Jonah Crab Recipes

 

Jonah Claws with Sherry

Serves 2

 

2 pounds Jonah crab claws

2 cups dry sherry

1 cup olive oil

4 cloves garlic, minced

1 lemon, zested and then sliced

Mignonette, recipe follows

Lemon wedges, for serving

 

Directions:

Bring a medium pot of water, with a steamer insert, to a boil. Steam claws for 10 minutes or until crab is cooked through.

 

Meanwhile, in a large glass bowl, combine sherry, olive oil, garlic, and lemon zest and slices. When crab is cooked, add to marinade and toss to coat. Serve warm or chilled, with mignonette for dipping and lemon wedges on the side.

 

Mignonette:

 

2 shallots, minced

2 tablespoons rice wine vinegar

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

1 tablespoon extra-virgin olive oil

 

Whisk all ingredients in a small bowl. Serve on the side for dipping.

 

 

Pumpkin Vermont Chevre and Jonah Crab Souffle

Serves 6

 

6 pumpkins (soup bowl)

1 tbsp butter

2 tbsps all-purpose flour

1/3 tsp cayenne pepper

salt

black pepper (cracked)

6 eggs (separated yolks reserved whites whipped to stiff peak stage)

12 ozs crab meat (jonah)

2 sage leaves (chiffonade)

6 ozs vermont chevre

 

 

Directions:

Preheat oven to 350 degrees F.

Cut top off of pumpkins. Remove seeds, place pumpkins in large pan with 4 cups of water, cover and bake at 350 for 40 minutes.

Remove pumpkins from oven, scoop flesh out of pumpkins, reserving the shell. Puree flesh in food processor until smooth.

Place flesh in a heavy-bottomed pot with the butter, flour, cayenne pepper, salt, and black pepper. Cook with low heat until dry. Remove from heat, add egg yolks and transfer to a stainless steel bowl. Raise oven temperature to 375 degrees F. Fold in crab, sage, chevre, and egg whites.

Pipe mixture back into pumpkin and bake for approximately 13 minutes.

 

Garnish with pumpkin top.

 

Jonah Crab Cakes

Serves 10

 

1 lb crabmeat

1 tbsp chopped parsley (finely)

1 tbsp lemon juice (fresh)

1 green onion (finely chopped)

1 ¼ tsps dijon mustard

½ tsp white pepper

¼ tsp tabasco sauce

¼ tsp worcestershire sauce

1 pinch kosher salt

8 ozs haddock fillets (halibut cod, finely chopped)

1 eggs (lightly beaten)

¾ cup cream

3 tbsps breadcrumbs (dry)

4 tbsps butter (divided)

1 tomatoes (seeded and diced baby arugula)

 

 

In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.

In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.

Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight.

Preheat oven to 375F

Line a baking sheet with parchment.

Heat a large skillet over medium-high heat

Add half the butter and swirl to coat the pan.

Add half the crab cakes, and brown on both sides.

Place on prepared baking sheet and repeat with remaining butter and crab cakes.

Bake for 12 minutes or until cook through.

Garnish with diced tomato and baby arugula, if using.