CRAB CAKES ON A BED OF TOMATO CONFIT TOPPED WITH A DOLLOP OF GUACAMOLE

Okay, so I have to admit that the dollop of guacamole is "store bought", but I've made it from scratch in the past.  However, not today.  But, everything else is from scratch.  Let's start with the tomato confit, which takes the longest amount of time to prepare.

TOMATO CONFIT
5 plum tomatoes
4-5 sprigs of fresh thyme
6 garlic cloves, minced
Olive oil -- about 2 tablespoons

Preheat oven to 350 degrees.
Boil a pan of water.  Additionally, have a bowl of ice water on the counter. As the water is boiling, core the tomatoes, and make an "X" shape in the bottom of each tomato.  Submerge the tomatoes into the pan of boiling water.  After about two minutes, remove tomatoes and purge into the bowl of ice water.  After about a minute or two, remove tomatoes from ice water and peel away the skins (and any leftover seeds/membrane).

Drizzle olive oil on a sheet pan (lined with foil or parchment), then place the tomatoes on pan.  Top tomatoes with sprigs of thyme and minced garlic.  Put tray in oven and every 30 minutes, turn the tomatoes.  This would take about 1 1/2 to 2 hours.  The tomatoes need to dry out and have all of their flavors  concentrate to form a confit, which is, by far, much better than any sun-dried stuff that tastes like plastic (or rubber) bought at the market. Let's get back on track here.....

Now the CRABCAKES

This has to be my favorite crab cake recipe and my friends agree, as well.  We're not doing the typical Maryland Old Bay seasoning stuff here.  We're doing a spin on crab cakes from the Pacific Northwest from Cory Schreiber's Wildwood restaurant in Portland, Oregon.   We have his cookbook, Wildwood Cooking from the Source in the Pacific Northwest. Also, we've been to the restaurant in Portland several times

I believe that the "wrapped potatoes" give this dish a unique edge more than any other crab cake recipe that I have had (or seen).  The crab cakes could be served as hors d'oeuvre or made with a poached egg for breakfast, which I particularly like due to the potato wrap. You be the judge.

1 Tablespoon unsalted butter

2 shallots, minced
1/2 cup panko (or breadcrumbs)
1/2 cup parmesan cheese (freshly grated)
2 oz. lemon juice
1/4 cup mayonnaise
1 egg, beaten
2 tablespoons Dijon mustard, preferably Harvest Coarse Ground
1/2 cup red pepper, chopped
1/4 cup parsley, chopped fresh flat-leaf
1/8 teaspoon cayenne pepper
1 # fresh lump crabmeat
1 russet potato, peeled, cut into strings on a Japanese turning slicer, and soaked in water

Let's form the crab cakes:  In a small skillet, melt the butter over low heat.  Add shallots and cook until translucent.  In a large bowl, combine the shallots, panko, cheese, lemon juice, mayonnaise, egg, mustard, bell pepper, parsley and cayenne.  Gently mix the crabmeat into the mixture.  Divide the mixture into 12 (or 24) equal portions and form into balls.  Cover and refrigerate for 30 minutes, or up to 24 hours.

Bring a large pot of water to a boil.  Salt the water and blanch the potato strings for 2 minutes.  Transfer to an ice-water bath.  Set aside.

To Finalize the Crab Cakes:  In a bowl, beat an egg until blended.  Put the flour and potato strings in 2 separate bowls.  Remove crab balls from fridge.  Flatten each ball to make a 3/4 inch cake.  Dip each crab cake in flour, then eggs.  Pack a layer of potato strings around each cake.

In a skillet, heat about 2 tablespoons of oil over medium heat.  Cook the crab cakes, until golden on each side.

Serve crab cake on top of tomato confit, then top with a dollop of guacamole.

JIRO DREAMS OF SUSHI AND 15 EAST

Yesterday, we went to Lincoln Center Theaters to see the documentary Jiro Dreams of Sushi by Director David Gelb.  I was anxiously anticipating seeing the movie for about two weeks.  However, last week the flu delayed me by about 10 days, so it was a treat to get out and finally see it.

As expected, from reading all the reviews, I couldn't keep my eyes off of the screen.  Jiro is such an inspiration and makes one want to always strive to do better every day.  And, even when you thought you've reached that plateau....no....there is always better.

