Updates

Ingredients

• 2 whole Dungeness crabs
• 2 tablespoons vegetable oil
• 1 (3-inch) knob ginger, minced (about 3 tablespoons)
• 5 cloves garlic, minced (about 2 tablespoons)
• 3 to 4 fresh red bird’s-eye chiles, seeded and minced
• 1 tablespoon Chinese fermented black beans or black bean sauce
• 1 tablespoon shaohsing rice wine or sherry
• 1/2 cup plain tomato sauce

Directions

Using a cleaver or large chef’s knife, cut Dungeness crabs in half lengthwise and remove back shell and spongy green matter.

Remove claws from body section and, using the back of a cleaver or chef’s knife, crack in several places. Cut each body section into two or three pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.

In a wok or large skillet over moderate heat, heat the oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about one minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and one cup water. Bring to a boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, three to four minutes.

In small bowl, whisk together cornstarch and two tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about one minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about one minute.

Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.

Source: Epicurious.com

Ingredients

• 1 1/2 lbs. Oregon pink shrimp. Do not wash.
• 1 cup plain bread crumbs
• 1 cup celery stalks, finely minced
• 1 cup onion, finely minced
• 1 cup green pepper, finely minced
• 1 tsp. dry mustard
• 1/2 tsp. Tabasco
• 1 large egg
• 1/4 cup mayonnaise
• 1 Tbsp. lemon juice
• 1/2 tsp Worcestershire sauce
• Additional bread crumb for coating the cakes
• 1/2 cup oil for frying (or more as needed)

Wasabi tartar sauce

• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3 Tbsp. fresh ginger, grated
• 1 Tbsp. fresh garlic, finely minced
• 1 Tbsp. white vermouth
• 1 Tbsp. sesame oil
• 1 tsp. lime zest
• 1 Tbsp. lime juice
• 2 tsp. wasabi paste (finely minced jalapeno pepper can be substituted)

Directions

For shrimp cakes, combine all ingredients except the breadcrumbs for coating and the oil for frying. Form the mixture into 8 1” thick cakes. Coat cakes on both sides with the additional breadcrumbs, patting the crumbs lightly into cakes.

Preheat 10” to 12” sauté pan over medium heat. Add 1/4 cup oil. Cook four cakes at a time, four minutes per side. The should be nicely browned on both sides and heated through. Keep the cooked cakes warm in the oven while you prepare the remaining four. Use fresh oil for the second batch.

For tartar sauce, use food processor to puree ginger, wasabi, garlic, vermouth, sesame oil. lime juice and zest. Puree for three minutes. Add mayonnaise and sour cream and process until smooth.

Ingredients

• 10 slices white bread
• 3/4 cup chopped fresh flat-leaf parsley
• 1 large egg yolk
• 2 teaspoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons hot pepper sauce
• 7 teaspoons Dijon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery seeds
• 1/4 teaspoon freshly ground black pepper
• 5 tablespoons olive oil
• 1 pound fresh cooked Dungeness crabmeat, picked over for bits of shell and cartilage with claw meat and large pieces left whole
• 1/4 cup chopped onions
• 1/4 cup seeded and chopped green bell peppers
• 1/4 cup seeded and chopped red bell peppers
• Unsalted butter, for pan frying, about 6 tablespoons
• 4 to 8 lemon wedges

Green Cocktail Sauce:

• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot pepper sauce
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish

Directions

For cocktail sauce, puree tomatillos and drain liquid. Mix with remaining ingredients.

For crabcakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (about 6 cups.) Put crumbs in a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the rest). Set aside.

In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove and refrigerate.

Squeeze as much liquid as possible out of the crabmeat, onions and bell peppers. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine.

Add 1 cup of the bread crumb mixture and combine. Do not overwork or the crabcakes may get gummy. Gently form 8 patties and roll them lightly in the remaining bread crumbs.

Preheat oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes. Serve with a cocktail sauce and a lemon wedge.

Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.

