Crab Season Rocks!
With Crab Season going into full swing, we thought we’d pull out a few of our favorite crab recipe and seafood recipe TasteTV videos to give you a good idea of how to rock and roll with this delightful dish!
See the TasteTV video recipe
French-born Chef Fabrice Roux demonstrates how to use vanilla dressings to make a fresh crab and avocado salad
See the TasteTV recipe video
Chef Ross Browne comes from Down Under to show how to make his specialty of batter dipped soft shell crabs.
See the TasteTV recipe video
AND NOW, TIME FOR A FEW GOOD BLOGS about CRAB SEASON
11 Nov 2006
i really hope so. i’m so excited for it. this is my first full crab season in
san francisco. moved here early this year when it was already in swing, so didn’t
get to take full advantage. i’ve decided we’re going to cook up some crabs …
chowhound’s latest » san francisco bay area – http://www.chowhound.com/boards/show/1
15 Nov 2006 by blogdig.net
Oh yum, it’s Dungeness crab season. The fisherman went out yesterday with the …
Today’s San Francisco Chronicle has an interesting front page, top-of-the-fold
article “Crab season gets crackin’ : Boats due back today more[…] …
thought4food: The best cooking and food… – http://food.blogdig.net/
15 Nov 2006 by email@example.com
If you don’t like shellfish, or if you are (gasp!) allergic or otherwise unable
to eat the insects of the ocean, I feel sorry for you. I do. There is something
primal about cracking crabs and digging in, making a mess and dripping …
Jumping Out Of Windows In Expensive Clothes – http://www.mollygolightly.com/
14 Nov 2006 by MissEm
Crab season opens on Wednesday! I am so excited to get my hands on some big papa
dungeness crabs in the next few weeks. Last year, Rob and I drove down to Half
Moon Bay to buy a couple giants straight off the boat. …
emilystyle – http://emilystyle.blogspot.com/index.html
Today’s San Francisco Chronicle has an interesting front page, top-of-the-fold article “Crab season gets crackin’ : Boats due back today loaded with that delectable San Francisco treat“. The on-line version is actually better because it includes a very nice photo gallery.
There are few things that are as good as simply prepared fresh crab, hot melted butter, sourdough bread and wine so I really look forward to this time of year. Be on the lookout for restaurants and grocery stores having crab specials.
Food Notebook post by Carter Lusher.
It was a colorful picture. More than 150 tiny crab boats set out through the Golden Gate yesterday to begin the 2006 crab season.
Today Fisherman’s Wharf is bustling with activity as thousands of pounds of fresh Dungeness crab are unloaded from the colorful boats. Some find their way quickly into the sidewalk pots of boiling water that made Fisherman’s Wharf one the the world’s most popular tourist destinations. Most of the fresh Dungeness crab, however, will go to one of the major fish processors and then be airlifted to markets around the world.
Want to know more about this most magical time of the year in San Francisco? Explore the following links. Bon apetit!
- Nov. 14th, 2006 at 12:18 PM
I love crab, even if it is fake crab. This recipe is low-fat!
1 carton (16 ounces) 1% cottage cheese
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
2 tablespoons Italian seasoning
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, flaked
12 lasagna noodles, cooked and drained
2 cans (8 ounces each) no-salt-added tomato sauce
For more of the recipe, go here:
“As the waiter began to ratlle off his favorite dishes (per my request), my friend, spotting a fresh dungeness crab entree, interrupted, exclaiming, “Dungeness crab! You never see that on a menu.” How could I argue for the steamed barramundi when her words rang so true? Sure, there were shellfish platters scattered about the city at various steakhouses and seafood spots, but rare was the occassion when crab was celebrated as an entree.
While my friend would’ve happily bypassed the appetizers to get to the bottom of the crab, I argued to dine according to custom, and begin with the hot mushroom spring rolls. These fried nibbles were presented with a side of lettuce and pickled carrot and daikon, which our waiter explained was to be wrapped around the fried rice paper rolls. We happily obliged and were handsomely rewarded. These were no ordinary spring rolls: filled with rich chanterelle, porcini and shitake mushrooms, the assemblage was a delicate, yet crunchy interplay of textures and sweet & sour flavors. “
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