Crinella Family Cookbook
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Table of Contents
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Fish
Crinella Seafood Salad
Crab Cioppino
Calamari with Linguini
Cracked Dungeness Crab
with Lemon and Garlic
Sea Bass
Lavagna Fish Stew
Scampi
Baccala in White Sauce
Baccala in Tomato Sauce
Eels Marinara
Fillet of Sole in Orange Sauce
Halibut in Marsala Sauce
Buffi Petrale Sole
Salmone Affumicata
with Cappelini and Capers
2005 Sauvignon Blanc
2005 Glissando
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Cracked Dungeness Crab with Lemon and Garlic
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In the winter months, Dungeness crabs are harvested off the coast of
Northern California. We think they are the world's best crab, with a
unique sweet flavor that is not found in any other seafood. Of course,
there are any number of ways to prepare them, but here is one of our
favorites.
3 heavy Dungeness crabs, alive if possible, or freshly boiled (never
frozen!)
3 whole lemons
2 medium garlic cloves, crushed
1 cup, fresh finely chopped parsley
1 1/2 cups, olive oil
1 teaspoon, white pepper
2 tablespoons, dried tarragon
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If crabs are still alive, rinse well and plunge them whole into boiling
water in a large crab cooker (about 5 gallon capacity).
Remove when the
crabs have cooked to bright red color, and allow to cool at room
temperature.
When the crabs are cool, break off the legs and peel off the
top shell, removing the innards but leaving a bit of the yellowish fat.
Crack the body lengthwise, and crack each leg segment with pliers.
Place
crabs in large mixing bowl.
Squeeze the juice from the lemons into a
small bowl, add olive oil, tarragon, pepper and parsley.
Use garlic press
to squeeze garlic into mixture, then mix thoroughly.
Pour mixture over
crab pieces, and toss, then allow crabs to marinate for one hour, tossing
occasionally.
Serve in large soup bowls with bread sticks, butter and ice
cold champagne, or dry white wine. We like to have a few heads of Belgian
endive, so that the leaves can be dipped into the crab marinade.
This
will serve about 6 persons.
Enjoy with our 2005 Sauvignon Blanc.
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