Crab

Soft Shell Crab Piccata Plus How To Clean Soft Shell Crabs

May 17, 2014
Thumbnail image for Soft Shell Crab Piccata Plus How To Clean Soft Shell Crabs

Friends, we’re now in soft shell crab season, which typically runs late April through September. The season seems to have started late this year, but with the weird weather all over the country, that’s not surprising.

Soft Shell Crab Primer:

Just what are soft shell crabs you ask? Soft shells are Blue Crabs which have molted their hard shell to grow a larger one. This phase only lasts a few days until the new shell hardens. During the “soft shell” phase the entire crab can be eaten, “shell” and all. Blue Crabs, with their blue tinged claws (hence the name), are found on the Atlantic and Gulf coasts and are very popular in Maryland. In the soft shell phase they are most commonly fried, sautéed or tempura battered.If possible, buy soft shell crabs still alive. If you are only able to find ones which have been cleaned, then make sure …

Read the full article →

Crab Cakes with Spicy Yogurt Remoulade

February 8, 2014
Thumbnail image for Crab Cakes with Spicy Yogurt Remoulade

Are you the type of person who if you see a particular item on a menu, you will order it without fail? Typically this is something you would never make at home, right? When I see duck with a crispy skin, there’s a 99.99% chance I will order it, but duck is something I never make at home.

If I’m ever in a restaurant with my husband and there is a crab cake on the menu I know exactly what he’s ordering. When I was a chef we had a running joke; if I saw a ticket come into the kitchen with a seared ahi and a crab cake on it for a single diner at the bar, I knew he was in the restaurant. He’s that predictable when it comes to a menu.

Crab cakes aren’t really that difficult to make at home, but I’ll be honest, they’re not …

Read the full article →

Marinated and Chilled, Cracked Dungeness Crab Legs

December 17, 2013
Thumbnail image for Marinated and Chilled, Cracked Dungeness Crab Legs

Does your family have one of those stories which has been told and re-told so many times that it has taken on a life of its own? Does the story goes beyond gossip to become gospel?

What happens when you find out the story is not true?

If you’re me, you share it anyway, because it’s a good story.

This, my friends, is the tale of my uncle and the crab…

When I was little, and even back to my mother’s childhood, my grandparents would hold an open house party on Christmas Eve for their friends and family. They would put out a big spread of food which usually included a couple of homemade pizzas and, given that they lived in the San Francisco Bay area, seafood straight from the wharf. One of the most popular items was a cracked and marinated dungeness crab which was a perfect component …

Read the full article →

How To Cook and Clean A Dungeness Crab

November 30, 2013
Thumbnail image for How To Cook and Clean A Dungeness Crab

This is part 3 in an ongoing series about crab which includes Crab 101 (all you ever wanted to know about Crabs) and Stone Crab with Traditional Mustard Sauce. More to come…

How to Cook:
It’s Dungeness Crab season right now, September to June, on the Pacific Coast of North America. Much of the time you will find whole crabs already cooked and chilled. If not, and you’re buying live crabs, then the rule of thumb is to steam or boil them for 7-8 minutes per pound.  If boiling in multiple crabs, start timing when the water comes back to a boil. Base the number of minutes needed for cooking on the average crab weight, not the total weight.

Once your crab is cooked, rinse under cool water until just cool enough to handle. The crab in the photo below is a cooked crab. You can tell because the …

Read the full article →

Crabs 101-A Quick Primer on All Things Crab

November 24, 2013
Thumbnail image for Crabs 101-A Quick Primer on All Things Crab

It’s not hard to imagine why we humans eat certain foods. Fragrant fruits with sweet aromas hang, tempting us from the vine. Who could resist the prehistoric version of a ripe strawberry? Maybe the inspiration came from watching other animals. We know sea otters eat oysters. Bears forage for honey and pull live salmon out of the river.

But who (or what) ate the first king crab pulled from the depths of the sea, all sharp claws, pincers and hard defensive shell?

Who said, “Yes, let’s tackle that sea monster, throw it in a pot of boiling water and crack it open” to then discover the delicious rich meat inside? Some brave soul, that’s who.

Crabs are a member of the crustacean family, meaning they have jointed, crust-like, shells. There are over 4000 different varieties of crab, most of which never see the light of day, dry ground, or …

Read the full article →

Stone Crab Claws with Mustard Sauce

October 19, 2013
Thumbnail image for Stone Crab Claws with Mustard Sauce

October is the beginning of stone crab season which runs through May. If you’re not familiar with stone crabs, you might recognize their distinctive black tipped orange claws. Stone crabs are best known and most often associated with the 100 year old Miami Beach institution, “Joe’s Stone Crab” restaurant. People may know the succulent claws and their famous mustard sauce, but most don’t know the story behind how the crab claws made it to the plate for the first time.

In 1913 New Yorker Joe Weiss moved to Miami Beach Florida and opened a restaurant named Joe’s. In 1921 he met a marine biologist visiting from Harvard University, who was working on building a local aquarium. The biologist asked Joe if he ever cooked the indigenous stone crabs, which were plentiful, but had a peculiar taste. Joe started experimenting with the crabs and discovered that if they were eaten hot …

Read the full article →