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Juicy Crab is great even without the crab - The Demopolis Times Demopolis TimesPot stickers are dumplings filled with a yummy filling — and this one is sensational. These are filled with crabmeat, ginger, sesame seeds and scallions.
You can purchase freshly picked crabmeat, so you don’t have to crack and pull out the meat yourself. I recommend picking through the crabmeat with your hands, though, to make sure no shells or cartilage are present.
To make the dumplings, simply mound 1 tablespoon of filling in the center of each wrapper. Brush the wrapper edges with water, then fold in half, gently make 3 pleats on the top half of the wrapper and press to seal.
Saute the dumplings in oil on each side until golden brown, then steam them by pouring just a touch of water into the pan and covering it with a lid. You know they’re done when they look slightly transparent.
Serve them with the flavorful dipping sauce and watch them disappear in moments!
Makes 24
Dipping Sauce:
¼ teaspoon coriander seeds
1½ star anise pods
1 dried Thai red chile, crumbled, seeds removed
½ cup water
1½ tablespoons brown sugar
1-inch piece of lemongrass, crushed
½ teaspoon sesame oil
3 tablespoons soy sauce
Cilantro to garnish
Pot Stickers:
12 ounces fresh crabmeat
2 tablespoons sesame seeds
2 egg whites
1 tablespoon peeled, grated ginger root
4 tablespoons scallions, green part only, finely chopped
1 tablespoon soy sauce
1 teaspoon lime zest
2 teaspoons lime juice
½ teaspoon kosher salt
24 square wonton wrappers
1 tablespoon cornstarch, for dusting
2 tablespoons vegetable oil, for cooking
Directions:
For the dipping sauce: In a small dry saucepan, toast the coriander, star anise and red chile. Add water, sugar and lemongrass and bring to a boil. Turn off heat and let steep for 15 minutes. Strain the mixture to remove the spices and chile from the syrup. Stir the sesame oil and soy sauce into the syrup. Transfer to a bowl for serving. Garnish with cilantro.
For the filling: Pick over the crabmeat to remove any shells and break up larger bits of crab. Set aside.
In a small sauté pan, toast sesame seeds over medium heat, stirring frequently, until golden, about 2 minutes. Transfer to a medium bowl and cool. Add crabmeat, egg whites, ginger, scallions, soy sauce, lime zest and juice and salt.
Put 6 wonton wrappers on a dry surface (leave remaining wrappers in package, covered with a damp towel to prevent drying and cracking). Brush edges of the wrappers with water. Mound about 1 tablespoon of the filling in the center of each wrapper. Gather four corners of each wrapper and seal into a point. Make sure seams are well-sealed and place on a tray dusted with cornstarch. Repeat with remaining wrappers and filling.
To cook the pot stickers: In a large nonstick pan, heat 1 tablespoon vegetable oil over medium heat until hot, but not smoking. Fry 12 pot stickers — or however many fit without crowding too much — flat side down, until undersides are lightly golden, about 1 minute. Add ¼ cup water, carefully pouring down the side of the pan. The water should barely cover the pan bottom, and not soak the dumplings. Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until water is evaporated and wonton skin is translucent. Repeat with remaining potstickers.
Serve with dipping sauce.
Bibby Gignilliat is the founder of Parties That Cook, a San Francisco-based culinary event company; www.PartiesThatCook.com.
Intellectually, I know the days are getting longer. But spiritually, practically, I am dragging myself out of bed in the darkness, and we are eating dinner in darkness, and even here in mild Northern California, it still feels like the dead of winter. But sunshine comes in many forms, and a cruise through the farmers’ market to load up on citrus — pink-fleshed Cara Cara’s, Murcott mandarins, clementines, rosy blood oranges — is winter’s consolation prize.
While you’re at it, grab a few lemons, too, so you can make my version of spaghetti al limone, a pantry pasta that I boost with winter’s other culinary consolation prize: Dungeness crab.
