Sauteed Cabbage, Tomato and Stinging Nettle

I normally make this dish with just cabbage, tomato, meat, and water or chicken stock. This time I added a large handful of stinging nettles that I harvested for extra nutrients, texture, and color. Use however many tomatoes you prefer. I love fresh tomatoes so I used 3 medium-sized ones. You may use ground or thin slices of meat such as pork, turkey, or chicken for this dish. You may use either stock from dried crabs or fresh crabs.

Be sure to harvest stinging nettle with gloves and proper harvesting clothing (i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positively identify. If you have any health problems or are taking any medicines (prescription, over-the-counter or herbal supplement) please consult with your health care providers before eating any wild edible plants.

Here are a few links on stinging nettle.

Stinging Nettle: Uses and Risks - WebMD
Nettle - Drugs.com
Stinging nettle - Penn State Hershey    

sauteed cabbage, tomato and stinging nettle

Sauteed Cabbage, Tomato, and Stinging Nettle

Ingredients:

1 Tbsp oil
4 oz ground pork
2 garlic cloves, smashed and chopped or minced
1/2 medium-sized cabbage, roughly chopped or sliced into bite-size, washed and drained
1 recipe of the Basic Rehydrated Green Crab Stock (see recipe below)
A large handful of stinging nettle tips, washed well and drained
2-3 tomatoes, cut into 6-8 pieces
2 beef bullion cubes
Fish sauce

Method:

Saute pork in oil until just cooked. Add garlic and saute until the garlic is soft. Add cabbage and green crab broth, cook until the cabbage is wilted. Add stinging nettles and tomatoes and cook for 2-3 minutes or until the stinging nettles are wilted. Season with beef bullion cubes and fish sauce. Serve with rice.

Basic Rehydrated Green Crab Stock

Ingredients:

1 cups of water
1/8 cup dried crushed green crabs

Method:

Heat these two ingredients until the water comes to a boil. Simmer for 15 minutes. Strain and discard the shells.

Stinging Nettle Potato Soup

Recently I discovered stinging nettle growing wildly here in New Hampshire. I have heard about these nutritious plants but I have never encountered them in the wilderness. Be sure to harvest them with gloves and proper harvesting clothing (i.e., pants, socks, closed shoes, long-sleeved shirt, and etc.) as they do sting! Please eat only wild plants that you can positivity identify. If you have any health problems or are taking any medicines (prescription, over-the-counter or herbal supplement) please consult with your health care providers before eating any wild edible plants.

You can drizzle a little cream or coconut milk to this soup if interested. If you do not have or prefer not to use fish sauce then just add more salt or chicken bouillon to season this soup. For this recipe, I double my Basic Rehydrated Green Crab Stock. For a faster way to cook potato, slice it as thinly as possible.
 

stinging nettle potato soup

Stinging Nettle Potato Soup

Ingredients:

Basic Rehydrated Green Crab Stock (double the recipe)   
1 large russet potato, peeled and sliced thinly, rinsed and drained
2 large handful of stinging nettle tips, washed well and drained
1 tsp fish sauce
1/2 tsp salt
Chives flowers and leaves, garnish (optional)

Method:

Make the crab broth, strain, and reserve the broth. In a medium-sized pot add the potato and cook until soft, drain the liquid. Add the crab broth and stinging nettle tips to the cooked potato, cook for 2-3 minutes. Season with salt and fish sauce. Turn off heat and let everything slightly cool before pureeing or blending everything. Garnish with chive flowers and chopped leaves.

stinging nettle

stinging nettle field

Cabbage and Crab Salad

cabbage and crab salad

Recently I was invited by friends to visit their lake house. One of them asked if I could cook something with green crabs. At first I thought she was just teasing. However, when I learned she was serious I made this dish. This salad is simple, light and you can feed a small crowd. I added store-purchased rotisserie chicken for flavors, texture and protein. You can add as many or as few fried green crabs. The choice is yours and when you serve you can add as many green crabs you prefer for each serving. Most of the green crabs in this dish were softies (soft-shells) and the rest were smaller semi-softies (in between soft and hard). I prepared the crabs, dipped them in a whisked egg and dredged them in seasoned corn flour for a little thicker coating. There were about 8 people who got a taste of this salad and they all enjoyed it.

For the sauce you can adjust the seasoning according to your taste--add extra lime juice if you prefer more acidic, fish sauce if you prefer saltier and sugar if you want it sweeter. You can adjust the seasoned flour to your taste. You can taste the flour after you shift or mix everything. The best way is to fry a small crab with the flour and have a taste. 

The "spicy salad mix" migrogreens (broccoli, kale, kohrabi, arugula, cabbage, and mustard) came from Barker's Farm (my local farm). The fresh edible flowers came from my parents' garden and the romaine lettuce came from my neighbors' (Jim and Karen) garden.

Cabbage and Crab Salad

Ingredients:

1 rotisserie chicken, removed meat and shredded to bite size
About 1 1/2 lb green cabbage, finely shredded
A few romaine lettuce leaves, cut into bite size
1 medium sized carrot, peeled and shredded or julienned
A small handful of assorted herbs (such as cilantro, mint, perilla, Chinese chives, Thai basil or your preference), hand torn or roughly sliced
1 container (about 4 oz) of spicy sald mix microgreens
Vietnamese Seasoned Fish Sauce to taste
About 20 small to medium sized Fried Soft-Shell Green Crabs
Edible flowers of your choice, garnish (optional)

Method:

Gently mix chicken, cabbage, lettuce, carrot, herbs, migrogreens, and season with the sauce. Scatter the fried crabs over the salad and garnish with flowers.

Sunrise Lake, NH (2019)
photo courtesy of my husband, Paul

Since our motor vehicle accident back in September 2018 I am still recovering. The use of my arms and left wrist are limited and I hope in time and with daily physical therapy I will have full use of them again. I was able to use a stand up paddleboard when I visited my friends' lake house and that is a huge accomplishment in the last 11 months! What I learned from all these months of pain and limitation of my body is to have an optimistic attitude--it makes a huge difference in my recuperation.

