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Sauteed crab and ecourse

June 16, 2010

You cannot teach a crab to walk straight. -Aristophanes-

When summer rolls around there’s only one thing on my mind, the BEACH! Cool drinks, hanging with your best friends and what else? Fresh seafood. Not only is it delicious, it’s very healthy. It is one of the best sources of protein, essential oils (fatty acids), and health-boosting nutrients. I’m not talking about the kind of fat you get from poultry and red meat but omega 3 fatty acids. They play a vital role in the health of every cell in our body and protect us from health threats. The benefits of omega 3’s include reducing the risk for heart disease and stroke while helping to reduce the symptoms of hypertension and depression. What about risks for mercury? The chances of these pollutants being present is very low. The American Heart Association recommends consuming two fish dinners a week. If you do fear pollutants, avoid shark, swordfish and king mackerel, which tend to carry a higher chance of mercury. Instead choose salmon and trout, which are rich in omega 3 fatty acids. For more information see the Food Standard Agency’s site. 
Prawns, crab, squid, mussels, lobster and other sea-creatures that have a shell are collectively known as “shellfish”. It’s good to include these in your diet, as well as fish, since they’re low in fat and high in protein and minerals. Credits to the diet-blog.com.


Sauteed crab with lime and chives.

2 limes
2 stalks of chives
3 garlic cloves
2 tbsp fish sauce
5 tbsp olive oil
4 blue crabs

  • Mince the chives and cloves place into large bowl.
  • Squeeze the juice from the two limes into the same bowl and add 2 tbsp of fish sauce and 5 tbsp of olive oil.
  • You can either leave the crabs whole or chop them down the middle.
  • Toss the crabs in the dressing and marinate for about 30 minutes in the refrigerator.
  • Saute the crabs for about 3 minutes on each side or until the crab is fully cooked (depending on the size of your crabs).
  • Serve immediately!

Want to learn more great seafood recipes or even, cooking on a budget?  Kimi from The Nourishing Gourmet has a new e-course “A Peasant’s Feast: Nourishing Food on a Budget.

To share the basic principles of a nourishing, healthy diet, and, to share how I do that on a budget. I’ve found that many people desire to eat well, but feel they can only eat well on a rich man’s budget. This eclass is all about showing how we can eat well on a reasonable budget.

In thirteen weeks you’ll learn what to shop for, how to save, and how to cook. You will discuss what to buy and how to save on poultry, beef, and seafood. How to sprout, soak grains, and how to make sourdough bread and homemade yogurt. How to stretch one pound of beef into a meal for many, how to stretch one single chicken into several meals, and how to stretch high quality seafood. Learn to make your own salad dressings, how to lacto-ferment vegetables, the benefits of making your own chicken broth, and how to menu plan. By the end, you should have a firm foundation of what to shop for, where to find good local food, and how to prepare it. Also, Kimi is offering an affiliate program for bloggers helping promote her ecourse which I am part of, so by buying this product, you will also be supporting my blog through the small commission I make through your purchase!

She’s even offering a sneak peak of the seafood week. Check it out here.
For Q&A go here.

To sign up or for information go to thenourishinggourmet.com

WRITTEN BY:

Jane Ko is the founder and editor in chef of the food blog, A Taste of Koko. She is a blogger, food photographer, social media ninja, pastry chef, recipe tester, and brand developer. Currently resides in Austin, Texas with her Maltese puppy, Basil.

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