Though we are a pasta-obsessed people, and though we are time-pressed home cooks always looking for quick recipes, spaghetti al limone is still unfamiliar to many. We should change that, because it’s simple, requires only a handful of ingredients (most of which you probably have on hand), and the bang-for-buck is unparalleled.
This could be the winter you add this classic to your repertoire, learning in the process how to make a creamy sauce that cloaks each noodle without using cream, relying instead on the transformative properties of starchy pasta cooking water emulsified with butter and good Parmesan cheese. The bright lemon takes two forms: the zest, which you bloom in the melted butter, and the juice, which gets added to taste at the end. I like the zippy acid of a Eureka lemon, but you could use thin-skinned Meyer lemons, too, which are less acidic and add a floral fragrance.
The rings of jalapeño and the crab meat are my own addition, and give the pasta spice and spine, but both are optional. Even without them you’ll still have a remarkable dinner, one you can make until the sun comes out again.
Jessica Battilana is a San Francisco freelance writer and the author of “Repertoire: All the Recipes You Need.” Email: food@sfchronicle.com Twitter: @jbattilana
The “secret” ingredient in this creamy pasta is not cream, it’s the starchy pasta cooking water, which emulsifies with the butter and the Parmesan cheese to create a beautiful sauce that cloaks each noodle. The crab and chiles are, in theory, optional, but they make this pantry pasta extra-special. You can make this pasta with Meyer lemon zest and juice, but it will be mellower, less acidic, with a more floral fragrance.
12 ounces dry spaghetti
5 tablespoons unsalted butter
1 jalapeño chile, cut into rings
2 cloves minced garlic
1 ounce Parmigiano-Reggiano, finely grated with a Microplane or on the small holes of a box grater
Instructions: Bring a large pot of salted water to a boil and add the spaghetti.
When the spaghetti is approaching al dente, start the sauce: In a large frying pan over medium heat, melt the butter. When the butter stops foaming, add the chile rings, lemon zest and garlic and cook, stirring, until the garlic is fragrant but not brown, about 45 seconds.
When the pasta is al dente, use tongs to transfer it to the frying pan,
Add the crab and some of the lemon juice, beginning with 1 tablespoon and adding more to taste. Transfer to plates or a serving platter, sprinkle with flaky salt and serve right away.
In true Chesapeake Bay fashion, no packaged seasoning goes into these crab cakes and no sauce goes on them.
“The objective was to savor the flavor of crab, not to spoil its flavor or make the plate look like it came from a Parisian bistro,” says R. Alex Hild, who grew up halfway between Annapolis, Md., and Baltimore. “Today some people add Old Bay or Phillips Seafood Seasoning, but we never felt the need.”
“Besides,” he continues, “when my mother was young, neither of those seasonings existed.”
Loretta Hild, to whom this recipe is credited, was born in 1910. The Inner Harbor block where her house once stood has since been overtaken by Oriole Park at Camden Yards. R. Alex Hild suspects she may have inherited the recipe from her mother.
In addition to crab cakes, the Hilds ate crab imperial and steamed crabs, which Hild also remembers enjoying as a young member of the U.S. Navy Reserve.
“Twice per year, instead of our regular meeting, we would rent the back room of a restaurant and spend the evening cracking crabs and drinking beer,” he says. “‘Real’ Baltimoreans arrive at such restaurants with their own crab mallet, often dangling from their belt.”
For this recipe, Hild recommends using claw meat. Whether you free it using a mallet tied to your waist is up to you.
Ingredients
1 pound crab meat
½ cup mayonnaise
1 tablespoon mustard
2 eggs, lightly beaten
1 teaspoon Worcestershire sauce
¼ teaspoon pepper
6 Saltine crackers, crushed
Oil for frying
Directions
Remove all shell from crab meat; drain and set aside. In a small bowl, mix remaining ingredients (mayonnaise through Saltines) until combined. Pour the mayonnaise mixture over the crab meat. Shape meat into six equally sized cakes.
