Thursday, October 8th at the end of the day we are having the Galley Pirates demonstrate two appetizing appetizers! The Galley Pirates are from the Chesapeake Bay and New Orleans, hence their recipe choices. Here are the ingredient lists if you want to cook along with their tips and tricks so you have something yummy to munch on during the Happy Hour break out rooms at the end of the day.


Baked Crab Croquettes

1 stick butter, softened
1 jar Kraft Old English cheese spread
1 cup flour

1/3 cup cream cheese
1/2-2/3 package Boursin Cheese
3 scallions, minced
1 jalapeño, minced
1+ cup crab meat

2 teaspoons Old Bay Seasoning


Crevettes Remoulade du Bayou


4 tablespoons Creole mustard*

2 large cloves garlic

2 tablespoons paprika

1 teaspoon cayenne pepper

1 teaspoon horseradish

3 teaspoons sea salt

1/2 cup tarragon vinegar**

1-1/4 cups olive oil

2 bunches scallions

3/4 cup celery heart and leaves

1 small bunch fresh parsley

3 lbs crevettes (shrimp) boiled, peeled, deveined***
Lettuce leaves, if serving as a salad vs. a dip


*Creole mustard is a reason to move to the bayou, and Zatarains has a wee bitty jar that they sell in a lot of major grocery stores nationwide (I could get it in Arlington, VA) but you can improvise.  It's made by marinating the mustard seeds in vinegar with horseradish and spices before grinding.  So you can easily get away here with a grainy brown mustard (or, frankly, try your favorite intense "not French's yellow" mustard) and then -- IF you particularly care for those flavors -- bumping up the vinegar and horseradish in the recipe just a bit.  I'll kind of show this in the demo.


** Tarragon vinegar...another specialty item you might not make space for in your lockers during a passage!  You can try any vinegar (lighter better...not balsamic) but major groceries do tend to have a bottle, so if you're giving this recipe a fair shake and try-out, you should find it!  My solution is to just pop some fresh tarragon sprigs into a small bottle of white vinegar -- which we carry as much for cleaning things as anything and those uses aren't hurt by the tarragon -- and letting them live there for a few days before making this recipe.


*** Conversely if you DON'T trust a recipe from the land of Jean Lafitte enough to invest in cocktail quality shrimp just yet (or simply don't eat crustaceans), we've had vegetarian friends adore this dip just with celery sticks.  You could also serve it as a salad and add avocado as a divine protein substitute.


"Special" equipment: this recipe is a key beneficiary of my hand-cranked food processor, though I've made it with another favorite -- my Ulu and bowl -- in a pinch (and will show both).  However you finely chop and dice things is ... worth trying!  But I hope to convince you the winch-arm-powered processor is a worthy galley investment.

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