Crab Rolls have become the rage. Out West we have simply referred to these sandwiches as Crab Meat sandwiches which has been on the menu forever. The East Coast has always had the Lobster Rolls. Now, with a little marketing strategy, the new name our on the West Coast has become Crab Rolls. I surfed the web looking at different recipes for the Crab Rolls. I actually settled on 4 different recipes. None of them used the exact amount of Crab Meat that we carry in a container which is 6 ounce or 1 pound. What’s a girl to do? Make up my own as I go! In my household everyone knows for one reason or the other I can’t just follow a recipe word for word. Didn’t have my glasses on or didn’t have that specific ingredient. It’s become the joke of my household. It always tastes good.
The first night I made Crab Rolls for my husband and I. The second night I added the Crab Meat Salad to a green salad. The third day I had a Crab Meat Salad for lunch. Yes, 1 pound of Crab Meat went a long way. The juices of Crab Meat and lemon juice were amazing. In fact, I would like to go out on a limb and say that marinade for a day enhanced the flavors even more. Perfect for those hot summer days when you want something light and yummy!
Combine all the ingredients above to make the Crab Meat filling except the Hoagie Rolls, melted butter, and lettuce.
Brush the melted butter on the Hoagie Rolls and toast until golden on inside of the bread.
Place 1 lettuce leaf on each bun and then divide the Crab Meat filling.
Any Crab Meat filling left over will be great the next day!
The lemon juice and zest make this filling very light. Not even the mayonnaise was over bearing.
Share with you family and friends a special treat – Smoked Salmon Cheesecake. I love Cheesecake – original, lemon, chocolate. Yummy! Who would have thought that Smoked Salmon could be an ingredient in a cheesecake. This Smoked Salmon cheesecake is rich, creamy, savory, and delicious. This a taste bud busting recipe.
During wild caught King Salmon season we see lots of sports fishermen with their catch. The bag limit for the catch is only 2 fish daily in possession. If you go out more than once a week some of these fishermen stock up their freezer for the winter. Or give some King Salmon away to their friends. Some fishermen even send their catch out to be smoked.
Smoked Salmon can be eaten straight or as an ingredient in a recipe. Why not try a Smoked Salmon recipe that is a little different. Smoked Salmon Cheesecake will be an ideal treat for a buffet as an appetizer for your family or friends. Serve the Smoked Salmon Cheesecake with baguette slices or crackers. Make ahead and freeze for the perfect meal. You can make up one large size cake or smaller sizes to give away as gifts. Thaw in the refrigerator before serving.
What’s a Sand Dab Fillet? The question of the day from many tourists that visit us down at San Francisco’s Fisherman’s Wharf is “what does a Sand Dab look like?” The Sand Dab is a small flat fish that belongs to the Flounder family on the West Coast of the US. Our Sicilian fishermen would eat Sand Dabs often when out at sea for days harvesting fish. Sand Dabs harvested in the Pacific Ocean grow to 16 inches in length and have light brown skin. At first restaurants in San Francisco would sell Sand Dabs only in trim form. Trimmed form means the head and tail are removed along with the top fin and the stomach. I know that doesn’t sound very appetizing but they are delicious. The restaurants would pan fry them and then remove the center spine in front of you. We prefer to fillet the Sand Dabs. Some fish have a very short fresh off the boat shelf life – Sand Dabs are one of those fish. They are very thin and tender so we sell as frozen IQF (Individually Quick Frozen) fillets. The Sand Dabs Fillets hold up much better in a frozen state. Nutty flavor. The skin is paper thin and is eaten when cooked. Next time you are cooking fish for dinner try the Sand Dab Fillets.
Wash and dry the San Dab fillets.
Season the flour with salt and pepper.
Dip San Dab fillets in liquid - milk or brush with olive oil then into the seasoned flour.
Heat olive oil in pan on stove for sautéing or use Cooking Spray with olive oil.
Saute' the Sand Dab Fillets about 2 minutes on each side. Do not over cook.
Serve with lemon or tartar sauce.
San Francisco’s Cioppino is simply a delicious fish stew. San Francisco Fisherman’s Wharf is known for Cioppino a dish full of seafood with a tomato sauce base. The main ingredient is the Pacific Ocean’s Treasure – Dungeness Crabs. Sometimes we get told that it can only be made with live DungenessCrabs. Not true! Our Dad, Serge, made San Francisco’sCioppino sometimes using local live Dungeness crabs and other times he used cooked crabs. His secret was in the sauce. He would always add brandy or bourbon -as he sautéed his onions. The flavor that the brandy or bourbon gave the San Francisco’s Cioppino had us dipping the bread in the sauce or licking our fingers after we ate the crabs. I’ve taken the dish to a potluck dinner where there were lots of teens. I thought that only the parents would eat it. Lo and behold as the teens went by I saw Cioppino on their plates! Everyone needed a wet towel to clean their fingers after enjoying the last drop of the San Francisco’s Cioppino. Don’t forget the Sourdough bread!
Lots of tourists visit daily at San Francisco’s Fisherman’s Wharf and eat Cioppino at one of the many seafood restaurants. For those in a rush and don’t have time to make the sauce from scratch we sell a Cioppino Sauce in a jar that is the perfect base for your fish stew. It’s really hard some days walking up and down the wharf looking at those tourist indulging in delicious Cioppino. I want to sit down and eat with them!