Place a skillet over medium low heat; add cooking oil to cover. When oil is hot, cook cakes for about 10 minutes. Flip cakes, and continue to cook for 7-8 minutes. Remove cakes from pan and place on paper towel to drain. Serve hot.
Editor’s note: R. Alex Hild’s crab cake recipe is one of four competing in The Post and Courier Food section’s contest for a category crown. Over the course of a year, the newspaper will publish four reader-supplied recipes for each of 12 iconic Lowcountry dishes. Featured recipes have been lightly edited to conform with the newspaper’s style, but they have not been tested. It’s up to readers to choose a winner. To weigh in on the crab cake race, join us at bit.ly/PCfoodFBgroup.
Norton Sound Economic Development Corporation and the Alaska Department of Fish & Game are split on how to approach this winter’s commercial crabbing season in the Norton Sound region.
Following a poor year for Norton Sound red king crab in 2019, ADF&G has set this year’s commercial guideline harvest level (GHL) at 170,100 lbs. That’s a 20,000 lb. increase from 2019, as Jim Menard, ADF&G Area Manager for the Norton Sound region explains.
“Allowable biological catch is a little over 200,000 pounds and we figured giving 10,000 lbs. to subsistence was a pretty good cushion when they got about 4,000 lbs. last year and then we say about 10,000 lbs. for mortality. So then I have a little play…sometimes I overshoot in that commercial fishery in the summer.”
According to a report from ADF&G, last year’s GHL of roughly 150,000 lbs. was the lowest the Norton Sound has seen in 20 years. Even with that fact, commercial crabbers were only able to catch about half of that amount for the winter and summer seasons. Menard says the significant drop in crab numbers was expected by the department based on previous trawl surveys and data from the summer commercial fishery.
“And what the trawl survey showed was this drop that was going to occur, that we weren’t going to have good recruitment into the fishery, meaning the legal size crab that could be caught, that this was expected to happen…and there are a lot of little ones (crab) coming again.”
This kind of drop has happened before. According to Menard, in the mid-90s, Norton Sound saw five years of GHLs at 340,000 pounds followed by a significant dip. Menard says the dip was anticipated or forecast by the department but still from 1997 through 1999, the GHL for crab dropped to 80,00 lbs. ADF&G data indicates that actual harvest during 1998 and 1999 was around 30,000 pounds.
NSEDC cites that crash as taking three generations of crab for the population to recover, and is a reason the department should take caution now. NSEDC also says Fish & Game is looking at the wrong numbers. According to a statement from NSEDC’s Board of Directors, last year’s observer data from ADF&G showed there were more female crab with little to no eggs than there were with large clutches of eggs. NSEDC says that indicates there aren’t enough male crab to fertilize females, something that hasn’t been seen since 2012.
Wes Jones, the director of NSEDC’s Fisheries Research & Development says, “the department (ADF&G) is relying too heavily on the prediction of the Norton Sound red king crab model. They’re not looking close enough at all the other indicators that show a stock in stress.”
To preserve the future of the crab fishery, NSEDC’s Board decided they won’t buy red king crab through Norton Sound Seafood Products (NSSP) during this year’s winter or summer crabbing seasons.
Without a buyer lined up, ADF&G says it will wait to open the winter commercial crab season pending interest from another buyer or local catcher-sellers with the proper permits.
Menard reiterates that last year’s drop in the number of crabs was expected, but admits it was surprising that the relatively low GHL wasn’t even close to being reached in 2019.
“Did the crab get spread out and they (crabbers) couldn’t locate them? I mean what was the situation that happened last year? Are we finally getting down too low where they’re just not at a concentration where it’s easy to catch them (crab). Or did they move much farther offshore with water temperatures, things like that? We don’t have an answer for that.”
ADF&G wants to gather one more year of trawl survey data on red king crab this summer before they look at making any changes to their current harvest model. NSEDC is advocating for the department and the Alaska Board of Fisheries to close the Norton Sound crab fishery for 2020.
