Crab Fest 2017
Phew! What a weekend. We are just now trying to recover from a weekend of fitness, fun and food with friends.
It isn’t often that the Ligos crew is home for the weekend in Albany and we took full advantage of it. While traveling is fun, staying home has it’s perks. Waking up in your own bed, not living out of a suitcase, keeping to a more regular-isn schedule….you get the gist. I actually had a really low key September planned, until my friends invaded my house/calendar…
Last year we decided to introduce our Upstate NY friends to Maryland Blue Crab with a low key Crab Feast. We had such a good time, we decided to try again for a 2nd annual Feast, but this time tried to invite as many of our friends as possible, because a bushel of crab feeds ALOT of people.
Why a Crab Fest?
Why not! Well, I grew up in Maryland where it is tradition, and a rite of passage. I used to think crab was gross (don’t kill me), until I worked for McCormick and they pressured me into it, and I am so glad they did because now I’m hooked.
I love a good Crab Feast because it brings people together and when you’re hands are smothered in Old Bay, you can’t be trapped on your phone 🙂 It gives people a reason to laugh, catch up and drink, eat and be a little crazy.
Bringing Maryland Crab (thanks to our local fishmongers at Fin) was one of the best ideas we’ve had, and we hope to continue the tradition for many years.
We had a few newbies this year, so we took them through how to pick a crab, here are the cliff-notes…
- Steam Crab in large pot filled with 1:1 Water & Vinegar for about 20-30 minutes, dump in Old Bay (to taste)
- Remove from steamer basket, let cool (or don’t)
- Flip the crab over, pull the T up and away, pulling the entire red shell of the crab off (hopefully you’re lucky and the guts come with it)
- Remove all lungs, guts, and mustard if you’re not into the “ickiness”
- Crack the crab in half, pull off the legs and start digging for all the meat (both in the body and the legs!)
We may have gotten carried away, but when my friends and I get together, we mean business when it comes to food.
7 Layer Dip (with a 5 layer dip for those lactose intolerant) inspired by Budget Bytes (made by my friend Nicole)
Tomatillo Salsa inspired by The Kitchn (also made by Nicole)
Deviled Eggs (recipe coming soon)
German Potato Salad
Brown Rice Pasta Salad
Blue Crab steamed with Old Bay from Fin
Grilled Clams from Fin
Sausage, Pepper & Onions
(thanks Brian for feeding those who dislike seafood!)
Ice Cream Bar: included local ice cream & toppings…but our friend Austin ate 99.9% of it anyway…
White Wine Sangria: mixed some berries, lemons, limes and grapefruit with white wine and some seltzer and called it a day, nothing fancy!
Blackberry Margaritas: fresh Vermont blackberries, lime, club soda, a splash of Margarita mix and club soda.
…and there was definitely more but, my stomach ran out of room!
Coming Up This Week On The Blog!
Gluten-Free Crab Cakes
Some of My Favorite Things Lately
When planning a party (this may be my Italian kicking in) always plan for more food than you think you need. The worst thing (in my hungry opinion) is to not have enough food to feed your guests. Luckily, my friends are all foodies and come with full hands and bags of food.
I hope you all had some down time this Labor Day Weekend. Let me hear from you….
What is your favorite food to bring to a party?