Well, it was nearly a year ago that we took the challenge to go vegan, and failed I might add. Now that we live on the Olympic Peninsula, we are able to enjoy the bounty of the Puget Sound, simply by walking onto nearby beaches to harvest oysters and clams, go crabbing with friends and enjoy fresh-caught fish anytime we want when they are in season.
We have easily given up everything else that is animal protein-based, except for the occasional grating or slice of cheese. Our dairy substitutes are coconut, almond and rice milk products. We get our fats primarily from olive oil, nuts and seeds and their butters.
Back in 2009, I posted two crab recipes with links to other variations. I recommend you try them. Tonight, we are cooking up a batch of crab chowder from DZ's catch the other day.
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If you have a shellfish license in the State of Washington, you are able harvest five regulation-size crabs a day during crabbing season.
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Absolutely fabulous! Could be served in the finest seafood restaurant anywhere in the world.
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| Manhattan Crab Chowder - Gluten-Free |
Manhattan Crab Chowder
Total Time: 40 minutes
Serves 6-8
Ingredients
Ingredients
Water to cover Potatoes
3 cups precooked diced Potatoes
3 cups precooked diced Potatoes
1 pint of Water
2 tablespoons "Organic Better Than Bouillon" Vegetable Base (paste)
2 teaspoons Italian Seasoning Blend
1 heaping teaspoon Fennel Seed
1/8 teaspoon Salt
1/4 teaspoon Cayenne Pepper or 1/4 teaspoon fresh ground Black Pepper (optional)
2 tablespoons Extra-Virgin Olive Oil
1 cup chopped Onion
4 cloves chopped Garlic
2 large fresh Tomatoes, chopped
3/4 pound Crabmeat (and/or cubed, bite-size pieces of white Fish, Clams...)
Directions
1/8 teaspoon Salt
1/4 teaspoon Cayenne Pepper or 1/4 teaspoon fresh ground Black Pepper (optional)
2 tablespoons Extra-Virgin Olive Oil
1 cup chopped Onion
4 cloves chopped Garlic
2 large fresh Tomatoes, chopped
3/4 pound Crabmeat (and/or cubed, bite-size pieces of white Fish, Clams...)
Directions
- Diced potatoes and cover with water in a 3-quart saucepan.
- Bring to a boil, and boil for 15 minutes.
- In a 1-quart saucepan, add a pint of water, 2 heaping tablespoons of the vegetable base. Add fennel seed, Italian seasoning, salt and the optional pepper.
- Boil for a couple of minutes.
- In a 4-5 quart stockpot, add the olive oil, diced onion, chopped garlic and tomatoes.
- Pour the cooked potatoes along with the potato water over all.
- Next, pour the ingredients from the small sauce pan into the stock pot.
- Simmer for about 5 minutes, then stir in the crab meat (and/or other seafood).
- Simmer for another 5 minutes and serve hot.
Turn this into a fabulous seafood stew/cioppino by adding to the crab a combination of clams, mussels, shrimp, white fish....
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