4th of July Crabfeast

Our traditional 4th of July picnic with my in-laws is a crab feast.  We catch the crabs and steam them ourselves.  When you catch them, steam them and pick them you gain a new appreciation for why crabmeat is expensive.  We’ll supplement with corn on the cob, deviled eggs and potato salad.  This year I’m going to make two-berry buckle since it is red, white and blue.

Deviled eggs
Everyone loves these so plan on each person eating at least two.
  • 1 dozen eggs
  • 2 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1/3 cup mayonnaise
Place eggs in a pot just big enough to hold them and add water to cover.  Bring to a rapid boil, reduce heat to just simmering and cover for 17 minutes.  Remove from heat and add cold water and ice cubes to stop cooking.  Chill eggs in refrigerator.  Peel eggs and cut in half.  Put yolks in a bowl and mash with a fork.  Add Worcestershire sauce, mustard, paprika and mayonnaise.  Taste and adjust seasoning to your liking.  Fill egg whites with filling and top with additional paprika.  Refrigerate until ready to serve.
Potato Salad
There are lots of recipes for potato salad and I like most of them but once I discovered this one, it is my default.
  • Red potatoes, 3 pounds
  • scallions, 1 bunch thinly sliced
  • 1 cup mayonnaise
  • 1/4 cup lemon juice
  • freshly ground pepper
Boil potatoes until tender.  Let cool until you can handle and then chop potatoes.  Combine mayonnaise and lemon juice (adjust to your taste) and toss over potatoes.  Add sliced scallions and pepper.  Refrigerate until ready to serve.
Two berry buckle
  • 1 1/2 sticks softened butter
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1/3 tsp alt
  • 1 pt blueberries (rinsed and checked for stems)
  • 1 pt raspberries (rinsed and patted dry)
Crumb topping
  • 1/2 stick cold butter
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/2 tsp cinnamon
  • 1/2 tsp fresh grated nutmeg
  • zest from 1 lemon
Preheat oven to 375.  Grease a 10 or 11 inch gratin dish.
Combine butter, sugar and vanilla in an electric mixer.  Add eggs one at  time and beat.  Add flour, baking powder and salt and mix until blended.  Fold in fruit carefully and put batter into greased gratin.
Using a pastry cutter or two knives, combine all ingredients until coarsely crumbled.  Spread evenly over batter.
Bake about 45 minutes until golden brown and set.  Cool on a wire rack and serve (ice cream optional!)  Doesn’t that look festive!
Red white and blue dessert for the 4th

Red white and blue dessert for the 4th

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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