Crabby crab crab...

The only time in life when it is good to have crabs is when you get to eat them. Unfolding before you is a new take on Sunday night dinner: Fresh crab meat on warm polenta cakes drizzled with an herbed gruyere cream sauce. Budgetary discipline forces us to enjoy food within our means, so eating out at place like Gary Danko on a regular isn't within our means,  but that doesn't mean we can't eat five star.


Boiled crab:

2 live dungeness crabs form local market
sea salt or kosher salt
Old Bay seasoning (optional)
1 pair of metal tongs
1 big pot of water







First things first, fill a large pot with water and bring to a boil, you can add salt or Old Bay seasoning to water.

Meanwhile, fill your sink with cold water and 1/4 cup salt. Get some tongs to hold crabs and say a prayer for your crabs for giving their lives and submerge them in salt water, you can add a dash more salt to them for good measure. Salt water purges the impurities, let them purge in the water for about 15-20 minutes. When the water is boiling, place crabs in boiling water.

Once the crabs are in, cook crabs on high for about 10 minutes or until crabs turn red, be careful not to overcook crabs, tastes nasty!! Remove crabs from water once red and let sit on a plate until cooled and ready to clean. Clean crab and set meat aside.

If your a novice, here's a helpful video from the Sacramento Bee:
How To Clean & Crack Crab

Herb Cream Sauce Crab:
1 cup organic chicken broth
1 tablespoon butter
2 cloves garlic, chopped
1 tablespoon fresh marjoram, chopped fine
1 tablespoon fresh parsley , chopped fine
1/4 teaspoon salt
1/2 teaspoon paprika
1/2 teapsoon pepper
1/2 cup Gruyere reserve cheese, shredded
1/2 cup heavy cream
1 teaspoon cornstarch

In a saucepan on medium-low heat add chicken broth, butter, garlic, herbs, salt, paprika, and pepper. Let simmer together for 3 minutes to infuse flavors. Then add heavy cream and mix well, stirring alot. Add gruyere, then add teaspoon cornstarch to thicken, cook for 3-4 minutes until thickened.

Fried Polenta:
1 tube polenta, slice 1/2 inch thick slices
1 tablespoon olive oil
1 tablespoon butter

 In a large skillet, heat 1 tablespoon butter and 1 tablespoon olive oil on medium heat. Cut polenta in 1/2 inch thick slices and once pan is hot place polenta slices flat side down in the skillet.

Fry polenta 3 minutes on each side until golden brown. Once golden, remove and place on paper towels to absorb oil and cool.







Plate the polenta on a plate, top with crab meat and drizzle warmed crab sauce on top. We steamed asparagus with ours, but you can eat it plain all on its own for a good time too.