ARE YOU FEELING CRABBY TODAY?

San Francisco is known for their Dungeness crabs and it was there that I first had one.  What I loved was the amount of crab meat from both the legs and body.  It didn’t seem as salty as snow crab or Alaskan king crab and enjoyed the taste even more than lobster. Would you believe that back around 1990, I was able to find a small fish market on College Point Blvd with a price of $2.99 per pound?  Fuhgettaboutit!

 

There is much more versatility with crabs then other shellfish.  Steam them, boil them, fry a soft shell, or prepare crab cakes.  Use them for chowders, soups, and casseroles. 

With all of the varieties on the market it is difficult to know just what to get and how they might differ in taste or texture.   Can you get a whole crab or just the legs or claws?  How about just getting a can of crab meat?  Except for “live crabs” are the frozen ones already cooked?  Crabs are best purchased at a fish market such as Crossbay Sea Shell Fish Market in Howard Beach.  You may get better answers on both how long the products have been on the ice or the freezer as well as personal service. 

Let’s look at some info beginning with Blue Crabs, found in the Atlantic Ocean and sold live, cooked whole, frozen or picked meat in a container.  You see them as either claw meat or lump.  Sometimes you can get the claws themselves.  Restaurants tend to use the lump crab meat to make crab cakes.  Claw meat is less expensive and sweeter.  Both are great for cocktails. When sold in containers it is pasteurized.  Once opened the refrigeration shelf life is 4-7 days. 

Soft-shell crabs are blue crabs that have molted.  In other words, they shed their old shell and begin forming a new one which only occurs for a few days before the hard shell starts to come in.  This delicacy is eaten whole and can be most delicious if cooked properly.  There is minimal cleaning which your local fish market vs. a supermarket can do, if you choose.  Keep in mind that they are alive in the fish market and NOT after they are cleaned.

One idea is to simply dredge the crab in flour and seasoning (if you want) . I used butter rather than olive oil making sure that the pan was very hot.  Saute about 5 minutes on each side.  That’s it.  A pinch of salt was just enough. You may want to squeeze some lemon juice.  I found the shell to be quite “chewable” and not as if I accidentally left a shell of a crustacean such as shrimp. 

Jonah Crabs are the Atlantic’s substitute for Dungeness, although they do not look alike. They are found off the coast from Maine to North Carolina and are sold in clusters, as legs or claws only.

Alaskan King Crabs are the largest in size. Most likely you have never seen the whole crab as it is usually sold cooked and frozen in legs and claws.  Even if you were to buy one, you would not be picking meat from the body.  The meat is known for being moist and sweet.  Excessive saltiness is a sign that the cooked crab wasn’t chilled properly prior to brine freezing. The average crab harvested weighs about six pounds and can grow much larger. Due to its delicate  flesh it deteriorates quickly. If you purchase it frozen, keep it frozen until ready to cook.

Snow Crabs come from both Atlantic and Pacific coasts in the United States.  They are typically sold frozen in clusters of legs to include some attached meat from the body.  These are the most common crabs found in restaurants that are featuring crab. 

                                                                   

Stone Crabs, found along the Atlantic Coast are known for their claws as that is the only part that is eaten. Crabbers will remove one claw and return the crab to water as these crustaceans regenerate a new claw.  Claws tend to be sweet and succulent. 

Fish markets and restaurants tend to purchase crab legs in frozen form. Once they have thawed out, they need to be eaten within two days. Take note that they cannot be refrozen.  Get the frozen legs home and to your freezer asap unless you are preparing to eat them that day.  Keep in mind that they are already cooked, especially if you are preparing a cocktail appetizer, for instance.   

Live crabs need to be kept alive until you’re ready to cook them unless the fish market cleans them for you.  Otherwise, place them in a pan of water, cover them with a wet cloth and place in the coldest section of your refrigerator where they’ll keep for up to two days.  If you want to freeze a whole crab, cook it first. Once cooked, drop into ice water, quickly dry and place in a freezer bag, first removing the air. 

If you have leftover crabmeat, remove it from the shell and store it in the fridge for up to two days or stored in the freezer in plastic bags from which the air has been removed. The crabmeat will keep in the freezer for up to four months.

FYI…there are no carbs in crabs.