We really enjoyed watching Jiro's sons strive to emulate his footsteps; particularly, the older one, who, in traditional Japanese tradition, will follow his dad.  The younger son opened his own restaurant.

And, as the many reviews stated, you definitely want to eat sushi afterwards.  So, where to go?  I've eaten at Morimoto (my favorite) and both of Nobu's restaurants (also another favorite), but never had the experience of 15 East which, I learned, is one of the favorite restaurants of David Gelb, director of the movie.  Of course, that's where we would go.  We gave it a try.  And it was extraordinary.

 First, we started with a SHOCHU cocktail, which is a "Japanese whiskey" so to speak.  It is distilled from sweet potatoes or rice, and contains 25% alcohol, not as much as vodka, but a bit more than a typical wine or sake.  We tried the Tenshi no Yuwaku, made from sweet potatoes.  Oh, yeah.

Then, as a tasting, we started with several appetizers, including Sashimi and Tartare of Bluefin Tuna which was akami sashimi, toro tartare, and a cavair sauce. 

Later, a Lobster salad with avocado, cucumber, and olive tapenade; and, finally, a Foie Gras Terrine which was a miso infused duck, and raisins on a brioche.

 For the main course, we opted for the Sashimi and sushi Omakase, which was 16 varieties of a seasonal selection of fresh fish.   Oh, yes, Jiro, thank you for the inspiration!

DINING IN ST THOMAS, U.S. VIRGIN ISLANDS

After a number of visits to St. Thomas in the U.S. Virgin Islands, we had the pleasure of dining at many of the Island's establishments.  We visited the Marriott and the Ritz for brunch; enjoyed the local places in Red Hook and Frenchtown;  and had cocktails or dinner (or both) at restaurants in Yacht Haven Grande, which offers beautiful, panoramic views of the massive cruise ships--sometimes four in port at the same time.  Additionally, there was always an opportunity for lunch at several local restaurants in Charlotte Amalie and Havensight.  And, last, but not least, we enjoyed getting a bite to eat on the Northern part of the Island, which is home of the Mahogany Run Golf course.

The venues we visited ranged from patrons wearing t-shirts, shorts and flip flops, to women dressed in scantily clad clothing with oversized jewelry, 9-inch heels, and earrings the size of hula-hoops, to local government officials dressed in khaki pants and short-sleeved dress shirts, some with open necks and a few actually wearing ties. Never saw a blue pin-striped suit.  Below is a brief listing of several restaurants we visited and enjoyed.

Havana Blue is located at Morningstar Beach Resort, part of Frenchman's Reef at the Marriott Resort.  HB is a great open-aired restaurant on the water with a fusion cuisine of Latin America Meets the Pacific Rim and is considered to be the primary oceanfront hotspot on the Island. 

The restaurant offers a wide array of tropical mojitos, creative ceviches, and its most popular dish of Miso Glazed Sea Bass. Havana Blue offers an ideal venue to host parties, weddings, or business meetings.
www.havanabluerestaurant.com

Coco Blue, the sister restaurant to Havana Blue, is located in American Yacht Harbor in Red Hook.  Coco Blue offers creative Caribbean cuisine. The chef makes unique and flavorful dishes, using the freshest seafood on the Island. Both the locals and tourists love it.

Pesce is also located in Red Hook and offers a warm, inviting atmosphere with a friendly staff and quality food with a classic Italian flair. The chefs prepare pasta or seafood dishes where fresh local ingredients are used to create food that is invigorating, succulent and well executed. 

The Cellar, which is the other half of the more formal part of Pesce, presents an eclectic food and wine menu.  The food offers a unique combination of fresh robust flavors in virtually every dish.  Additionally, patrons will certainly enjoy the Cellar’s extensive wine list.
 

Fish Tails Bar and Grill is located in Red Hook as well and offers, by far, the best breakfast (and brunch) on the Island.  The food is fresh, very clean, and tasty; not to mention the bottomless bloody Mary's and mimosas during the week and on the weekends.  The view of the harbor makes one not want to leave--ever--but work has to be done.

Epernay Wine Bar and Bistro is one of the favorite venues in Frenchtown where the locals frequent.  Good food, great atmosphere and friendly service are always part of the dining experience.  This stylish bistro, with a view of the ocean, adds a touch of Europe to the neighborhood.  One can order a variety of champagnes or vintage wines by the glass. The food is a typical bistro menu offering dishes, such as mussels, fresh fish and truffle frites.

