CRAB CASSEROLE with HERBS

Photo: K. Schlosser

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​HERBAL VINEGARS

Photo by Elaine Campbell

Making herb vinegars is a good way to preserve the flavors of the summer herb garden.  They are easy to make and allow you to keep a cupboard full of gifts for unexpected occasions.

CLICK HERE for a 2-page description of helpful hints and recipes.
Many thanks to Elaine Campbell and Nannette Wilson.

Photo by Elaine Campbell

CRAB CASSEROLE with HERBS 
Original recipe from Sarah Liberta, a member of the Baton Rouge, LA Unit of the Herb Society.    It is in the book The Essential Guide to Growing and Cooking with Herbs.                   

1 lb. white crabmeat
2 tablesppons lemon juice
4 tablespoons butter (not margarine)
1/2 bunch green onions, cleaned and chopped
1 1/2 cups fresh bread crumbs
3 cloves garlic, crushed
1/4 teaspoons cayenne pepper
1 tablespoon chopped fresh flat-leaf parsely
1 tablespoon chopped fresh chives
1 tablespoon finely chopped fresh lemon thyme
1 tablespoon choppede fresh basil
1 1/2 cups half-and-half 

Preheat over to 350.
--Rinse and lightly season crabmeat with salt, cayenne, and lemon juice.  Set aside.
--Melt butter in a skillet; sprinkle with salt, cayenne, and garlic.  Toss crumbs in butter mixture and stir until lightly browned.  Stir in fresh herbs and set aside.  
--Lightly butter a 1 1/2 quart casserole.  Using half of each, layer crabmeat, green onion, and crumb mixture.  Repeat layers.  ------Gently pour half-and-half over the top.
--Bake until golen brown, approximately 45 minutes.      

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Herb Syrups 
 
Star Anise and Vanilla Syrup
 Makes 1 ½ cups
 
¾ cup sugar
1 ½ cups water
½  vanilla bean, split lengthwise
2 whole star anise (or equivalent in pieces)
 
Bring sugar, water to a boil; reduce heat, add vanilla bean and star anise and simmer for 5 minutes.  Strain out vanilla bean (and save for another use) and remove from heat.  Allow to stand another 5 minutes, then strain out the star anise.  Cool completely and store, covered, in refrigerator.  Wonderful over fruit salad (fresh orange slices, fresh pineapple, red grapes).
 
Rosemary Orange Syrup
 Makes 2 cups
 
1 cup sugar
½  cup frozen orange juice concentrate
1 ½ cups water
2 sprigs fresh rosemary (washed)
 
Bring sugar, juice concentrate, and water to a boil.  Once boiling point is reached, reduce heat and simmer about 10 minutes, until beginning to thicken.  Remove from heat and add rosemary.  Allow to steep for 5 minutes, then strain.  Cool completely and store, covered, in refrigerator.

Blackberry Basil Syrup  
1 cup sugar
1 cup water
1 1/2 cups blackberries, washed
½ cup fresh basil leaves
 
Add all ingredients except basil into a medium pot and bring just to a boil over medium heat. Reduce heat and simmer, stirring occasionally, until sugar has dissolved and berries are tender, about 10 minutes.
Remove pan from heat and stir in basil leaves.  Allow to steep for 7 minutes, strain out the basil, then let it cool completely.
Strain into a pretty glass bottle, pressing blackberries to release all juice. Use a plastic cap or a cork.  Store in refrigerator.  Serve over pound cake, ice cream, fruits, pancakes or waffles. 
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Another suggestion:  stir a tablespoonful into a slender glass.  Add an ounce of Vodka and fill with club soda.  Stir lightly.   Or put a small spoonful into a glass of white wine.
Makes about 2 cups.

Basil collection at the National Herb Garden, US National Arboretum, Washington, DC.     Photo courtesy Anne Abbott

Chives, Allium schoenoprasum.  Delicious in salads; make a vinegar with the blossoms.                     Photo K. Schlosser