1. Detach the legs and claws from the bodies of the Dungeness Crabs.
2. Place the clams in a pan with 1 cup of wine and steam covered for 5 minutes or until the clams open.
3. Remove clams from shell.
4. Save the clam and wine juice.
5. Heat oil in a large pot.
6. Saute onion, garlic, and herbs for about 5 minutes.
7. Add the bourbon or brandy for flavor.
8. Add tomatoes, tomato sauce, remaining wine, and clam juice.
9. Simmer for 20 minutes.
10. Add fish, scallops, prawns, and crabs.
11. Simmer for 5 minutes. DO NOT STIR.
12. Add the clams and heat for 2 minutes.
Serve the Cioppino from the pot!
When I make this recipe I leave my clams in their shell. I also add some mussels too.
Wild California King Salmon is for sure the top of the line when we talk salmon. Nonno Tom, our grandfather, taught us that there was nothing better than the Kings! He taught us how to hold a Wild California King Salmon like a baby so we didn’t damage the flesh.
I’d like to say that he taught me how to fillet but that was just for the men. “Back in the old days” women in the family were only allowed upstairs working on the books and doing paperwork. However, I always wanted to know how things worked. I actually taught myself how to fillet Wild California King Salmon by watching the men filleting on the line. The secret is to get as close to the spine as possible. I feel with the knife or listen for that contact when the knife meets the fish’s spine. My goal is to get as much meat off the bone. A very sharp knife helps to ensure that the flesh of the Wild California King Salmon remains intact and undamaged. In fact, one of the local retired fisherman would make a point of dropping by once a week to sharpen my knives. Thank God! I use to watch my Dad using a steel and sharpen the knives 1-2-3. Then there’s the sharpening stone which I prefer and do not feel intimidated by memories of my Dad’s sharpening technique.
We love to grill the fish for that flavor that comes from the barbecue. What are you waiting for? Its Wild California King Salmon Season – opened May 1st and closes October 15th this year!
Mix the marinade. Place side down Wild California King Salmon in baking pan. Pour marinade over the salmon and let sit for a couple of hours. Grill the Wild King Salmon skin side down for about 15-20 minutes.
Skin comes right off! You don't want to overcook. Fish will continue cooking after you take it off the grill.
I’ve just discovered baking seafood in parchment paper. Last night, it was Baked Shrimp in Parchment. Boy, was it easy, moist, flavorful, and delicious. I’m always looking for easy recipes to cook since I work long hours. By the time I get home I don’t want to do very much thinking about what’s for dinner. Before I leave for work in the morning I look to see what’s in the refrigerator. As I’m driving to work I think about what fresh fish I’ll be unloading off the local boats that day. The wheels start turning in my mind. I remember seeing a recipe online and decide to follow or change it up a bit. I can help myself to the catch of the day or defrost some other type of seafood for my recipe. Yes, we are all pretty spoiled when it comes to fresh quality seafood. We definitely don’t take it for granted.
I baked the Shrimp in Parchment but changed up the recipe a little. Parchment paper has become a pantry staple. Parchment paper makes cleanup easy. Baking seafood in it locks in the flavors and the juices. For a special occasion like Valentine’s Day, the parchment paper can be cut in a heart shape. All-in-one meal hat I can just bake and serve. Lucky husband since he doesn’t have to clean more than one pan!! My family enjoyed the Baked Shrimp in Parchment and hope you do too.
Preheat oven 350 degrees. Fold the parchment paper in half. In the crease layer the garlic, then vegies, then shrimp or prawns. On top of those ingredients zest from 1 lemon. Slice of lemon on top of the shrimp. Spoon some of the Scamp Butter over them.
Seal all the sides of the parchment paper by folding and folding and folding. Bake in pan with sides in case of any leakage 350 degrees for 15 minutes. Be careful when opening up the parchment paper.
We love CalamariSteaks. More and more doctors are telling their patients to lay off the steaks. No problem. No more beef steaks and instead cook a seafood steak. Start by trying the Calamari Steaks.
They come from very large squids that are then sliced. Calamari Steaks come frozen in either 1 pound packages or 5 pound boxes. The texture of the fish in unchanged when freezing and thawing occurs. We usually pound the Calamari Steaks after they thaw out. We can not stress it enough that the Calamari cook very quickly so don’t overcook the steaks. The Calamari Steaks will become tough and rubber like if over cooked. You know you’ve done a great job when you don’t need a knife to cut the steak. Each morsel simply melts in your mouth! Calamari is inexpensive and versatile. The meat is mild in flavor with a slight sweetness to it.
Calamari Steaks have become a mainstay on restaurant menus. A big steak can fill the plate along with a side dish of vegies. The Calamari is still reasonably priced for the consumer and restaurants. Most restaurants serve it as Calamari Dore – egg batter and quickly sautéed. Enjoy!
Pound flat the thawed Calamari Steaks. You will need to put in three different bowls or plates the flour,beaten eggs, and breadcrumb in that order. Dip in the flour first. Next, dip in the beaten eggs, and then in the breadcrumb. Make sure your skillet is hot and ready to go with the oil. Brown on one side flip and brown on the other side.
I like to pound the Calamari Steaks out flat. Its important to have that skillet hot so 2 minutes on each side and its done. Important not to over cook Calamari or it will become tough. To finish off the dish I take the pan off the heat and added a scoop of Scampi Sauce. Unbelievable. Fork cut melted in our mouth.