Monkfish and Crab Ceviche

If you eat or make ceviche you know that the seafood is usually "cooked" in an acidic liquid such as lime or lemon juice. However, this ceviche is made with steamed monkfish and green crab roe. This is a dish to make if you do not want to eat any raw seafood. If you cook with monkfish you may have noticed an occasional 1-inch string-like worm here and there--which is quite common according to my fisherman friend, Captain Ralph MacDonald of New Hampshire. They are harmlesss when the fish is cooked. When you make this you can adjust the ingredients and season with acid and salt according to your preference and taste. This colorful and delicious ceviche dish makes a great appetizer for a small crowd of 6-8.

This week Dr. Gabriela Bradt of UNH consulted with me to make something using green crabs and fish of the week which happens to be monkfish. She brought this ceviche dish, fried rice and fried soft-shell green crabs to the Farmers' Market in Exeter, New Hampshire for the market customers to sample. She tells me the items were a hit. She and her interns were able to sell some female hard-shell green crabs for those who want to try making ceviche at home with the roe. Dr. Bradt is a pioneer in selling green crabs and bringing green crab prepared foods to the Farmers' Market in the US! It is never easy selling new ingredients, let alone invasive species to the public but today she did it...and some of those brave customers get to experiment with a new food ingredient! This is a remarkable week in green crab history for New Hampshire and the US!

monkfish and crab ceviche

Monkfish and Crab Ceviche

Ingredients:

About 1 1/2 lbs monkfish, steamed until opague and tender, diced
About 20-25 female green crabs, steamed and roe removed
1 whole sweet corn, steamed and cut off the kernels
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
About 1/8 small red onion, thinly sliced and cut in half, soaked in cold water
About 1/4 cup of finely chopped fresh cilantro leaves
About 2 Tbsp finely chopped scallion, green parts only
Zest from 1 lime
Zest from 1 lemon
Juice from 1 lime
Juice from 1/2 to 1 lemon
Salt to taste

Method:

Cut the monkfish lengthwise into thinner pieces to cook faster. Steam the fish until it is opaque and you can easily pierce the thickest part of the fish with a fork. Let it cool and dice or cut into small bite size.

Steam the crabs for about 10 minutes. Let them cool and remove the roe.

In the last 3-4 minutes of steaming the crabs add the corn to steam. Remove once cooked and slice off the kernels.

Soak the red onion slices in cold or ice water for about 15-20 minutes. Remove and squeeze out the water. This will help eliminate a strong onion taste.

In a large glass bowl add cut fish, roe, corn kernels, peppers, onion, cilantro, scallion, zest, juices and salt to taste. Gently mix all ingredients and adjust the acidic juices and salt as needed.

Helpful Hints:

*You may make this ahead of time but do not mix the cilantro, scallion, juices and salt until about an hour before you are ready to serve.

Stir-Fried Broccoli, Kelp, and Shrimp

Sea vegetables are versatile as a kitchen ingredient. You can add them in pretty much anything even in a stir fry. The young sugar kelp has a pleasant slight crunch when they are fresh.

stir-fried broccoli, kelp, and shrimp

Stir-Fried Broccoli, Kelp, and Shrimp

Ingredients:

12 oz prepared broccoli crowns, cut into bite size, washed and drained
1 Tbsp oil (vegetable or your choice of oil)
1 large garlic clove, smashed, chopped
10 large shrimp, peeled, butterflied, de-veined
1 to 1 1/2 oz young sugar kelp with or without stems, cut into 2-3 inches in length
1 recipe of Green Crab Stir-Fried Sauce (see recipe below)

Method:

Steam the broccoli for about 5 minutes or until they are are bright in color and the stems are just cooked, remove from heat. In a large pan or wok heat oil and garlic over high heat. Cook about 30 seconds to cook the garlic slightly. Add shrimp and saute about a  minute or until the shrimp curled and slightly cooked. Add the steamed broccoli, kelp and the green crab stir-fried sauce. Stir the contents to coat everything evenly, the kelp turn green and the shrimp are just cooked. Remove and serve hot.

Green Crab Stir-Fry Sauce

Ingredients:

1 cup green crab stock (please see Simple Green Crab Stock link)
1 Tbsp cornstarch
1 tsp chicken stock powder
1 tsp fish sauce
1 tsp soy sauce
2 Tbsp oyster sauce

Method:

Mix all ingredients together. May adjust the seasoning according to your taste. Be sure to stir the sauce prior to using.

Scallop Crudo III

Today just seem to be a scallop crudo day at my house! It is impossible to be full by eating a single scallop at a time! And if I am consuming at this rate then I will definitely extend my scallop supply easily until the next scallop season! Thank you, Mike Anderson and his crew of Rimrack Fish for the fresh-off-the-boat sea scallops!

Today I also feel a bit daring to share this abstract piece with you. Don't let the pink liquid scare you. It is from a little of the freshly squeezed blood orange juice! 😀

scallop crudo III

scallop crudo III

Scallop Crudo III

Ingredients:

7 thinly sliced English cucumber circles
1 large sea scallop, tough muscle removed and discarded, thinly sliced
5 thinly sliced red onion, soaked in cold water, squeezed out the liquid prior to using
Meat from 1-2 cooked Salted Green Crabs (Ba Khia), depending on your preference
Several small pinches of dried lime, lemon, blood orange zest
Several small pinches of finely chopped fresh cilantro
Several small pinches of dried red hot chili peppers
A very small pinch of sea salt
A drizzle of freshly squeezed blood orange juice
A drizzle of extra virgin olive oil

Method:

Use your imagination and creativity to arrange the ingredients or as per photo. Arrange the cucumber slices in a circle on a plate. Arrange the slices of scallop between the cucumber slices. Use the ends of the scallop slices for the center to add height. Arrange the onion around the center piece. Scatter the crab meat, zest, cilantro, peppers and sea salt on top. Lastly drizzle the entire plate with juice and oil.

Scallop Crudo

I enjoy eating raw scallops especially when they are harvested by my local fisherman, Mike Anderson of Rimrack Fish. The Italians have their version of raw seafood dish known as crudo. The ones that I ate in the past seemed to have some sort of oil added. Here I did not add any but you certainly can drizzle a little of your favorite oil on top for extra flavors.

scallop crudo

Scallop Crudo

Ingredients:

1 large scallop, tough muscle removed and discard, sliced thinly against the grain
Meat and roe from 1-2 cooked Salted Green Crab (Ba Khia), depending on how much you prefer
Several thinly slices of red onion, soaked in cold water and squeezed out the liquid
A large pinch of cilantro leaves, finely chopped
A pinch of Peruvian chocolate nibs (from Enna Chocolate)
A small pinch of dried lime zest
A small pinch of dried lemon zest
A small pinch of dried blood orange zest
A small pinch of dried seaweed
A small pinch of dried chili peppers
Drizzle of freshly squeezed lime juice

Method:

Thinly slice the scallop against the grain and arrange them on a plate. Arrange the onion slices and salted green crab meat and roe on the plate. Add a large pinch of cilantro, chocolate nibs, and sprinkle on the crumbled citric zest, seaweed and chili peppers. Drizzle with freshly squeezed lime juice.

