Sunday, February 22, 2009

Sunday, February 22nd - Scones and Live Crab in Black Bean sauce

Breakfast, D had bought some lovely scones from this bakery in Blaine yesterday. mmmmm One was pear with a light icing and the other one was mixed berry. They were fantastic. It's surprising how filling a scone can be. We also tried to use up the french toast custard. Well, actually, I thought D would have toast since the scone wouldn't be enough for him. But we both had one piece of sliced pumkernickle round 'french toasted'. It was softer so it absorbed the egg much better than the baguette. mmm

Lunch, hmmm well, we left late so we sort of skipped lunch. I had some fruit and cashews but that's it.

Dinner, we bought live dungeness crab at TNT. They were feisty!!! 5.99/lb for 3-6 lb'ers. mmm . We have this great recipe from a seafood class we took last fall. Photos to come.

Dungeness Crab in Blackbean sauce
per 1.5-2lb crab...

1c white wine
1/2 water
1 inch ginger sliced
2-3 cloves garlic chopped
2 green onions chopped
1 shallot
8 T (4 oz) black bean sauce (use less if you don't want it v salty)
1 T sambal paste or chili paste
1 T oil

Pour liquid into a large stock pot, big enough to accomodate all the pieces of crab. Most shops will chop the crab for your for not charge. TnT certainly does. So normally a body will be cut into 4 pieces.

Bring the liquid to a boil and place in the crab. Simmer covered for 6-10 minutes. Shells should turn a bright red/pink. Remove crab and set aside. Pour out the steaming liquid and keep in a bowl.

Add oil and fry the onions, ginger and garlic until soft, 1-2 minutes. Add the black bean paste and the chili paste. Add back some of the liquid. I would have added it all back and the heat on high but D added only 1/3 back and only after I begged. He was going to toss the liquid so I added some to the brown basmati I made on the side.

Put the crab back in and toss with tongs until all the pieces are well coated. Leave to simmer uncovered for another 6-8 minutes. I would have partially covered it. Some of my crab pieces could have stood to be more cooked and some others less. I'm guessing that happened because of the temperature differential since the room wasn't heated.

Put out newspapers, if you're eating with me. Serve from the pot, to keep warm if you want. We did. We had lobster crackers (the utensil not the snack) and picks. I had some baby arugula on the side and some brown rice. I love the crab sauce on top of the rice. mmmm

It's so much work to eat crab. I mean I know everyone loves it but I get bored after awhile. Perhaps it would have been easier if we used rubber mallets instead of the crackers.
TnT Supermarket, as I've said has a fantastic selection of fresh seafood. You get to pick most of it yourself too. We didn't have this but look at this monster. Isn't it crazy. Alaskan King Crab.

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