Fishing licenses have been secured so it’s time to get down to business! First priority is to drop some crab traps! Unfortunately we have not done any fishing yet, so we don’t have any fish scraps to use for bait and the current group on the boat has requested no chicken so our usual crab bait options are unavailable. Scavenging the kitchen, we locate some frozen herring- and I have a jar of reserved bacon fat; this combination should surely bring in the crab, right? We bait and drop our traps, and wait until morning
Captain Trig – Viaggio Yacht Charter
Success! We didn’t pull up the trap full of crab we were sure the bacon would bring in but we did secure two large males, just enough for a crab cake dinner!
Captain Trig kills and cleans the crabs while I head to the galley for a stock pot. I like to put about 2 inches of salted water in the bottom of the pot and steam the crabs rather than take the time to fill the entire pot and wait for it to boil. I drop the crabs in the pot, put the lid on and put it on the stove on high. Steaming the crab takes about 5-10 minutes depending on how many crab are in the pot. You are looking for the crab to turn a dark red color and the meat will change from translucent to white. Once cooked remove from the water and cool.
To pick the crab, I will typically set an old towel down on the table and gather everything I need prior to starting. Two bowls (one for meat and one for shells), a nut cracker or crab cracker for the thick claw shells, and your favorite crab cracking music! I will then pull all the legs apart for easier picking. I will pick out one of the legs ( not a claw leg) and use this to dig out the meat ( see photo). The pointed end of the leg is the perfect size to dig into the shell and pull out the meat. I find that using my hands is the easiest, most efficient way to maximize the amount of meat you get out of the crab.
INGREDIENTS:
Freshly picked Dungeness Crab from 2 crab- drained of any liquid ( approx 3 cups of meat)
1 red bell pepper diced
1/2 red onion diced
1 lemon zested on a microplane
Rub with love seafood rub (2-3T)
1/4 cup mayo
4-5 eggs (1 for the crab cake mix and the remainder for the breading process)
3-4 cups of Panko ( 1/2 cup for the mix and the remainder for the breading process)
* Panko is a Japanese bread crumb that is ideal for creating a light and crispy crust.
1-2 cups of flour for breading process
Salt and Pepper to taste
METHOD:
1. Place the crab, bell pepper, onion, mayo, lemon zest, and rub with love seafood seasoning in a large mixing bowl and stir to thoroughly mix the ingredients. At this point ( prior to adding your raw egg and panko) you should taste the mix and adjust the flavor with salt and pepper.
2. Add the egg and mix until completely combined.
3. Add approx 1/2 cup of Panko and stir into the mix. At this point your mix should be moist but not wet. If you form it into a ball it should start to stay together. If it is too wet you can add a touch more Panko, however I try to uses as little as possible so that my crab cakes are full of crab not filler.
4. I use an ice cream scoop at this point to scoop my crab cakes. This ensures the crab cakes are uniform in shape and size. You could free form them if you do not have an ice cream scoop, but you want to keep them similar in size for even cooking and to prevent fist fights at the table!
5. After you scoop the crab cakes I find that if I place them in the refrigerator for at least 30 minutes they will firm up and make for easier breading.
6. To bread the crab cakes I like to use pie pans. Place flour in one, beaten eggs in one, and Panko in the third. Using your hands gently form the cake into a tightly packed cake, gently squeezing out any excess liquid. Place the crab cake into the flour mix using one hand. Using the same hand take it out of the flour and gently shake of any excess flour. Place the crab cake into the egg. Using your OTHER hand take the crab cake out of the egg, allowing the excess to drip off, and place into the Panko. Use your flour hand to dust the crab cake with the Panko until thoroughly coated. Remove and set on a sheet pan or plate while you bread the remainder of the crab cakes.
7. Once all of the crab cakes have been breaded, place a large sauté pan on the stove with 1-2 inches of oil ( I like to use canola or vegetable oil. You want to use an oil with a high smoke point for frying, not olive oil)
8. Heat the oil so that when you start to place the crab cake in the pan it begins to sizzle immediately.
9. Fy until golden brown and then gently flip over to cook the other side. ( it is always a good idea to flip the crab cakes away from you in the pan so if it splashes you do not burn yourself.
10. Remove from the pan once golden brown and place on a paper towel to catch any extra oil.
About Chef Alisa:
Viaggio Charter is excited to introduce Chef Alisa Jestel, the newest member of the Viaggio team! Chef Tristin was offered an exciting land based opportunity in Seattle that was too good to pass up. With Tristin moving ashore, Captain Trig found himself in need of a new chef so he turned to his long time friend and prior co-worker Alisa.
Alisa has been cooking professionally around the Seattle area for the past fifteen years, the last six of which have been spent aboard a variety of luxury yachts cruising the Pacific Northwest! Alisa thrives on the abundance of local products available in the area and enjoys creating memorable dining experiences at every opportunity! She customizes each and every meal to the individual needs of VIAGGIO’s guests, and loves taking time to share her passion and knowledge for food with anyone that is interested. Alisa has been known for giving impromptu cooking classes on cooking what you catch, fresh pasta making, and seasonal cooking.
Alisa spends her free time during the off season traveling and exploring her love for food in other countries. She finds her self often revisiting Italy for more extensive training on pasta making and other old world culinary arts! Viaggio Charters is excited to welcome Alisa aboard and looks forward to sharing her culinary delights with you!
For more information visit: www.viaggiocharter.com
Seasoned Crew – Custom Designed Itinerary – Relaxation – Majestic Alaska Beauty
