Scrumptious Seafood: Crab Boil

 

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.

To cook:
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.

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