Source: FoodNetwork.com

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 3 cups coarsely chopped red bell peppers (about 2 large)
• 1 cup chopped green onions
• 1 cup coarsely chopped celery
• 2/3 cup coarsely chopped carrots
• 1/2 cup coarsely chopped red onion
• 2 teaspoons dried tarragon
• 1/4 teaspoon cayenne pepper (more or less to taste)
• 2 14 1/2-ounce cans diced peeled tomatoes in juice
• 3 8-ounce bottles clam juice
• 1 cup dry white wine
• 1 cup whipping cream
• 12 ounces Dungeness crab meat

Directions

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. If a more creamy consistence is desired, puree in a blender or with an immersion blender. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

Adapted from a recipe from Epicurious.com

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.

Ingredients

• 2 cups chopped white onion, divided
• 3/4 cup chopped fresh cilantro, divided
• 1/4 cup olive oil
• 5 tablespoons fresh lime juice, divided
• 3 tablespoons fresh orange juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano (preferably Mexican)
• 1 pound of your favorite local firm white fish
• Coarse kosher salt
• 1 cup mayonnaise or Greek-style (thick) yogurt
• 1 tablespoon milk
• Corn tortillas
• 2 avocados, peeled, pitted, sliced
• 1/2 small head of cabbage, cored, thinly sliced
• Fresh green salsa
• Lime wedges

Directions

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish.

Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise (or yogurt), milk, and remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, green salsa, and lime wedges.

Adapted from a recipe at Epicurious.com

Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats at sea by combining various leftovers of the day’s catch.

Ingredients

• 1 fennel bulb, stalks discarded and bulb cut lengthwise into 6 wedges
• 1 medium onion, quartered
• 3 garlic cloves, smashed and peeled
• 3 tablespoons extra-virgin olive oil
• 2 Turkish bay leaves or 1 California
• 1 1/2 teaspoons dried thyme
• 1/8 teaspoon dried hot red-pepper flakes
• 1 (28-ounce) can crushed tomatoes in juice
• 1 1/2 cups water
• 1 cup full-bodied red wine such as Zinfandel or Syrah
• 1 (8-ounce) bottle clam juice
• 1 pound skinless fillets of thick white-fleshed fish such as halibut, cod, or pollock, cut into 2-inch chunks
• 1 pound (total) mussels, clams, shrimp, crab, scallops, squid, etc.

Directions

Pulse fennel, onion, and garlic in a food processor until coarsely chopped.

Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then stir in chopped vegetables, bay leaves, thyme, red-pepper flakes, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
Cook, covered, over medium heat, stirring once or twice, until vegetables begin to soften, about 4 minutes.

Add tomatoes with their juice, water, wine, and clam juice and boil, covered, 20 minutes. Stir in seafood and cook, uncovered, until fish is just cooked through and mussels open wide, 4 to 6 minutes (discard any that remain unopened after 6 minutes). Discard bay leaves.

Serve with a baguette or rice.

Note: Tomato base can be made in advance, with seafood added later.

Adapted from a recipe at Epicurious.com

Ingredients

• 2 pounds fresh or frozen fish filets of any type
• 1/4 lb. bacon or salt pork, diced
• 1 medium onion
• 4 medium potatoes, peeled and cubed
• 2 cups water
• 1-1 1/2 tsp salt, to taste
• 1./4 tsp pepper
• 1 can (12 oz.) evaporated milk
• 1/2 cup frozen corn (optional)
• 2 T butter (optional)

Directions

If frozen, thaw fish in refrigerator and cut into bite-size pieces. In skillet, saute bacon or salt pork and onion until meat is cooked and onion is golden. Drain and put into slow cooker with the fish pieces. Add potatoes, water, salt and pepper. Cover and cook on low for 5 to 8 hours. Add evaporated milk, corn and butter during last hour.

Ingredients

• 2 1-inch thick fillets of a firm white fish such as halibut, cod, or albacore
• ½ cup chopped cilantro leaves
• 3 tablespoons olive oil
• Juice of ½ lemon
• 1 garlic clove, minced
• 2 medium onions, sliced
• 1 large tomato, chopped (or substitute canned
• diced tomatoes, drained, about 8 oz)
• ¼ cup white wine (optional)
• Salt and pepper to taste

Directions

Preheat oven to 350 deg. F.

Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.

Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes – onions should be soft.

Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with wine, salt and pepper.

Return to oven and bake until fish is flaky, up to 30 minutes.

Serve with rice, polenta, or couscous.