Recipe: Meyer Lemon and Black Pepper Cavatelli with Crab and Winter Vegetables

Cavatelli 3-2.png

Serves 2-4

I debated putting this recipe out there as my cavatelli recipe is not usually measured, but rather made by the feel of the dough. If you do not want to dive into making your own, you can find cavatelli shaped pasta in the refrigerated section if your grocery store or in boxes with the rest of the dried pasta. This recipe also uses raw winter vegetables to give it a fresh crunch that I miss in the colder months.

For the cavatelli:

6 oz fresh ricotta cheese (do not drain off any excess liquid)
1 egg plus one yolk
‘00’ flour (use All Purpose Flour if ‘00’ is not available)
Black pepper, freshly ground
2 Meyer lemons, zested and separated

4oz All Leg Jonah Crabmeat
1 large golden beet, sliced paper thin (raw)
½ c purple cauliflower, cut into small crowns (raw)

In a mixer, whip the ricotta until it is light and fluffy. Using the dough hook, mix in the eggs, half the zest, and about 1t if black pepper. Slowly add in flour until everything is combined and the dough does not stick to the sides of the mixing bowl. The dough should spring back when poked. If this does not happen, mix with the dough hook for another few minutes. Cover the dough in plastic wrap and refrigerate for at least an hour.

Turn the dough onto a floured surface and knead for a few turns. With a rolling pin, flatten the dough until it is about ¼ in thick. Cut the dough into ½ in wide strips and feed through a cavatelli press. If you do not have a cavatelli press, chop the strips into small rectangles and roll off the back of a for to achieve a similar aesthetic.

Boil the pasta in lightly salted water until the individual pieces float. Once all pieces are floating, strain and place into two heated bowls, garnish with the rest of the zest, the vegetables, crab, and a healthy dose of olive oil and black pepper.

Cavatelli 1-2.png

Recipe: Kale Salad with Jonah Crab and Avocado Dressing

Salad 2-2.png

Just because it is winter does not mean we can’t have things that are fresh and green. This hearty salad features the Cara Cara and Blood oranges, two very sweet and unique types of citrus that keep things hot in the colder months.

Serves 2

3 oz Jonah all leg crabmeat
¼ # cippolini onions
1 package baby kale, washed
1/2 cup raw shaved fennel
2 blood oranges, segmented
1 Cara Cara orange, segmented
4T pine nuts, toasted

Dressing:

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

Coat the cippolini onions in olive oil and season with salt and pepper. Roast the onions in a 375 F oven until caramelized. Set aside and allow to cool.

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 kale, orange segments, fennel and onions on two plates. Garnish with the pine nuts and serve the dressing on the side. If you did not use all of the avocado in the dressing, add that to the plates as well.

Recipe: Miso Crab Udon

Udon 1-2.png

The finger limes in this recipe are a real specialty item and can be hard to find. If they are not available anywhere near you, use segments from a small lime. Just a little bit goes a long way as you do not want to combat the robust miso and the delicate crab.

Serves 2

4 oz Jonah all leg meat
3t HonDashi
2T Miso paste (shiro)
2 servings Udon noodles – cooked (follow package instructions)

For Garnish:
Shaved baby bella mushrooms
Sliced scallions
Radish sprouts
Sliced red Fresno peppers (optional)
2 finger limes, cleaned

In a small saucepot, bring 3 cups of water to simmer. Whisk in the hondashi and let it simmer for one minute to dissolve. Whisk in the miso paste until it is dissolved and set aside, keeping it warm.

Put one serving of udon each in two warmed bowls. Arrange on the top of the noodles the mushrooms, scallions and sprouts (and fresno peppers if you like it spicy).

Serve the bowls, pouring the broth over the garnishes. Finish with finger lime arils (caviar-like pods of the lime).

Recipe: Crab Rangoon That Doesn't Suck

Rangoon - 2.png

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

Crab Dip 3.png

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