Dungeness Crab With Basil San Francisco Style Recipes

DUNGENESS CRAB WITH BASIL SAN FRANCISCO-STYLE RECIPE

Steps:

• Stir the garlic, garlic-herb seasoning, garlic salt, pepper and sugar together in a small bowl until blended. For the Dish: Bring a large pot of water to a boil. Slip the crab(s) into the water and cook for 2 minutes. Drain the crab(s), rinse under cold water, and drain again. If you like, pull off the top shell from the crab(s) in one piece and reserve for a garnish. (Invert top shell to remove organs and extra water.) Remove and discard the lungs attached to the shell above the legs and the spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or mallet. Cut the body into 4 pieces (or in half, if using blue crabs) with a heavy chef's knife. Place the crab pieces into a colander and allow them to drain excess liquid. Dust the crab pieces with cornstarch to coat them lightly. Pour enough oil into a wok to fill 3 inches. Heat over medium heat to 365 degrees. Deep-fry the crab, in batches if necessary to avoid crowding the pieces, until the shells change color, 2 to 3 minutes. Lift out the crab with a slotted spoon and drain on paper towels. Spoon the oil from the wok into a heatproof container and return the wok to high heat. Add the butter and olive oil and swirl to coat the sides. Add the seasonings and cook, stirring, until fragrant, about 20 seconds. Add the fried crab and stir to coat. Pour in the stock and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok and simmer until the crab is cooked through, 4 to 5 minutes. Stir in the basil and transfer the crab onto a serving platter. Spoon the sauce over the crab and serve hot. This recipe yields 4 servings.

SAN FRANCISCO DEVILED CRAB

Steps:

• In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
• In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
• Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!

CHEF JOHN'S CIOPPINO

Steps:

• Combine butter and olive oil in a large Dutch oven over medium-low heat.
• Stir in onion and celery with a pinch of salt; cook until onion is soft and golden, 6 to 7 minutes. Stir in garlic and cook for 1 minute.
• Stir wine into onion mixture; increase heat to high and bring to a simmer.
• Stir in tomato puree, water, bay leaf, oregano, red pepper flakes, and Worcestershire sauce. Reduce heat to low and simmer 35 minutes.
• Increase heat to high and bring mixture to a boil. Stir in lemon and cod, return to simmer, about 2 minutes.
• Stir in crab, shrimp, and mussels. Cover and simmer until all mussels are cooked and open, about 5 minutes.
• Stir in fresh parsley and basil; season with salt and pepper to taste.