2019 Crab Production and Market Data Released; Live Crab Diverted From China to Other Asia Markets
The coronavirus crisis in China is both a human and business tragedy and the seafood industry is not spared. It has resulted in a major disruption in worldwide live shellfish and premium seafood sales and economic hardship for producers. Russian live crab harvesters are said to suspend or curtail live crab fishing until the crisis is over in China. The statistics have been released for all major King crab and Snow crab production and markets except China for 2019...
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Just about all of Terrance Doucet’s customers want crab, but an order recently placed through an online delivery service was accompanied by a special request: This customer wanted crab with lemon pepper sauce.
“I was like, ‘This is the wrong place’,” says Doucet, who with partner Nickai Eldridge two months ago opened Garlic Crabs on Wheels on Ashley Phosphate Road.
Doucet suspects the customer was influenced by the Asian-Cajun seafood boil restaurants which are now sprouting up in Charleston County at a brisk pace. Although the restaurants operate independently, their menus are nearly indistinguishable: Each restaurant offers plastic bagfuls of boiled seafood saturated with garlic butter, Cajun seasoning, lemon pepper or all of the above.
Yet despite the sudden availability of crab legs in a sit-down setting, Charleston area garlic crab specialists aren’t concerned about the new batch of seafood houses cutting into their sales. They say garlic crab, a longstanding Lowcountry tradition, can’t be supplanted by a preparation that strikes them as impersonal.
“I just feel like at end of the day, we don’t follow a blueprint,” Doucet says. “Your garlic crab recipe is sacred to you: None of us do it the same way.”
As the name suggests, garlic is typically the dominant flavor in the butter-based sauce applied to blue crabs boiled in a peppery broth. But depending on the sauce maker, it can be enhanced with anything from brown sugar to sour cream.
Since winning a garlic crab contest, Chenequa Smith of Taste My Garlic Crabs has promoted herself as the “Boss with the Sauce.”
“Those new restaurants that are opening, they don’t sell garlic crabs,” Smith clarifies. “They sell, like, crab boils.”
Smith just four months ago opened her restaurant in Ridgeville; she previously sold her garlic crabs exclusively by special order. Doucet and Eldridge followed a similar trajectory, hawking garlic crabs through Facebook for two years before moving into a permanent location.
At least in the Charleston area, the informal market is where the bulk of garlic crab activity is concentrated, although established restaurants such as Nana’s Seafood & Soul have earned national recognition for the garlic crabs on their menus. Doucet estimates there were four local home cooks advertising garlic crab boxes and trays online when he and Eldridge first got into business.
Now, he says, there are more than 50 garlic crab peddlers in the Charleston area.
“You know how it is: monkey see, monkey do,” he says. “When you see someone else being successful, you think, ‘I can do that too.’”
With a new restaurant to run, Doucet doesn’t have much time to check out potential competition. But he visited one of the restaurants promoting its Cajun-style boils just before he opened Garlic Crab on Wheels.
“I didn’t like it,” he says. “I just feel like at the end of the day, we cook with T.L.C.”
In Doucet’s opinion, that’s even better than lemon pepper.
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Quaintrelle's chef teaches WWE wrestlers how to crack a crab KGW.com
In addition to his restaurants, Williams is known for his YouTube channel Darius Cooks which has 160,000 subscribers.
Williams opened Greens and Gravy in 2017, followed by Soul Crab locations in both Atlanta and Chicago. Williams announced the abrupt closure today on social media.
On Instagram, Williams’ caption reads, "Fam, wanted to take a quick moment to let you know that last night was our last night of business for all three restaurants. I know this is sudden and a shock, so I apologize. Wanted to say thank you for everyone that supported the fried chicken, crab legs, fried lobster, and most importantly, my crazy vision. I love y’all - for real."
Williams did not provide additional details on the closures and could not immediately be reached for comment.
