Dungeness Crab Season

This is of interest mostly to the West Coast, and the SF Bay area in particular. The opening of crab season for native and long-term San Franciscans is nearly as much a sign of the start of the holiday season as decorations and toy commercials. Nov 15 starts the season, but things really open up Dec 1 when the northern fisheries open for crabbing. I like the early crabs from the southern fisheries because they always seem a little bit sweeter, so I'm going to focus on recipes that are simple and really pick up the flavor. After Dec first, look for more recipes.

My favorite place to buy crab is Viglizzo's Tower Market on Portola Drive near Twin Peaks. These guys are experts at cracking and cleaning crab and have some great sales during the season. Always good for seafood in the East Bay is Monterey Fish Market.

If you don't want to deal wih your own crabs, then go out and order some. Always a favorite for seafood is Crustacean. At many Chinese restaurants, you'll see stir fried or garlic crab on the menu.

Always ask your fishmonger to crack and clean your crab. If they won't, pick a new place to buy your seafood. These folks probably don't care so much about their seafood.


Easy ways to fix crab:

Stir Fried Crab - serves 4
(using pre-cooked)

2 crabs
1/3 c veg oil (high heat, peanut)
4 cloves garlic, minced
4 green onions, chopped
3 Tbsp chopped parsley
1 Tbsp mirin (rice wine)
1 Tbsp rice wine vinegar (unseasoned)
1 tsp soy sauce

Heat oil in wok until nearly smoking.

Add garlic, onions, parsley

Immediately add crab. Stir quickly and add liquid ingredients. Heat through - 4-5 mins total.

Stir Fried Crab - serves 4
(not pre-cooked)

2 crabs
1/2 cup veg oil (high heat, peanut)
6 cloves garlic, minced
2 Tbsp fresh ginger, minced
4 green onions, chopped
1 fresh pepper, chopped (jalapeno or to taste, optional)
3 Tbsp chopped cilantro or parsley
2 oz. of mirin (rice wine)
1 0z. rice wine vinegar (unseasoned)
2 ts. soy sauce

This recipe is best made with what is called "livebacked" meaning that he has been cleaned while still alive and is not cooked.

Marinate the prepared crab sections in the oil, garlic, ginger, scallions and jalapeno for three or four hours.

Remove crab from marinade and strain. Use the reserved oil for stir frying, heating Heat the oil until almost smoking, then add the crab and stir-fry for four to five minutes - Keep stirring.

Add the cilantro/parsley and reserved garlic, ginger and scallion mixture from the marinade. Add pepper if you want the heat. Cook for 30 seconds. Add the liquid ingredients; cover and allow to steam for four or five minutes longer.



Cracked Crab Dipping Sauces

Tarragon Butter Sauce

4 Tbsp butter
2 Tbsp tarragon, chopped
2 tsp white vinegar (tarragon infused is best)
2 tsp lemon juice
fresh cracked pepper

Warm butter until nearly a nutty brown color
Remove from heat, add tarragon and stir
Add vinegar, lemon juice and pepper

Garlic Butter Sauce

Butter
Garlic, minced
fresh cracked pepper
chopped parsley

Heat butter, but do not brown.
Add garlic and cook over med heat, until you smell it (don't brown it!)
Remove from heat - add parsley and cracked pepper


Quick Aioli

1 cup best quality mayonnaise
4 to 6 cloves garlic, finely minced
fresh ground pepper (pref. white)
1 tsp fresh lemon juice
cold water

Add garlic and pepper to mayo and stir
Whisk in juice
Add a few drops of water as nec to adjust consistency
Allow flavors to develop in fridge for at least 2 hours


Aoli
useful gadget - hand blender

as with all recipes involving raw eggs, use caution

2 egg yolks, large
4-6 cloves garlic, minced
1 c olive oil
1 tsp fresh lemon juice
cold water
salt & white pepper to taste

Beat egg yolks and garlic with some salt and pepper until frothy and light
Whisk in by drops until it begins to thicken
As it starts to thicken, whisk in the oil more steadily (or in a thin stream if using a blender)
If using a blender, stop when you've finished adding the oil
Whisk in lemon juice
Add a few drops of water as nec to adjust consistency


Remoulade

1 c best quality mayonnaise
1 egg, hard boiled and finely chopped
1 Tbsp cornichons, finely chopped
1 Tbsp capers
1 Tbsp parsley, chopped
1 1/2 tsp tarragon, chopped
1 clove garlic, finely minced
1/2 tsp Dijon mustard
1/2 tsp hot sauce (or more to taste)
dash of cayenne
pepper to taste

Mix together well and allow flavors to develop in the fridge for an hour or two