Lightly crumble enough foil to fill bottom of large pot by 3 inches. Add vinegar, beer, and 1 cup water and bring to boil. Add crabs and sprinkle with seasonings; Cover and stram until cooked through, about 20 minutes. Transfer crabs to work surface and cool. Crack crabs. Remove meat from shells. Cover and refrigerate until ready to use. Makes about 3 cups crabmeat.All purpose flour
3 tablespoons minced fresh chivesFor Ravioli: Lightly sprinkle large baking sheet with flour. Bring medium saucepan of wat to boil. Add carrot and ginger and blanch 1 minutes. Drain and cool. Remove any bones from slamon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoons filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.) Bring large saucepan of water to boil. Add goyza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer goyza to another baking sheet. Cover with foil. Meanwhile Prepare Vinaigrette: Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas, and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioil atop vinaigrette. Makes about 8 first-course servings or 2 main-course servings.1 head garlic
3 tablespoons olive oil
2 tablespoons ( 1/4 stick) butter
1/4 cup minced shallots
1/2 cup dry white wine
1 cup whipping cream
Pinch of saffron powder
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon Old Bay Seasoning
3/4 pound bay scallopsPreheat oven to 400 degrees. Cut top 1/2 inch off garlic head, exposing cloves. Place garlic in small baking dish. Drizzle with oil. Bake until garlic is very soft, about 30 minutes. Cool 10 minutes. Squeeze garlic out of skin into small bowl. Mash with fork. Set aside. Melt butter in heavy large skillet over medium-high heat. Add shallots and saute until translucent, about 3 minutes. Add wine and boil until reduced by half, about 2 minutes. Add cream and saffron. Reduce heat and simmer until reduced to sauce consistency, about 3 minutes. Stir in mashed garlic and lemon juice. Add sugar and Old Bay Seasoning. Add scallops to sacue and simmer just until cooked through, about 3 minutes. Season to taste with salt and pepper. Divide among 4 plates and serve. Serves 4.1 beaten egg
1 beaten egg white
1 cup soft bread crumbs
2 Tbsp. mayonnaise
2 Tbsp. snipped fresh dill or 2 tsp. dried dillweed
2 Tbsp. snipped oil-packed dried tomatoes, drained, or sliced green onion (optional)
2 tsp. Djin-style mustard
1 tsp. seafood seasoning
1/4 tsp. pepper
12 oz fresh lump crabmeat or frozen crabmeat, thawed
5 Kaiser rolls, split and toasted (optional)
Shredded lettuce (optional)
In a bowl combine first 8 ingredients. Stir in crabmeat. Shape into five 1/2 inch thick patties. Place in a greased shallow baking pan. Bake, uncovered, in a 450░ oven for 10 minutes, turing once. Serve on buns with lettuce, if desired. Serves 5.
3 slices bacon, chopped
12 ounces russet potatoes, peeled, cut into 1/2 inch pieces
1 small onion, chopped
1 6 1/2 ounce can chopped clams, drained
1/2 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1/2 green bell pepper, chopped
Saute chopped bacon in heavy medium skillet over medium heat until fat begins to be rendered, about 2 minutes. Add potatoes and saute until beginning to soften and brown, about 5 minutes. Add onion and bell pepper. Saute until beginning to soften, about 3 minutes Mix in drained clams and thyme. Cover skiller. Reduce heat to medium-low. Cook until all vegetables are tender and hash is cooked through, occasionally using spatula to turn hash over in sections, about 10 minutes. Uncover; mix in parsley and cook hash 5 minutes longer to crisp, occasionally pressing to compact. Season hash to taste with salt and pepper and serve immediately. Serves 2.
