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>> Dungeness recipes? [topic: previous/next]
PostPosted: Tue Nov 18, 2008 4:07 pm
friscostriper415


Posts: 348

Any good dungie plates? I would appreciate it
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PostPosted: Wed Nov 19, 2008 5:13 am
eelmaster


Posts: 592

look down the page at the asparagus sald.
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PostPosted: Wed Dec 03, 2008 11:39 am
jgy


Posts: 515
Location: East Bay

Here's what I do:

-Get steamer ready
-Preheat oven to 450
-Melt butter (I like using a lot), add some EVOO, squeeze in lemon (I like using a lot again), add minced garlic (I like using a lot again), dash of sea salt, pepper, fresh chives, dill, cilantro if that's your thing (all ingredients are based on your taste)
-Steam Dungie halfway through before it's fully cooked (just takes a few min).
-Clean crab (de-shell it, halve it, crack the legs, etc.)
-Toss crab(s) in large bowl and pour the butter sauce over it. Mix very well so that the sauce gets in the little cracks
-Roast in oven for about 7-8 min or until the garlic is somewhat roasted.
-Serve with baguettes and you're in heaven (use the leftover drippings as a dipping sauce)

I haven't made this since last year... Looks like I'm going to have to make some again SOON!

Also works great with Alaskan King Crabs. I also have an Asian style deep fried crab recipe that was on SF Gate a few years ago. Very tasty as well.
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PostPosted: Wed Dec 03, 2008 11:54 am
polishfromthedeep


Posts: 991
Location: Central Coast

jgy wrote:
Here's what I do:

-Get steamer ready
-Preheat oven to 450
-Melt butter (I like using a lot), add some EVOO, squeeze in lemon (I like using a lot again), add minced garlic (I like using a lot again), dash of sea salt, pepper, fresh chives, dill, cilantro if that's your thing (all ingredients are based on your taste)
-Steam Dungie halfway through before it's fully cooked (just takes a few min).
-Clean crab (de-shell it, halve it, crack the legs, etc.)
-Toss crab(s) in large bowl and pour the butter sauce over it. Mix very well so that the sauce gets in the little cracks
-Roast in oven for about 7-8 min or until the garlic is somewhat roasted.
-Serve with baguettes and you're in heaven (use the leftover drippings as a dipping sauce)

I haven't made this since last year... Looks like I'm going to have to make some again SOON!

Also works great with Alaskan King Crabs. I also have an Asian style deep fried crab recipe that was on SF Gate a few years ago. Very tasty as well.


mmmmm, i feel my arteries clogging already, sounds like i'm going to have to try it, perhaps with lobsters.... hmmmm

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PostPosted: Mon Dec 08, 2008 11:15 pm
t177


Posts: 269

This is what I do with both red/rock and dungies. It is so easy I'm not even sure if it's called a recipe!

The sauce consists of "brain" so if you can't handle it, this recipe is not for you.

Step 1:
Steaming/Cleaning crab
-Pre-clean crab prior to steaming (scrubbing with brush and dipping in water seem to get rid of most of the sand.)
-Steam crab (cook fully)
-Take them out, wait until cool enough to handle
-Clean crab and save the "brain"
-Crack crab in half (if not lazy, then crack claws and legs also) and set aside

Step 2:
Making sauce
-Chop garlic (1 med/large clove per crab, or more if you like garlic. I use about 2 cloves per crab.)
-Chop green onion (1 green onion per crab.)
-In a same steam pot or different pot which is big enough to handle all the crab, heat enough amount of veg oil or butter (I prefer veg oil as butter makes the flavor of sauce too strong for my liking.)
-Cook garlic (make sure not to brown it, or it gives burned bitter flavor.)
-Throw green onion in the pot (no need to thoroughly cook)
-Pour the saved "brain" in and cook/stir until starts to boil
-Add salt and pepper to taste. (can add a bit of soy sauce if like)

Lastly, put and stir halved crab in the sauce, or use the sauce as dipping. Serve on a large plate and enjoy!
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PostPosted: Tue Dec 09, 2008 9:37 am
jgy


Posts: 515
Location: East Bay

t177 wrote:
This is what I do with both red/rock and dungies. It is so easy I'm not even sure if it's called a recipe!

The sauce consists of "brain" so if you can't handle it, this recipe is not for you.