Helpful Hints:

*If you are interested in purchasing the Peruvivan chocolate nibs (unsweetened) please contact Enna Chocolate directly.
*If you are interested in purchasing scallops or squid from Rimrack Fish, please contact them directly. Unfortuately the scallop season has just ended as of this month (April 2019).

Scallop and Green Crab Caviar Ceviche

I love making and eating ceviche--mostly because it requires minimal to no cooking time and I can be as creative or not. I am a bit spoiled because I get fresh-off-the-boat sweet jumbo scallops from my local fisherman, Mike Anderson. When they are in season I purchase them, divide them up in smaller bags to freeze so I can enjoy them during the off season. These are the only ones that I always feel safe eating raw. Of course, do take caution when consuming anything raw or partially cooked. If you are going to eat raw seafood you may want to consult your health care provider first.

I have never made ceviche with green crab roe before. This one is special because I used the salted green crab roe or caviar. Since the caviar is already salty I omit adding extra salt. The result is colorful and delicious! Please check out my previous post on Salted Green Crabs (Ba Khia).

If you are interested in purchasing fresh scallops from Mike Anderson and his family please visit their Facebook page, FV Rimrack. Sorry, the scallop season has just ended. However, squid season is next!

scallop and green crab caviar ceviche

Scallop and Green Crab Caviar Ceviche

Ingredients:

Caviar from 4-6 cooked Salted Green Crabs (Ba Khia)
6 large sea scallops, tough muscles removed, diced into 4-6 pieces depending on size
About 4 segments of blood orange, cut each one into 2-3 pieces
About 10-12 thinly slices of red onion, squeezed out the water prior to using
About 10 fresh blueberries
About 1 Tbsp fresh squeezed lime juice
About 1 tsp of chopped chili peppers (optional)
About 1 tsp chopped cilantro leaves
About 1 tsp chopped scallion (green parts only)
A pinch of lime zest, plus more for garnish
A pinch of lemon zest, plus more for garnish
A pinch of blood orange zest, plus more for garnish

Method:

Simmer the salted green crabs (use the amount depending on how much roe there are and your preference) for about 10 minutes. Drain them and let them cool completely. Remove the roe and save. Thinly slice the red onion and soak in cold water, squeeze out the water prior to using. Remove the white pith and membranes of a blood orange. Cut each segment into 2-3 pieces. Cut each scallop into 4-6 pieces depending on its size.

Combine all ingredients in a bowl and gently mix. Garnish with extra zest if interested.

Salted Green Crabs (Ba Khia)

Salted or fermented crabs, known as ba khía in Vietnamese, is a way to preserve a special type of small crabs found in muddy areas in the mangroves without the need of refrigeration. Ba khía is a popular food item in the Mekong Delta (the southern region of Vietnam) such as my former home town of Soc Trang. Because they are salty even just one crab can last a person several meals! If you have nothing else to eat except rice and ba khía you can probably survive on these two items for many months! 

Prior to eating these crabs there is a special preparation that my family uses. We take the fermented crab crabs apart by removing and discarding the carapaces, gills, and aprons. We wash them in warm water several times and break each crab body into 4-6 sections. We then mix the prepared crabs with lime juice, garlic, chili peppers and sugar. This seasoned ba khía lasts weeks in the refrigerator. According to my father if you use vinegar instead of lime juice you can keep it longer. Since it is very salty I eat only a tiny fraction of the crab, usually 2-3 legs with about 1/8 to 1/4 of the body with lots of steamed rice.

salted green crabs (ba khia)

Salted Green Crabs (Ba Khía)

Ingredients:


4 cups water
1/2 cup sea salt
10 green crabs (preferably females)
1/2 cup rice wine (optional)

Method:

Boil the water and add sea salt, stir until the salt dissolves. Let the liquid cool completely. Wash the crabs well and let them drain. Place the crabs in a glass or ceramic jar. Pour the cooled salted liquid over the crabs. May add rice wine if using. May use a small glass or ceramic plate to keep the crabs submerged in the liquid. Cover tightly and keep refrigerated up to 2 months. The crabs will be salty and ready to eat in 5 days.

Helpful Hints:

*My father advises adding rice wine (such as sake) to the batch for extra fragrance.
*The uncooked salted crab meat should taste salty with a gelatinous consistency. The salted green crab meat may slowly dissolve to nothing if you keep them longer than 2-3 months.
*I prefer to ferment female crabs as I can use them in more dishes. 
*Use only freshly caught crabs as they have more meat.

Coconut Clam Chowder

This chowder is inspired by Chef Raj, co-owner of the Tulsi Indian Restaurant in Kittery and Tulsi North Indian Restaurant in Wells, Maine. My husband and I met him one evening at the Kittery location. When he speaks about cooking and eating you can imagine that he will serve you only high quality and flavorful foods--the kind that will certainly wake your senses! He hailed from a coastal region near Mumbai, India and eventually made his way to a small coastal town in Maine. In his former home village, some people would roast a coconut to make a seafood soup. I don't have access to whole coconuts and roasting would take some extra time which I lack. For simplicity my soup is made from canned coconut milk and already ground spices...perhaps not the best ingredients but they will have to do for now!

The crabs came from Dr. Bradt who purchased them from Maine fisherman, Everett Leach. The clams came from my local market. You may shuck the clams while they are fresh. However, I find that steaming them for just 5 minutes makes for a convenient and easy job to remove the clam meat and save the broth. I purposely saved the washed cilantro stems and roots in the freezer for these types of soups or stews.

Thank you Chef Raj, Dr. Bradt and Everett for this simple but tasty chowder!

