Le Chef's Kitchen

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Archive for the ‘crabs’ tag

Fresh Blue Crabs with a Dijon Aioli

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Last weekend I was at my marina in Connecticut and I saw a friend of mine pulling something out of the water with a net on the dock across from me.  Upon further inquiry, I found him with a big bucket of blue crabs, plucked fresh from the water.  I immediately grabbed my net, and went to work.  How can you pass up fresh blue crabs?

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Written by Drew

September 17th, 2010 at 12:58 pm

Posted in Dinner

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Dungeoness Crab with Southwestern Chipotle Polenta

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During my recent trip to San Francisco I stayed with my friends Ilse and Tommy in their home in the Haight-Ashbury district.  To thank them for their hospitality I decided to cook them dinner the night before I left, and since I was wandering around down in the Fisherman’s Wharf district earlier that day, the obvious choice for a special dinner was fresh dungeoness crab.

Photo Courtesy of Tommy Dewland, M.D.

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Written by Drew

September 3rd, 2010 at 8:49 pm

Posted in Dinner

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How to Clean Soft Shell Crabs

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I’ve been eating a lot of soft shell crabs recently.  It’s the season, and I love them, so I’m going to get my fill while I can.  I have posted recipes here and here, but in both cases I never talk about how to clean the crabs.   Most of the time I have the fishmonger clean them when I buy them, but the other day I was down in Chinatown and I got half a dozen live crabs, which were packed up on ice and carried home to make soft shell crab buns, Momofuku style.  So, if you find yourself with live soft shell crabs that need to be cleaned, here’s what to do.

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Written by Drew

May 12th, 2010 at 2:24 pm

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Fresh Morels with Soft Shell Crab and Crispy Carapace

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Today when I went to the store and saw what was available, I felt obligated to create a dish using the two freshest, most indulgent and seasonal ingredients I could find:  fresh morels, and live soft shell crabs.  What emerged is my springtime take on the classic crab stuffed mushroom, with a twist:

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Written by Drew

May 7th, 2010 at 8:17 pm

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