Perhaps you’ve heard of the Cardero Bottega? It’s a little deli nestled in Vancouver’s Westend that is filled with Italian delicacies and a whole lot of heart. Proprietors Tim and Nat have sadly (for us regular visitors) moved on to other culinary exploits in Europe, and left the still-thriving deli to new hands.
Here is a recent recipe from Tim and Nat’s blog A Cook Not Mad that makes use of local dungeness crab, a sustainable treat.
CRAB BOIL (for 4 to 6 people)
4 Dungeness crab
1 pound(12 inch) kielbasa sausage cut into 2″ pieces
1 pound red skin new potatoes
4 ears sweet corn cut into 3″ pieces
1 pound shrimp, deveined, shell on
1 bunch green onion, cut into 4″ pieces
10 cups water
1 head garlic, smashed
2 tbsp coriander seeds
2 tbsp thyme
2 tbsp dill
1 tbsp oregano
2 tbsp paprika
1 tbsp black pepper
1 tsp white pepper
1 tbsp onion powder
4 bay leaves
1/4 cup Kosher salt
Hot sauce to taste
Combine water, garlic, spices, salt and hot sauce in a large stock pot and bring to a boil for 3-5 minutes.
While that is steeping, rinse and quickly clean the crab with a brush.
Prepare the crab by sticking the point of a knife between their eyes. Using the back of a chef knife and your hand, pry off the top shell, remove the gills and cut the bodies in half. Rinse quickly under cold water and reserve.
Add the potatoes first into the simmering stock and cook for 4 minutes or until half cooked. Then in go the kielbasa and corn, bring back to a simmer and cook for 2-3 minutes. Next is the crab, push down into the stock and cook for 4-5 minutes after returning to a simmer. Last is the shrimp and green onion. Push them down into the simmering stock and then turn off the heat. Let the boil sit for 2-3 minutes or just until the shrimp are cooked through. Drain the mixture into a large colander, discard the stock. Alternatively, remove everything with a slotted spoon. Pile it high on a warm serving tray, pour some cold drinks, roll up your sleeves and get cracking. Melted butter, lemon wedges and steamed rice on the side are nice also.