Craig and Sally's is another popular Frenchtown establishment, a quaint Caribbean wine bistro and also very popular with the locals. Not far from Crown Bay, where the cruise ships dock frequently, the restaurant offers a lunch and dinner menu that changes daily to accommodate the seasonal ingredients currently available.

Oceana Restaurant is located on the seaside patio of a historic house also in Frenchtown.  The restaurant's inventive international cuisine bursts with flavor, and it has been voted one of STT's top seafood restaurants for many years.

Grande Cru Restaurant and Wine Bar is located on the waterfront overlooking the St. Thomas harbor at Yacht Haven Grande.  This is the sister restaurant to Oceana.  The food is fresh and has robust flavors with a Mediterranean inspired cuisine.  The bar staff is friendly and wine knowledgeable. 



Hubbly Bubbly Hookah Lounge at Yacht Haven Grande is an experience in the Caribbean that offers Middle Eastern cuisine that is prepared fresh on a daily basis. It's a perfect place to visit for lunch or later in the evening for a cocktail and some hummus, tzatziki or falafel.

Fat Turtle at Yacht Haven Grande is a place that the press calls a "Caribbean roadhouse supreme".  We've been there several times for lunch.  The first time we visited, I ordered a Cosmopolitan, and the bartender said that he didn't have any limes. I didn't mind -- I'm not picky about garnish in my cocktails.  The food was what one would expect at a roadhouse supreme.

Cafe Amici is a quaint lunch cafe, located within a refurbished 19th century warehouse in the heart of Charlotte Amalie's A.H. Riise's tourist mall. It is an open-air restaurant that serves crisp salads, bistro pizzas and sandwiches, creative pastas and traditional tropical frozen drinks.  Although one thing to consider is that it does not have air conditioning, and it could be quite hot in the middle of the day on the Island.   When cruise ships are in port they will be open.  However, one observation is that when ships are not in port, the owners close. 

Jen's Cafe is a great little cafe located in downtown Charlotte Amalie frequented by the Government workers in town. The chicken roti is the best and is, by far, more than enough to serve two.   Add a beer to wash it down, and it's the perfect lunch sans tourists.  Well, a few straggling tourists visiting town from the ships frequently arrive and have commented that it was the best food they had all week.  And they're fed on the ships 24/7...go figure.

Hooters at Buccaneer Mall in Havensite --Not much to say about Hooters, since it's an established chain all over the states.   Hooters is a "go to" lunch place in between errands while on the Island, and if you're feeling like home food, and don't want to go to the local Wendy's or Mc Donald's, this is a decent alternative.  They offer the regular favorites, including chicken wings, seafood, salads and burgers.  I'm sure the male tourist's wives are glad to see this in town.

Shipwreck Tavern is also in Havensite and another decent, local joint to grab a quick bite in the middle of all of that "shopping" in the area.  Beers aren't a problem to get here, neither are rum drinks, but forget about ordering a "specialty" (specialty?) cocktail.  The bartender has to call several managers and finally someone can produce a decent drink.  The peel-and-eat-shrimps are always very tasty and a favorite.

Romano's Restaurant and Art Gallery is located in Estate Smith Bay on St. Thomas.  Tony Romano, artist and chef whose roots are originally from New Jersey, and his staff prepare fine dining Northern Italian and Continental cuisine. The restaurant offers a warm and cozy atmosphere and the service is very good. Chef Romano's artwork is displayed and for sale.

Old Stone Farm House (OSFH) is located on Mahogany's Run Golf Course on the North side of the Island. OSFH is a quaint authentic 200 year-old restored plantation field house that offers four-star quality meals.  The chef is a one-star Michelin, originally from Las Vegas, and he allows his patrons to become a part of the dining experience, by letting them join him in the kitchen as they enjoy a glass of wine or champagne as he listens to their thoughts about food and wine and dining while he executes the dishes.  Patrons could select their own proteins from a wide of variety, including lobster, fresh fish of the day, or wild elk, to name a few.

Mahogany Grill is the Club House restaurant on Mahogany Run Golf Course. It's a great place to grab lunch or a Bloody Mary in the afternoon.  The food is simple, tasty and fresh but the bartender needs to learn how to smile more.