If you are in Kittery or Wells, Maine and are hungry for some delicious Indian food you may want to check out these restaurants!  
http://www.tulsiindianrestaurant.com/
https://www.tulsinorth.com/

coconut clam chowder

Coconut Clam Chowder

Ingredients:

About 1 to 1 1/2 Tbsp neutral oil (such as vegetable)
1/3 C chopped white or yellow onion
2 garlic cloves, peeled, grated or minced
1 large potato, peeled, diced
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp Madras curry powder
1/2 tsp cayenne powder
4 1/2 C Green Crab Stock For Chowders (see recipe below)
3 1/2 C Clam Stock (see recipe below)
1 can (13.6 oz or 403 mL) unsweetened coconut milk
About 2 Tbsp dried seaweed, cut and rinsed
1 1/2 C (or 7 1/8 oz) chopped steamer clams
2 Tbsp chopped fresh scallions
2 Tbsp chopped fresh cilantro
2 Tbsp fish sauce
1 tsp chicken stock powder

Method:

Heat a large pot over medium high heat. Add onion and saute until the onion is soft. Add garlic,  potato, cumin, coriander, turmeric, curry and cayenne powder. Saute about 3-4 minutes to blend the spices and to help soften the potato. Add green crab stock and clam stock. Cook about 10-15 minutes or until the potato pieces are soft. Shake the coconut milk to blend and pour it through a strainer into the pot (to prevent any lumps). Add seaweed. Turn heat to high and once the liquid starts to boil turn the heat down to medium and let it boil for about a minute. Turn heat down to a simmer and add clams, scallions, cilantro and season with fish sauce and chicken stock powder. Turn heat to low once the clams are thoroughly heated. Serve hot with crusty bread. May add extra cayenne or freshly ground white pepper if interested.

Helpful Hints:

*You may omit the cayenne powder if you prefer non-spicy.
*It is best to buy small quantity of ground spices as they do not have a long shelf life.
*2 1/2 pounds of steamer clams yield about 7 1/8 ounces (about 1 1/2 cups) of clam meat.

green crab stock for chowder

Green Crab Stock For Chowders (makes about 4 1/2 cups)

Ingredients:

15 prepared green crabs
6 C water
3 young kelps (dried or fresh)
About 10 cilantro stems and 2 cilantro roots
1 small yellow or white onion, peeled, quartered or diced
3-4 slices of ginger, bruised
2 garlic cloves, smashed

Method:

Prepare each crab by removing and discarding the carapace, apron, and gills. Scrub the crabs in a little salt and rinse in cold water, let them drain. Crush the crabs (the finer the crabs are crushed the more flavors the result). Place the crab in a pot and add water, kelp, cilantro stems, cilantro roots, onion, ginger and garlic. Turn the heat to high. Once the liquid starts to boil turn the heat down to a simmer and cover the pot. Simmer for about 30 minutes. Strain and save the liquid for cooking.

steamer clams

Clam Stock (makes about 3 1/2 cups)

Ingredients:

About 2 1/2 lbs fresh steamer clams
2 C water

Method:

Soak the clams while you scrub them. Rinse them in cold water and drain. Remove and discard any broken or dead clams. The dead ones will have an unpleasant smell. Cover the pot and steam the clams in 2 cups of water for about 5 minutes or when the clams just open up. Turn off heat and remove the lid. Once the clams are cooled remove and discard the skin on the neck and the siphon tips. Rinse the clams in its stock. Strain and save the clean liquid. Chop the meat and reserve.

Stir-Fried Chicken and Vegetables

Often times when I have limited time (less than 15 minutes) and I want a quick meal I make a stir-fry. When I work 4 long consecutive days (in the clinic) I would cut, wash and dry all of the vegetables, and store them in the refrigerator. The day before I would thaw a few small pieces of meat from my freezer in the refrigerator overnight. Before leaving the clinic I would text my husband to cook rice and when I get home I can quickly cut, wash my meat, cook everything and we eat in 10 minutes. 

You can make it vegetarian, meat, seafood or a combination of meat and seafood. Cook the hardest vegetables first. If I have time I steam the hardest vegetables (such as carrots and broccoli) partially before using. The keys to making a good stir-fry are to keep the heat high and to not overcook the vegetables. They should be just cooked--have a bright color, maintain their crunchiness and retain most of their nutrients. I love fresh cilantro and when I have some in my kitchen I normally chop leaves from a sprig or two and add after everything has been cooked. 

I found this wonderful creative short animation on green crabs called, Attack of the Green Crabs.

stir-fried chicken and vegetables

Stir-Fried Chicken and Vegetables

Ingredients:

1 Tbsp vegetable oil
1/2 lb chicken thigh, sliced into bite size
1 large garlic clove, smashed, chopped
About 1-2 tsp of grated fresh ginger
1 large carrot, peeled, sliced 1/8th inch thick
1 large broccoli floret, cut into bite size
8 oz sugar snap peas, removed the strings from both sides
12 oz baby bella mushrooms, halved
1 recipe of Green Crab Stir-Fry Sauce (see recipe below)

Method:

Add oil to a heated large pan or wok. Keep the heat to medium to high. Add chicken, garlic, and ginger, saute about 3-5 minutes or until the chicken is almost cooked. Avoid burning the garlic. Add carrot and broccoli. Saute until the carrot and broccoli are partially cooked. Add snap peas, and mushrooms. Saute until the peas are just cooked. Once all the vegetables and meat are cooked then in the last minute add the sauce. Stir or shuffle the pan or wok a few times until all the ingredients are coated with the sauce.

Green Crab Stir-Fry Sauce

 Ingredients:

1 cup green crab stock (please see Simple Green Crab Stock link)
1 Tbsp cornstarch
1 tsp chicken stock powder
1 tsp fish sauce
1 tsp soy sauce
2 Tbsp oyster sauce

Method:

Mix all ingredients together. May adjust the seasoning according to your taste. Be sure to stir the sauce prior to using.

Helpful Hints:

*This recipe may be too much to fit in one wok or even a large pan. You may divide the ingredients and sauce in half and make 2 batches. I made half a batch one day and the other half the next day.
*I prefer chicken thighs over the breasts since they have more flavors.
*I chose these vegetables because they are the ones that are available fresh at my local market at this time of the year. Be sure to buy the broccoli that is firm to the touch, green in color and the stalk side is smooth without a hallowed out area. If you have a broccoli stalk do not discard, remove the tough outer skin and use the interior stalk for cooking.
*It is best to use unsalted green crab stock for this recipe. If you are using salted stock then decrease your seasoning for the sauce. 
*If you would like to add sesame oil to the stir-fry then drizzle a little at the end of cooking. 

