RECIPE OF THE WEEK: Your Favorite Shellfish

I foresee this summer being the summer of excellent shellfish and chitin cuts.
Publish date:
May 4, 2016
shrimp, Recipe Of The Week, Shellfish, Crab, Lobster, Candied Bacon, Bivalves

Hello my dearest foodie friends, and welcome back to another sweet and sticky episode of Recipe of the Week. Last week, we blabbed about the magical meat that is bacon, resulting in a very delicious installment of this series.

The winner, brought to us by evil katy perry, was a salty sweet combo that rocked my world.

My fave is candied bacon sprinkled with peanuts. We had it at a ~gastropub~ in Ottawa last year and it was so fkn good.

1) Sprinkle bacon that's been placed on a lined baking sheet with brown sugar2) Wait til half way cooked, then sprinkled with chopped peanuts3) Profit


1) Slice dates lengthwise2) Split open and fill with goat cheese3) Close 'em back up4) Wrap in a half slice of bacon5) Stick a toothpick thru em6) Cook in a preheated 350 oven for 10 mins or so 7) Eat them all and feel bad about yourself

Both recipes sounded divine, but I went with the first one because:

A) It was first


B) I really just wanted to eat it.

The process was pretty simple too. Just preheat your oven to 375F, and lay some strips of bacon out on a lined baking sheet. I put a wire rack in there too, so the grease could drip away, letting everything get a little more crispy.

Coat both sides of bacon in brown sugar, and cook until it's starting to look "cooked" but is still kinda limp. Remove from oven and, using tongs and caution, sprinkle some more brown sugar on each side. Sprinkle with chopped peanuts, gently pressing them into the bacon strips. Pop it back in the oven until everything is nice and crispy, remove, and let cool before shoving in your mouth.

This was exactly as delicious as you would expect. Salty sweet for the total win, plus the peanuts add extra crunch and a rich, nutty goodness. Evil katy perry deserves a splendid trophy for such excellence, and that trophy is My Morning Jacket's cover of "Take My Breath Away," because this bacon is breathtaking.

Moving on.

Monday evening, I was trying to plan my meal when a friend called. We were both hungry, and feeling kind of lazy, and I feared we were heading for that terrible "I don't know, what do you want to eat?" purgatory. Luckily, he had an idea: "Wanna just eat some crabs and cole slaw?"

Yes. Yes, I did.

Sure okay

A photo posted by Claire Lower (@clairelizlower) on

It wasn't a very elegant meal, but it was delicious and satisfying in the way that only breaking down and devouring a whole can be. The tough, chitinous exoskeleton forces you to slow down and concentrate on your food. It's messy. It's slightly animalistic, and there's a chance of injury. (I always sustain at least one cut; this time it was on my thumb.)

I devoured that thing, plucking every piece of sweet, white meat from its legs and body, and it was joyous. If I had to pick only one crustacean to eat for the rest of my life, crab would be it. I would however, have a hard time picking which crab, as stone, dungeness, and king are all amazingly tasty.

Let me help you with that.

A photo posted by Claire Lower (@clairelizlower) on

I foresee this summer being the summer of excellent shellfish and chitin cuts, and I couldn't be more thrilled. But now I want to know what your favorite shellfish is, and how you prepare it. Do you love nothing more than a lobster tail? Do you ship for shrimp? Or are you simply all about the bivalves?