Crab and Seafood

Oven Roasted Crab

IMG_3454 Thinking back, one of the first recipes I ever wrote on my blog was my Roasted Crab recipe. I wanted to be able to share my love of making one of my favorite dishes at home, easily.

The fresh local Dungeness Crab and seafood is one of the best things about my hometown San Francisco. I look forward to Crab Season every year and like to celebrate with a nice crab dinner for friends and family.

You want to use a fresh live crab. Whether you get it cut and cleaned at the seafood market or do it yourself, start with one dungeness live crab and increase the recipe to include more. IMG_3450

  • 1 Large Dungeness Crab (or 2 small crabs), legs and arms removed and cleaned.
  • 2 cups of white wine or sake
  • 1/2 onion, cut into chunks
  • 2 lemons, cut into wedges
  • 4 tbsp of butter, chopped into small squares
  • 2 tsp of diced garlic
  • Old Bay Seasoning or pinch of Cayenne, Salt and Pepper
  1. Preheat oven to 350 degrees
  2. Put the crab, butter, garlic and onion in a large baking pan or pyrex casserole dish. Then pour the wine over the crab, then squeeze the lemon wedges over the crab and toss them in.
  3. Bake in the oven for 30-40 minutes depending on the amount of crab used. Occasionally  adjust and flip the crab while in the oven, to maximize the flavor that goes into the crab.
  4. Cool and serve with some of the broth from the pan mixed with butter. The lemon garlic sauce is really good with the crab and a nice toasted sourdough loaf.

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Shrimp and Vegetable Stir Fry

20130521-084455.jpgI love an easy shrimp stir fry and the ingredients are inspired by the ingredients I love and have on hand. Sometimes, it’s what I consider a fridge cleaner meal – use what you have.

  • 12 Medium Tiger Prawns, sliced in half down the middle
  • 1 tsp of olive oil
  • 2 tsp of diced garlic
  • 1/2 cup of diced onion
  • 1 medium zucchini, diced small
  • 1 cup of diced asparagus
  • 1 tsp of soy sauce
  • pinch of chili pepper flakes
  • 2 tsp water
  • Cracked Salt and Pepper to taste
  1. Heat olive oil in large skillet or wok on medium high heat
  2. Add garlic and onion and sauté for a couple minutes
  3. Add asparagus and zucchini and cook for another couple minutes
  4. Add soy sauce, chili flakes and water, stir often
  5. Add tiger prawns and cook until throughly until completely done
  6. Add salt and pepper if needed.
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Roasted Garlic Shrimp Lettuce Cups & Roasted Garlic Olive Oil

20130519-102841.jpgYou can use lettuce to wrap just about anything. It’s low carb and makes for a nice healthy lunch or dinner. When I make shrimp, I like to use my roasted garlic olive oil. It’s pretty handy to make ahead and use for just about anything.  2 Servings of 3 lettuce cups

Roasted Garlic Shrimp Lettuce Cups

  • Butter Lettuce Leaves – 6 total
  • 8 uncooked medium shrimp
  • 4-6 cloves of roasted garlic and 1-2 tsp of olive oil
  • 1 diced roma tomato
  • 3 tbsp of diced green onion
  1. In a small pan, put the garlic and the olive oil and heat on medium. Using a fork or spatula, I mash the garlic to make a roasted garlic paste.
  2. Add the shrimp and cook until done 5-7 minutes depending. Dice Shrimp into smaller pieces if necessary.
  3. Add Shrimp to Lettuce Cup, top with diced tomato and green onion and serve with your favorite hot sauce.

Roasted Garlic Olive Oil (Make in Advance)

  • 4 heads of garlic with the heads cut off
  • 1/4 cup of olive oil
  • Large Piece of Aluminum foil
  • Baking Pan or dish
  1. Put the Aluminum Foil in the baking pan. Sit Garlic up with the tops off and spread on the head pieces around them.
  2. Pour the olive oil on top of the garlic and bake in the oven for 45-60 minutes or until they pop out of the garlic easily. Let cool and remove the garlic from the skin and put in a jar of olive oil.

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