What you need to know about crab 

Being a part time Alaskan something I know an awful lot about is crab. It’s a seafood fan favorite. I think every summer I worked in Alaska you can bet I cooked thousands of pounds of crab. Almost everyone that came off the cruise ship sought after king crab. 
This blog post will help you decide what crab to use for what, how is the best way to cook it and what to look for when buying crab. 
First of all lets talk about how to look for good crab. Luckily this is basically the same from crab species to species. You want your crab to look bright and vibrant not pale and dry. Look at where the legs meet, they should be clean and the flesh bright white. The legs should be firm and have practically no bend when you try. It’s pretty simple to buy crab. I always reccomend buying from boats on the dock. It’ll be the freshest and usually the cheapest. Fish markets are second best then grocery stores after that.

Crab from species to species have different flavor characteristic. My favorite is Dungeness crab it has the most distinct crab flavor. It’s a nice balance of salty and sweet when it’s been cooked. I used to go crabbing on weekends as a kid and I would get so excited when a big Dungeness crab would come off my trap when I pulled it up. 
Dungeness crab is good for crab cakes mixtures, but only about 50 percent of the crab you want to use. This is my favorite crab to eat by itself. Maybe with lemon and an herbed aioli. When you think Dungeness think what can I make with it that the flavor of the crab comes out more than anything else. Like a light crab salad or by itself. 

Rock crab come In several subspecies. Where I grew up there was no catch limit on rock crab. I caught and ate so much I almost got bored with it. Rock crab is sweeter and more mild than most other crab. Usually smaller and less meaty than Dungeness.
When you cook rock crab use them in things like crab cakes where they can be helped by your other ingredients. I also like to use rock crab in crab dips, hot or cold, and potato croquettes. Rock crab and things like bacon and pancetta go well together. Adding something salty really helps rock crab. It can be eaten on it’s own if you like crab that’s a little sweeter. 

King crab to me is like king salmon in the sense people love it because it’s big. You get huge meaty crab segments from it. King crab is more flavorsome then rock crab and less than Dungeness. King crab is the most meaty in texture. It’s actually pretty nice on it’s own. With and herbed aioli and lemon juice. Crab cocktails is a good usage of this type of crab too.
If you’re looking for the funnest crab to go fishing for I would go with king crab. Dungeness tastes the best, however the huge king crab are the funnest to pull out of the sea. 

When I cook my crab I just use salted water. It’s simple and the best way in my opinion. It keeps it flavor neutral so no matter what you’re going to do with it, it’ll taste really nice. Don’t limit what you can do with your crab by adding uneccisary flavors. 
Put your crab in at a full rolling boil. You can slice a knife through the head to kill them instantly before, but if you put them in alive still they’ll be dead within a few seconds. Either way is just as humane. Once your crab is cooked shock it in ice water. This prevents it from overcooking and separates the flesh from the shell. I slice my crab down the leg and peel the shell off to get nice clean segments of crab meat. 

Now that you have just your meat you need to cook something with it. I like a nice simple crab dip. Just mix it with a soft cheese, herbs, cream, butter and vegetables and serve or bake. Baked crab dip with warm bread is incredible. I’ll upload a post with my recipe for this in a later post.

Crab is also popular in sushi. Like in a California roll. A hand roll. Sushi is a nice way to eat crab because it balances the crab flavor with that of the rice and other ingredients. 

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Tips for cooking a Chefs dream protein: Duck

Duck is an incredible protein. It’s by far in my top 3. I love it for its flavor, as well as its versatility. I could sit here for an hour and riddle off duck dishes to cook. I’ll spare you that and give you a few of my favorite ideas.
Think of duck like a very fatty chicken that’s all dark meat. I know some people don’t like dark meat, but give duck a shot anyway. You breakdown a duck nearly identically to how you’d break down a chicken. The way you cook it is different though. You can utilize every part of the duck. 
The simplest way to cook a duck is to season, rub oil on it and roast it whole. A roast duck is very nice. Low and slow for this to let the fat render. I reccomend scoring the skin, this will also help the fat render. Duck like I said earlier is fatty, so you want to render a lot of that fat out to get a crispy skin. A crispy skin is key for a good roast duck. 

Confit is a cooking method I wrote a blog about not long ago. Duck lends itself well for this. Duck confit is incredible. Simmer in olive oil with parsley, thyme and garlic for hours until it’s crispy and the flesh is falling off of the bone.
Always use the leg and thighs for this. They have the most connective tissue and do the best this way. It’s so simple to do this. Just put it on the stove and simmer until done. This is really a crowd pleaser too. I would argue it’s far better than bacon even.

If you make duck confit, you can now make rilettes out of that. This is almost like a duck spread. Duck confit with chopped herbs, shallots, duck fat and a little bourbon. I chill mine and have it ready in jars in the refrigerator. It’s a great snack, or appetizer on some warm bread, or a cracker.
Duck breast is fantastic. Get a nice hot pan for this and a miniscule amount of oil or butter. Cook it like you’re cooking a steak in a pan. You want to make sure your duck is salted and dry when you put it into your pan. Always sear it skin side down with the skin scored. 
Cook it 70 percent the way on the skin. You want a nice dark golden brown. When you flip add butter, maybe a compound butter and baste it. You should have a nice crispy duck breast, flavorsome and medium rare. Yes medium rare. Duck breast goes tough quickly when you overcook it. Medium rare makes for the best result in texture and flavor. 

Foie gras is arguably the best part of a duck. It’s the fatty liver of a duck raised for that purpose. This is a hot topic, because most places force feed the ducks with tubes to make sure the liver is engorged. It isn’t humane in some places. Some places do it better. Some places in Spain let the ducks rome fields with nuts. The ducks gorge themselves and you get the desired result. Not only is this more humane, but it tastes better too.
Foie gras is like duck butter. It’s one of the most delicious things I’ve ever eaten. Just sear it and put it on some toast it’s perfect. In a hot pan with no fat sear golden brown on both sides and serve. 

Game Meats

Game meats not long ago we’re thought of as a novelty item. Not many people cared to try new things like squirrel or alligator. It’s understandable as to why thatimage would be. Even some of the most adventurous eaters stray away from some game proteins. Now though, many game meats are becoming far more popular.

In America game meats have long been eaten in regions of the country. In the southeast alligator is a common place item, but not that much outside of that region. Here in Oregon not many people venture to try alligator.

Game meats have the advantage of usually being easily accessible. Alligators in Louisiana for example aren’t exactly in short supply. Squirrel isn’t a rare animal almost anywhere I’ve ever been. The demand is low so they’re very high in population for the most part.

I think for the most part game meats aren’t popular is due to the fact they’re generally animals people wouldn’t think of to be appetizing. An alligator doesn’t sound like a tasty protein, but I’ve enjoyed it every time I’ve tried it.

Another reason game isn’t very popular is the fact that it’s not farmed commercially nearly as much as cows or chickens. It’s harder to obtain at the grocery store. The price of game meats can also be pretty high.

I used to go hunting and get game myself, but that’s not so easy for a lot of people. Not everyone is a hunter. It’s a lot easier to go to the market and get pork than to go hunting for wild pigs. I do encourage consumers to try game meats  The flavors are different than farmed animals, but they can be extremly good.

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