The restaurants have shuttered after a company owned solely by Williams, Above 701, Inc., agreed to a settlement with the Georgia Department of Law Consumer Protection Division over allegations of illegal credit repair, 11Alive reported. According to a news release in early December 2019, the practice of credit repair, which includes the selling of services intended to help customers improve their credit history, is “generally illegal” in Georgia. The state’s settlement with Above 701, Inc., totaled $145,750 and included both customer restitution and a civil penalty.
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After a long, hard slog, the Crab Bank renourishment project in Charleston Harbor has finally hit some solid ground.
The contract has been awarded. The price came in lower than expected. The Army Corps of Engineers and Mount Pleasant officials, who originally objected to the project, are at least trying to work together to restore the vital shorebird rookery.
Now all they have to do is wait for the Savannah River deepening to move far enough along so dredging equipment can be barged to Charleston.
The best estimate of a starting date is still sometime in 2021, according to the Army Corps. A project manager for Norfolk Dredging, which won the contract, could not immediately be reached for comment.
The work would be expected to take two months and the pumping lines will disrupt recreational boating traffic in the popular harbor area. The lines will be marked and lighted, and a navigation notice issued.
"The lines will be there. Recreational boaters will need to be aware of that," said Brian Williams, the Army Corps' civil works chief for the Charleston District.
Crab Bank was a seabird and shorebird rookery in the harbor near Mount Pleasant that at its peak had nearly 4,000 birds nesting on 18 acres of high ground. By 2018, erosion had cut the high ground to about 1 acre and no birds nested.
"We're excited about doing this work," Williams said. "It's been talked about a long time. When the coastal birds are using it for nesting that will be the ultimate tell."
The contracted $230,000 cost of setting sand over 28 acres of nesting ground and 80 acres total is about $140,000 below the previous estimate.
The public share coming from funds and individual donations is only $80,000. The Army Corps share is $150,000.
The rest of more than $1 million in contributions and a $700,000 federal grant will be used for other restorations, such as adding sea grasses meant to hold renourished sand in place at Crab Bank and other rookeries.
When the renourishment equipment is in place, the Army Crops will evaluate what's left of the rookery bank to decide a final footprint for pouring the sandy dredge soils, coordinating with the town of Mount Pleasant, Williams said.
Mayor Will Haynie said he was grateful to hear the Army Corps has committed to reevaluating its original footprint, or designed shape of the renourished bank near the mouth of the town's Shem Creek.
Mount Pleasant officials objected to preliminary plans to renourish the island, saying the configuration would worsen silting in the mouth of the creek, which already must be dredged periodically. Shem Creek is a landmark fishing hub and tourism draw estimated to be worth $100 million to the local economy.
The town paid $100,000 for its own study because of those concerns and pressed the Army Corps to use the study's reworked footprint instead of its own proposed plan.
Now both sides appear to have settled on a compromise.
"We are confident that with cooperation with the Corps engineers, placement of that amount of dredge spoil can be done so that it doesn’t negatively affect the depth of Shem Creek," Haynie said.
The leftover funds could also be used to build oyster reefs, and provide seed money for the S.C. Coastal Bird Conservation Program coalition's ongoing shorebird conservation efforts.
The money is being held by the S.C. Department of Natural Resources, a partner in the program. The further uses of the money were delineated as part of the fundraising.
Fundraising to pay for the renourishment, organized by partners who eventually helped form the program, began in January 2018 with an original goal of an estimated $1.25 million needed and a deadline thought to be little more than a year.
The estimate eventually became $2 million. The federal grant saved the day.
The bank was one of five protected rookeries that helped make for the eye-catching flocks of seabirds and shorebirds that are a wonder of the Southeast coast — from pelicans flying in formation by the dozens to black skimmers and oystercatchers hunting inches above the water.
The rookeries are vital habitat for troubled and threatened species. Each is critical because individual islands tend to wash out, and because a tropical storm or hurricane can wreak havoc on any one of them. Crab Bank is the only one located in the relative safety of a harbor.
