Monday, January 14, 2013

Roasted Garlic Dungeness Crab x Nick V.

Here's a recipe from Nick, a good homie from the high school days who's continuing to live it up in the Bay when he isn't traveling to outer space and the outlying areas. 



Heres a Roasted Garlic Dungeness Crab recipe that i make...the recipe is for roughly 10 people at a time (thats how many people i usually show up when they know im making this :)

7 Dungeness Crabs (Fresh is best but precooked and frozen will work just the same)
2-3 sticks of butter (I use the Omega -3 Smart Balance bars so that the women feel better about it)
1/4 cup of Canola Oil infused with Olive Oil (Lighter than straight up regular EVOO and has benefits of both oils)
3-5 tbps of Chicken Bouillon powder (the Knorr brand is what i use)
Hecka cloves of garlic (minced or roughly chopped)
1 tbps of regular granulated sugar
1-3 tbps coarse ground black pepper

Clean and chop the crab into small pieces. (I just take the top shell off, split the body in half down the middle and then pre crack the legs and claws to allow the flavors to seep in during cooking) Heat up the wok, pour the oil and then add the butter (between medium to low heat). Once the butter is melted, saute the garlic until aromatic, but not brown (do not burn the garlic) Add in the chicken bouillon powder until dissolved. Crack half of the black peppers into the sauce and then add sugar until dissolved as well. Taste at this point and add whatever you think is missing. Some cooks will stir in the crab at this point before placing them into a baking dish. I prefer not to so that i don't overcook the meat. The flavors are bold anyways and you can always just dip the meat into the sauce for added butter flavor. Dish out the crab, cover them with the garlic and pour the sauce over and then bake it in the oven at 350 degree F for 25-30 minutes (that timing is for fresh crab. you can also pre-cook the crab by boiling it and then roasting it for about 10 minutes with the ingredients)
Serve hot with garlic noodles. Oh and here's my recipe for that:

6 packs of Spinach infused noodles (my personal fave)
1/2 - 3/4 cup of Olive Oil or the Canola/OO mix used for the crab
1 stick of that Smart Balance butter, remember. the
8 cloves of Garlic - roughly chopped.
2-3 tbps of chicken bouillon powder
4-6 tbps of parmesan cheese

Cook noodles as directed in package. In a sauce pan, heat the oil over medium heat, saute the garlic until you've sweated out its garlicky oil and then add the butter and lower the heat to a low setting to simmer. add in the bouillon powder and cheese. stir until everything is incorporated well. then stir it into the noodles, ensuring equal coverage over the whole batch.

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