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CRABS ARE DELECTABLE SUMMER FARE
Although crabs are available year round in
coastal areas, their consumption is most associated with the summer,
undoubtedly from the summer tourist migration to the shores. King and snow
crabs come from the north Pacific and are prized for their legs. Unless you
live in Alaska, these are always shipped and sold frozen. Dungeness crabs
are found on the Pacific coast and stone crabs hail from Florida waters.
Along the eastern seaboard it is the Blue crab that reigns supreme.
Soft-shell crabs are blue crabs that have
shed their outer shell during the process of molting. In the few days before
the new shell hardens, they are consumable, “shell” and all. Soft-shell
crabs are available April through September with the peak being in June and
July.
Blue crabmeat is sold frozen, canned and
fresh. The fresh, obviously tastes the best but I’ll use the canned when I
can’t find it. Lump meat is the most expensive and is comprised of the
larger pieces of meat from the body while the flaked is the smaller pieces.
Always pick through your crabmeat to remove the bits of shell that will
inevitably be lurking in it. Fresh crabmeat is pre-cooked but nevertheless
is highly perishable. Use it within a day or two of buying it. Some sources
say that the raw meat from live crabs that have died can be used within 24
hours but I’d stick with ones that are still alive at the onset of cooking.
Crabs are nutritious, low in fat, and high in
protein. Three and one half ounces of crabmeat contains twenty grams of
protein, one gram of fat, (some of which is the desirable omega-3 fatty
acids), Vitamins B1, B2, and B6, selenium, iron, potassium, and zinc.
CRABMEAT SALAD
1 lb fresh lump crabmeat
1 small red onion, chopped
Half a red bell pepper, chopped
4 tablespoons chopped parsley or cilantro
Half cup (4 oz.) softened cream cheese
4 tablespoons mayonnaise
3 tablespoons lemon juice
Salt & pepper to taste
Simply mix all the ingredients and then
decide on how you wish to serve it. Spread it on cut up pieces of celery as
an hors d’oeuvre, use it as a dip, or put it on bread or a pita for
sandwiches.
CRABCAKES
Half of a small red onion, chopped,
Half of a red bell pepper, chopped
1 jalapeno pepper, chopped, (optional)
3 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, chopped
1 egg, beaten
4 teaspoons Old Bay seasoning mix
1 lb fresh lump crabmeat
4 tablespoons chopped parsley or cilantro
4 tablespoons mayonnaise
4 tablespoons breadcrumbs for filling, plus extra as needed for the crust
Salt and pepper to taste
Sauté the onion and peppers in one tablespoon
of oil and one tablespoon of the butter. Add garlic and sauté one minute
more. Remove the mixture from the pan and set aside. Beat the egg with the
Old Bay. Combine with the crabmeat, herbs, mayonnaise, 4 tablespoons of the
breadcrumbs, and the sautéed onions, peppers and garlic. Mix well. Taste and
add salt and pepper if necessary. Form the mixture into eight patties. Add a
light coating of the breadcrumbs to the outside of the cakes as well. Add
the remaining olive oil and butter to a 14-inch ovenproof skillet. Sauté the
crab cakes until light golden brown on each side, about two minutes. Place
the skillet in a preheated 350 degree oven for seven minutes. Serve with
tartar sauce, cocktail sauce, or a flavored mayonnaise.
SOFT-SHELL CRABS WITH GREMOLATA
6 soft-shell crabs
Flour as needed
Olive oil as needed
Salt and pepper to taste
Quarter cup of chopped parsley
2-3 garlic cloves, finely minced
Zest from 2 lemons.
This recipe is delicious but might be too
barbaric for some. The crabs should be alive and must be cleaned first. That
means taking kitchen shears and cutting away the eyes and mouth. Then you
must pull back and remove the top shell to expose the gills so they can be
removed. Finally, you must pull away and remove the bottom tail flap, known
as the apron. These steps are done to remove the parts that are inedible or
are bitter and will impart unwanted flavors.
Make the gremolata by combining the parsley,
garlic and lemon zest. Dredge the crabs in flour and sauté in olive oil over
medium heat for three minutes on each side. Shake the pan to prevent
sticking and be careful not to burn the flour. Remove and drain on paper
towels, sprinkle with salt and pepper, and top with the gremolata to serve.
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