State fisheries officials have set a Feb. 14 deadline for bids to participate in a Prince William Sound test fishery from Feb. 22 through April 7, to harvest up to 30,000 pounds of Tanner crab.
Six lots of up to 5,000 pounds each are available in defined areas of the Northern and Hinchinbrook districts, according to Jan Rumble and Elisa Russ, shellfish area management biologists with the Alaska Department of Fish and Game at Homer. The goal is to determine the legal male catch rate, male size composition, and distribution of Tanner crab in the Northern and Hinchinbrook districts.
Bids will be accepted for six individual lots for a maximum of 5,000 pounds each, at a minimum bid price of 35 cents a pound, with the contract to be awarded to the highest bidders for each lot. Vessel owners are welcome to bid on more than one lot.
In the event of a tie, the winner will be decided via a random drawing.
Costs associated with the test fishery will be assumed by the successful bidder.
Fishing is strictly limited to the Northern and Hinchinbrook districts, Registration Area E, with a maximum gear limit of 25 Tanner crab pots per vessel, and pots must be set within 0.5 nautical miles of the 25 mandatory pot locations defined. Log sheets and daily call-ins are required, and all requested information must be reported for each pot location.
Vessels must accommodate ADF&G observers upon request. Adequate notice will be given before vessel departures to allow for observer deployment.
Participating vessels may only deliver their catch from one lot during a test fishery trip. While they are allowed to participate in both the PWS test fishery and the PWS commissioner’s permit Tanner crab fishery, mixed deliveries are not permitted. Vessels may haul gear only from one fishery during a single trip.
All Tanner crab harvested during the PWS test fishery must be offloaded before hauling gear in the commissioner’s permit fishery and conversely vessels must offload all Tanner crab from the Commissioner’s permit fishery before hauling gear in the PWS test fishery. Vessels participating in the PWS test fishery must check in with ADF&G before fishing, give prior notice of landing, and check out before fishing in the commissioner’s permit fishery.
Those interested in obtaining a request-for-quotation sheet should contact Rumble or Russ at ADF&G in Homer or leave a request with contact information at 907-235-8191.
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36th annual Charleston Crab Feed celebrates local fishing community; draws large, hungry crowd Coos Bay World[unable to retrieve full-text content]
Restaurateur announces abrupt closing of Atlanta's Soul Crab, Greens and Gravy 11Alive.com WXIA
A rapidly-growing Cajun seafood chain plans to open its first Wisconsin location in Brown Deer.
Crab Du Jour is currently renovating the interior of the former Applebee's building, 9080 N. Green Bay Road, which has been vacant for about two years.
The restaurant is expected to open in two months, according to a company representative.
Crab Du Jour's menu includes a variety of boiled seafood dishes, including crab, clam, crawfish, shrimp, mussels and lobster. The cold food bar features oysters and shrimp. The restaurant also serves baskets of chicken tenders, fried seafood and chicken wings, according to the company's website.
Crab Du Jour operates six locations in Virginia, North Carolina, South Carolina, Georgia and New Jersey. The Brown Deer restaurant is among 37 locations that are "coming soon," according to the company's website.
Contact Jeff Rumage at (262) 446-6616 or jeff.rumage@jrn.com. Follow him on Twitter at @JeffRumage or Facebook at www.facebook.com/northshorenow.
There’s a time and place for forks and knives, but sometimes, you just have to eat with your hands; which is exactly what you can expect when you visit Nauti Cajun Crab in Metuchen. With a seafood fork and claw cracker in hand, Nauti serves up Creole seafood boil that’s finger-licking good. Of course if you would rather use a fork you can still do that, too.
Chef and Owner Ryan Mai already owns a popular seafood boil spot (The Boiling House) in southern New Jersey. But now, he’s serving Meutchen while taking traditional Creole seafood boil to the next level with even better seasonings. The restaurant seats just 90 in its red leather chairs indoors, but offers outdoor seating as well. Mai says the eatery’s vibe is “contemporary and elegant.”
