We’re on the beautiful Waccamaw River at Deck 383 with another great recipe. This episode’s guest chef is Carol Penagos. Carol is a sous chef for Strand Catering in Myrtle Beach. Carol is cooking up a crab boil for two! Typically, a crab boil is done for a large quantity of people but in this recipe, she’s “boiled” it down for only two!
1-2 cups of crab boil mix ( we prefer 7 Seas Crab boil mix, or Old Bay )
1 large onion chopped
½ cup of diced celery
2 tbs of minced garlic
¼ cup oil
3 lemons ( 2 of them cut in half, 1 of them slice into 8 wedges)
1 can of beer (we prefer New Souths White Ale)
2 ears of corn cut into 3- 4 pieces
3 quarts of water
In a large stockpot on med high heat add oil, once oil is hot add the onion, garlic and celery and cook for 5 minutes, stirring occasionally. Add your crab boil mix. Take the 2 halved lemons and squeeze into the pot, toss them into the pot when done. Add 1 can of beer. Let simmer for 10 minutes. You want a nice aromatic broth with plenty of salt and spice. Don’t be afraid to taste test it. Then add 3 quarts of water and bring the mixture to a boil. Add about 1 pound of small potatoes to the boiling water and cook for about 10-15 minutes or until the potatoes are tender about halfway through. Then add the sausage and corn together into the boiling water. Boil for about five minutes. Ensure all contents are covered in liquids during cooking process and stir occasionally. Add the clams and mussels and cook for 8-10 min or until they open. Add shrimp and turn the heat off, cover the pot and let set for 15 minutes. You can serve it the traditional way by draining the contents and then spreading them over newspaper on a table so that you both can get to all the items. Or you can strain the items out into individual portion size bowls.
Drain the water from the pot and dump the entire contents on a table covered with several layers of newspaper. It’s okay to use a platter or large bowl, but low country boil is traditionally served in the middle of the table so everyone can just reach in and help themselves
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome to this weeks Sportsman’s Table folks. We’re on the beautiful Waccamaw River here at Deck 383, tell you what we’ve got another great recipe for you this week and my guest chef is Carol Penagos she is a sous chef for Strand Catering right here in Myrtle Beach. Carol, welcome okay? Thank you, nice to meet you. Now listen, there’s a lot of folks who love what you’re gonna cook for us today. Tell me a little bit about it. We’re gonna do a crab boil but we’re gonna do it for two. Typically a crab boil is done for a large quantity of people and that’s what’s great about it, you can get a lot of food out and for a large crowd. I see mussels, I see shrimp Little net clams Ooh clams! Some local sausage, there’s corn the shrimp from McClellanville. There you go. So and out corn duds came from a farm freeze. Okay And out little potatoes that were just picked the other day as well. And you’re gonna let me help put in the stuff? I am. I’m gonna teach you how to do this. Oh my gosh! Okay so what first? We’re gonna start with, I’m gonna want you to start with this butter because we want to make sure this broth has a lot of aromatics and flavors to it. All right there goes the butter. Now add your garlic Oh wow okay. And now your onion. Look at this! A cup of onion. Redford’s cooking. Oh man! And add your celery. Okay. You’re just gonna give that a little stir round. Yeah yeah yeah. Very good. Now do you want all this butter to melt? Yes you want everything to kind of melt together and the once you have your onions about halfway translucent. Okay. You will add your crab boil seasoning to that. Oh I gotcha. Then you add your water, so that you’re not diluting your flavors. Great, well you know I really like your idea because it’s for two okay? Yeah Cause normally it’s a pot this big a round. Exactly. Then you gotta dump it all the paper out and all that other stuff. No not this, okay we’re there. Okay so you can go ahead and about a half a cup. Oh really? I’ll say when. When. Okay there we go. There you go. And what is that seasoning? This is a great seasoning you can get from your Seven Seas in Murrells Inlet. Oh yeah. The have a house crab boil seasoning. There you go certified SC. It’s amazing. And then you’re gonna go ahead and squeeze two lemons in there. Oh my goodness. Okay. And the chef’s trick is if you use a strainer you won’t get those lemon seeds in there. Wow that’s awesome. Okay you know folks listen, I always try to do the eating but not today. Carol’s got me working. That’s right. All right now you’re gonna open up your can of New South Beer, this is brewed locally here in