Recipe courtesy of Zola Restaurant
Episode: Washington, D.C.
Save Recipe Print
Chesapeake Bay Blue Crab Hot Pot
Total:
72 hr 50 min
Prep:
15 min
Inactive:
72 hr
Cook:
35 min
Yield:
4 (8-ounce) servings
Level:
Intermediate
Total:
72 hr 50 min
Prep:
15 min
Inactive:
72 hr
Cook:
35 min
Yield:
4 (8-ounce) servings
Level:
Intermediate

Ingredients

Pickled Ramps:

Directions

In a heavy-gauged pot on medium to high heat add the grapeseed oil. When a light haze rises from the pan, add all of the crab. The blue crabs contain water so you must cook them until this liquid has evaporated. Then add the butter. Allow the milk solids to fall and when the butter stops foaming add the vegetables and cook until translucent. Add the coriander seed and brown lightly. Add the tomato paste and chopped tomato and cook, stirring frequently, for 4 minutes. Deglaze with the white wine, scraping up any bits sticking to the pan. Add the water and chicken stock. Bring up to a simmer and cook for 20 minutes. Add the bay leaf and thyme cook an additional 10 minutes. Press the whole mixture into a strainer. The broth should have small pieces of the vegetables from the cooking of the crab. Check and adjust the seasoning with salt and pepper. Divide evenly and garnish each with some of the crab, pickled ramps, sauteed shiitakes and creme fraiche.

Pickled Ramps:

Combine the sugar, vinegar, and water and bring to a boil. Add the mustard, coriander, fennel seeds, peppercorns, and bay leaf. Blanch and shock ramps, strain, and pour the warm pickling liquid over the ramps. Let cool and store for 3 days before using.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Classic Hot Wings

Recipe courtesy of Ree Drummond

Perfect Pot Roast

Recipe courtesy of Ree Drummond

Turkey Pot Pie

Recipe courtesy of Food Network Kitchen

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Turkey Pot Roast

Recipe courtesy of Food Network Kitchen

Buffalo Cauliflower with Blue Cheese Sauce

Recipe courtesy of Food Network Kitchen

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Crispy Skinned Chesapeake Bay Rockfish with Hayman Sweet Potato, Virginia Country Ham and Blue Crab Hash, Melted Leeks and Meyer Lemon Butter

Recipe courtesy of Walter Bundy

Chesapeake Bay "Crabby" Mac

Browse Reviews By Keyword