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When you’re ready to order, you begin by either picking a combo bucket or building your own. As you might expect, Mai says that the signature dish at Nauti Cajun Crab is the seafood boil. In particular, the “Sea Festival” can feed at least four guests; it comes with 1.25 pounds of snow clusters, 1.25 pounds of Dungeness clustersm, and 1.25 pounds of fresh hard-shell lobster, as well as 1 pound of Red King crab legs.
This bucket also comes with your choice of two side items, such as shrimp, crawfish, fresh mussels, or fresh clams. Lastly, the meal also comes with four pieces of corn, four potatoes, four lemonades, and sausages. As for the sauce, you can choose your spice level to suit your taste. In fact, according to the Nauti Cajun Crab website, sauces are made from secret blends of quality ingredients.
If you don’t like to crack shells, you can instead try their noodle and rice dishes. Mai suggests seafood fried rice, which includes lobster, shrimp, King crab, Dungeness, snow crab meat, mussels and egg; this dish also comes with a side of mixed vegetables. He also raves about the garlic noodles. This simple dish features a complex sauce that complements their seafood.
Meanwhile, the drink menu features sweet and refreshing juices they press in-house. Each of their beverage options pair well with the spicy meals they serve. Mai suggests both the fresh lemonade as well as the Nauti Fresh Passion Orangeade. In addition, Nauti is BYOB, so you can feel free to add rum, vodka, or whatever spirits suit your fancy.
You’ll find Nauti Cajun Crab at 7 New Street in Metuchen. To learn more, visit the website or you can give them a call.
Top (Hero) Photo: © Nauti Cajun Crab / Facebook
Other Photos (in Order):
Nauti Cajun Crab / Facebook
Join us for MONDAY NIGHT BINGO, February 10th. Everyone 18 years or older is welcome to join us for a fun night of friends, fun, food and BINGO! Cash prizes are $60 to $150 (15 games played).
Coast Guard Auxiliary, Flotilla 1-4, Central Marin, presents an eleven week Boating Skills & Seamanship course, beginning Tuesday, 11 Feb, 2020, from 19:00 - 21:30, at the Loch Lomond Yacht Club, San Rafael. Course cost of $75. includes text, classroom and certified instructors. Contact: Mary Kirkwood marinboatingclasses@yahoo.com or telephone 1-415-246-3585. Submitted by your neighbor Gail Giacomini, DDSO-PA
Stories, art, and exploration!
Studio 4 Art's art school begins with this 1 hour art class introducing you toddler or preschooler to stories and art. Students will focus on fun, exploratory, engaging, and messy opportunity to learn about art making. This is a completely hands on experience where your young artist will want to dress for mess. Your little one will be introduced to amazing art techniques and open ended experiences that will instill the love of art and discovery.
Homeschool Clay Class: This class was designed to be focused on wheel ceramics and learning about hand building with clay. Throwing on the potters wheel is exciting and a skill that is the ultimate in ceramic work. Learning about the properties of clay is discovered while working on hand built pottery pieces. With a rich curriculum, this class allows for challenging and exciting exploration and is the best class for hands on experience.
Knitting is a great way to encourage creativity, concentration, relaxation and even improves maths skills. This beginning knitting class will focus on a new project each month, beginning with Januarys build a bunny or other animal of interest. The technique learned in Januarys class can lead to other animal making adventures too!
FEATURED EVENT:
(Nearby)
February 14-17, 2020
FEATURED EVENT:
(Nearby)
Urinetown: The Musical
Music by Mark Hollmann,
Lyrics by Mark Hollmann and Greg Kotis
Book by Greg Kotis
February 14 - March 1, 2020
FEATURED EVENT:
(Nearby)
'Hot' Crab Feed Fundraiser
Saturday, February 15, 2020 - 5:00 PM - 9:00 PM
Rohnert Park Community Center, 5401 Snyder Lane, Rohnert Park, CA
From Rohnert Park Chamber of Commerce:
"Get your tickets today for the 'Hot' Crab Feed Fundraiser!
