Crab Bisque Chincoteague

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In the spring of 2019 I visited an estate sale here on Chincoteague Island. Upon entering I could tell this was my kinda lady. Beautiful kitchen equipment, lovely nautical themed linens, vintage Shore Stop drink coolers (growing up, EVERYONE had one to take to the beach). All my favorite books lined the shelves – Beautiful Swimmers, A Sand County Almanac, A Gift From The Sea, random Eastern Shore history books.

It was an older couple’s family beach house for decades, filled with treasures collected from a lifetime of loving this unique little spot I’m lucky to call home. I couldn’t help but feel an instant connection.

My favorite finds were two advertising items. The first is a full page ad for Old Bay Seasoning’s 75th Anniversary, that ran in the Baltimore Sun back on Memorial Day weekend of 2014. It’s framed in a really rustic nautical looking frame – I just love it. It is right at home in my living room!The second was a poster for the 1988 Crab Derby held in Crisfield, Maryland. Taped on the back is a copy of a check made out to Mrs. Joan Folio. She had entered her “Crab Bisque Chincoteague”  in their recipe contest that year, and took home the Grand Prize! Which, is truly an honor. My mom and dad live in Crisfield, so that made it special to me too.

I also had picked up a binder of recipes that she’d collected – that has every winning recipe from the Crab Derby going back all the way to 1963! I’m pleased to report that her Crab Bisque was in the binder as well. So when I got everything home and connected the dots I was stoked. I couldn’t wait to make her recipe.

I’ve made it many times since then, always meaning to snag a photo and share this story here on the blog – but it was always inhaled before I had the time to do so. It truly is the best crab soup I’ve ever had in my life.

It’s pretty much a standard cream of crab base- but the addition of lemon pepper seasoning really gives it a little something special. There’s a little bit of cheddar that also makes it stand out, giving it a nice bite. And there are no fillers – no bullshit onions or celery. Just CRAB.

I’d tried to look up Mrs. Joan in the past couple years – googling her name to no avail. If I’d found her I don’t know what I would have done – maybe just sent a postcard proclaiming my love of her bisque. I never found anything, but still continued to think of her often, and when I did – she would always bring a smile to my face.

Flash forward to last week when we steamed our first batch of crabs for the year. I made the bisque with the leftovers I’d picked, AND managed to get a photo. Sitting down to write this blog post I thought, “let me give it one more search”. And there she was, right at the top of the search results – her obit from August 20, 2020.She’d evidently struggled with Alzheimer’s since 2018, and COVID-19 is what brought her to meet her maker last summer. She was 86. Had a beautiful family with children and grandchildren. It was great to finally get to read about her, and see her picture – she was exactly the kind of person I’d painted a picture of in my mind. They even mentioned her love of Chincoteague in the article…

I never had the pleasure to meet Carol Joan Folio, but I have a pretty good feeling that we would have been fast friends. Estate sales always kind of make me sad, but it brings a smile to my face knowing I will give these things new life in our home. I hope it would bring a smile to hers too. Cheers to you, Joan!

Crab Bisque Chincoteague

1/4 cup butter
1/4 cup flour
4 cups whole milk
1 1/2 cups cream
3 Tbsp sherry
1 tsp lemon pepper seasoning
2 tsp seafood seasoning (J.O. #1 is my go-to)
3/4 cup shredded cheddar
1 lb lump crab meat
chopped parsley, for garnish

Melt butter in large saucepan over medium-high heat. Add flour and whisk, cooking for about 2 minutes, to make a roux.

Slowly add the milk and heavy cream, whisking constantly, until mixture starts to thicken. About 5 minutes.

Whisk in cheddar, sherry, seafood seasoning, lemon pepper, and 1 Tbsp chopped parsley. Gently fold in the crab meat. Season to taste with salt.

Ladle into bowls and sprinkle with additional fresh parsley.

Source: Mrs. Carol Joan Folio

Crab Pie

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With all the time we’ve spending at home, we’ve done a lot more eating. We’ve gotten a bushel of crabs twice since the season has opened, and it’s not even Memorial Day. First world problems, right?

A bushel if blues usually constitutes one meal for our family, followed by a bunch of picking of the leftovers in the following days. We usually will take the legs and top shell off – making them easier to store in the fridge, as well as less mess and trash on your hands once picking commences.

I usually go for the standards when I have copious amounts of crab on my hands – my favorite crab cakes, cream of crab soup, creamy crab dip, Maryland crab soup. Sometimes I’ll go a little more out on a limb with something like crab pizza or a crabby Bloody Mary.…but crab pie? That’s a first for me.

I love savory pies – whether it’s a juicy tomato pie, or a quiche that’s chock full of roasted veggies and goat cheese. So, I was definitely down with the concept of a crab pie. Freshly picked crabmeat baked in a cheesy creamy custard base? Okay.

I’m happy to report it turned out to be a winner. If a crab cake and a bowl of crab dip were to have a lovechild – it would be this crab pie. It’s rich and filling, and super impressive. I served it warm, with a nice green salad to lighten and brighten – and it was a perfect meal.

Crab Pie

1 refrigerated pie crust
2 eggs
1/2 cup mayonnaise
1/2 cup half and half
1 tsp J.O. or your favorite seafood spice
4 oz. cheddar cheese, shredded
4 oz. swiss or mozzarella cheese, shredded
1 Tbsp finely chopped onion
1/2 pound lump crab meat, picked over for shells

Preheat oven to 350 degrees.

Roll out and place pie crust into 10-inch pie plate. Pierce bottom of crust a few times with a fork. Set aside.

In a medium bowl combine eggs, mayo, half and half, spice, cheeses, and onion. Mix until combined. Add the crabmeat and gently fold in until incorporated, being careful not to break up the lumps if possible.

