How To Crab

By Tanis Boganis

It goes without saying that anything you add to fresh Dungeness crab meat will improve your dish a trillions times over.

However, sometimes, I will experiment with new flavors or make a new recipe and the bloody ingredients over power the delicacies of the crab meat. I friggin’ hate it when this happens. I feel like I wasted a) my time fishing for my crabs or b) my hard earned money buying these expensive crustaceans. I have access to a lot of crabs, my freezer is always stocked, I go crab fishing all the time. I could only imagine how miserable I would be if I wasn’t so lucky.

Well, my Lovelies, you guys are in luck. This is NOT one of those recipes that will leave you wanting to burn down the food blogger’s kitchen disheartened. Unless you don’t care for green beans in which case you could substitute something similar or check out our other yummy crab meat recipes.

This recipe was inspired and loosely follows BC liquor store Taste magazine’s recipe. You can find the original recipe here.

Ingredients:

• 6 Tablespoons of shredded (unsweetened) coconuts
• 1 1/2 Tablespoons olive oil
• 5 Scallions finely diced
• 1 Clove of garlic, minced
• 1 1/2 Tablespoons of fresh ginger, minced
• 1/2 teaspoon of red chilli peppers, minced
• 3/4 lbs. of fresh green beans
• 1 Can of coconut milk
• Salt and pepper to taste
• 2 Cups of fresh Dungeness Crab meat (or other fresh crab meat) shelled and picked over for cartilage
• 1 1/2 Tablespoons of melted butter
• Juice from 1/2 a lemon

Method to the Rad-ness:

In a small frying pan, toast the shredded coconut until golden brown (about 5 minutes). Set aside.

In a large sauce pan over medium heat add the olive oil, scallions, garlic and ginger. Cook until the scallions are transparent (about 2 minutes). Add the chilli pepper, green beans, and coconut milk. Reduce heat to medium-low and cover. Simmer the beans until cooked (about 15-20 minutes depending how you like your beans).

After ten minutes of the beans simmering, mix the melted butter and lemon juice together and lightly toss with the crab meat.

Once the beans are cooked, serve onto four plates. Sprinkle with the toasted shredded coconut and a 1/2 cup of the crab meat on top.

Fresh Dungeness Crab Meat Recipe That Won’t Disappoint

 

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15 mins

15 mins

 

It goes without saying that anything you add to fresh Dungeness crab meat will improve your dish a trillions times over.

: Tanis Boganis

: Main

: 4

Ingredients

• 6 Tablespoons of shredded (unsweetened) coconuts
• 1½ Tablespoons olive oil
• 5 Scallions finely diced
• 1 Clove of garlic, minced
• 1½ Tablespoons of fresh ginger, minced
• ½ teaspoon of red chilli peppers, minced
• ¾ lbs. of fresh green beans
• 1 Can of coconut milk
• Salt and pepper to taste
• 2 Cups of fresh Dungeness Crab meat (or other fresh crab meat) shelled and picked over for cartilage
• 1½ Tablespoons of melted butter
• Juice from ½ a lemon

Method to the Rad-ness

1. In a small frying pan, toast the shredded coconut until golden brown (about 5 minutes). Set aside.
2. In a large sauce pan over medium heat add the olive oil, scallions, garlic and ginger. Cook until the scallions are transparent (about 2 minutes). Add the chilli pepper, green beans, and coconut milk. Reduce heat to medium-low and cover. Simmer the beans until cooked (about 15-20 minutes depending how you like your beans).
3. After ten minutes of the beans simmering, mix the melted butter and lemon juice together and lightly toss with the crab meat.
4. Once the beans are cooked, serve onto four plates. Sprinkle with the toasted shredded coconut and a ½ cup of the crab meat on top.

2.2.8

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