"All you can eat 'Hot' Crab and Mary's Pizza Shack Pasta, Salad & Bread and a No Host Bar!
FEATURED EVENT:
(Nearby)
Jack London Families and Sonoma County Family YMCA Annual Crab Feed!
Sat, February 15, 2020 -5:00 PM 10:00 PM
Friedman Events Center,4676 Mayette Avenue,Santa Rosa, CA 95405
From
FEATURED EVENT:
(Nearby)
All-You-Can-Eat Crab Feed & Dance
Saturday, Feb. 15, 2020 - 5 p.m. - 11 p.m.
Brooks Road Club, 9640 Brooks Road South, Windsor, CA 95492
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Efforts underway to locate sunken Scandies Rose crab boat KTVA
If you love crab and supporting the community, there’s still time to grab tickets to attend the 16th Annual Crab Feed
hosted by the Rotary Club of Dixon.
Get them now, organizers say, because there won’t be any tickets sold at the door.
Drop by the Dixon May Fair, Madden Hall, at 655 South First St. on February 22.
There’s a no-host bar at 6 p.m. followed by dinner at 7 p.m.
Dinner includes fresh Dungeness Crab, pasta, salad and bread.
Don’t forget to bid on silent auction prizes, enter to win raffle baskets and more.
After dinner, enjoy the music of the Rome Bandits.
Cost is $60 per person and all seats are reserved.
Tickets are available online at https://2020-dixon-rotary-crabfeed.eventbrite.com.
Just want to enjoy the Time Bandits and dance?
The music will beging around 9 p.m. and tickets are $20 at the door.
Proceeds will go toward high school scholarships for students going to a four year college, two year college and trade
school. Local veteran programs, school programs, local food pantries, community projects and grants, eradicating Polio
worldwide, and others will also benefit.
For more information about the Rotary Club of Dixon, visit Facebook.com/Rotary-Club-of-Dixon-California.
For more information on the event or regarding difficulty purchasing tickets, call Janice at 678-5191.
Crab Cakes
1 pound lump crab meat, picked through for shells
¾ cup mayonnaise
¼ cup Honeycrisp apple, peeled, diced small
¼ cup celery, small diced
2 tablespoons red onion, small diced
a dash of celery salt
1 teaspoon Old Bay seasoning
1 tablespoon parsley, finely chopped
1 tablespoon chives, sliced thin
1 tablespoon dill, finely chopped
kosher salt and freshly ground pepper, to taste
flour, for dredging
6 eggs, whisked
3 cups panko
Oil for frying
Mix together the mayonnaise with the apple, celery, red onion, celery salt, Old Bay and herbs. Add in the crab and mix to combine, breaking up some of the crab into small pieces. Season to taste with salt and pepper.
Place the flour in a shallow dish, place the eggs in another dish and the panko in a third dish. Have a plate or baking dish ready for the formed crab cakes. Using about ¼-1/3 cup of mix at a time, form patties. Carefully dredge the patties in the flour, then submerge in the egg wash. Transfer to the panko and coat well. Transfer the formed crab cakes to the tray. Chill the crab cakes for at least 30 minutes.
When ready to fry, fill a shallow cast iron pan with about 1/3-inch of oil and heat to 350˚F. Line a baking sheet with paper towels. Fry the crab cakes until golden brown, about 2-3 minutes on each side. Remove, drain on paper towels and lightly season with salt. Serve with mustard sauce.
Joe’s Stone Crab Mustard Sauce
1 tablespoon Colman's dry mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire
1 teaspoon A-1 sauce
2 tablespoons light cream
salt
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute. Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you’d like a little more mustardy bite, whisk in ½ teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
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