Chef Ed Dombrowski of Lee’s Farmers Market cooks up a blue crab dish with fried rice dish.
Blue Crab Fried Rice
1.5-2 tablespoons oil
1 tablespoons ginger (minced)
1 cloves garlic (minced)
2 cups cooked white rice
0.13 teaspoon white pepper
1.5 tablespoons fish sauce
0.5 tablespoon soy sauce
salt (to taste)
1 egg (beaten)
0.5 cup cooked lump crab meat (half of a 16 oz. can/225g)
1 scallions (chopped)
0.13 cup cilantro (chopped)
1. First, prep all of your ingredients, including your aromatics–ginger, garlic, cilantro, and scallion. Prep the beaten eggs as well and set them aside. Only when you have all the ingredients prepared and ready to go should you start cooking.
2. Heat the cooking oil in a wok over medium-high heat. Add the ginger first, stirring for 30 seconds. Then add the garlic. When the garlic is just cooked (before it starts to turn golden), add the cooked rice to the wok, and turn up the heat to high. Stir fry the rice for 3 minutes or so until it’s thoroughly combined with the ginger/garlic mixture and/or warmed through if you’re using leftover rice.
3. Now for the flavorings: add the white pepper, fish sauce, soy sauce to the rice.
4. Using your spatula, spread the rice out into an even layer along the surface of the pan. Pour the beaten egg evenly over the rice. Stir the rice until all of the egg is cooked and incorporated. The egg coats the rice and makes for a most excellent savory experience. Much better than broken up bits/huge chunks of scrambled egg throughout.
5. Before adding the crab, use your spatula to once more spread the rice evenly in the pan. Add the crab to the rice and stir fry thoroughly. When the crab is warmed through, add the scallion and cilantro and stir-fry briefly until the herbs are just wilted. Serve and finish with a squeeze of lime and your favorite chili oil
Ed Dombrowski of Lee’s Farmers Market in Murrells Inlet SC cooks up Seared Wahoo with Tasso Cream Sauce.
Wahoo in Tasso Ham Cream Sauce
1 teaspoon vegetable oil
1/4 pound tasso, cut into small dice
2 tablespoons minced shallots
1 teaspoon minced garlic
1 1/2 cups heavy cream
2 tablespoons chopped green onions
1 teaspoon hot sauce
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
2 tablespoons butter
2 Wahoo Filets 6-8oz each
In a large saute pan, heat the oil over medium-high heat. Season Wahoo with salt and pepper. Sear each side for 3 mins then place in oven for 7-9 mins. In a pan, add oil and get it hot over med high heat. Add the tasso and cook, stirring, for 1 minute. Add the shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste. Place Wahoo on plate a spoon sauce over fish.
In a medium sized Dutch oven, cook bacon over medium heat until fat is rendered and bacon is crisp. Remove bacon from pot and reserve. Add onion, celery, red bell pepper and carrots and sauté until the onion and celery are tender, about 10 minutes. Add garlic and sauté until fragrant, about 1 minute. Deglaze pot with white wine. Add red pepper flakes, bay leaf, thyme, Pomi tomatoes, chicken stock and potatoes.
Strain oysters with a fine mesh sieve to ensure there are no shell fragments. Add oyster liquor to the soup (about 1/2 cup), but don’t add oysters yet. Simmer soup until potatoes and carrots are tender, about 45 minutes. Add oysters and parsley and simmer until the oysters begin to curl, about 2 to 3 minutes. Add bacon bits and serve immediately.
Kenny Robertson of Lee’s Farmers Market in Murrells Inlet SC has a great Certified SC Shrimp recipe using Avocados.
Shrimp and Avocado Toast with Roasted Corn and Tomato
1 leaf Crusty Italian Bread (sliced)
½ lb. Carolina Shrimp (Peeled and deveined)
1 Large Hass Avocado
¼ cup Red Onion (fine diced)
1 ear Sweet Corn (shucked and boiled for 4 minutes)
1 pint Cherry Tomatoes
1 tbsp. Fresh Cilantro (chopped) *save a little for garnish
1 tbsp. good Olive Oil
1 Whole Lemon (juiced and divided in 2 equal parts)
2 tbsp. White Wine
Salt and Pepper
Turn burner on to medium-high. While pan is heating, toss shrimp in a little olive oil, add salt and pepper and paprika. Toss shrimp in the hot pan and arrange so not touching each other. Cook 1-2 minutes or until they are nicely seared (do not stir until the first side has good color).
Deglace pan with white wine, remove from heat once wine has reduced.
In a bowl, mash the avocado, ½ the lemon juice and a ¼ tsp of salt and pepper together. Set aside in refrigerator.
Char the corn on gas burner or with a torch. Allow to cool and remove kernels from cob into a bowl. Quarter the cherry tomatoes and add to the corn. Add red onion, cilantro, the other half of the lemon juice, tsp. olive oil and salt and pepper (to taste). Chop the cooked shrimp and add to the mix.
Toast your bread slices.
Spread the avocado mixture on your toasts and add the shrimp, tomato, and corn salad on top.
Chef Ed Dombrowski of Lee’s Farm in Murrells Inlet, South Carolina has a Greek Mediterranean dish he calls “Shrimp of the Gods!” Will Bob think it’s heavenly?
Mediterranean Shrimp aka Shrimp of the Gods
1 Tomato diced
1 shallot diced
3 cloves garlic minced
1 cup fresh spinach chopped
1/2 cup greek olives
1/2 cup feta cheese
3 tbl Butter
Fresh dill chopped
1/4 tsp chili flakes
Salt and pepper to taste
Season shrimp with salt and pepper and set aside. Preheat a sauté pan on medium heat then add oil to cost pan. Add shallots and garlic. Sauté for about 2 minutes. Add tomatoes, olives and chili flakes. Stir and cook for 2 mins. Add shrimp and squeeze lemon, cook until pink. Add spinach and cheese. Stir and cook for 1 minute. Transfer to plates and top with fresh dill.