Blue Crab Chowder Topped with Deep Fried Oysters
Oysters
2 dozen shucked oysters
1 box Zatarain's Southern Crisp
Oil for frying
Dredge oysters in the Zatarain's Southern Crisp until covered and drop into 350-degree oil. Fry until golden brown. Serve 3 or 4 pieces on top of the chowder.
Chowder
10 slices of bacon
1 medium onion, chopped
3 garlic cloves
1/2 stick butter
3/4 cup of flour
8 cups chicken stock
1 1/2 cups of mushrooms (about one small box)
2 celery stalks
2 tablespoons Worcestershire sauce
1/4 tablespoon hot sauce
1/2 tablespoon fresh ground pepper
1/8 tablespoon of white pepper
1/4 tablespoon paprika
1 quart Half & Half
1 pint milk
1 cup fresh corn
4 medium potatoes
1 pound lump crabmeat
Cut the bacon into small pieces and begin cooking in a large skillet. Once the bacon has cooked (about 3-4 minutes or until desired crispness), add the chopped onion and garlic. When the onions are clear, add 1/2 a stick of butter, 3/4 of a cup of flour and about half a cup of the chicken stock. Stir until the flour is completely mixed into the chicken stock, creating a roux. Add the chopped mushrooms, chopped celery, Worcestershire sauce, hot sauce and seasoning. Once the ingredients are cooked down a little, remove from the skillet and place in a pot. Begin adding the chicken stock, half and half, milk, corn and potatoes and cook for about 1 hour until potatoes are soft. Add the crab meat and stir well. Serve hot with a few of the deep fried oysters on top.
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InTheKitchenWithKen 3 months ago