Albemarle Tradewinds September 2016 Web Final
September 2016
September 2016
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Crab Meat Boule<br />
One of our favorite appetizers is a Crab Meat Boule, using fresh, plump crabs, straight from<br />
our backyard canal to our dinner table. That’s as fresh as you can get it. The fact that the<br />
boule serves as an edible serving container is a bonus. Everything is eaten. No clean-up!<br />
Crab Meat Boule<br />
1 bread boule, preferably homemade, top sliced<br />
off, bite-sized pieces hollowed out.<br />
1 lb crab meat<br />
2 ounces cream cheese<br />
1 stick unsalted butter<br />
2 ounces brie cheese<br />
Juice of one lemon<br />
1 TB sherry, or to taste<br />
1 TB chopped red onion<br />
1 TB chopped peppers (I like to use multi-colored<br />
peppers.)<br />
1 TB chopped scallions<br />
1 TB fresh, minced parsley<br />
Hot paprika<br />
Heat oven to 350°.<br />
With a serrated knife, slice the top of the boule off.<br />
Hollow out the boule taking care not to tear through the sides or the bottom.<br />
In a medium sauce pan, melt the butter, cream cheese, and brie over medium low heat. Whisk<br />
until smooth. Fold in the crab meat gently, being careful not to break up the lumps. Place boule<br />
and torn bread pieces on a baking sheet and pour crab meat mixture into the boule. Bake in a<br />
350° oven until bread pieces are nicely toasted and crab mixture is bubbly – about 15-20 minutes.<br />
Stir in sherry and lemon juice to taste. I don’t thoroughly mix in the lemon and sherry. I prefer,<br />
what I call, “pockets of flavors.” Sprinkle a little paprika on top. Top with a teaspoon each of the<br />
red onion, peppers, scallions, and parsley. Add more as needed as you work your way down into<br />
the boule. Use the toasted bread pieces to scoop up the crab meat mixture and enjoy one of the<br />
finest things you’ll ever put in your mouth.<br />
Now, if you’d like my recipe for homemade boules, please check out my Kitchens Are<br />
Monkey Business page for the boules. Here’s the link:<br />
http://www.kitchensaremonkeybusiness.com/<strong>2016</strong>/06/rosie-bakes-again-crab-meat-boules.html.<br />
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Did you know the <strong>Albemarle</strong><br />
<strong>Tradewinds</strong> is located in more<br />
than 200 locations in NENC<br />
and Chesapeake?<br />
By Rosie Hawthorne<br />
Kitchensaremonkeybusiness.com<br />
The<br />
Treasure<br />
Hunter<br />
“Don’t do it...<br />
without checking<br />
with me first”<br />
Milton<br />
Sawyer<br />
252-722-6078<br />
rosiehawthorne@gmail.com<br />
For more recipes, tours of my garden, and the occasional<br />
travelogue, please visit with Rosie at KitchensAreMonkey-<br />
Business.com. For any culinary questions, e-me at Rosie<br />
Hawthorne@gmail.com.<br />
Cash Buyer Gold & Silver Jewelry & Coins<br />
facebook.com/<strong>Albemarle</strong>TradingPost <strong>Albemarle</strong> <strong>Tradewinds</strong> <strong>September</strong> <strong>2016</strong> 25
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