COOKING FOR MOM ON HER DAY

Mothers Day connotes gifts, one of which is spoiler her by making dinner.  The problem is that you are used to mom being the cook.  One great idea is to buy food with the preparations already taken care of so all you have to do is cook.  Take, for instance Cross Bay Seashell Fish Market, located in Howard Beach where you can opt for whole or fileted fish or get some with the proper seasonings to minus the recipe. 

Vincent Marinello is the co-owner of Cross Bay Seashell Fish Market, located at 161-14 Cross bay Blvd. in Howard Beach.  “My family comes from a small fishing village in Sicily called Sciacca,” said Vinny. “As a teen my dad (Luigi) would work on a fishing boat along with his brothers. He would be out at sea for days and at times for weeks.”

Upon arriving in New York along with my mother, my dad started working for a gentleman by the name of Ray Hart, who owned Crossbay Seashell at the time. This was in 1974. My dad worked for Ray Hart until 1982. Then in 1982 Mr. Hart sold Crossbay Seashell to my dad and to my uncle (Salvatore Catanzaro).  My uncle retired around 10 years ago, and he sold his share of the business to Pat Marotta, who is currently my partner.

My dad retired 4 years ago, and I took over his ownership. As for me I never envisioned myself owning the business. I went to college, got my degree, and worked in the Import/Export field as a sales associate for around 6 years. When my uncle retired I went back to give my dad a hand, and haven¹t left since.”

On the top of the list of “preparations” is a Maine lobster, already steamed or stuffed with shrimp and scallops (and bread crumbs) to bake it on your own.   It is so worth ripping apart and getting every little morsel.  Keep in mind that if you purchase lobster tails (anywhere) they are frozen and cooked   There is nothing like having fresh lobster.   As for the “gift” portion, how about your taking it apart and less work for her.  It doesn’t just mean the two claws and tail.  Meat is hidden in the tiny claws and inside the body.   I found that the lobster did not require added butter.  I don’t know where that tradition began since the lobster itself should be juicy and sweet.   Save the calories for some dessert, instead. 

Stuffed flounder is a good choice for non-shell fish as well as being “mild” in taste.  Vinny or Pat will stuff it with lump crabmeat, shrimp, cream of mushroom soup and bread crumbs.  Now, that sounds delicious.  How did it taste?  As if it were served at a fine dining restaurant (I followed the baking instructions that Pat gave me).  

You can get two types of crab cakes.  Vinny tells me that some people actually prefer them with the imitation crab meat and are much less expensive.   I prefer the real Maryland style that they stuff with lots of lump crab meat, some bread crumbs and those Maryland spices.   Fish cakes are another option using cod instead of crab.  Easy tartar sauce combines mayonnaise and relish.  For a spicier one use one with mustard or just add a bit of mustard to the other two ingredients.  

Baked clams oreganata uses the fresh clams with olive oil and seasoned breadcrumbs as is an excellent appetizer.  It’s not as if mom will be eating all of this!  

A Shrimp Cocktail presentation will wow mom.  Pat tells me that the shrimp are wild and come from South America.  Buy them raw and steam in beer…that’s right.  It gives a bit of sweetness and removes a bit of the fishy flavor.   You can get cocktail sauce or make your own.  It’s now difficult.   A combination of ketchup and horse radish does the trick and gives mom the option of adding more horse radish if it further tempts the palate.   Line a martini glass and place the cocktail sauce in the middle.   If you really don’t want to cook it, Vinny or Pat will steam it for you.  Important to note that the shrimp has been frozen and thawed out.  You cannot refreeze but you can cook it up and freeze.  

If you don’t want to make your own cocktail or tartar sauce, you can purchase that at the market.  However, if you want lemons or limes you have to go next door to the grocer. While you’re there, I highly suggest that you pick up a can of crabmeat.  Get the one that comes from the claw. It has both excellent quality and taste (I tried it and loved it!).  Use some of it with the shrimp cocktail, add it to a salad with avocado and lime juice, concoct a crab quiche, add it to macaroni and cheese or grilled cheese sandwich.  Keep in mind that the can of crabmeat is fresh and requires refrigeration. When you open the can, it stays fresh for 3-4 days.   Best thing is to take out portions of the meat, place in containers and freeze. 

I suggest that you call ahead of time…like maybe a day or two before to make sure that all of the items are available when you get there.  Phone: (718) 835-2987.  Small parking lot on the premises. 

