Monday, October 18, 2010

Blue Crab Sauce

I saw a basket full of blue crabs labeled 12 for 3$. They were not huge, but that much flavorful seafood at that price was irresistible. Here is the sauce I made out of them.
12 small blue crabs
1000g water + 300g
360g carrot, sliced
160g shallot, sliced
160g fennel, sliced
160g celery, sliced
28g garlic, sliced
8g hot sauce
160g dolin dry
90g olive oil + 40g
210g canned whole tomatoes
50g of their juice
250g Ceres brand peach
300g coconut milk
12g salt
Bring the water and salt to a boil in a large pot. Place the crabs into the boiling salted water, in batches, turning them, until they are cooked through. Reserve the water. Take off the front claws and remove the meat, keeping it as whole as possible and saving both the meat and the shells(you do not need any of the meat for the sauce, all meat should be save for something else). Take off the reproductive organ cover and then pry off the top shell(carapace) from the abdomen. Separately reserve any liquid or soft bits that are in the carapace. After cleaning out the carapace place it with the reserved claw shells. Brake off any smaller legs and place them with the rest of the shells. The section of the body that is left, contains all of the jumbo lump meat. Rest the remaining body abdomen side up and place a knife in the middle dividing the two sets of meat. Slip the knife under the meat, but not through the other side and then unfold to reveal the lump. Do this again to the other side(check out the pictures below for a better idea). You should have a pile of meat, a pile of shells, and a pile of soft middles(non-meat and non-shell). Add 90g of olive oil to a pan and bring it just to the smoking point and then add the carrots, shallots, fennel, garlic, hot sauce, and celery. Cook until everything starts to get soft over high heat, then add the vermouth.  Cook until the alcohol is almost gone and then add the tomatoes, their juice, and the peach juice. Cook this until it looks moist but there is very little residual liquid in the pan. Get a separate pot as hot as you can and then add the 40g of olive oil, follow immediately by the shells. Cook this for 2 minutes over high heat and then add the coconut milk. Cook for 2 more minutes and then add the reserved cooking water. Cook this down for 10 minutes and then strain through a fine mesh strainer. Add everything that doesn't go through the strainer back into the pan and add the 300g of water. Stir the pot well, then strain the shells again, into the stuff you already strained. Add all of this to the cooked aromatics, along with the soft middles. Bring everything to a boil and blend. Finish by passing again.
The lump meat, the bottom is before, the top is after
Plate it up!
Blue crab pasta with parsley, lemon, and chili


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