Crab life with both hands
A Pinch of Salt
By Donna Marie Riani
It’s the time of year where we make resolutions. I made a decision many years ago to stop doing that. A resolution is a firm decision. You either do it or you don’t and if you don’t do it, you feel upset with yourself.
I would much rather set an intention. An intention is an aim or a mindset. It’s my intention to be kinder and gentler to myself, the world and the people in my life. One of the best things I can do for my body and my health is to eat fresh, local, organic and sustainable food whenever possible.
When I was younger (not that long ago!!) you could only eat things when they were in season. It made me relish certain foods even more. I would eat them till I had my fill, knowing that they would not be available for long. I realize we don’t live in that world anymore. You can go to any supermarket and pretty much get anything you desire from all corners of the world.
I promise you nothing tastes as good as fresh, local food in season.
This is the time of year I get very crabby — from crab cakes to a crab boil to crab mac and cheese and everything in between. I will take it any way I can get it.
In the Pacific Northwest, crab season typically runs from December to August. Depending upon where you live, you will be treated to either Dungeness or Red Rock crabs: both equally delicious. Crabbing is so important to our economy that the Oregon Legislative Assembly designated the Dungeness crab as the state crustacean. That’s a pretty tasty thing to be known for. The men and women who go out on crabbing vessels are a special breed and very hearty souls.
The conditions can be dangerous, the weather brutal and the days long. If you’ve watched any of the reality shows about fishermen, you know what I’m talking about. They do something I simply couldn’t do and I have nothing but gratitude for them. Then there are the people with their crab pots on the piers and docks. I hold my breath as I watch them pull up their pots, hoping they have caught something. I also feel their disappointment when they see nothing in their pot but their bait. I simply don’t have the patience for crabbing, so instead head over to my local fish market and select the crab that’s going home with me.
When it comes to eating crab, there is no wrong way to do it. If you decided to just melt some butter and dunk that sweet delicate crabmeat to your heart’s content, you wouldn’t be disappointed.
But I’m going to propose something more flavorful, messy and finger licking good. This recipe for Asian crab is one of my favorites. There is a good chance you already have most of the ingredients in your pantry. If not, they are readily available at your local grocery store. I also recommend you have a crusty slice or two of bread on hand to sop up the sauce on the plate.
It’s my intention that 2022 will be a delicious year. I’m off to a very good start!
Asian Crab
● 1/4 cup of canola oil
● 1 pound of whole crab or crab legs, in the shell
● 3 tablespoons hoisin sauce
● 1 tablespoon sriracha or sambal oelek, your choice
● 1/4 cup dry white wine
● 1 teaspoon sesame oil
● 1 scallion, thinly sliced, for garnish
In a wok or large frying pan, heat the canola oil over medium heat.
Crack the crab shells in several places. This will allow the sauce to enter the shell and flavor the meat. Be careful not to crack the shells to the point that they fall apart.
Add the crab to the hot oil and sauté for about one and a half minutes on each side, to warm the meat through. Remove the crab from the oil and set aside. Drain all but two tablespoons of oil from the pan.
Over medium heat add the hoisin, sriracha, wine and sesame oil to the pan. Stir to combine. Once it’s bubbling, add the crab back into the pan and toss for about one minute to coat the crab with the sauce.
Remove the crab to a plate and make sure to pour all the sauce from the pan onto the crab.
Sprinkle over the thinly sliced scallions.
Note: If crab is not your thing, substitute with shell-on shrimp instead.