Green Crab Sandwich

Removing meat from the green crabs is a feasible task but it is definitely not a job for everyone. Please check out my link on How to Remove the Meat and Roe from a Cooked Crab. Recently Dr. Gabriela Bradt graciously gave me nearly 300 crabs including about 40 large crabs from her lab and traps. Somehow I had a strange notion that she was delighted (if that is even the right word) that I was willing to haul her crabs away! Within 24 hours I prepared most of them and stored them in the freezer in bags for future use. For some of the larger ones I removed the meat to make 2 open-faced sandwiches. 

When we first immigrated to the United States in 1980 my mother came up with this butter sauce. I think it was my mother's way of helping our family become acclimated to the American ways of life, food and culture. I honestly believe that just about everything tastes better with fish sauce! Try it for yourself, instead of salt just add fish sauce. In my family we use this delicious sauce (sometimes with moderation and sometimes not) to dip or drizzle over our lobsters, crabs, steamers and other seafood. When my mother, brothers and I make this we never measure the ingredients. For convenience, we put all the ingredients together in a small bowl and microwave about 20-30 seconds or until the butter melts.

green crab sandwich

Green Crab Sandwich

Ingredients:

1 hamburger bun, toasted
About 2-3 oz of freshly picked green crab meat and roe
My Mother's Butter Sauce (see recipe below)
Flowers from Thai basil and shiso plants, garnish (optional)

Method:

Toast the bun. Divide the crab meat and roe, and add over each half of the bun. Drizzle with the butter sauce and garnish with flowers.

my mother's butter sauce

  
My Mother's Butter Sauce (makes about 1/4 cup)

Ingredients:

3 Tbsp salted or unsalted butter
1/2 tsp good fish sauce (nước mắm)
1/2 tsp sugar
2 Tbsp chopped scallions (preferably green parts)

Method 1:

May put everything together in a bowl and microwave for about 20-30 seconds or until the butter has melted. Stir to blend.

Method 2:

In a small sauce pan add butter, fish sauce, sugar and scallions. Cook until the butter has melted.

Helpful Hints:

*You may adjust the sauce according to your taste. You may add more scallions if you prefer more greens. Depending on the power of your microwave you may start low at 10-15 seconds and work up to melt your butter.

Oyster on the Half Shell

After making the Oyster and Crab Shooter I realized that I cannot gulp it down since the vodka is too strong for me. I have to trust my husband's opinion when he tells me they are tasty. While making oyster on the half shell I came up with the idea to make something similar but instead of vodka I used sake, a more mild alcohol. 

Anyone can shuck oysters. Initially you may be slow but over time you will improve and gain speed. I know this because I am probably the slowest shucker out there. In the last few weeks after shucking several dozen I noticed that my skills have improved greatly. I purchased these beautiful oysters at my local market. They came from Duxbury, Massachusetts.

If you are interested in learning more about the European green crabs you may find marine ecologist Dr. Emily Grason's talk educational and helpful. She gave an excellent webinar on how they impact our environment negatively and also how to properly identify them. Please check out this link, First Detector Training Webinar: Capturing invasive European green crab at the earliest stages of invasion

oyster on the half shell

oyster on the half shell

Oyster on the Half Shell

Ingredients:

Fresh oysters, washed well
Cocktail sauce (commercial or home-made)
Sriracha sauce
Green crab meat and roe (see How to Remove the Meat and Roe From a Cooked Crab link)
Sake (whichever brand you prefer to drink)

Method:

Shuck the oysters, avoid spilling the juice. Add about 1/2 teaspoon of cocktail sauce and 1-2 drops of Sriracha sauce on each oyster. Add about 1/2 to 1 teaspoon of crab meat (and roe if you have any) on top and drizzle about 1/2 tablespoon of sake over each oyster.

my husband prefers a little squeeze of lime on top

Oyster and Crab Shooter

Are you are fan of oyster shooters? If you are then perhaps you may be interested in adding a little green crab meat for something a bit more special. I am not a fan of shooters since the vodka is way too powerful for me. One lick of this potent liquor and I am buzzing! For this recipe I use about a tablespoon of Absolut vodka. However, you may use whichever brand you prefer. It is best if you can purchase fresh oysters and shuck them yourself. This way you can ensure their freshness. Layer in the ingredients however you prefer but this is how I make mine. Cheers and eat more green crabs!

oyster and crab shooter

Oyster and Crab Shooter

Ingredients:

About 1 tsp cocktail sauce (commercial or home-made)
1 whole raw oyster and its juice, freshly shucked
A dash of Sriracha sauce
About 1/2 Tbsp cooked green crab meat (see How to Remove the Meat and Roe From a Cooked Crab link)
A few drops of lime juice
About 1 Tbsp of vodka

Method:

Add 1/2 tsp of cocktail sauce in the glass. Layer with an oyster and its juice then the rest of the cocktail sauce and Sriracha sauce. Next add in the crab meat, a drizzle of lime juice and then vodka. Cheers!

Addendum:
Here is another way to make the shooters. My husband prefers this natural style. Shuck the oysters (avoid spilling the oyster liquid), add a dollop of cocktail sauce, a few drops of hot sauce, some cooked crab meat, a few squirts of lime juice and a generous drizzle of vodka over each oyster. Enjoy!

oyster shooters

Scallop and Crab Ceviche

Living near the coast has many advantages. One is having access to fresh-off-the-boat scallops from Mike Anderson, my local fisherman. I usually purchase a 5-pound bag and portion them out in 6-8 ounce bags and keep them in the freezer to enjoy until the next scallop season. These are the only scallops that I would purchase and eat raw.

Scientist/researcher Dr. Gabriela Bradt has been graciously giving me green crabs from her lab. Today I finally visited her lab. It is located in a serene and beautiful estuarine in Durham, New Hampshire. She gave me a huge cooler full of crabs from her traps and some large ones from her tanks (lab). The gracilaria (seaweed) also came from her. Thank you!

 Durham, New Hampshire

I enjoy making and eating ceviche since it is easy to make, requires almost no cooking and it is delicious. Generally, ingredients that are readily available to me typically dictate what goes in my ceviche for that day. As with all my recipes feel free to add/omit and adjust the ingredients according to your taste. I love to serve these appetizers in clear martini glasses for a prettier presentation. 

