Dungeness Crab Bisque Wroast Pepper Crème Fraîche Food

DUNGENESS CRAB BISQUE

Steps:

• Remove the claws from the crabs and quarter the bodies. Heat a 6-quart stockpot. Add the oil and saute the crab pieces until they are red. Remove the pieces as they are cooked. Add the carrot, celery, tomatoes, garlic, shallots, and tarragon and continue to saute for 10 minutes. Pour in the cognac and ignite. When the flame has subsided, deglaze with white wine, and add the tomato paste, crab, and enough fish stock to cover. Season with salt, pepper, cayenne, thyme, and bay leaf and boil gently for 15 minutes.
• In a small saucepan, reduce the cream by half. Remove the crab bodies from the pot and set aside. Add the reduced cream to the soup. Puree the soup, in batches, in a food processor. Strain the pureed soup and keep warm.
• Remove the meat from the claws and cut into bite-size pieces and add to the soup. Season with lemon juice, salt, and pepper. Serve in heated soup bowls and garnish with minced chives or parsley.

DOUBLE-CORN FRITTERS WITH DUNGENESS CRAB CRèME FRAîCHE

Steps:

• For fritters:
• Mix first 5 ingredients in medium bowl. Whisk buttermilk and egg in small bowl to blend. Stir egg mixture into dry ingredients, then stir in corn kernels, onion, and bell pepper (do not overmix).
• Pour enough oil into large skillet to coat bottom. Heat oil over medium heat. Working in batches, drop 1 scant tablespoon batter for each fritter into hot skillet; spread each to 2-inch round. Fry until golden, about 2 minutes per side. Transfer to baking sheet. (Can be made ahead. Let stand at room temperature up to 2 hours or cover and chill overnight. Bake uncovered in 350°F oven until heated through, 6 to 8 minutes.)
• For crème fraîche:
• Place crabmeat in medium bowl. Fold in crème fraîche, 1/4 cup chives, white pepper, and cayenne. Season with salt. (Can be made 2 hours ahead. Cover; chill. Stir before using.)
• Arrange warm fritters on platter. Top with crab mixture and garnish with additional chives.

DUNGENESS CRAB BISQUE

Steps:

• For the Light Fumet (Fish Stock):.
• 1. Make the white mirepoix by mincing all vegetables. At a minimum, use onion, celery and leek. Parsnip and mushrooms are optional.
• 2. Combine sachet d'espices ingredients in cheese cloth, wrap and tie with kitchen twine for easy retrieval later.
• 3. Combine Fishbones, white mirepoix, and water in pot dangling the sachet d'epices.
• 4. Bring mixture to a simmer (DO NOT BOIL).
• 5. Skim the surface to remove floaties & scum.
• 6. Simmer for 45 to 50 minutes adding water as necessary so you end up with a gallon of stock.
• 7. Strain stock using a chinoise or cheese cloth.
• For the Veloute:.
• 1. Build a blonde roux using the melted butter and flour, cooking on med-low heat for 5 minutes, until it becomes straw colored.
• 2. Whisk or stir in half the fish stock making sure the paste has dissolved and a liquid has formed without any lumps. Stir in remaining stock.
• 3. Simmer until thickened. About 25 minutes.
• For the Soup:.
• 1. Wrap crab shells in a tea towel and beat them with a hammer to break them into small pieces.
• 2. Sauté the crab shells with the butter and onions.
• 3. Add garlic, paprika and tomato paste and cook for a few minutes -- don't burn the tomato paste!
• 4. Add brandy and deglaze. let brandy reduce to au sec (almost dry).
• 5. Add the veloute and simmer for 45 minutes. strain the bisque through a chinoise or cheese cloth.
• 6. Return the bisque to a simmer and add the already heated cream.
• 7. Adjust the seasoning with the S/P, old bay, tabasco and Worcestershire ( taste as you go on this step).
• 8. Add the crab meat and sherry immediately prior to serving.
• 9. If you want to impress your friends you can also make a Pernod Chantilly to float on top of your finished soup -- looks cool and tastes great --.
• For the Pernod Chantilly:.
• 1. Whip the cream to slight peaks and slowly add Pernod (or other anise flavored liquor such as Ouzo) and whip it in bowl with beaters until it peaks, float on top of soup and torch lightly.

DUNGENESS CRAB SALAD WITH AVOCADO, BEETS, CRèME FRAîCHE, AND LIME

Steps:

• Preheat the oven to 400°F.
• Cut the leaves from the beets, leaving 1 inch of stem still attached. (Save the greens for another dish.) Clean the beets well, and toss them with 1 tablespoon olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water in the bottom. Cover with foil, and roast 30 to 40 minutes, until tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut the beets into 1/2-inch wedges. Toss them in a medium bowl with 1 tablespoon olive oil, a generous squeeze of lemon juice, and a pinch of salt and pepper. Taste for seasoning.
• While the beets are in the oven, combine the shallots, jalapeños, lime juice, and 1/2 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in 1/2 cup plus 2 tablespoons olive oil. Taste for balance and seasoning.
• Cut the avocados in half lengthwise, remove the pit, and peel. Cut into 1/4-inch slices, and season with 1/2 teaspoon salt and freshly ground black pepper. Fan the avocado slices on one side of a chilled platter. Place the beets on the other side, and arrange the watercress in the center.
• Toss the crab gently with two-thirds of the jalapeño-lime vinaigrette, the parsley, and the cilantro in a large bowl. Taste the crab, and season with more salt or lime if you like. Pile the crab on the watercress, and top with the crème fraîche. Sprinkle a little cracked black pepper over the crème fraîche, and drizzle a little more vinaigrette over the avocado.

DUNGENESS CRAB BISQUE W/ROAST PEPPER CRèME FRAîCHE

Steps:

• For the Crab Bisque: In a deep stock pot, heat butter over medium heat and sauté crab sections until they become bright red. Remove from pot and reserve. Add onion, celery and carrot to stockpot, and sauté for 5 minutes. Add tomato, garlic and sauté 2 more minutes. Add tomato paste and combine well. Add wine and deglaze pan until almost dry. Add fish stock, thyme, paprika, cayenne, lemongrass and kaffir lime leaves. Bring to boil and reduce heat to a simmer. Simmer for 15 minutes.
• While the bisque is reducing, crack and remove crab meat from sautéed crab sections and set aside. Add heavy cream and simmer for 15 minutes. Strain the bisque and season to taste with salt and pepper.
• For the Pepper Crème Fraîche: Mix pablano pepper purée and yellow pepper purée together in small bowl. Add crème Fraîche and mix well.
• Add crabmeat to the bisque and serve immediately with a dollop of Roasted Pepper crème Fraîche.