Squash Olantern With Dungeness Crab Food

DUNGENESS CRAB ROLL

Steps:

• In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.

WHOLE DUNGENESS WOK FRIED CRAB

Steps:

• To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemon grass, red bell pepper, ginger, and garlic until soft, about 2 minutes. Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili garlic paste, and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside.
• To wok-fry the crab, heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace or top shell), add the sake, and cover. Allow to steam 2 to 3 minutes. Add the lemon grass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.
• On a large plate or platter, arrange the crab with the carapace (top shell) back on top so it looks roughly like a whole crab again and pour all the sauce over and around it. You'll need crab-crackers, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve this with steamed white rice.

DUNGENESS CRAB ROLLS (FUTOMAKI) WITH SHISO MAYO

Steps:

• For the shiso mayo: Stir together the mayonnaise, shiso and cucumber in a small bowl. Cover and refrigerate until ready to use.
• For the roll: Gently squeeze the crabmeat to drain out any excess moisture and place in a medium bowl. Add the lemon juice, mix and set aside.
• Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Moisten your fingers with ice water and gently spread 1/2 cup of the prepared sushi rice evenly over most of the nori, leaving a 1-inch strip without rice on one short edge. Rotate the nori so the short edge with rice is closest to you.
• Place 1 1/2 ounces of crab in a line across the rice. Lay 2 pieces of avocado next to the crab. Lay 3 to 4 pieces of cucumber on top of the avocado slices. Make sure your roll fillings are evenly distributed across the roll-all the way to each edge. Slip your thumbs under the near edge of the nori and roll the sushi roll away from you with gentle pressure until the edge without sushi rice is on the bottom creating a seam.
• Dip the tip of a knife into the ice water and allow the water to run down the blade. Slice the sushi roll into 6 even pieces. Repeat with the remaining ingredients, making 4 rolls.
• Spoon some shiso mayo over the top of the sushi rolls and garnish each with 1/4 to 1/2 teaspoon sesame seeds if desired. Serve with soy sauce, ginger and wasabi if desired.