CRAB AND SHRIMP STUFFED FLOUNDER

One Saturday afternoon, I saw Chef John Besh prepare this dish on his cooking show, Chef John Besh's New Orleans, which is an accompaniment to his first cookbook of the same name, so I opted to try it myself and adapted the recipe accordingly.  In the late 1970's, I used to make Stuffed Fillet of Flounder for dinner parties, but it was nothing like this one.  Back then, we would place the crab and saltine crackers stuffing on a fillet of flounder, roll it up, and then bake the fillets seam side down in the oven.   Not this one.  In this recipe, Chef John shows the technique to debone an entire flounder while keeping it intact.  We then stuff it with the shrimps and crabmeat mixture.  The "most" challenging part is removing the bones of the fish while keeping it whole.  Actually, it wasn't that difficult.   Of course, the alternative would be to purchase flounder fillets and use the same process of a stuff and roll from the old days, but then there would be nothing to brag about to your friends how you could debone a fish while keeping it whole!  One large flounder serves two people.

1 large flounder

3 Tablespoons olive oil
1/4 cup onion, chopped
1/2 cup fennel, chopped
4 cloves garlic, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup shellfish stock, preferably home made
1/2 # crabmeat, picked over
1/2 # shrimps (U21-U25), peeled and chopped
1 teaspoon fresh thyme leaves
1/2 cup panko

Put fish on cutting board, dark side facing up.  Head should be positioned away from facing you.  Using a sharp, flexible boning knife, make an incision, to the backbone down the center of flounder from head to tail.  Then make 2 cuts perpendicular to the long cut, one behind the head, the second in front of the tail. 

Cut back the flesh until bones are exposed.  The flesh should be attached to the fish along the belly part.  Do the same process and make a flap that's attached on top of fish.  Leave head and tail on.  Slide knife between exposed bones and the flesh underneath.  Remove backbone.

Preheat oven to 400 degrees. 

Heat 2 Tablespoons of oil in skillet over moderate heat.  Add onions, fennel, celery, and garlic and cook, until vegetables are softened.  About 5-7 minutes.  Add pepper flakes, shellfish stock, crabmeat, shrimps and thyme and cook, stirring occasionally for 10 minutes.  Season with salt and pepper, and then add panko.

Spoon stuffing into the pocket of the flounder and fold the flaps of fish over the stuffing.  Season with salt and pepper and drizzle with olive oil.

Coat a baking sheet with olive oil and place stuffed flounder on it, stuffed side up.  Cover fish with foil and bake for 20 minutes.  Uncover pan and return flounder to oven to bake for about 5 more minutes.  Remove from oven and let fish rest for about 5 minutes.  Remove fish from pan.  Place on a serving platter and serve flounder with fresh lemon wedges, and a tartar sauce or a Dijon mustard sauce, or a cocktail sauce, or no sauce -- whatever you like.

MOROCCAN CHICKEN WITH TOMATOES, CHICKPEAS, AND MINT

Tagine

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven.  I use only the dark meat because it stays moist when braised and absorbs the variety of spices really well.  This is delicious served over couscous (preferably tri-colored).

1 tablespoon olive oil
3 cups onion, thinly sliced
6 large garlic cloves, minced
1 tablespoon peeled ginger, minced
1 tablespoon Hungarian sweet paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon fennel seeds, ground
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 cup water
2 cups diced tomatoes drained (28 ounce can)
2 cups canned garbanzo (chickpeas) beans, drained (two 15-ounce cans)
1/2 cup fresh cilantro stems, chopped
3 preserved lemons*, thinly sliced and seeds removed
2 tablespoons fresh lemon juice
8 chicken thighs with bones, skin removed
8 chicken drumsticks, skin removed
¼ cup chopped mint
*available at specialty markets.

Heat oil in heavy large pot (preferably a Dutch oven) over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 6 ingredients; stir 1 minute. Stir in water, tomatoes, garbanzo beans, cilantro, preserved lemons, and lemon juice. Bring to boil. Sprinkle chicken with salt and pepper; add to pot in a single layer and simmer for 15 minutes.  Turn chicken over, cover and simmer until chicken is tender, about 20 minutes more.  Season with salt and pepper and more lemon juice, if desired. Sprinkle with mint.

