Cornmeal Crusted Soft Shell Crab with Buttermilk Apple and Chive Coleslaw

This remarkably quick meal is a colorful and crunchy way to use the insanely good soft shell crabs that are coming into season right now.  I made this for my husband and I a few nights ago, and was so pleased with the speed to wow ratio.  But in addition it was so so so good that we craved the exact same thing for dinner the following night with the extra crabs I bought to photograph for the blog.

Though the crabs need to be served immediately after pan-frying, they take just minutes, and so still could be a great alternative for a small group BBQ, turning out crabs as you would burgers off the grill.  You can also skip the rolls and just serve them atop a salad of greens and slaw.

I also highly recommend trying the same recipe using thick green tomato slices in place of the crabs later in the summer.  Oh, how I love cooking during these months...



Cornmeal and Chive Crackers

In my ongoing quest to eliminate store-bought processed foods from our kitchen and life, this week I tackled crackers.  There is a long and growing list food items that I no longer even think of not making myself, and yet almost weekly I think nothing of tossing (overpriced) box after box of these crisp vices in my shopping basket.

Growing up in shoreline Connecticut in the 80's "cheeseandcrackers" were a very big deal.  Practically their own extracurricular activity.  I vividly remember going to our immpeccable cheese shop on Main Street with my grandmother and picking out an appropriate assortment of contrasting cheeses and suitable cracker sidekicks for that weekend's cheese tray.  I was always most intrigued by the layer cake-esque Huntsman cheese, consisting of stripes of Double Gloucester and Stilton cheeses.  Carrying on in that early-ingrained tradition, we always have a nice piece or two of cheese on hand and a cupboard stocked with cracker choices for insta-entertaining.

So with my long history with cheeseandcrackers, I am even more surprised that making my own crackers hadn't come up before (particularly with now making my own cheese from time to time).  A remarkably easy project, offering a gazillion flavor possibilities, from as hearty and rustic to delicate and subtle as you want to make them.  When picking out a special piece of carefully crafted cheese, you can decide exactly what vehicle will deliver this creamy treasure to your gullet.  Doesn't your own cheeseandcrackers ritual deserve at least as much?


by Catie Schwalb

These are a rustic,  full-flavored cracker taking advantage of gorgeous spring chives.  I found they also make a great chip-like snack cracker which would be great with dips or  just as a snack on their own.

Makes approximately four dozen 2” x 3.5” crackers.

1 cup cornmeal
3 tablespoons unsalted butter, cut in small cubes
1 ¼ cup flour, plus more for dusting
1 teaspoon kosher salt, plus more for sprinkling on top
1/8 cup chives, finely chopped

Heat oven to 350 ° F.

In a medium saucepan, heat one cup of water with the cubes of butter and salt. Allow the water to come to a gentle boil (the butter should be melted around the same time). Whisk in the cornmeal and cook for 2 minutes over low heat, stirring frequently. The mixture will be quite thick.

In a mixing bowl, combine cornmeal mixture with flour and chives. Mix until just combined. Try to avoid over-mixing as it will make the crackers tougher.

Wrap dough in plastic and let rest in the refrigerator for a half hour.

Lightly dust with flour a silpat or piece of parchment paper that is the same size as your baking sheet. Roll out a portion of the dough right on the paper or silpat. Try to get it as thin and even as you are able, without creating holes, ideally around 1/16th of an inch. Lightly sprinkle with more flour if the rolling pin starts to stick.

Using cookie cutters, a rolling pastry cutter, pizza cutter or carefully with a knife, cut crackers in desired shape. Remove excess dough and sprinkle crackers liberally with additional kosher salt.

Bake for 15-20 minutes, turning the sheet once in the oven about half way through. Crackers are ready when they are beginning to turn light brown around the edges and are no longer pliable. Transfer to a cooling rack.

Will keep in an airtight container for a week.


Anandama Bread: 33 % whole wheat, 100 % comfort.
I'm covered in flour and the entire house smells like warm bread.  A good day by all standards.

With slender baguette pans, gurgling jars of sourdough starter, and an array of silky flours, my father was a talented bread baker.  One of his specialties, the one I hold dearest, was Anadama Bread.  As a kid, the lore of the New England fisherman who threw his bowl of molasses-sweetened cornmeal mush at his bread baking wife, exclaiming "Anna, damn ya!", mixing the ingredients and thus giving birth to this accidental recipe was consistently intriguing, and consistently an excuse to use an unapproved word.  But the flavor, aroma, and character of this bread, far outweighed it's value for smut-mouthed opportunities.

A yeasty moist bread, it is made hearty with the addition of cornmeal, and sweet and tangy with the addition of molasses.  This is the quintessential eat at least a half a loaf slathered in butter right out of the oven as soon as it is cool enough to slice homemade bread.  Chewy, with a pillowy crumb, this also makes the best, the best, toast.  The sugars in the bread form a delicate crust all over the surface, providing just enough slight crunch before giving way to a slightly sweet supple center.  It also makes an amazing sandwich.

As it is baking, largely thanks to the molasses, the bread will perfume your home with a distinct comforting gorgeousness, certain to lay tracks for intense sense-memory experiences decades from now.  As has absolutely proven true for me.


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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More

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