Text 458, 106 rader
Skriven 2010-08-22 07:28:00 av Dave Drum (1:124/311)
Ärende: SF Gate 262
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Winter Crab Gumbo
 Categories: Seafood, Soups, Chilies, Crab
      Yield: 6 servings
 
      3 lb Dungeness crab; live or
           - cooked
    1/2 c  Unbleached all-purpose white
           - flour
    1/2 c  Unsalted butter
      1 qt Chicken stock
      1 c  Diced white onion
      1 c  Fine diced fennel; tops
           - saved
    1/3 c  Seeded; diced jalapeno
           - pepper
    3/4 c  Peeled; finely diced
           - parsnip
    1/2 c  Medium-dry sherry
    3/4 c  Cooked tomatillos; drained,
           - chopped, juices saved
           Salt, cayenne & white
           - pepper
        pn Sugar; if needed
      2 ts Instant granulated dashi
           +=DISSOLVED IN=+
      1 c  Water or seafood stock
      1 c  Picked cooked crabmeat
           Fennel oil; opt *
 
  This soup celebrates the winter crab harvest as well as
  cold-weather vegetables. If you want to make this a meal-
  in-one, add a second crab to the gumbo, and serve the gumbo
  over rice and accompany with crusty bread. It's preferable
  to start with live crab; that way you don't risk overcooking
  it, and you can use the crab juices in the soup to punch up
  the flavor.
  
  To prepare the crab: If starting with live crabs, steam or
  microwave the crab whole (see recipe below) on a plate or in
  a shallow bowl, until done, saving the crab juices on the
  plate or bowl. Set aside to cool.
  
  Separate and clean the cooked crab into 6 or 8 segments,
  "cioppino style," with one leg or claw attached to one
  body segment. If you're buying ready-cooked crabs, you can
  ask the fishmonger to do this for you at the store — some
  of them will oblige.
  
  To prepare the soup: Sprinkle flour on a plate in an even,
  thin layer, and microwave for 1 minute. Remove. Melt butter
  in a heavy cast-iron frying pan or other heavy saute pan set
  over medium heat. Add flour and stir patiently, constantly
  until you have a deep walnut-colored roux. Put stock in a
  saucepan and bring to a boil.
  
  As soon as the roux is a rich brown color, add the onion,
  fennel, jalapeno and parsnip and stir vigorously. They will
  sizzle — it is important to keep stirring as they sizzle.
  Add sherry and stir in. Then, cup by cupful, add the hot
  stock, stirring or whisking constantly. Add the reserved
  crab juices as well as tomatillos. Simmer for about 1/2 to
  1 hour, or until the parsnip is soft.
  
  If you have an immersion blender, use it in the soup to
  partially puree the mixture, but make sure you leave some
  pieces of vegetable throughout. If you don't have an
  immersion blender, omit this step. Season to taste with
  salt, cayenne and white pepper. If the tomatillo is too
  tart, add a pinch of sugar. Thin the soup slightly with 3/4-
  1 cup dashi mixture.
  
  Ten minutes before serving. Bring the soup up to low boil,
  add the crab pieces; cook for 2 minutes, or until crab pieces
  are heated through. Remove them and gently fold in crabmeat.
  Adjust seasoning.
  
  Ladle into 6 bowls with one crab piece per bowl.
  
  Serve immediately.
  
  Serves 6
  
  * Note: To make fennel oil, puree 1 1/2 cups fennel tops
  and 1/2 cup olive oil in a blender. Strain through cheese
  cloth. When serving, drizzle the oil over the soup.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 27 November 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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