Step 1:
Steaming/Cleaning crab
-Pre-clean crab prior to steaming (scrubbing with brush and dipping in water seem to get rid of most of the sand.)
-Steam crab (cook fully)
-Take them out, wait until cool enough to handle
-Clean crab and save the "brain"
-Crack crab in half (if not lazy, then crack claws and legs also) and set aside

Step 2:
Making sauce
-Chop garlic (1 med/large clove per crab, or more if you like garlic. I use about 2 cloves per crab.)
-Chop green onion (1 green onion per crab.)
-In a same steam pot or different pot which is big enough to handle all the crab, heat enough amount of veg oil or butter (I prefer veg oil as butter makes the flavor of sauce too strong for my liking.)
-Cook garlic (make sure not to brown it, or it gives burned bitter flavor.)
-Throw green onion in the pot (no need to thoroughly cook)
-Pour the saved "brain" in and cook/stir until starts to boil
-Add salt and pepper to taste. (can add a bit of soy sauce if like)

Lastly, put and stir halved crab in the sauce, or use the sauce as dipping. Serve on a large plate and enjoy!


I've made this sam exact sauce before with the tomale and it's REALLY GOOD! If you like the salty flavor, you'll like this sauce.
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PostPosted: Fri Nov 06, 2009 8:55 am
jgy


Posts: 515
Location: East Bay

Since dungie season is just around the corner, I thought this might make some mouths water.
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PostPosted: Fri Nov 06, 2009 9:59 am
fatcartmon


Posts: 409
Location: On an Island next to Oakland

You gotta share the SFGATE asian crab recipe!!
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PostPosted: Fri Nov 06, 2009 6:49 pm
CRASS


Posts: 2221
Location: Pacifica, CA

my favorite, also for all crab AND krab:

make standard crab salad, cut some fresh SF sourdough on the bias.. 1"-2" slices, cover with at least a 3/4" layer of salad, add cheddar cheese on top, sprinkle some paprika, pop under the broiler.

serve with tomato soup and a nice beer....

..if you dare!

mmmmMMMM!!

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PostPosted: Sat Nov 07, 2009 7:11 am
illcatchanything2


Posts: 4519

I like the old fashioned way.....

Bring enough water to cover the crabs to a hard boil (I persoanlly use my turkey fryer for the, works great, but has to be done outdoors.)
Add some seasoning to the water
through the crabs in and boild until they turn red all over.
Cool and serve with melted butter

MMMMMMMMMMM..............

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PostPosted: Fri Nov 20, 2009 10:13 am
jgy


Posts: 515
Location: East Bay

fatcartmon wrote:
You gotta share the SFGATE asian crab recipe!!


I can't find it but off the top of my head:

Ingredients:
- Two fresh dungies
- Green onion (just one - cut into 1" long pieces)
- Ginger (about a 2"x1.5" piece - cut into match stick slices)
- Salt (to taste)
- Pepper
- Shallots (just one - minced)
- Soy sauce (to taste - about a teaspoon or two)
- Sugar (to taste - start off with a few pinches and adjust to taste)


Crabs:
- Clean them while raw
- Remove the shells upside-down to retain the tomalley (brain/guts/juice/fat/etc.)
- Remove tomalley and all icky things in the shell and place in a bowl (you need this later)
- Discard shell
- Remove legs from body and cut body in quarters
- Deep fry body pieces and legs for about 5 min and drain


While crab is deep frying:
- Using a wok, take some EVOO and lightly brown the shallots
- Add ginger and stir for about a minute
- Turn up the heat and add crab tomalley
- Add 1 tsp of soy sauce
- Let simmer for a few minutes
- Add a few pinches of salt
- Add crab pieces and stir fry for about 2 min
- Add remaining ingredients and adjust (sugar, soy, salt) to taste after 5 min
- Serve over hot steamed rice and dip crab meat in the remaining sauce

Should be nice and salty, but you can omit the salt since the tomalley is already salty. I'll try to dig up the actual recipe, but this should be good.


Last edited by jgy on Fri Nov 20, 2009 10:19 am; edited 1 time in total
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PostPosted: Fri Nov 20, 2009 10:18 am
jgy


Posts: 515
Location: East Bay

oops
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PostPosted: Fri Dec 04, 2009 8:41 am
fatcartmon


Posts: 409
Location: On an Island next to Oakland

Holy crap, my stomach just made a noise when I read the recipe.
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