Last Saturday aka Rapture Day Serena and I met up at Boiling Crab. If the world was really ending, I wanted to have a full, happy belly. Disclaimer: We didn't really believe that nutjob Harold Camping okay? I am being sarcastic.
Anyhow!
It was a short, 20 minute wait. I know, *gasp* what the heck right!? There are 2 locations in NorCal and both are in San Jose. The one on Curtner Ave is a much bigger spot with less of a wait.
When we sat down, I said out loud "dammit, I forgot to bring gloves!"
Why?
Well... I paint my nails a lot (thanks G, you turned me into a polish addict =P NUBS INC baby!) and I absolutely cannot stand it when my polish starts chipping...even the slightest bit. I will remove it and do another color. Serena mentioned that her friends spoke of some Korean gloves for eating crawfish!??! I seriously need to wear gloves when I eat mudbugs because I have all these tiny little cuts all over random fingers :[
Okay.
I ordered 3 pounds of crawfish, the wholeshabang sauce, medium spicy. I know, the server looked at me like "dam girl what the fuck?! 3 pounds!?" I did not eat it all in one sitting, I swear. I ate about 2 pounds and took the rest home. YES I TOOK IT HOME.
While we were eating I mentioned to Serena that I usually do this so I can enjoy a pound the next day... then I save the sauce and make pasta. She inquired about my process and I sent it over in a brief e-mail. Well, did it today and shot some photos to go along. So here you go!
Serena, let me know when you test it out!
what you'll need:
your leftover Boiling Crab sauce, strained (meaning take out all the little leftover antennae, random claws and garlic bits. well, removing the chunks of garlic is optional. I leave mine in because I would love to kill Edward. Sorry, I had to toss that Twilight dig in there and if I offended any Twi-hards, IDGAF!)
3 tablespoons of butter
3 tablespoons of flour
3/4 cup of cream or milk - your choice of whole, low-fat whatever
a big sauce pan or a frying pan
a package of pasta - your choice of spaghetti, elbow macaroni, rigatoni, whatever. I just combined some elbow macaroni and some twists I had leftover from the last time I made pasta salad.
my strained leftover Boiling Crab whole shabang sauce
heat your skillet on low-medium
let your butter melt on low to medium heat. careful not to burn it, you want it to just melt
slowly incorporate the 3 tablespoons of flour, maybe do a tablespoon at a time and stir/whisk
add your 3/4 cup of milk/cream and stir stir stir
after fully mixing, you should have a paste that looks like the picture below
congrats, you just basically made a roux!
slowly start adding your leftover Boiling Crab sauce and remember to stir!
I had some corn on the cob on hand, so I sliced the kernels off and added them.
this is of course, optional. you can also add some chopped up andouille sausage if you would like. I imagine that would go well with this.
stir it. what the hell do you think I'm doing?!
if it's too thick for you, you can always keep SLOWLY adding milk/cream, bit by bit and stirring until you reach the consistency you like.
tossed it in some cooked pasta
packed it up as lunch for a friend. fay mao directly translates to "fat cat" in Cantonese. it's a nickname I have for a friend of mine.
I gave him some Kit Kats too.. Because he always whines that I never give him any food when I cook.
If you try this out, let me know!!!
