Blue Crabs
Chapter 3
“Morning, Preston. Time to get up.”
Fortunately, his cousin Richard had a steaming cup of coffee for him when he approached.
“What time is it? It isn’t daylight.” Richard replied, “High Tide is in an hour!”
“Did you forget we were going crabbing this morning? Mom wants fresh Blue Crab for tonight’s dinner.”
“Is Aunt Margery making her Blue Crab Cocktail? It’s one of my favorites."
"Let me finish my coffee?”
“Sure, but get dressed and be downstairs in 5. Breakfast is ready.”
Preston dressed in old jeans and a Citadel t-shirt and ambled downstairs.
Before him was a simple breakfast of scrambled eggs, bacon and toast. However, he also spotted cream cheese and a side of the Tomato Conserve.
It was early, but Preston knew it was a great start to a great day.
Savannah Blue Crab Cocktail with Creme Fraiche and Coastal Catsup Horseradish
INGREDIENTS
For the horseradish
Crème fraîche (makes 1 cup)
1/2 cup crème fraiche (sour cream can be substituted)
2 ounces cream cheese (room temperature)
2 tablespoons heavy cream
1/4 cup prepared horseradish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the Southern Conserve Classic Cocktail Sauce (makes 1 cup)
1/2 cup prepared horseradish
1/2 cup Southern Conserve Coastal Ketchup
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
For the crab cocktail
1 pound jumbo lump crab meat
1 tablespoon finely chopped fresh chives
1 teaspoon olive oil
1/4 cup horseradish crème fraîche
1/4 cup Southern Conserve Classic Cocktail Sauce
flake sea salt
1 lemon, cut into 4 wedges
DIRECTIONS
For the horseradish crème fraîche
Using a mixer with the whisk attachment, whip the cream cheese until it is completely smooth.
Add the sour cream and heavy cream and whip on medium-high speed until light and fluffy.
Stir in the horseradish, salt and pepper.
Refrigerate until ready to use. (Can be stored in the refrigerator for up to 1 week.)
For the Southern Conserve Cocktail Sauce (makes 1 cup)
Combine all the ingredients thoroughly.
Transfer to a glass jar with a tight-fitting lid
Refrigerate until completely chilled before serving. (Can be stored in the refrigerator for up to 1 week.)
For the Crab Cocktail
In a medium bowl, gently toss the crab with the chives and oil.
Place 1 tablespoon horseradish crème fraîche in the bottom of each of four small bowls or rocks glasses.
Top each with 1 tablespoon cocktail sauce, then divide the crab among the bowls.
Top with a pinch of flake sea salt and serve each with a wedge of lemon.
Pick up your carafe of The Southern Conserve at the Jepson Gift Shop!
Aunt Margery's Filo Cups w/ Goat Cheese and Tomato Conserve
2 packages of Athens mini filo shells
4 oz of goat cheese
2 oz of cream cheese
½ teaspoon of Tomato Conserve per shell
Finely chopped fresh green onion for garnish
Directions
In a mixer, combine goat and cream cheese, and whip to a smooth consistency
Fill a piping bag with a 2D rose tip. Pipe a small amount of cheese mixture in each shell
Top with ½ teaspoon of Tomato Conserve
Garnish with green onion
The Southern Conserve is the Products Line from Chef Theodore Paskevich + Donald Holland. It is sold at Provisions SAV and online on our website.