspaper,paper towels, garbage bags and ice cold beer! Papers on the table dump out the crabs and it is every man for himself! You will smell like old bay and seafood for a good day or two, but it is sooo worth it!





We did not make these ourselves, we bought them and brought them home, so no recipe for you. We feasted right before the world cup game.... so to spin a quote from the movie Wedding Crashers "Crabs and Futbol... thats what the Kelsey's do!"


Dad says: Notice the inherent conflict in the choice of beverages? Yuengling Lager is a really great darker beer with a lot of body. It is made in the oldest brewery in the USA. When your mom was young, it was not popular at all and was disparagingly called "Chinese Fart Juice" by her friends. Well, now it is one of the fastest growing brands in the USA and they have even opened a new brewery in Florida. It is so popular in PA that it is ordered merely by asking for "Lager"

Miller Lite is, well, Miller Lite. Not much to say about it except it is dandy to wash down spicy hot crabs on a warm summer day.

These crabs were huge, the biggest I could find, officially referred to as "Heavyweights", they must be at least 7 inches from point to point. A dozen of these guys go a long way. Just one other small point about eating steamed crabs, your choice of newspaper is important. You may not use the New York Times. You must use a local newspaper. As my dad used to say, "That is one fine newspaper, it keeps fish fresh longer than any other."

Cookin' with Limes

Ceviche is a dish that uses lime juice to cook fish! Chris and I love a good ceviche, it is soo fresh and healthy too! It makes a wonderful appetizer or a meal if you are lovin' it! You can use different types of fish depending on what is available and fresh. DO NOT use previously frozen fish! I used black drum, you can use tilapia, red fish, snapper or trout. I told my fishmonger what I was making and he cut me fresh fillets right on the spot! Needless to say his knife skills are far superior to mine!

Ceviche

3/4-1 lb black drum (must be very fresh)
juice of 8 limes
2 diced tomatoes (remove seeds)
red onion
fresh jalapeno (1/2 or whole depending on heat desired)
avocados
cilantro
olive oil
salt
pepper
Tortilla chips ( I like to use a thicker chip or tortilla strips)

This recipe is good for about 6 or more people to munch on as an appetizer.

1. Juice your limes (be careful they aren't bitter limes)
2. Cut fish into 1/2 inch cubes
3. Put fish and lime juice into a non reactive container * I used my glass 2 cup measuring cup. * Make sure fish is covered by lime juice and mix it up. Cover with plastic wrap and put in the fridge for at least 6 hours or overnight, stirring every hour or so with a wooden spoon

4. Dice tomatoes, onion, jalapeno, avocado and cilantro
5. In a separate bowl put fish and juice add a swirl or two or olive oil salt and pepper.. mix
6. Add in your veggies and toss gently as to not bruise your avocado
7. Scoop out of bowl with a slotted spoon
8. Serve with tortilla chips and an ice cold beer... yum!

Your ceviche should keep well for 2 days if covered. ENJOY!