1 pound blue crab meat
5 tablespoons butter
1 1/2 cup finely chopped onion
1 1/2 cup finely chopped celery
1 quart whole milk
1 quart half & half
1 quart heavy cream
1/4 cup cornstarch
3 tablespoons Worcestershire sauce
1/4 cup dry sherry
4 teaspoons Old Bay seasoning
1/2 teaspoon paprika
1 teaspoon sea salt
1 teaspoon Lawry’s Seasoned Salt
Black pepper (optional, to taste)
Fresh flat leaf parsley or chives (for garnish, optional)
 
Whether using fresh or frozen crab meat, pick through the meat, discarding all cartilage and shell pieces.  Additionally, if using frozen meat, drain well and pat dry with a paper towel.
 
In a large soup pot, melt the butter over medium heat.  Add the onion and celery and sauté until softened and translucent, 10 – 12 minutes.  Dissolve cornstarch into 1 cup of milk.  Add remaining milk to pot, stirring until just before boiling.  Stir the cornstarch mixture again to reincorporate any settling and stir in to the pot.
 
Add in Worcestershire sauce, dry sherry, and all additional seasonings, tasting to adjust salt and pepper according to preference.
 
Cook soup until thickened (about 20 minutes) while continuously stirring to prevent sticking.  Reduce heat to low setting, and add in crab meat, and cook until warmed through.  Serve with a garnish of fresh parsley.
 
Yield:  8 - 10 servings
Diets:  Gluten Free

Ice
2 parts vodka
1 part triple sec
2 parts freshly squeezed juice mixture (of lemon & orange)
7 mint leaves
Orange peel garnish, optional
 
Use channel knife to make an orange peel curl.  To make juice mixture, juice ½ of a large navel orange and 1 whole lemon together, strain and set aside.
 
Muddle 6 mint leaves in the bottom of a cocktail shaker (reserving the prettiest single leaf to garnish).  Add ice, vodka, triple sec, juice mixture, and shake vigorously.  Pour the drink into a martini glass, garnish with a single mint leaf and/or orange peel curl, and serve.

Yield:  1 Martini

1 3/4 cups Bob’s Red Mill 1-1 Gluten-Free Baking Flour Mix
1 cup sugar
1 cup organic cacao powder
2 teaspoons baking soda
1 teaspoon baking power
1 teaspoon salt
2 large eggs
1/2 cup honey
1 cup black coffee
1 cup organic buttermilk
1/3 cup avocado oil, light
3 tablespoons olive oil
1 teaspoon vanilla extract
 
Preheat oven to 350 degrees.
 
Mix all dry ingredients into a bowl.  Add the wet ingredients into the bowl of a stand-mixer and mix on low while incorporating all dry ingredients then beat thoroughly.  Pour the batter into a well-greased 9 x 13 baking pan and bake for 45 – 50 minutes or until a toothpick inserted into the center comes out clean.

Diet:  Vegetarian, Gluten Free

BEST BUTTERCREAM ICING

1 stick salted butter
1 stick unsalted butter
1 teaspoon vanilla extract
1 1/2 tablespoons half & half
2 1/2 - 3 cups confectioners sugar, to taste

Bring butter to room temperature.  Add butter to the bowl of an electric mixer and beat well.  On a low setting, begin to add the sugar, a little bit at a time, until you've incorporated one full cup.  Add the vanilla extract and half and half to the bowl, continuing to beat, followed by the remaining sugar.  Beat until nice and fluffy.

If icing is too thick, loosen by adding half and half, one teaspoon at a time, until desired consistency is achieved.

Whenever possible use organic ingredients, but especially with dairy.  I use all organic ingredients when making this recipe.

Enjoy!

Diet:  Vegetarian, Gluten Free