Monday, January 7, 2013

Crabs, Crabs, Crabs, and Salmon 蟹、蟹、蟹、そしてサーモン


Got together with the usual fishing and cooking group to eat Dungeness crab cooked in a variety of ways to kick off 2013 in style. Purchased the crabs, together with half a salmon and scallops (both freshly caught) at our usual fishmonger in Half Moon Bay (we could've bought the crabs from the fishing boats at the harbor, but it was a bit too late in the day to do so). For starts, we boiled a couple of crabs in salted water infused with herbs (thyme and bay leaves) as in the photo above.

The second crab dish was a "crab toast", inspired by a dish we had at a restaurant in New York (not quite a replication but made along the same principles). Mixed the meat from freshly boiled crab with Greek yogurt, thyme, and parsley and seasoned with salt, pepper, and a dash of truffle oil, and served the mixture on toasted baguette with Dijon mustard, finished with with bread crumbs toasted with olive oil sprinkled on top.


The third crab dish was a Vietnamese (or Southeast Asian) style stir-fried spicy crab, similar to this roasted crab dish that I preciously blogged. Used a lot of chopped garlic, ginger, black pepper, and green chiles - making it almost excessively spicy - but so that the flesh inside the shells take on a nice flavor.

The fourth crab dish was Linguine with a tomato-cream crab sauce. Chopped up a couple of crabs in their shells into bite-sized pieces and cooked them in a tomato sauce made with minced onions, garlic, whole tomatoes and white wine (which results in a tasty sauce full of crab flavor), tossed with Linguine cooked al dente and garnished with chopped parsley.

After feasting on crab, we also had this salmon roasted on a ceder plank (see this post) with dill and lemon. We also made other dishes such as grilled scallops wrapped in nori seaweed, smoked and oven fried fingerling potatoes, porcini rubbed steak, and the other guests brought items like inari sushi, salad, and dessert, all very tasty, but I neglected to take photos of them... my sincere thanks and apologies.

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