Dungeness Crab And Black Bean Soup Food

DUNGENESS CRAB AND BLACK BEAN SOUP

Steps:

• Place the beans in a large saucepan, and cover them with 4 quarts of cold water. Bring to boil, then turn the heat down to a simmer and skim off any foam that rises to the top.
• Simmer, replenishing the water as necessary, until the beans are tender, anywhere from 2-3 hours depending on the age of the beans. Drain the beans, reserving 10 cups of cooking liquid.
• Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, celery, carrots, and pepper. Saute until the vegetables are soft but not browned.
• Add the cumin, coriander, oregano, cayenne pepper, tomatoes, beans and cooking liquid. Bring to boil, then reduce the heat to a simmer. simmer for 1/2 hour. Add salt and pepper.
• Remove from the heat and cool slightly. Reserve 1/2 cup of the bean mixture and puree the rest in a food processor. Return to the pot, add the reserved beans and reheat to a simmer, thinning with a bit of water if the soup seems too thick. Stir in the crab meat and ladle into bowls. Garnish with sour creme or yogurt and cilantro.

SQUASH O'LANTERN WITH DUNGENESS CRAB

Steps:

• Bring a large pot of water to a boil. Preheat a pizza oven or regular oven to 350 degrees F.
• Carefully cut the acorn squash in half, not just by simply slicing through, but by cutting it into a flower shape--as if you were decorating for Halloween. In other words, create jagged edges by making 45 degree slices that connect all around the circumference of the acorn squash. Scoop out the seeds from both sides of the squash.
• Add the cleaned, "flower" acorn squash halves to the boiling water and blanch to slightly soften, about 10 minutes. Remove from the boiling water and let cool to the touch.
• Meanwhile, gently mix together the crab, mayonnaise, egg yolk, Dijon mustard, fish sauce and chives in a medium bowl. Season with salt and pepper.
• Divide the crab mixture between the 2 halves of the squash and place in a 9-by-13-inch or oval baking dish. Bake, rotating the pan halfway through cooking, until everything is golden brown, about 30 minutes. Garnish with fresh dill before serving.

BLACK BEAN AND GINGER DUNGENESS CRAB

Steps:

• In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
• PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
• Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

STIR-FRIED CRABS WITH BLACK BEAN SAUCE

Steps:

• Pat the crabs dry with paper towels and set aside.
• Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
• In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
• Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
• Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.

DUNGENESS CRAB IN BLACK BEAN SAUCE

Steps:

• In wok heat the oil until it smoke and add the crabs pieces, black bean, garlic, ginger and pepper. Stir fried the mixture over the high heat. After about 3 minutes if stir frying adds in the water, oyster sauce, wine and sugar bring to a rolling boil and stirring at all time. Simmer for 3 minutes and thicken with cornstarch roux and when this mixture become a sauce, remove from heat add in the green onion and jalapeno.