Please check out this link on How to Remove the Meat and Roe From a Cooked Crab. Two ounces of crab meat came from 7 cooked largest green crabs.

scallop and crab ceviche

Scallop and Crab Ceviche

Ingredients:

6 oz sea scallops, tough muscles removed, diced each into 4-6 pieces
2 oz cooked green crab meat (save any roe for garnish)
4 slices (about 1/4 inch thick) English cucumber, diced same size as scallop pieces
A few thin slices of red onion, soaked in cold water for about 5 minutes, squeezed out some water
Gracilaria (seaweed), blanched, drained, roughly chopped (about 1 Tbsp)
Red and green hot chili peppers (as much or as little as you prefer), deseeded, finely chopped
About 5 mint leaves, julienned (about 2 tsp)
About 5 Thai basil leaves, julienned (about 2 tsp)
About 5 blades of chive, chopped (about 2 tsp)
Juice from 1/2 a lime (about 1 1/2 Tbsp)
About 1/4 tsp crushed sea salt

Method:

Add scallops, crab meat, cucumber, onion, gracilaria, peppers, mint, basil, chives, and juice in a bowl. Season with salt and gently mix well. Divide into 2 portions. Garnish with a little roe if interested. Serve immediately.

Helpful Hints:

*Blanch the gracilaria in boiling water for about 7-10 seconds.
*If you are in or near the seacoast of New Hampshire and would like to purchase fresh-off-the-boat sea scallops please contact Rimrack Fish.

Green Crab Po Boy

My husband and I have always enjoyed our visits to New Orleans. We would explore the city on foot all day--admiring the historic architecture, feasting on fresh seafood and delicious Creole and Cajun cuisine and occasionally stopping for a drink outside at one of the cafes. We then stay up past our bedtime soaking in the nightlife--watching the crowds and listening to the energetic live music. The next day we would get up and do it all over again!

One of the sandwiches that I particularly like to eat is known as a po' boy (also poor boy). They are stuffed with various fillings. The ones that I prefer is deep-fried seafood. One year I had the tastiest oyster po' boy--deep-fried succulent oysters, nicely blended sauce, just enough shredded lettuce and tomato slices for a flavorful and satisfying sandwich. Unfortunately I was not able to get that same po' boy again despite returning to the same establishment. 

Here is my version of a po' boy made from the soft-shell green crabs that were given to me by scientist/researcher, Dr. Bradt (thank you!). Have I mentioned that I secretly love the fact that I get to eat lab crabs without working or stepping foot in an actual scientific lab?! I toast my roll by frying the interior with a little butter in a skillet until golden (to prevent it from getting soggy and for extra flavors), spread some chilled rémoulade (sauce) on the inside and layer on the deep fried crabs, finely shredded lettuce and tomato slices. Now this is one special po' boy that I know I will not find (at least for now) in the Big Easy!

green crab po boy

Green Crab Po Boy

Ingredients:

Rémoulade (see recipe below)
About 1 1/2 cup finely shredded lettuce
1 large tomato, thin slices
2 Hoagie Rolls or Split Top Rolls, sliced lengthwise about 3/4 of the way leaving a hinge
6 fried soft-shell green crabs (see Fried Soft-Shell Green Crabs link)

Method:

Make the rémoulade, cover and keep refrigerated. Shred the lettuce and slice the tomato, cover and keep refrigerated. Heat a skillet and melt a pat (about 1/2 to 1 tablespoon) of butter. Slice the rolls lengthwise about 3/4 of the way, leaving a hinge so the 2 halves remain attach. Fry the rolls with the interior facing the bottom of a skillet. Once the interior is golden remove from heat and set aside. Fry the crabs, follow the directions for Fried Soft-Shell Green Crabs.

Spread some of the rémoulade (as much as you prefer) on both sides of the interior of each roll. Layer on the tomato slices, lettuce, fried crabs and more lettuce. Serve while the crabs are still hot and crispy.

Helpful Hints:

*If you prefer more corn flour on your crabs then coat the crabs in a whisked egg, shake off excess egg and place them in the mixed corn flour. For this po' boy recipe, I prefer the crabs to have a little extra flour.
*You may use a plate, a bag or a container for the mixed flour. A bag or a container will make it less messy and help with a quicker clean up later.
*The green crabs may have enough natural salt. If you are on a low sodium diet or prefer to eat less salt then you may want to omit the salt in the flour.
*I was able to purchase these long rolls from my local market. They are labeled as Split Top Rolls from Fantini Baking Co. from Haverhill, Massachusetts. 

rémoulade

Rémoulade (makes about 1 1/4 cups)

Ingredients:

1 cup mayonnaise
1/4 tsp paprika (preferably sweet kind)
2 tsp mustard
1 large garlic clove, grated (about 2 tsp)
1 tsp sriracha sauce
1 Tbsp capers, minced
2 slices of Sweet Bread & Butter Chips (pickles), chopped (about 1 Tbsp)
1 Tbsp Sweet Bread & Butter Chips (pickles) juice
1 Tbsp chopped fresh chives
1 Tbsp minced onion or shallot

Method:

Mix all ingredients, cover and chill in the refrigerator until ready to use.

Salt and Pepper Crab (Cua Rang Muoi)

Salt and pepper crab known as cua rang muối in Vietnamese is one of the popular dishes in Vietnam, and typically made with much larger crabs. According to my mother the poor people in Vietnam make this dish using the rice paddy crabs or rice-field crabs. The entire body is eaten whole but not the legs or claws as they are generally too tough. When making this using hard-shell green crabs it is best to eat only the center part of the body that has the flesh and cartilage. The legs and claws may be too hard to ingest whole. It is best if you can find semi-hard shell ones. This dish tends to be a little more salty than normal and it is consumed along with plain steamed rice and extra vegetables. I served the crabs over a bed of red cabbage and fresh mint salad. For this recipe I prefer to use smaller green crabs, those less than 1 1/2 inches across the carapace.

salt and pepper crab (cua rang muối)

Salt and Pepper Crab (Cua Rang Muối)

Ingredients:

35 small (1 to 1 1/2-inches) green crabs, prepared, washed, drained
1/3 cup cornstarch
1/4 tsp salt
1/4 tsp ground black or white pepper
1/8 tsp turmeric powder
1/8 tsp sugar
Oil for deep frying
2 tsp vegetable oil
1/2 medium white or yellow onion, peeled and cut into wedges
1/3 cup chopped green scallions
1 large garlic clove, peeled, finely grated
3/4 tsp Salt and Pepper Seasoning (see recipe below)

Method:

Prepare the crabs as usual but leave the roe and crab mustard (orange and yellow matter) intact in the bodies. Remove and discard the carapace, gills, mouth piece, apron, intestine, and pointy distal legs. To clean the crabs sprinkle about 2 teaspoons of salt to the prepared crabs and gently rub them. Rinse in cold water 2-3 times to remove the salt. Let them drain in a strainer.

