Recipe: Raw Surf Clam with Blueberries, Asparagus, and Avocado

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Serves 4

2 live large surf clams, sliced and cleaned (save the shells)
¼ c sliced blueberries
¼ cup sliced asparagus, blanched
Sliced radish
Fried shallots
Large flake sea salt

Dressing
1 small avocado, diced
2 T Honey
1 lemon, juiced
¼ c chopped cilantro
Olive Oil
Salt

To make the dressing, place half of the avocado, honey, lemon juice, parsley and a pinch of salt into a blender and puree until smooth. If the mixture is not blending, add water until it is smooth and the consistency of yogurt. If the mixture is too loose or watery, blend in more avocado. Slowly drizzle in the olive oil until it is mixed completely. Set aside.

Arrange the clam pieces in each shell. Arrange the blueberries, asparagus, and radish on top of the clams. Drizzle with the dressing and finish with dried shallots and salt to taste.

Recipe: Crab Rangoon That Doesn't Suck

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Crab Rangoon is always the guilty pleasure of any Chinese takeout order, but I always want to it taste differently than it does. What does it need? Some lime? Fresh Crab? Yes! Here, our crab is the main ingredient with just enough cream cheese to help bind it. The lime and lime leaves give it a bright pop and help the crab remain as sweet as candy.

Serves 4 or 1 very hungry person

1 package of round wonton wrappers

8 oz. Jonah Combo Crabmeat
6 oz. whipped cream cheese
1 large shallot - minced
2 large scallions, sliced finely
3 large lime leaves, sliced finely
1 lime – zested and juiced
1 t fish sauce

Sweet chili sauce for dipping 

Combine all the ingredients except for the wrappers in a bowl and fold gently, making sure there are still some large chunks of crab visible. Taste to make sure the seasoning is to your liking. You may need to add more lime or a bit of salt according to your tastes.

Lay out the wrappers 6 at a time, keeping the rest in an airtight container or zip top bag. Place about a tablespoon of the crab mix in the center of each wrapper. Using your finger, wet the edges with water and then fold into a half moon.

In a large, deep skillet, heat about a half inch of canola oil to 350F. Fry the Rangoon in batches, cooking each side until the skins reach a golden brown. Serve immediately with the sweet chili sauce.

Recipe: Jonah Crab Dip

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This recipe started out as an indulgent snack in my early fish mongering days. I would take home a tub of crab meat, mix it with lemon, mayo, pepper and consume it with wavy potato chips. Now, I bring you version 2.0!

Serves 4 or 1 very ambitious crab lover

8 oz Jonah Combo Crabmeat
1/8 t. sriracha
4 oz mayo (Duke’s is the preferred brand)
1 large lemon; zest and juice
1 small shallot minced
1 T parsley, minced

Chips – I like a hearty crinkle cut salt and pepper chip, but something fancier will work too

Combine the crab, sriracha, and mayo in a bowl, making sure that there are still some large chunks of crab visible.

Fold in a splash of lemon juice and the zest, then taste for adjustment. The mix may need salt at this point.

Fold in the parsley and let the mix meld in the refrigerator for 30 minutes prior to serving. Serve with chips and enthusiasm