eawater.
Clean the live Dungeness crab under running water by using
For the Light Fumet (Fish
rap and refrigerate until needed for serving.
Whisk egg white
For the Crab Cake:
Carefully clean the
he cream over the heat for 1 minute.
Add the
5 mL) of lemon juice for the avocado. Mix remaining juice
Break up the dungeness crab meat.
Add peppers, celery, scallions, and spices. Add mayonnaise.
Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
Form into round crab cakes.
Deep fry or saute in olive oil.
Serve crab cakes with greens and balsamic vinaigrette.
In a medium bowl, combine cheese, bread crumbs, green onions and basil.
In a separate smaller bowl, combine the Tabasco sauce, wine, lemon juice, garlic and egg and add to the bread crumb mixture. Without breaking up the crab too much, add the crab meat to the bread
crumb mixture and mix until well blended. Refrigerate for at least 1 hour or overnight.
Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
Add the other ingredients except cognac, cream and salt and pepper.
Bring to a boil and cook about 45 minutes.
Strain into another pot and add cream and cook on low for about 10 minures.
Season with salt and fresh ground pepper.
Add cooked meat from 1 large Dungeness crab and heat.
Add cognac and serve hot.
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
wo zones: one for direct grilling over high
For the aioli:
Mix all
mall pieces-no piece of crab should be larger than the
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Clean the crab and remove the meat from
inutes add corn and Dungeness crabs cook for 4 minutes and follow
To clean the crab, pull of the top shell.
n oil.
Add the crab, season with salt, pepper and
Pick through crab and remove any shell; if needed, rinse crab and squeeze
ver low heat, stirring constantly for 3-4 minutes. Slowly whisk