Myrtle Beach. Now we gotta do this with care. Carefully. All right there you go. Now the reason I like using this beer is that it comes, it’s brewed with coriander and spices and also has a zest of orange in it. So it pairs really well when you’re cooking with seafood or shrimp or anything like that. And that’s right here in Myrtle Beach? Right here in Myrtle Beach. Okay there you go. Now don’t, how much? The whole can. Oh really? Okay. There’s the sound your looking for so. I’ll have to stand back cause the fumes are I wanna finish this segment. Okay, there we go all right. So the fact that your smelling is good Make sure you give it a good stir together. Okay, yeah. All right, now you can go ahead and add your water. Two quartz of water. The whole thing? Yes please. Okay thank goodness you already got it measured out. Just wanna make sure you have enough water to keep all the items covered as their cooking. I gotcha. If you notice that things start to– that the waterline starts to dip below your vegetables or your seafood add a little more water to as well. Oh wow! That’s easy okay got it. All right now first thing you wanna start with is your little potatoes. Okay. It’s about– New potatoes? Yes. Okay. About 10 to 12 of them. Okay got that. Then you let that cook for about 20 minutes you want all this to simmer together at a medium high heat and just kinda work and incorporate together your potatoes are gonna cook the longest. Okay. Next your gonna add your onions, your corn and your sausage. Okay. Fresh local sausage. Oh the corn looks great. And we chose a hot kind just because we like a little flavor and an extra spice in there. Oh yeah got it. Two links of sausage cut up into fours. Okay. Now any sausage will do? Any sausage will do. That looked like an andouille of some sort? It was an andouille but you can use if you like kielbasa you can use that as well it doesn’t matter what your preference is. Awesome. Now your gonna let that cook for about another five to eight minutes to make sure that your corn is cooked thoroughly. Man it smells great. Thanks Okay. Then you will add your clams and Just put ’em all in there? Just dump ’em all in there. And those are going to cook for eight to 10 minutes or until you see them open. Ah okay. Once they open you know they’re cooked. They’re playing peekaboo with me. That’s right. Here we go. So after that’s cooked it’s been 10 minutes and you see your clams are open go ahead and throw your shrimp in. Now you want to be tasting this as you go along to make sure that you’re flavors still right you have a lot of seasoning it’s spice and salt in the water. Okay I gotcha, I’ll do the right thing here okay? Everyone’s a fan of taste testing that’s for sure. Oh that tastes great. Yeah it’s awesome. There you go good. Add your shrimp in and go ahead and turn your heat off. Okay. And you wanna let this sit and incorporate together after it’s been simmering for a good 10 minutes and the you can strain it. So onto the shrimp they’re just gonna turn kind of pink? That’s right. Oh wow. But not too tough. No not too tough, that’s why if you turn the heat off you won’t over cook them but they’ll still incorporate the flavor that you’re looking for. Listen, that’s awesome thank you. You’re welcome. And then the last step is you would strain it Okay. And then you could serve it into your bowls for two. And here we have it, fresh low country boil right there. That’s right. Look at that folks, I’m telling you right here low country boil Deck 383 on the Waccamaw River. Join us again right back here next week. For another great episode on The Sportsman’s Table. We’ll see you then. [Announcer] To find out more information on food that’s fresher and tastier go online at www.certifiedscgrown.com Buy certified South Carolina grown products. It’s a matter of taste.
Crab Cakes (makes 10 orders of 3 ounce crab cakes):
1 pound of claw meat
1 pound of backfin meat
1 teaspoon of lemon juice
2 tablespoons of mayonnaise
1 tablespoon of Old Bay seasoning
3 ounces of oil or butter
2 cups of flour or seafood breading
1 cup of mayonnaise
1 head of cabbage, shredded
¼ head of purple cabbage, shredded
1 ounce of sugar
2 tablespoons of white vinegar
Salt and pepper to taste
1 ½ cups of mayonnaise
¼ cup of sweet relish
¼ cup of dill relish
½ teaspoon of lemon juice
¼ cup of chipotle peppers, drained and chopped fine)
Salt and pepper to taste
Crab Cakes: Pick crab meat to get excess shells out. Put all ingredients in a mixing bowl. Mix well and portion, in seafood breader or flour, into 3 oz. cakes. In a saute pan, heat 3 ounces of oil or butter. Add crabe cakes and cook until golden brown on one side. Flip over and put in oven, at 400 degrees, for 8-10 minutes.
