Wednesday, November 9, 2011

...Red Fish Blue Fish

Since the fishing trip, my family and I have been eating crab non stop. I know that doesn't sound like a real problem but with such delectable crab meat, I really didn't want any to go to waste. However, I can only eat so much and my family was eating so much, they were starting to get crabby (ha ha.) Anyway, as promised, the muriad of dishes I prepared with our undersea friends:

 This is freshly caught Dungeness crab at its best: simply steamed. Eaten with a light dressing of salt, pepper and freshly squeezed lemon juice, I think this preparation allows you to appreciate the flavor of the crab meat the best.

 This is probably, hands down, one of my favorite Vietnamese dishes. EVER. The crab is lightly fried with flour, green scallions, onions, ginger, garlic, jalapeno peppers....and the crab guts. Blech you say? Well, yes, I agree it sounds disgusting but once sauteed, the goopy matter simply tastes like pure crab flavoring. It sticks to the flour coated shell and creates a yummy batter. Seriously amazing.

 I think crab and fried rice go perfectly together. This version also uses the crab innards. Additionally, I threw in yellow onions, carrots, pineapple, scallions, ginger, garlic, basil and parsley. Fried rice always becomes a delicate balance of throwing in everything but the kitchen sink and having just enough components. I enjoyed this a lot.

By this dish, I was getting kind of tired of eating crab but there was still so much crab meat and I had to do something with it. Here are some crab cakes I adapted from this recipe. I think they turned out well, but I can't say they're the best crab cakes I've ever had. These are very delicate because the recipe does not contain a lot of binder or filling. They are a bit rich and I found it difficult to eat more than one at a time. I served it with some lemon juice and a red pepper tartar sauce.

All this talk about crab, I forgot we had caught some fish on our fishing trip. I let my mom have custody of the fish and she prepared it in a traditional Vietnamese way.

Looks lovely, huh? I argued with her that it really didn't look that appetizing but she insisted this is how she likes to eat it. Plating isn't so important to her. The fish were marinated overnight with salt, tumeric and dried red chili pepper and pan fried in some oil. It was flavorful but a bit too salty for my taste.

Enough with seafood for the week, bring on the red meat!

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