Growing up in Charleston, South Carolina, I used to eat crab, lobster, fish, and shark right off the boat, and sometimes, right off our dock in our backyard. My dad still has a tiny handmade fishing boat that he and his brother take out often, and my mom used to catch fish and taught me how to prepare and of course, cook ’em! One of my favorite dishes is alligator, and every time I go home I try get some of it downtown. In one of the houses we lived in we had many alligators in the reservoir. It was totally normal to see the alligators in the water during the daytime from our yard, and at nighttime we would see their red eyes glowing in the darkness and hear their low, slow, growls.

I guess you could say that seafood is an enormous part of my culinary makeup, and I am so proud of my Charlestonian heritage! I love using my tried-and-true Gullah cookbooks from the lowcountry, but I modify them to fit a healthy lifestyle. I hope you enjoy them as much as I do!

Here is a simple yet delicious crab meat recipe that I took from one of my Charleston receipts and modified it slightly.

I call it: Lovely Sherry Crab Meat

*Note: I accompanied it with vegetables to keep it fresh!

You will need:

1 pound of white crab meat

4 tablespoons of yogurt (Note: I used  goat’s milk yogurt, but any will work here, and if you want this dish to be ultra rich and creamy, I imagine a thick greek yogurt or greek goats milk yogurt will work best!)

4 tablespoons of hazelnut flour (Note: This flour is significantly lower in carbs and sugar, suitable for a healthy lifestyle)

1/2 pint coconut almond milk

4 tablespoons sherry

3/4 cup sharp grated cheddar cheese

Pepper to taste (Note: I used A LOT of pepper as dishes from my beautiful hometown are somewhat spicy. So, alter as you see fit, but I think that the more pepper in this dish, the more authentic it is!)

Nonfat cooking spray or butter/olive oil

To make:

In a pan over medium heat bring together the yogurt, hazelnut flour, and coconut almond milk. Next add in the pepper and sherry, mixing well. Remove the pan from the fire and add the crab meat. Pour the spread into a casserole dish that has been sprayed with cooking spray/butter/olive oil. Sprinkle with the cheese and cook in a hot oven just until the it melts on top, but do not overcook it.

*Note: You can subsitute 1 1/2 pounds of lobster or shrimp for the crab meat.

God Bless,

Nikki DuBose