Slaw: Mix all ingredients in a mixing bowl. Add salt and pepper, at the end, to taste.
Chipotle tarter: mix all ingredients in a mixing bowl. Add salt and pepper, at the end, to taste.
The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina, or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste. Welcome to this week’s edition of the Sportsman’s Table. We’re back here at Murrells Inlet on the inner coastal waterway at Deck 383 restaurant at Wacca Wache Marina and my chef guest again today is Jermaine Olson, he’s the executive chef here at Deck 383. He’s got a, well it’s a local fish recipe that everybody can get when they come to the restaurant here. Oh yeah. Tell me a little bit about it, my friend. Alright, we have our crab cakes right here. Our crab cake is a special blend, ya know, we use a claw and a special blend crab meat that comes from the lump crab meat, the little pickings from the lump crab meat. Oh, so again that’s all local here? All local, all local. Okay, I love it, okay. Buy local, eat fresh, there ya go. Everybody’s happy. Yeah, there ya go, man. Okay, here at Deck 383, this is something you guys serve up for all the guests here, so let’s get started. Alright. Man, the grease is hot and we’re ready to roll. Just take our crab cake, roll ’em in our breader right there. Make sure it’s good and covered. [Bob] And ya know, the great thing about it, when you come to the restaurant over here, things are fresh. [Jermaine] Oh yeah. [Bob] Okay, they didn’t– [Jermaine] We make everything fresh. [Bob] Pull it out of the freezer or something. – [Jermaine] No, we make everything fresh. No frozen crab cakes here, buddy. [Bob] There ya go, bro. Oh, goodness. [Jermaine] Yeah just bread that up real good and form it out. We’re gonna throw em right to the pan, oh yeah. [Bob] And folks if you want a copy of Jermaine’s recipe, just log onto bobredford.com and go to the Sportsman’s Table. Oh wow, so how long are these things gonna cook up? [Jermaine] I cook ’em, probably about two and a half minutes on each side. Flip em over, then Imma throw it in the oven for about 8 to 10 minutes. I gotcha, alright, I’ll move that thing outta the way for ya. Now, what kind of texture is that gonna, just– This is– Just a really light brown? Light, golden brown. Okay. Light, golden brown. Awesome. Which we should be almost there right about now. Oh yes, perfect. Golden brown. Alright, we’re there! Yes, we’re there, we’re gonna flip this over one more time, Bob. Okay, oh wow, those look awesome. [Jermaine] Oh yeah, there ya go. Put em on our pan right here. [Bob] Okay. So once you get ’em browned lightly, then what’s the next step? [Jermaine] We gonna throw ’em in the oven on about 350 to 375 for about 8 to 10 minutes. Oh wow, and then pull ’em out? Pull them out. And then they’re ready to roll. Then we ready to eat. Man that’s a simple one. Ready to eat. Okay. [Jermaine] Alright Bob, here we have our finished product right here. That’s about 8 to 10 minutes in the oven. Crab cakes golden brown, served with our special house coleslaw, which is also South Carolina certified grown. This coleslaw is, it’s amazing. [Bob] Off the charts? [Jermaine] It’s amazing. Well here at Deck 383 you guys special in local. Eat fresh, buy local, okay, and I will tell ya that is a dish I know nobody can resist that one right there. Yes sir. Jermaine, you did good, my friend, thank you here at Deck 383. Thank you, sir. And folks, listen. Buy local, eat fresh, certified SC grown, right here at Deck 383 on the inner coastal waterway in Murrells Inlet, South Carolina, Wacca Wache Marina. Come on down, ride the boats, eat the food, drink, be merry. We’ll see you next week, right back here on another episode of the Sportsman’s Table. [Narrator] – To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina grown products. It’s a matter of taste.
( I used Geechie Boy blue grits from Edisto Island SC)
6 tablespoons unsalted butter
3 tablespoons olive oil
2 cloves garlic, minced
¾ cup white wine, Chardonnay
1 lemon, juiced
2oz diced candied jalapenos
1 pound jumbo lump crab meat
1 cup grated Parmesan cheese
For lemon and garlic topping
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons parsley, chopped
2 tablespoons lemon zest, from 1 medium lemon
Cook Grits according to package directions.
In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.
Chef Ed Dombrowski Lees Farmers Market Murrells Inlet, SC