FOOD FOR THOUGHT
Mark R. Vogel
Epicure1@optonline.net
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
while 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.
