How to cook and clean a Dungeness crab

[yuiyoshida]

[opiate69]

1. We always clean our catch first.

Probably losing a bit of umami by not flavoring the water with the guts and stuff, but it still tastes amazing.

[grasswire]

2. Did you see Anthony Bourdain's definition of umami the other night..

...on his show on CNN? It's X rated, or I would write it here.

[opiate69]

3. I haven't. But I can well imagine...

I'm guessing he probably now thinks it's some sort of passe and cliche overused and meaningless term. Even though I've seen him use it more times than I can remember. I generally like the guy, but every now and again he slips into hipper-than-thou douche mode.

On edit: I just looked it up and boy was i wrong lol. My apologies to Mr. Bourdain!

[Galileo126]

4. I agree...

"but every now and again he slips into hipper-than-thou douche mode"

That's what happens when CNN throws a bunch of money at him. So, no more Bourdain for me... he has a right to retire comfortably, just not on my dime.

OK, where were we - oh yeah, Dungeness crab !

Here in SoCal, I have never seen a live Dungeness - ever. It's always been cooked before shipping from "up north".

<sobs uncontrollably>

[grasswire]

6. must be time for a road trip for ya then

The obligatory Fisherman's Wharf is still fun, even.

[grasswire]

5. LOL

I should have hinted at his meaning.

[opiate69]

9. lol. No worries.. just me being in an anti-hipster mood for some reason!

[grasswire]

7. my brother learned a technique from Native Americans...

...who "shake" the meat out of the shell. Crack it a certain way, and then knock it against the side of a bowl and the meat falls out.

[opiate69]

8. Hmm.. I'll have to see if I can find a video on that or something..

I know when we clean them, we split them in half, pull out the gills and then shake the halves into the sink to get the guacamole out, but I'm always down for making it easier to get to the tasty treats!

[grasswire]

10. hey...

....sitting with a nut cracker and one of the little nut picks or a cocktail fork is part of the charm of the meal. No?

I should find my recipe for crab hash. It isn't local dungeness season here yet, but coming.

[opiate69]

11. Haha.. true.. but then,

The older I get, the less patience I find I have for that kind of work lol. Especially since I'm usually the one doing the lion's share of the work cleaning and then cooking them too. If you find that recipe, I'd love to see it! (if it's not like a major family secret or something that is)

[grasswire]

12. google did it -- my post from six years ago!

grasswire Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Dec-08-09 02:05 PM
Original message
Dungeness Crab Hash


Bumper crop of big meaty crabs in the Pacific Northwest this year! First of the season hit the local market three days ago at $2.99/pound. What to make?? Here's my take:

..............

Dungeness Crab Hash with Meyer Lemon Caper Sauce -- hot, or cold as a crab salad.

About one and a half pounds of lump crab meat (I had two crabs, under four pounds.)

juice of one Meyer lemon

1/2 or 2/3 cup best foods mayo (depending on how much you like mayo)

1 T powdered sugar (trust me on this -- it enhances the crabbiness taste factor)

1/4 cup fine diced red bell pepper

1/4 cup thinly sliced scallions

1/4 cup minced parsley (I used flat leaf Italian)

3/4 cup soft bread crumbs (I used sourdough)

Very gently fold together the ingredients.

Melt 4 T butter in a large skillet or saute pan on medium heat. With a large spoon, drop the crab mixture into the pan in six big mounds. Sort of like crab cakes, but these won't hold together like crab cakes. The reason to keep them separate is to maximize buttery surface and minimize stirring and turning.

In a small saute pan, melt another 4 T butter. Add another 2 T of sliced scallion and 2 T capers plus caper juice. A grind of black pepper. Simmer on low heat while crab cooks.

Turn the crab just once, when it is lightly browning about the edges. You want it to be hot all the way through and lightly browned, but not overcooked. I would estimate five minutes or so for the cooking time.

Be sure to taste the crab mixture before making it into cakes if there's any possibility that you would rather eat it as a salad. It's just delish either way.

Serve two mounds on a plate with some sauce spooned over.

I served this with some rice alongside, and a salad made of fresh spinach, diced ripe pear, shaved parmesan and a light vinaigrette. The pear was a nice foil for the richness of the crab.

Makes three or four generous portions.

[opiate69]

13. Yum!!

I bet my chanterelle risotto (or maybe black trumpet instead of chanties) would go divinely with these!