Squash Olantern With Dungeness Crab Recipes

SAFFRON SALMON'S DUNGENESS CRAB CAKES

Steps:

• For the binding sauce: In a food processor, combine the mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard, sweet pickle relish and green onions. Mix for about 1 minute.
• For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well.
• For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside.
• For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes.
• In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated.
• Preheat the oven to 450 degrees F.
• In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side.
• Serve the hot crab cakes with the sun-dried tomato remoulade.

HOT BUTTERED CRAB

Steps:

• Extract all the meat from the crabs. Wash and reserve the shells.
• Finely chop the garlic and anchovies, then fry them gently in a little of the butter for about 3 minutes. Add the vermouth, lemon juice and remainder of the butter, and season with the nutmeg and a good dash of hot pepper sauce to taste. Stir in half of the bread crumbs and the crabmeat. Season with salt and pepper to taste. Stir to blend and cook for about 5 minutes. Add most of the chopped parsley.
• Transfer the buttered crab mixture to the crab shells, and sprinkle with the remaining bread crumbs and parsley. Cook under a preheated hot grill until bubbling and brown.

NORTHWEST DUNGENESS CRAB CURRY

Steps:

• Bring a large pot of water to a boil.
• Drop in the crabs and cook until they stop moving, about 3-4 minutes.
• Remove the crabs from the pot and cool.
• When they are cool enough to handle, pull of and discard the top shell.
• Scrape the insides clean with a small spoon.
• Remove the spongy lungs on both sides of the body.
• With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• Heat a small frying pan over medium heat.
• Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• Place in a bowl and add the paprika, cayenne and turmeric; set aside.
• Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• Fry the black mustard seeds until they pop.
• Add the onions and garlic and cook until lightly browned.
• Stir in the spice mixture and the water.
• Bring to a boil, and then simmer until the mixture is reduced by half.
• Add the coconut milk and bring to boil.
• Season with salt and add the crab.
• Cook for 5 minutes, turning the pieces over to ensure even cooking.
• Remove from the heat and serve.

DUNGENESS CRAB ROLLS (FUTOMAKI) WITH SHISO MAYO

Steps:

• For the shiso mayo: Stir together the mayonnaise, shiso and cucumber in a small bowl. Cover and refrigerate until ready to use.
• For the roll: Gently squeeze the crabmeat to drain out any excess moisture and place in a medium bowl. Add the lemon juice, mix and set aside.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
• Place 1 1/2 ounces of crab in a line across the rice. Lay 2 pieces of avocado next to the crab. Lay 3 to 4 pieces of cucumber on top of the avocado slices. Make sure your roll fillings are evenly distributed across the roll-all the way to each edge. Slip your thumbs under the near edge of the nori and roll the sushi roll away from you with gentle pressure until the edge without sushi rice is on the bottom creating a seam.
• Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the sushi roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls.
• Spoon some shiso mayo over the top of the sushi rolls and garnish each with 1/4 to 1/2 teaspoon sesame seeds if desired. Serve with soy sauce, ginger and wasabi if desired.