Pour into pie crust and place in oven. Bake for about 40 minutes, until filling is set and top is golden brown.

Remove and let sit for about 30 minutes before cutting. Leftovers can be refrigerated for 3 days. Reheat in oven at 400 for about 10 minutes.

Creamy Oyster Stew

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Years ago Jon and I were enjoying dinner at one of the finer establishments here on the island. The couple sitting behind us were visiting the area – and not yet acquainted with oyster stew when they saw it on the menu. When they asked the waitress what exactly it entailed, she replied in a thick Chincoteague accent with “Honey – it’s oysters. With a little bit of milk in it”…

Jon and I both laughed – because seriously, how could you not know what it was? And also, her reply was so cut and dry – and perfectly summed up oyster stew. I still think about it and chuckle every time I see it on the menu!

Last week the good folks at Cherrystone Aqua Farms were kind enough to send me a box full of oysters and clams. They’re started shipping these Eastern Shore of Virginia delights all over the country recently, so if any of my friends are looking for a taste check them out. I’m picky about my bivalves, and I can’t rave enough about everything that they offer.

Of course we love to enjoy them as is on the half shell, that happened approximately three minutes after the box arrivied. But I wanted to make something I could take a photo of and share with you guys. Not that photos of just oysters aren’t pretty…I love those too, obvi.

But, I’ve been needing to get more oyster recipes up. And, with being stuck at home with nothing to do besides cook – it was the perfect opportunity to get another one under the belt here at Tide & Thyme!

We had rainy weather for most of the weekend, so I figured it was the perfect opportunity for a batch of oyster stew. Ashamed I didn’t have this on the blog yet, as it’s one of the most Eastern Shore-y of all Eastern Shore dishes. It’s simple, quick, comforting and very filling.

Just like everything else, everyone  has their favorite way of preparing it. I like to use heavy cream instead of milk, because why not? I love the combination of the rich cream and the plump briny oysters. I also add some minced celery, which is pretty conventional – and some minced shallot, which isn’t.

Don’t be afraid to make it your own, just don’t go too crazy. You want to let the flavor of the oyster shine in this simple stew!

Creamy Oyster Stew

4 Tbsp butter
2 stalks celery, minced
1 shallot, minced
2 cups heavy cream
12 oysters, shucked – meat and liquor reserved
Kosher salt
Fresh ground black pepper
Oyster crackers or saltines
Chopped fresh parsley, for garnish

Melt butter in a medium saucepan over medium heat. Add celery and shallot, and cook until softened – about 4 minutes.

Gently pour in cream, and bring to a simmer. Add oysters and their liquid into pan, and reduce heat to low. Simmer until oysters plump up and the edges begin to curl; about 5 minutes. Season to taste with salt and pepper.

Serve immediately, garnished with a sprinkle of fresh parsley and oyster crackers.

 

10 Things To Make With Beans

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Hey guys! I hope everyone is doing well in light of the struggles we are all currently facing. I know everyone (myself included!) is getting into the kitchen a lot more these days, and cooking from our pantries and with what we have available.

I thought I’d do a roundup of some of my favorite bean recipes here on Tide & Thyme. They’re great to keep in the pantry in either dried form, or canned – or both! They can always be counted upon to provide a hearty meal – whether the recipe is a quick one that takes just a few minutes…or one that’s simmered for hours. Beans are so versatile in the kitchen!

Also be sure to take a peek at the post I did a few years ago for a well stocked pantry. I list all of my favorites to have on hand! Stay safe everyone.

Nancy’s Beer Braised Pinto Beans – Beans, beer, and spices are simmered for a couple of hours to yield a tender and flavorful pot of beans. Instructions for Instant Pot included too! I like using dried beans – you can use an overnight soak or the quick one-hour method (place beans in pot and cover in cold water. Cover and bring to a boil. Once boiling, turn off heat and let beans sit one hour. Then strain, and proceed with recipe. Soaked beans can also be frozen for future quick recipes, instead of using a can!

Chile con Carne – Chili has long been one of my guy’s favorite meals. Serve it with chips and fixings the first night, and leftovers make great nachos or chili dogs!

Bean and Cheese Enchiladas – These enchiladas take just a few minutes to throw together, and after a quick bake in the oven yield a filling meal that everyone will love.

Crockpot Red Beans and Rice – I love this super easy twist on classic Red Beans & Rice. It uses smoked sausage, which lasts in the refrigerator for months (great to have around to add to a quick meal!) – and it cooks in the slow cooker – so you set it and forget it!

Navy Bean Soup – I don’t think it gets more comforting than bean soup. This recipe uses a ham bone, so it’s perfect to make with those leftovers from Easter hams!

Brazilian Black Bean & Pork Stew – this is another great meal that utilizes the slow cooker. Tender juicy chunks of pork and tender black beans are simmered for hours. Then topped off with a fresh, spicy salsa.

Beef Burritos with Poblano Queso – I don’t know about you guys, but I LIVE for queso. Enrobe a burrito with it and I’m completely swooning. This one uses ground beef, black beans, and frozen corn kernals as a base. Then it’s bathed in a homemade poblano queso.

Elly’s Black Beans – this recipe comes from an old friend from by blogging days, back when we were all getting started. I’ve since started adding Lizano seasoning to my black beans, which I’ve added into my repertoire thanks to Pico Taqueria here on Chincoteague. But, without it – they’re still ahhhmazing! Great for black bean tacos, on nachos, in a burrito…the list is endless.

Chipotle Bean Burritos – Yes, another burrito. But this on literally only takes 10 minutes to throw together. And they’re incredibly delicious. One of my favorite older recipes here on the blog!

Black Bean Soup – I love black bean anything, and this soup is no different. I like to top it off with a dollop of sour cream and some fresh pico de gallo when serving.