The Dungeness crab
is a crab found off the west coast of North America from Alaska to Point Conception, California.
It is named after Dungeness, Washington, which is about five miles north of Sequim, a place we have visited.
About one-fourth of the weight is meat.
Andrew purchased a Dungeness crab in Koreatown
which he brought to our home for a pre-Thanksgiving meal. I previously blogged on monkfish and New Zealand green-lipped mussels which were part of the ingrediants of the meal. This post will tie the meal together.
Andrew placed the still-live crab in a pot and steamed it.
It gradually turned red.
When it was finished,
he opened up the crab
and let the juices mix with the mussel white wine broth in the frying pan.
Then he added the claws and some of the limbs to the mixture and got the crab meat out of the balance of the crab which he set aside. Lauren was slicing carrots, celery, leeks and fennel which she added to the mussel/crab broth,
then the mussels and the crab were added.
Finally, the monkfish was added, it was put on a bed of pasta, and it made a wonderful combination of vegetables, mussels, crab and monkfish. A lot of work, but an amazing combination.
Such yumminess!
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