Best Dungeness Crab With Basil San Francisco Style Recipes

OLD-STYLE SAN FRANCISCO CRAB CIOPPINO

Steps:

• Using a TALL 8-10 quart pot, cover the bottom of the pot with a good virgin olive oil, about ¼ cup. Add the chopped onion, sage, garlic, parsley and celery and sauté slow and stirring often until tender, approximately 20 minutes. If it gets too dry, add a little more olive oil. Add tomato sauce and cayenne pepper. Reduce to lowest simmer and cook for approximately 45-60 minutes, stirring occasionally. If it gets too dry, add a little water.
• Add 10-12 cups of water and bring to a boil. Add salt and pepper to taste.
• Begin adding the seafood. Raw crab first (if not raw, then cooked is an ok substitute.) If you get raw crab, cleaned and chopped, it will be much better). Return to a low boil, then lower to low-medium heat for 15 minutes.
• Then add clams and mussels. Continue to simmer 10 minutes. Add the shrimp and scallops, simmer for 10 minutes, along with a cheese glass of white wine (6 oz.) before serving. Ok if this sits on low heat for 15-20 minutes. Add the fish 5-7 minutes before you are ready to serve. Any longer than that, take it off the heat and reheat gently before serving. Ladle into large bowls and have a few extra bowls on the table for shells.
• Have plenty of garlic and olive oil basted sourdough bread, finished with shredded parmesan cheese and your favorite California Chardonay. Offer the usual complement of crab tools, crackers, pickers, etc.
• Left-overs should be refrigerated and eaten next day or two. After eating, offer your guests a warm hand towel with fresh lemon squirted on it, with a little water, microwave on high for 30 seconds.

DUNGENESS CRAB BOIL

Steps:

• 1. add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
• 2. drop crab and return to a boil
• 3. boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.

DUNGENESS CRAB WITH BASIL SAN FRANCISCO-STYLE RECIPE

Steps:

• Stir the garlic, garlic-herb seasoning, garlic salt, pepper and sugar together in a small bowl until blended. For the Dish: Bring a large pot of water to a boil. Slip the crab(s) into the water and cook for 2 minutes. Drain the crab(s), rinse under cold water, and drain again. If you like, pull off the top shell from the crab(s) in one piece and reserve for a garnish. (Invert top shell to remove organs and extra water.) Remove and discard the lungs attached to the shell above the legs and the spongy parts under the shell. Twist off the claws and legs; crack them with a cleaver or mallet. Cut the body into 4 pieces (or in half, if using blue crabs) with a heavy chef's knife. Place the crab pieces into a colander and allow them to drain excess liquid. Dust the crab pieces with cornstarch to coat them lightly. Pour enough oil into a wok to fill 3 inches. Heat over medium heat to 365 degrees. Deep-fry the crab, in batches if necessary to avoid crowding the pieces, until the shells change color, 2 to 3 minutes. Lift out the crab with a slotted spoon and drain on paper towels. Spoon the oil from the wok into a heatproof container and return the wok to high heat. Add the butter and olive oil and swirl to coat the sides. Add the seasonings and cook, stirring, until fragrant, about 20 seconds. Add the fried crab and stir to coat. Pour in the stock and bring to a boil. Adjust the heat so the sauce is simmering, cover the wok and simmer until the crab is cooked through, 4 to 5 minutes. Stir in the basil and transfer the crab onto a serving platter. Spoon the sauce over the crab and serve hot. This recipe yields 4 servings.