Use a 1-gallon bag or a large container with a lid, mix cornstarch, salt, pepper, turmeric powder, and sugar. Shake the bag or whisk the contents in the container to mix all ingredients. Add the prepared crabs in the bag or container. Shake to coat the crabs with seasoned flour. Heat the oil until it is around 350 to 375 degrees F. May test the oil by dropping in a leg. If the leg sizzles and fries quickly then the oil is hot and ready. Add about 5 crabs at a time to the oil. Fry until they are golden, about 2 1/2 to 3 minutes and remove them onto paper towels to remove excess oil.

In a large pan or wok add about 2 teaspoons of oil. Once the oil is hot add onion, scallions, and garlic. Saute about a minute or until the onion is cooked to your preference. Add the fried crabs. Add a little of the Salt and Pepper Seasoning in at a time. Stir and add more of the seasoning. Repeat this process until the seasoning has been used up. Serve over a bed of Cabbage and Mint Salad (see recipe below).

Salt and Pepper Seasoning

Ingredients:

1/4 tsp salt
1/4 tsp ground black or white pepper
1/4 tsp sugar

Method:

Mix all ingredients.

Cabbage and Mint Salad

Ingredients:

About 1/2 small red cabbage, finely shredded
10-15 large fresh mint leaves, julienned
Juice from 1/2 fresh lime

Method:

Mix all ingredients right before serving.

Helpful Hints:

*Generally I would add a little salt and pepper to this salad but since the crabs already have plenty of salt and pepper I omit them for this post. Add more or less mint if you are interested.
*Prepare the ingredients for the Cabbage and Mint Salad and set aside in the refrigerator. Once your crabs are just cooked and still hot quickly mix the salad and serve while the crabs are still warm.

Green Crab and Bean Omelet

Removing green crab meat is one task that can test your patience and attention! The freshly harvested beans and Chinese chives came from my parents' garden. If you use a non-stick pan you can fold or flip the omelet without the aid of a spatula for a free-form presentation. This omelet is mildly seasoned for my taste. However, as with any dishes that you make, season it according to yours and your family. I eat this with piping hot steamed rice.

green crab and bean omelet

Green Crab and Bean Omelet

Ingredients:

2 tsp oil
8 oz fresh beans, steamed for 5 minutes or until tender and chopped
4 oz freshly picked green crab meat (see How to Remove the Meat and Roe From a Cooked Crab link)
4 large eggs, whisked
1/4 tsp fish sauce (nước mắm)
1/8 tsp ground black or white pepper
2 sprigs of Chinese chives, chopped

Method:

Heat a non-stick pan with oil over medium high heat. Add beans and crab meat to the hot oil and saute about a minute or until the contents are heated through. Whisk eggs, fish sauce, pepper and chives. Pour the whisked egg mixture over the beans and crab meat. Cook about a minute and fold the omelet. Cook for about another minute or until the egg is not runny.

green crab meat

freshly harvested beans

saute the beans and crab meat

free-form omelet

Vietnamese-Style Crab Stock

In Vietnam, rice paddy or rice-field crabs, known as "cua đồng" in Vietnamese exist in the rice paddies or rice fields. They are similar in size as the green crabs found here in the Northeast United States. My parents tell me they cause havoc by eating young rice shoots. I have not found any research that confirms that they actually ingest or simply just cut the young shoots while foraging. People have found a way to catch and eat them to near extinction just like most wildlife in Vietnam, according to my father. My cousins in Vietnam tell me that in recent years there are fewer of these once abundant crabs due to excessive use of pesticide. Although many people including my cousins in Vietnam buy these tiny crabs so they can make the classic Vietnamese crab noodle soup known as bún riêu, but are afraid to eat these freshwater crabs because of the potentially harmful chemicals used. Cousin Khiêm, an inspector for seafood in Vietnam, tells me that due to a demand for these crabs in central and northern parts of Vietnam, people have started to farm them in these regions. He has not seen or heard of anyone farming for them in the southern part of Vietnam. One of my aunts who resides in Los Angeles, California recently sent me a photo of imported frozen rice paddy crabs from Vietnam labeled as"cua đồng" sold in plastic bags in her local Asian markets.

rice paddy in Vietnam

The stock or broth (riêu) is made using a traditional Vietnamese method by hand crushing the crabs to a pulp. Nowadays many people (in Vietnam) purchase the prepared crabs all ground up for convenience. You can use a blender to puree the crab bodies or you can hand pound the crab bodies, legs and claws. If you choose to use a blender you may want to avoid adding the legs and claws since these are tough and may damage your equipment. 

crush the prepared crabs with a heavy object on a stone

add a little water and stir well to help remove any crab bits

strain the liquid

repeat the process 2 more times or until the liquid is more clear

boil the broth until the fine crab meat floats to the surface in pieces

gently scoop and discard the white foam that floats to the surface

Vietnamese-Style Crab Stock

Ingredients:

Green crabs (see How to Prepare Hard-Shell Green Crab link)
Water

Method:

Prepare the crabs by removing and discarding the carapace, gills, and apron. Save the roe and/or crab mustard in a separate bowl to be used later. Discard the legs and claws if you prefer using only the bodies. Wash the prepared crabs with about 1 tablespoon of table salt. Rinse with cold fresh water 2-3 times to remove all the salt and drain off the water. Place the crabs in 1-2 freezer or heavy duty plastic bags and crush everything using either a hammer, stone or a heavy object against something hard such as a stone or brick. For best results add a handful of crabs at a time. Pour the crushed crabs in a pot or container. Repeat the process until all the crabs are crushed. Add a little water (about 1/3 of the total water you are using) to the crushed crabs and stir well to help remove the fine meat bits. Using a fine strainer, strain and filter out the crab meat and liquid. Add a little more water (about 1/2 of the remaining water you are using) to the crushed crabs and repeat the process until all the water is used up. By the 3rd and last time the water will become more clear with less crab bits. Save the strained fine crab bits and crab liquid for cooking. Discard the rest.