Serve over couscous, preferably tri-colored.  Serves 4

Moroccan Chicken

 

TURKEY MEATLOAF

I think the last time I ever made a meatloaf was when I was 14 years old.  That "classic" recipe follows this one.  And, I love my "typos" on the recipe cards from back then.  More recently, I made a Turkey Meatloaf....only because I purchased some ground turkey for another dish that I wanted to attempt, but never made it down that road.   As a result, we have my Turkey Meatloaf from 2012 and my Jelly-Roll Meatloaf from circa early 1970's here.  By the way, the circa recipe was typed on an index card on a  powder blue manual Royal typewriter almost 40 years ago.

TURKEY MEATLOAF

1 1/2 cups red onion, finely chopped
1/3 cup minced garlic
1 teaspoon olive oil
3/4 pound  portabella mushrooms, finely chopped
salt, to taste
black pepper, to taste
1 1/2 teaspoons Worcestershire sauce
1/2 cup fresh parsley, finely chopped
1/4 cup red tomato sauce, preferably homemade, plus more to coat loaf
1 cup panko (or plain bread crumbs)
1/3 cup of low fat milk
1 large egg, lightly beaten
1 1/4 pound ground turkey (preferably lean, low-fat)

Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add mushrooms, dash of salt and touch of pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 1/4 cup of tomato sauce, then transfer vegetables to a large bowl and cool.

Stir together panko and milk in a small bowl and let stand 5 minutes. Stir in egg, then add to vegetables. Add turkey and salt and pepper to vegetable mixture and mix.

Form into a 9- by 5-inch oval loaf in a lightly oiled metal baking pan.  Brush meatloaf evenly with remaining tomato sauce. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.

My Circa 1973 recipe for meatloaf (with beef):

CROCK POT (OR LAZY -- OR SEMI - LAZY) CHICKEN

I've made many chickens in the oven. Also many Cornish hens, poussins, ducks, quail, and geese.  However, recently, I decided to try an experiment and make a beautiful chicken in the crock pot. Well, not "so lazy" since the last time I made the chicken that way, I received comments about not seeing the brown skin on the chicken*.  Okay... so I became "semi-lazy" -- not semi homemade. If I don't want to be really lazy, before throwing the bird into the crock pot, I will, first, brown it in a cast iron skillet coated with olive oil.

Oh...what an easy way to cook...or not cook.   Is it being lazy?  Well, maybe...or maybe not...the taste at the end is the tell-tale sign of the minimal effort which resulted a robust and succulent chicken (did I say that?  a succulent chicken?)... And, the extra step of browning prior to putting the chicken into the crock pot is a bonus, I must admit.

Ingredients:

1 chicken, 6-8 lbs
Olive Oil* (optional)
2 stalks of celery, sliced into 1/2" pieces
2 carrots, also sliced into 1/2" pieces
1 onion, sliced thin, also 1/2" pieces
1 lemon, again sliced into 1/2" pieces
1 lime, sliced into 1/2" pieces (are we getting bored yet?)
2 sprigs of fresh parsley
2 sprigs of fresh sage
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
2 cups of chicken stock, preferably homemade

First, remove giblets and wash chicken.

Let chicken sit for a few minutes.  After a "bath",  it's always good to rest a little.

*If you have a "picky" customer or husband or whomever and  they want the chicken to have a "browned skin", then brown it on the stove top in a cast iron (or any kind of) pan saturated in olive oil, prior to placing it in the "lazy" crock pot.

Next, Place all of the celery, carrots, onion, lemon and lime slices on the bottom of the crock pot.

Then, stuff the chicken with the parsley, sage, rosemary and thyme herbs.  Feel free to sing the song while doing this.  I do.
Finally, place the chicken in the crock pot atop of the beautiful bed of vegetables.  Add the chicken stock. 

Cook on High setting for 6 hours.

That's it.  Crock pot chicken (or lazy chicken?).  Done to perfection.  Really.

TUNA PIZZA WITH ANCHOVY AIOLI TOPPED WITH A DOLLOP OF WASABI MAYONNAISE

This is an adaptation of Iron Chef Morimoto's Tuna Pizza recipe that is served at his restaurant in NYC and also featured in his Cookbook, "Morimoto, The New Art of Japanese Cooking".  http://www.amazon.com/Morimoto-The-New-Japanese-Cooking/dp/0756631238/ref=sr_1_1?s=books&ie=UTF8&qid=1331999113&sr=1-1

As a finishing touch, I add a dollop of wasabi mayonnaise.  Also, I really enjoy using ground flour tortillas as an "instant" pizza base.  It certainly saves a lot of time by not having to make dough from scratch or purchasing it from the frozen food section at the grocery store.  Does this mean it's semi-home made?

