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CHEF ANTHONY THOMAS - RECIPES: Creamy Crab-Stuffed Shells & Seafood Stuffed Baked Potatoes
Name: Chef Anthony Thomas
City: Washington, D.C.
Specialty: Italian Cuisine
Name of Company: Chef Anthony Events
Soul Society 101: What is it that you love about cooking?
Chef Anthony: Creativity comes out of me each and every time I enter the kitchen. Creating dishes that are flavorful, tasty and presented well on a plate are my three main goals when preparing my meals. I love cooking new foods I've never cooked and using ingredients that I often don't use in order to add a unique spin on my dishes.
Soul Society 101: What is it like being a chef in DC? Is there a cool cooking community?
Chef Anthony: There are many chefs in DC that all have their own signature style of cooking and always being able to have my own style that sets me apart from those other chefs, gives me and my cooking character.
Soul Society 101: Who influenced you to start cooking?
Chef Anthony: I didn't grow up in a household of chefs but I did grow up around a family of parents who enjoyed cooking home cooked meals daily. I went to college and studied Sociology yet determined in my junior year my passion was much greater for culinary arts. I pursued my passion from there by studying literature of all cultures. I found a great interest in Italian cuisine and daily studied the foods, the culture and recipes.
Soul Society 101: What advice would you give new chef trying to start their own business?
Chef Anthony: Find your passion, find your craft and perfect it as best possible. Always strive to do better today than yesterday. Trial and error creates winners and failing does not define failure, quitting defines pure failure.
Soul Society 101: What dishes have you yet to cook but want to try soon?
Chef Anthonfy: There are numerous dishes I have yet to try but I want to find a place where I can purchase Alligator near me. The taste is a delectable and I've craved it since I first had it in 2001.
Recipe for Creamy Crab-Stuffed Shells
-24 uncooked jumbo pasta shells
-1 tablespoon finely chopped green pepper
-1 tablespoon chopped red onion
-1 teaspoon plus 1/4 cup #omgheebutter
-2 cans (6 ounces each) lump crabmeat, drained
-1 package (5 ounces) frozen cooked salad shrimp, thawed
-1 egg, lightly beaten
-1/2 cup shredded part-skim mozzarella cheese
-1/4 cup mayonnaise
-2 tablespoons plus 4 cups 2% milk, divided
-1-1/2 teaspoons seafood seasoning, divided
-1/4 teaspoon pepper
-1/4 cup all-purpose flour
-1/4 teaspoon coarsely ground pepper
-1-1/2 cups grated Parmesan cheese
Directions
1.Cook pasta according to package directions.
2.Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon #omgheebutter until tender; set aside.
3.In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture.
4.Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish.
5.In a small saucepan, melt remaining #omgheebutter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk.
6.Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese.
7.Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly. Yield: 8 servings
Recipe for Seafood Stuffed Potato
-2 Baked Potatoes
-1/2 cup #omgheebutter
-1/2 cup chopped onion
-1/4 cup chopped red bell pepper
-2 tablespoons chopped celery
-1 cup of lobster tails and jumbo lump crab meat
-3 tablespoons sour cream
-1/4 cup ricotta cheese
-1/4 cup cream cheese
-1/4 cup shredded mozzarella & cheddar cheeses
-Cajun seasonings
Directions:
1. Start by baking potatoes in oven for 30-45 minutes or until fork tender, then take out and let cool
2. Then sautée #omgheebutter and veggies together until tender while cooking veggies.
3. Now, cut cooled potatoes in half and core out insides of potatoes to use as stuffing
4. Now, add lobster meat and crab meat to veggies and cook on medium heat for 5 minutes.
5. Now, stir in ricotta, cream cheese, potato, and Cajun seasonings to taste.
6. Take filling out pan and stuff the potato shells put the shredded cheeses on top of filled potato shells.
7. Lastly, place in broiler on medium until shredded cheeses on top have browned.
Connect with Chef Anthony Thomas: Instagram
Interview by Branford Jones: @branfire