Chef Judi’s Dish – 9/19
recipe for the summer months. >> i love this recipe that i’m going to make it in many forms. the holidays are up to up the enty a little bit and make something very special. wendy, this is honestly so easy. >> this is good for anytime of the year. >> this is good for anytime of the year. >> i have a can of jumbo lump crab meat. it costs $22 at and that is a very good price. i have a half pound of cleaned and devained shrimp but not cooked. we want to cook this fresh to order, okay. so we’re going to toss it around. i’ve chopped that shrimp fairly fine but — you can go smaller if you want. i like to taste these. i’m a texture person. i don’t eat mashed potatoes. i like lots of texture. i have sauteed minced celery and red onion. i have already sauteed that and brought it back to room temperature. you can saute it the day before. you don’t want to add it hot and this is why. we’re going t
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- BHT