In a large pot add the crab bits and crab liquid, turn the heat to medium-high to high. Do not stir and let the broth comes to a gentle boil. Once it boils the fine crab meat will float to the surface in large pieces. Turn the heat down slightly if needed so the liquid does not boil over the pot. After about 4-5 minutes stir once and gently scoop out and discard the white foam (impurities) if interested. Avoid discarding the crab meat. Save the broth and crab pieces for making soups or stews.

Helpful Hints:

*1 pound of prepared green crabs can yield about 6-8 cups of broth. The less water you use will make your broth more concentrated and the more water will dilute your broth.
*The unused crab parts make great fertilizer for your garden. 
*My mother prefers to use only the green crab bodies when she makes this special stock. I use the bodies, legs and claws.

Zucchini Soup

zucchini soup

In Vietnam, rice paddy or rice-field crabs, known as "cua đồng" in Vietnamese exist in the rice paddies or rice fields. They are similar in size as the green crabs found here in the Northeast United States. My parents tell me they cause havoc by eating young rice shoots. I have not found any research that confirms that they actually ingest or simply just cut the young shoots while foraging. People have found a way to catch and eat them to near extinction just like most wildlife in Vietnam, according to my father. My cousins in Vietnam tell me that in recent years there are fewer of these once abundant crabs due to excessive use of pesticide. Although many people including my cousins in Vietnam buy these tiny crabs so they can make the classic Vietnamese crab noodle soup known as bún riêu, but are afraid to eat these freshwater crabs because of the potentially harmful chemicals used. Cousin Khiêm, an inspector for seafood in Vietnam, tells me that due to a demand for these crabs in central and northern parts of Vietnam, people have started to farm them in these regions. He has not seen or heard of anyone farming for them in the southern part of Vietnam. One of my aunts who resides in Los Angeles, California recently sent me a photo of imported frozen rice paddy crabs from Vietnam labeled as"cua đồng" sold in plastic bags in her local Asian markets.

The stock or broth used in this soup is made using a traditional Vietnamese method by hand crushing the crabs to a pulp. Nowadays many people (in Vietnam) purchase the prepared crabs all ground up for convenience. You can use a blender to puree the crab bodies or you can hand pound the crab bodies, legs and claws. If you choose to use a blender you may want to avoid adding the legs and claws since these are tough and may damage your equipment. 

crush the prepared crabs with a heavy object on a stone or hammer

filter out the fine crab meat with a little water and strain

boil the broth until the fine crab meat floats to the surface in pieces

gently remove the white foam

Vietnamese-Style Crab Stock

Ingredients:

Green crabs (see How to Prepare Hard-Shell Green Crabs link)
Water

Method:

Prepare the crabs by removing and discarding the carapace, gills, and apron. Save the roe and crab mustard in a separate bowl to be used later. Gently rub the bodies, claws and legs with about 1 tablespoon of salt. Rinse with fresh water 2-3 times to remove all the salt and drain off the water. Place the crabs in 1-2 freezer or heavy duty plastic bags and crush everything using either a hammer, stone or a heavy object against something hard such as a stone or brick. For best results add a handful of crabs at a time. Pour the crushed crabs in a pot or container. Repeat the process until all the crabs are crushed. Add a little water to the crushed crabs and stir well to help remove the fine meat bits. Using a fine strainer, strain and filter out the crab meat and liquid. Add a little more water to the crushed crabs and repeat the process 2 more times or until most of the crab meat is strained out (the water will become more clear with less crab bits). Save the strained fine crab bits and crab liquid for cooking. Discard the rest.

In a medium sized pot add the crab liquid, turn the heat to high. Do not stir and let the broth comes to a boil. Once it boils the fine crab meat will float to the surface in large pieces. Turn the heat down slightly if needed so the liquid does not boil over the pot. After about 4-5 minutes stir once and gently scoop out and discard the white foam (impurities) if interested. Avoid discarding the crab meat. Save the broth and crab pieces for making soups or stews.

Helpful Hints:

*I use 30 green crabs ranging from 1 1/2 to 2 1/2 inches to make 4 cups of broth for this soup.
*The unused crab parts make great fertilizer for your garden.

prep for soup

julienned zucchini and beans

zucchini flowers

Zucchini Soup

Ingredients:

4 cups of Vietnamese-style Crab Stock (see recipe above)
1 large garlic clove, smashed, peeled
2 large eggs, whisked and placed in a small seal-able sandwich bag
1 tsp oil
1 small shallot, peeled and chopped
2 beans, julienned
1 small zucchini, peeled and shredded or julienned
2 Tbsp chopped scallion
8 zucchini flowers, removed and discarded pistils, sliced
1/4 tsp sea salt (more or less depends on your taste)
1/4 tsp sugar
Fresh crab meat, optional
Freshly ground pepper

Method:

Heat a small pan and add oil. Once the oil is hot add shallot and saute about a minute or until the shallot is soft. Add peas and zucchini. Saute about 30 seconds and remove from heat.

In a medium sized pot add the Vietnamese-style Crab Stock and garlic, turn the heat to high. Do not stir and let the broth comes to a boil. Once it boils the fine crab meat will float to the top in large pieces. Turn the heat down slightly if needed so the liquid does not boil over the pot. After about 4-5 minutes stir once and gently scoop out and discard the white foam (impurities) if interested. Do not scoop out the crab meat that float to the top. Make a tiny cut about 1/8 inch on a corner of the sandwich bag (that has the whisked eggs). Stir the pot in one direction and let the whisked eggs pour out of the corner of the bag into the pot to create string-like texture.

After adding the eggs to the broth then add the sauteed contents, scallion, zucchini flowers and season with salt and salt. Turn off heat.

Serve the broth hot and garnish with fresh crab meat, black or white ground pepper and more zucchini flowers.

Helpful Hints:

*The freshly picked crab meat is Maine's peekytoe crabs. 
*If you like cilantro then garnish with a little chopped cilantro leaves. 
*Instead of salt you may season this soup with fish sauce.