Celebrate National Crab Day March 10
By Fabiana Santana
Losing an hour of sleep (thanks a lot, Daylight Savings!) won’t leave you feeling much like celebrating, but we’ve got some fun recipes in honor of National Crab Day that will put the spring back into your step.
The origins of National Crab Day are unknown, but after all, as the saying goes, why question a good thing? A full day to celebrate the culinary crustacean that is versatile enough to turn into soups, cakes, and even fritters? We’ll take it!
If you happen to be in New York City, celebrate Crab Day in true Bahamian style at the Caribbean retailer and restaurant Tommy Bahama. If you were ever searching for a place to chase away the winter blues, this is it. Live island music serenades you while you indulge in their brand of American and seafood inspired cuisine, including Coconut Crusted Crab Cakes made with lump blue crab, Thai chile sauce and crab stuffed shrimp served with almond rice and sautéed spinach. They’re perfect for the occasion especially when paired with any one of the fruity and frosty signature cocktails Tommy Bahama has to offer.
If you’re a fan of Dungeness crabs, but you can’t make your way to Oregon to enjoy the Pacific Northwest’s prized crustacean and the crab James Beard spoke of when he described a “…meal the gods intended only for the pure in palate,” then consider this a really early Christmas gift. We’ve gone straight to the source and are bringing you recipes from some of the best restaurant Oregon has to offer. You’re in luck, too, because it is currently prime-time to purchase and enjoy Dungeness crab. December thru April is the peak of the Dungeness crab harvest when fresh ‘whole-cooked’ crab are readily available at supermarket seafood counters and specialty seafood markets throughout the region and at specialty markets across the nation. Fresh Direct fans, keep an eye on their seafood specials or talk to your fish monger about making a special order.
Fresh Crab Recipes
Recipe courtesy of Tommy Bahama
Crab Cake Mixture:
- 1 ¼ lb Lump Blue Crab Meat
- 1 ½ oz Red Onion, Finely Chopped
- 1 Green Onion, Finely Chopped
- 1 oz Yellow Onion, Finely Chopped
- 1 Egg, Slightly Beaten
- 3 Tbsp All-Purpose Flour
- 2 Tbsp Panko (Japanese Breadcrumbs)
- 1 1/2 tsp Old Bay® Seasoning
- 1 tsp Kosher Salt
- 1 tsp Black Pepper, Freshly Ground
- 1 tsp Celery Salt
Mix all ingredients well without breaking up the big lumps of crab meat. Portion the mixture into 12 round cakes.
- 4 Tbsp Panko (Japanese Breadcrumbs)
- ¼ tsp Old Bay® Seasoning
- ¼ Cup Shredded Coconut
Mix all ingredients well then coat crab cakes in mixture on both sides.
Heat 2 Tbsp clarified butter in a large skillet over medium heat and cook for 3-5 minutes on each side until golden brown crust is formed.
Spoon 2 ounces of Sweet Chili Sauce (Mae Ploy) in the center of a 10” round plate and tilt the plate so it is evenly covered. Place a large spoonful of Asian Slaw or shredded cabbage in the center of the plate and place the warm crab cake on top. Serve immediately.
Created by Philippe Boulot, The Heathman Restaurant
- Eggs, hard boiled; cut in half, yolks separated from whites
- 24 crab leg sections, plus ¼ cup crab meat
- Meyer Lemon
- Juice and zest of 4 Meyer lemons
- 2 raw egg yolks
- 2 t salt
- ½ t cayenne pepper
- 2 T Dijon mustard
Garnish (to taste) with Paprika and Chives.
- Blend all of the aioli ingredients in a food processor for 1 minute. With the food processor on, add 1 cup canola or vegetable oil in a slow steady stream.
- Add 2 T Meyer lemon oil. Adjust seasoning to taste.
- Mix the reserved hard yolks with 3/4 cup aioli and ¼ cup crab body meat. Stuff the egg whites with this mixture.
- Toss the crab legs in the remaining aioli, along with a sprinkle of paprika and chives.
- Top each stuffed egg white with a crab leg. Chill for 1 hour to set the eggs.
Created by Jason Smith, The Dundee Bistro
- 2 lbs. cannellini beans
- 3 medium yellow onions, diced
- 1 small (no. 3) can green chilies, diced
- 1 tablespoon garlic, chopped
- 3 tablespoons cumin, ground
- 1/3 cup cilantro, chopped
- 2 tablespoon oregano, chopped
- 1/2 teaspoon cayenne, ground
- 1 teaspoon cloves, ground
- 1 ham hock
- 3/4 gallon chicken stock
- 12 oz Monterey jack cheese, shredded
- 24 oz sour cream
- 2 lbs. crabmeat, picked through for shells
- 1/3 cup olive oil
- 1/4 cup Carlton Farms bacon, sliced and cooked crisp
- Wash beans. Cover water 3 inches over the beans and soak over night.
- Heat oil in large pot. Sauté onions, chilies and garlic until translucent. Add cumin, cilantro, oregano, cayenne and cloves.
- Add beans, ham hock and chicken stock to the mixture and cook until beans are soft, about 2 to 3 hours.
- Add cheese, stirring continuously. Add sour cream, stirring constantly. Add crabmeat.
- For a garnish, top each serving with crisp bacon and croutons.