CULN 232 TOPIC 4 1

OUTCOMES: Cooking techniques for crustaceans Preparation of Dungeness crab cakes Preparation of Asian vegetable slaw Preparation of Steamed Mussels in Fennel- Pernod- Broth

Dungeness Crab: 1 live Dungeness crab 2 lbs, live immerge in boiling salted water and simmer for ten minutes refresh in ice water break the shell and pick the meat (see instructions) chop the crab meat with a Chef's knife (this will allow you to detect small shells), cover and

refrigerate

Package and label the shells and send to receiving, to be returned for topic 6

Crab cakes: 1 egg, lightly beaten 15g Panko Crumbs 30g cream cheese 30g Mayonnaise 1 shallot, very fine diced 2 green onions, very thinly sliced Kosher salt and pepper to taste

2 in a mixing bowl, combine the egg, the cream cheese and the mayonnaise whisk until smooth, then add the remaining ingredients add the crab meat, season form individual crab cakes 60 g each (this recipe yields 6 crab cakes) dredge the crab cakes in flour and panfry in olive oil until golden serve on the Asian slaw, sprinkle with toasted sesame seeds and garnish with cilantro leafs.

Asian Slaw: 3 30g rice noodles, simmer quickly in salted water, until fully cooked, refresh and refrigerate 80ml rice vinegar 30ml sesame oil 30 ml olive oil 100g carrot, peeled and julienned, very fine and uniform 100g fennel, peeled and julienned, very fine and uniform 100g celery, peeled and julienned, very fine and uniform 100g daikon radish, peeled and julienned, very fine and uniform 2-3 clove garlic, mashed 30g fresh ginger, grated 1/8 bunch cilantro, chopped 20g sesame seeds, toasted Salt, pepper, sugar soak the vegetable juliennes in cold water for ~ 30 minutes, until crisp, drain and set on

paper towels prepare a vinaigrette with the rice vinegar the sesame oil, the olive oil, garlic and ginger season with salt, pepper and sugar toss the vegetables with all the remaining ingredients in the vinaigrette, rectify the

seasoning and serve immediately.

4 Steamed Mussels in Fennel Pernod Broth: 1 ½ lbs mussels, cleaned, washed, inspected, discard dead mussels 2 pc shallots, brunoise 100g carrot, brunoise (trimmings from Asian slaw juliennes) 100g fennel, brunoise (trimmings from Asian slaw juliennes) 2 cloves garlic, mashed Dill, chopped, keep for some garnish Parsley, chopped 1 bay leaf 20 ml Pernod 80 ml white wine 30 ml olive oil Salt, pepper sweat the shallots, carrots and fennel in olive oil, until just tender add the garlic add the mussels, white wine Pernod and bay leaf season with salt and pepper cover with a fitting lid and steam, shake occasionally until the mussels are done add the chopped herbs and plate

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