Super [Canes] Bowl Party Recipes
With the Super Bowl upon us, and a staggering EIGHT ‘Canes involved in Sunday’s game, this is the time to invite all your crazy ‘Cane friends over for a party. While there are many game day foods you can choose from, I love themed parties and what better way to celebrate than by cooking something authentic to the city of each team, as well as the host city? With that, I give you Frank’s Cioppino, Ray’s Crabcake Sliders, and Ed’s Crab Au Gratin (gotta give some extra Ravens love here for the Louisiana boy).
Ed’s Knock Out Cajun Crab Au Gratin
- 1lb lump crab meat
- 4 tablespoons of unsalted butter
- 4 tablespoons of flour
- 1 small onion, diced
- 1 green pepper, diced
- 1 rib of celery, diced (combined, you want about 2 cups of the last 3 ingredients to make the Cajun trinity)
- 3 cloves of garlic, minced
- 1 green onion, chopped
- 1 large brick or 2 small bricks of GOOD cheddar cheese, freshly grated (to yield about 4 cups)
- 1 quart of half and half
- ¼ teaspoon of freshly grated (use a microplane) nutmeg
- 1/3 teaspoon of sea salt
- ½ teaspoon of Creole seasoning
- Preheat oven to 400 degrees. You’ll need 1 circular or square baking dish, or you could do smaller individual sized dishes if you are doing this as a dinner party as opposed to a free-for-all serve yourself party, spray them down with non-stick spray and set aside.
- Melt the butter and sauté the trinity in a large pot or a deep skillet. When nearly wilted, add minced garlic.
- Add the flour and stir.
- Add half and half, mix well. Cook on medium until you have a thick white sauce. Should take 10 minutes or so. Keep stirring constantly or it will burn.
- Turn off heat, mix in seasonings, cheese, and ½ of your green onions (you will use the rest for garnish). Fold in crab meat.
- Bake 10-12 minutes, then turn the oven onto broil for a couple more to brown the cheese on top. Don’t go anywhere though – you need to cover this dish like Ed would a Pats receiver – or it will burn before you know it.
- Garnish with the chopped green onions, serve warm with French bread, and after several bites, understand what it must feel like to have Ed Reed knock you off your feet.
Frank the Firetruck’s Cioppino with Garlic Cheese Sourdough Bread
- 2 15 ounce cans of crushed tomatoes with juice
- 1 medium yellow onion, chopped
- 1 cup white wine
- 1/3 cup of olive oil
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1 hot pepper of choice, chopped (depending on how much of Frank’s fire you can handle)
- 1 teaspoon of thyme
- 2 teaspoons of basil (fresh is always better here)
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon of cayenne pepper
- Salt and pepper to taste
Seafood: you can really make this dish your own depending on what you like. Here are some commonly added ingredients, you can mix and match
- 1 lb peeled, deveined shrimp
- 1 dozen scallops
- 1 dozen clams
- 1 dozen mussels
- 1 cod fillet (deboned and cubed)
- 1 lb Dungeness crab
- 1 dozen prawns
Garlic cheese bread:
- 1 loaf of sourdough bread. Try your grocer’s bakery or Panera.
- 1 stick of butter.
- 2 tablespoons of minced garlic
- 1 teaspoon of oregano
- 2 cups 6 cheese Italian-blend cheese
- Break out the lazy chef’s BFF: the Crockpot!!!
- Place all ingredients but the seafood in there. Cook on low for 6 hours.
- Check the seasoning and adjust your paprika/cayenne/salt/pepper as needed.
- An hour before serving, add the seafood and turn the crock pot on high.
- 15 minutes before serving, make your compound butter with the garlic and oregano.
- Slice the sourdough in half, spread with compound butter, top with cheese.
- Place on non-stick tin under broiler for a few minutes until the cheese is barely browned.
- Let cool for a few minutes and then slice into 1 inch pieces to serve with bowls of the Cioppino.
Ray’s “Greatest of All Time” Crab Cake Sliders
The Crab Cake:
- 2 Tbsp. butter
- 1 rib celery , finely chopped
- 1 small yellow onion , finely chopped
- 1 green pepper, finely chopped
- 1 ½ pounds lump crabmeat
- 1/2 cup mayonnaise
- 1/8 tsp. cayenne pepper
- 1 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 1/2 cups panko bread crumbs, divided
- 1/2 cup all-purpose flour
- 3 eggs , lightly beaten
- 1/2 cup canola oil
The Bread and Toppings:
- A dozen Hawaiian dinner rolls
- 2 tablespoons of butter
- 1/2 cup mayonnaise
- 1 1/2 Tbsp. lemon juice (from about 1/4 lemon)
- 1 Tbsp. chili sauce
- 1/4 tsp. kosher salt
- 1/8 tsp. freshly ground black pepper
- A dash of Old Bay Seasoning
- 6 strips of maple bacon
- Ray likes to bring the heat, so set your oven to medium and heat the butter in a large skillet. Add the celery and onion and green pepper. Heat butter in a large skillet over medium heat. Add celery, green pepper, and onion, and cook, stirring often, until soft and golden, about 10 minutes; set aside to cool.
- In a large bowl, gently fold together crab, mayonnaise, cayenne, salt, pepper, and onion mixture. Add 1 cup bread crumbs and stir just until combined. Shape crab mixture into 12 (3-inch) patties, using about 1/3 cup of the mixture for each. Transfer to a sheet tray.
- Put flour, eggs, and remaining 1 1/2 cups bread crumbs into 3 separate wide, shallow dishes. Working with 1 patty at a time, dredge in flour, then egg, then bread crumbs, shaking off excess each time. Dredge once more in egg, then bread crumbs.
- Heat oil in a large, deep skillet over medium heat until very hot but not smoking, about 2 minutes. Arrange 6 patties in skillet and cook, flipping once, until deep golden brown and hot throughout, 6 to 8 minutes. Transfer to a paper-towel-lined plate and set aside. Repeat with remaining patties.
- Pop 6 slices of bacon in microwave and cook to preferred doneness. Cut or break each slice of bacon in half
- To make spicy mayo: In a small bowl, stir together all ingredients until combined.
- Meanwhile, working in 2 batches, melt 1 tablespoon butter in a large skillet over medium-high heat. Brown cut sides of 6 rolls until toasted and golden, 1 to 2 minutes; transfer to a plate and repeat with remaining butter and rolls.
- Spread a bit of spicy mayo, to taste, on each bun, then top with bacon, lettuce and crab cakes.