Chef Teams Up With Harbour House Crabs to Publish The “iLoveCrabs” Cookbook.
Jeremy Bricker, Executive Chef at Harbour House Crabs is sole creator and preparer of the extensive recipe collection you will discover inside The iLoveCrabs Cookbook. With many fond memories of his own growing up near the Chesapeake Bay, Jeremy was thrilled when the opportunity presented itself to do something special to represent this region filled with such rich tradition. “I vividly remember my first crab feast and crack’n one open as I sat at a table covered in paper and dozens of freshly steamed crabs surrounded by family and friends. After eating as much shell as crab, a kind gentleman came over and showed me the “proper” way to eat a blue crab. From that day on, I was hooked on the savory seasoning and sweet taste of crab combined with the rich tradition of gathering with loved ones or strangers that were soon to be old friends. My hope is that readers will enjoy preparing and sharing the recipes with family and friends to make their own special memories.” states Bricker.
The book was inspired by the passion, love and taste of the Chesapeake Bay area and celebrates the undeniable desire and treasured traditions of eating and sharing the blue crab.
iLoveCrabs is filled with over 60 carefully crafted recipes along with mouth-watering and colorful photographs you can almost taste. The cookbook includes appetizers and everything from soups to main course meals while letting anyone learn to prepare and enjoy blue crabs and other seafood in a variety of ways.
Readers are sure to love the many flavorful recipes where the crab is the star of the show including Jumbo Lump Crab Cakes, Baked Blue Crab Dip, Acorn Squash Crab Chowder, She Crab Soup and Dutch Oven Crabby Mac and Cheese just to name a few. There is also a wide variety of other delicious creations utilizing popular seafood like soft shell crabs, shrimp, snow crab, clams, oysters and lobster.
CRAB QUICHE RECIPE
Perfect for a lazy Sunday brunch. Make the night before and reheat for an even lazier Sunday morning.
• Preheat oven at 400 degrees.
• Pre-cook pie shell for 10 minutes in oven.
• Stir all ingredients together – except the parmesan cheese.
• Place the mixture in the pie shell.
• Sprinkle with the cheese.
• Bake in the oven for 35-40 minutes until the middle is firm.
4 eggs beaten
1⁄2 cup heavy cream
1⁄4 cup chopped chives
1 Tbsp chopped fresh dill
1⁄4 cup mascarpone cheese
1 cup jumbo lump crab meat
1⁄2 teaspoon bay seasoning
Salt & pepper to taste
1 – 9 inch pie shell
For more tasty recipes, the iLoveCrabs Cookbook is currently available at both the East and West shore Harbour House Crabs locations, Kathy’s Hallmark in the Colonial Commons Shopping Center on Jonestown Road, other select Central PA retailers or online at iLoveCrabs.com and Amazon.