Coconut Dungeness Crab
Note: You'll find cooking instructions for each component below.
8 ounces coconut crab broth
5 ounces cooked Dungeness crabmeat
3 ounces cooked jasmine rice
4 ounces cooked bok choy
½ a top crab shell
1. Bring the coconut broth to a simmer. Add the crab meat and simmer gently to warm through. Do not allow it to boil.
2. Place the cooked rice in the middle of a bowl. Spread into a round disk. Using a slotted spoon, scoop the heated crabmeat out of the broth and spread it over the rice. Pour just enough coconut broth into the bowl so the broth is level with the rice. Place your bok choy on one side of the bowl and the crab shell on the opposite side. Serve.
Cooked Dungeness Crab
2 2-pound live Dungeness crabs
Pot of boiling salted water
1. Place the crabs in the pot of boiling salted water and cook for 20 minutes.
2. Remove crabs from the water and let cool to room temperature on a sheet pan.
3. Remove the top shells. Clean out the inside of the shells and reserve.
4. Remove the gills from the body of the crab and discard.
5. Remove the legs and pick the meat from the shell. Place the crab meat in a container submerged in an ice bath to keep cold. Sift through the picked crabmeat to remove any small pieces of shell left behind.
Trade secret: Take the meat into a walk-in refrigerator and turn out the lights, then pass a black light over the crabmeat. Any remaining shells will glow.
Coconut Crab Broth
2 ounces grapeseed oil
1 1/2 pounds onion, roughly chopped
4 1/2 ounces galangal root, roughly chopped
1 ounce ginger, microplaned or very finely grated
1 stalk lemon grass, peeled, smashed and coarsely chopped
2 dried chile peppers
1/2 ounce coriander seed
1/2 ounce fennel seed
4 Roma tomatoes, quartered
2 1/4 pounds frozen blue crab
1 1/2 cups white wine
3 cups water
3 cups chicken stock
15 kaffir lime leaves
3 bay leaves
27 ounces coconut milk
1. Place a pot with grapeseed oil in a large pot over high heat. Add the onion, galangal, ginger, lemon grass, dried chile peppers, coriander, fennel and tomatoes, and let them sweat until the onion is translucent.
2. Add the crabs and white wine, bring to a boil, then lower heat and simmer until reduced by half.
3. Add the water and chicken stock. Bring to a boil, then lower heat to a simmer. Add the lime leaves and bay leaves and let reduce by half.
4. Add the coconut milk and simmer for 10 minutes.
5. Cut the jalapeno in half and add it to the pot. Remove the pot from the heat, cover and let steep for 20 minutes.
6. Strain the broth twice, adjust seasoning and reserve for service.
Jasmine Rice with Fennel
1 bulb fennel, cut in small dice
2 cups jasmine rice
3 1/2 cups warm water
1 teaspoon salt
1. Place the diced fennel in a pot and cover with grapeseed oil. Simmer over medium heat until tender. Remove from heat and let the fennel cool in the oil.
2. Coat the bottom of a clean pot with a little grapeseed oil and heat it on medium-high. Add rice and stir to coat. Add the water and salt and stir once. Bring to a boil and let boil, covered, for 2 minutes. Turn off heat, place over a pilot light -- or extremely low burner -- and let sit for 15 minutes.
3. Turn rice out on a sheet pan, fluff with a fork and let cool a little. Fold in 1/2 cup cooked, diced fennel.
1 ounce granulated sugar
3 ounces soy sauce
8 ounces sake
Baby bok choy
1. Place a little water in a small pot over high heat. Add the sugar and lightly caramelize. Add sake and soy sauce and simmer for a couple minutes. Set the seasoned soy sauce aside.
2. Blanch the bok choy in boiling salted water and cook until tender. Shock in an ice bath to stop the cooking.
3. When you are ready to serve, steam the bok choy with a small amount of water, and finish it with some of the seasoned soy to taste.
-- Paul Bruno, Lark Creek Blue