SAY “OOH LA LA” AND “KAMPAI” AT FRENASIA

Dining “al fresco” brings the imagination to small tables in an open spaced front of a bistro.  In Howard Beach the tables may be on top of or alongside a restaurant facing a canal of private boats.  Frenasia, located at 163-35 Cross Bay Blvd., had built an abutting patio for your dining pleasure, just one aspect of this Asian fusion eatery.  

 

Enter into the lounge where the indoor bar sits across the way from the Hibachi tables.  Continue through to the back dining area as you pass the sushi bar headed by K.C., who should have been a “Flower Child”.

My friend Nancy and I chose that back area, particularly for the booths with cushiony seats and back support.  Can you say, “Aging”?  Sam is the owner who told us that the restaurant has been around for 12 years.  Sonny is the kitchen chef who has been working with Sam for 18 years.  A check of the menu reveals much of the sushi ilk.  Aside from Japanese, I view items of the Thai, and Korean. 

Drink menu looks good, but I’ll pass on any of the cocktails and go right to the cold sake.

Ozeki Dry Sake from California.  Must be “in” as Gekeikan is also using the same Sierra Mountain waters.  Loved the sake itself, odd having it being served in a glass containing shredded cucumber.  

Frenasia Dumpling Soup was the first of many indulgences.  Dumplings are a mixture of pork and shrimp seasoned with ginger.  A mildly tasting broth contained fresh cilantro, scallions and bean sprouts.  Cutting the dumplings into the broth gave a greater flavor.  This is the first time that I notice a small red carnation on the serving plate.  We will realized that the chef likes to use artistry in “painting the plates.”

Kumamoto oysters are great on its own. Top it with a mango salsa and the slurp will have you chewing in order to obtain the whole savory-ness.  Each oyster arrives on a soup spoon with slices of cucumber and lemon on the side and….an edible flower.  

A Spicy Salmon Tartar rested atop slices of fresh avocado sitting in a tartar dressing.  It was decorated with both red and black fish roe, and microgreens.  The spicy mayo dotted the plate along with a few tiny…flowers.

Soft shell crabs are a favorite of mine as I don’t have to pick out the meat.  Served atop slices of mango, this non-oily crunchy (but not thickly floured) delight had added sliced avocado and the chef’s spicy sauce.   The combination sparks “umami”.  Not sure what kind of flower was on top…looked sort of like a yellow carnation and not edible.

Here is another favorite. Seaweed Salad.  The marinated seaweed with sesame seeds are frozen when any restaurant purchases it.  What the restaurant adds can make a difference.  In this case, it rested on a thick slab of mango.  Do you get that mangos and avocados are popular?  Some little purple edible flowers decorated the top.  

Order the Frenasia Specialty Slider and you’ll not just get some heavenly tasting short ribs in a steamed bun.  The decorations (complete with flowers…of course) are worth a photo.  Does it take away from the flavor?  Not at all.  Very tender, slightly on the sweet side but enhanced with a spicy sauce.  

Time for a few maki rolls.  Duck roll with ginger, a spicy mayo atop. Peking duck.  Tasted both a bit peppery and sweet.  I don’t have to tell you what the plate was decorated with.  

Dancing Shrimp Roll sounded good. Shrimp tempura and lobster wrapped with mango, avocado served with a sauce to dance to: reduced balsamic vinegar and orange curry.   Gave it that little bit of cumin flavor.  Slices of cucumber and….decorated that dish.

Chilean Seabass Roll…different.  It was a combo of both the seabass and eel.  Eel sauce inside and a few sauces on the plate.  Okay, were starting to get full.  The thing is, there really wasn’t much that we ate that was so terribly filling.  No, we just wanted to pig out on good food. 

One more dish….before dessert.  Grand Marnier Coconut Shrimp.  OMG.  Just enough spice and served with broccoli, asparagus, green beans and a sweet potato puree.  

As for the dessert…I will try to describe it.  Mango tart topping a chocolate cake.  Vanilla ice cream, whipped cream, berries, mint and pieces of chocolate.

Last temptation was a dessert plum wine called Aragoshi Kumi’s Umeshu.  Great after dinner drink.  I usually get drunk on Scotch Tape.  Sake doesn’t bother me as much.  Sake to me!  Kampai!!!