Tuna Pizza

4 flour tortillas, about 7 inches in diameter

2 Tablespoons extra virgin olive oil
10 ounces sushi-grade tuna, thinly sliced
2 fresh jalapeno peppers, seeded and thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup cherry tomatoes, halved
Anchovy sauce (recipe follows)
Wasabi mayonnaise (available in Asian specialty stores), or made at home with mayonnaise (Kewpie) and wasabi paste as a garnish, optional
1/4 cup cilantro leaves for garnish

Set a cast iron grill pan over medium heat.  Brush each tortilla lightly on both sides with olive oil.
Grill for 1-2 minutes, until the tortillas are fairly crisp.  Turn tortillas over and grill until the second side is crisp.  Transfer to a wire rack to cool.

Drizzle some anchovy sauce on each tortilla. Then arrange tuna slices on each one.  Scatter the jalapeno peppers, red onions, and cherry tomatoes over the tortilla.  Drizzle more anchovy sauce over vegetables.  Add a dollop of wasabi mayonnaise (if using) and top with cilantro leaves.   Serves 4 as an appetizer or 2 as a main pizza course.

Anchovy Aioli

2 egg yolks
1 Tablespoon white wine vinegar
1 Tablespoon fresh lemon juice
2 teaspoons anchovy paste
1/4 teaspoon light soy sauce
1/2 cup extra virgin olive oil
kosher salt and freshly ground pepper

In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste, and soy sauce.  Blend well. While machine is running, slowly add the olive oil in a thin stream, until aioli is emulsified.  Add salt and pepper to taste.

Tuna Pizza at Morimoto Restaurant

SHRIMP AND CRABMEAT ETOUFFEE

Several weeks ago,  I enjoyed a great chicken etouffee dish at a cooking demonstration and tasting from Chef Jesse Jones of Chef Jesse Concepts.  Chef Jesse is a local top-rated chef and was named Ultimate Chef of Bergen County.  Read a little about his Southern Comfort style here: 
http://sections.nj.com/SS/Page.aspx?sstarg=&facing=false&secid=115828&pagenum=84

After watching Chef Jesse, I was inspired to make my own version of etouffee the following day.  Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish.  So, I pulled out one of my cookbooks from Chef John Besh, "My New Orleans, the Cookbook,"  to use as a guide.
 http://www.amazon.com/My-New-Orleans-The-Cookbook/dp/0740784137/ref=sr_1_1?s=books&ie=UTF8&qid=1331909685&sr=1-1
His recipe was for crabmeat and frog, but I substituted the frog with shrimps (not that I don't eat frog, but my local market doesn't stock the product -- need to get that at Lobster Place in NYC).  For the roux, I prefer to use arrowroot in lieu of flour.  Guess, it's not authentic New Orleans, then?? 

1/2 cup neutral oil, grape seed or canola

1/2 cup arrowroot 
1 # of shrimps (U12-U15), remove heads, and shells (save for stock)
1/2 cup onion, diced
1/4 cup celery, diced
1 cup green bell pepper, diced
8 cloves garlic, minced
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
1 bay leaf
1/4 teaspoon fresh thyme leaves (from one sprig)
2 cups shellfish stock (preferably home-made -- another recipe)
1 # crabmeat, picked over
Tabasco sauce
Salt & pepper, to taste
4 cups cooked rice

Heat the oil in a large saucepan over moderate heat.  Stir in the arrowroot and cook the roux, stirring frequently, until the arrowroot has cooked and turned a blond color, about 5 minutes.  This will certainly have a lighter consistency than flour.

Add the onions, celery, bell peppers, and garlic and cook, stirring frequently, for about 10 minutes.  Add the tomato paste, bay leaf, thyme and shellfish stock.  Reduce the heat to low, cover and simmer for 15 minutes.    Add the shrimps and cook for about 3 minutes, until shrimps are cooked through.

Finally, add the crabmeat and season with the Tabasco sauce, salt and pepper.  Serve over hot rice.