Papa George Tiny Coldwater Shrimp from Oregon
Just as we introduced a new seafood item (shrimp) to our store, a feature in the Sunday Seattle Times, April 20, 2008 to be exact, extolled the delicacy of tiny pink Oregon shrimp nestled in an artichoke
. The author, Greg Atkinson, has always been a NW Chef who carefully sourced his local seafood and promoted fishermen. This article is beautifully illustrated by Barry Wong photography.
I was informed by this article that the Oregon Pink Shrimp fishery is the only shrimp fishery in the world certified "sustainable" by the MRC, Marine Stewardship Council. That gives the "little blue fish" award to our canned shrimp! These little shrimp, pandalid jordani, make a tasty addition to pasta and veggies as well as salads. Try some at our online store.
Playing around with Crab Cakes
Sometimes it just all comes together.......the ingredients, the music, the appetite, but mostly it was a combination of time, effort, and what was left in the fridge. I am describing cooking for a bunch of hungry guys who never ask what's in the recipe. First, the music.....good jazz or classical. In tonight's venue, YoYo Ma in a cello concerto. Then there's the cooking wine. A bottle of pinot gris was uncorked for the cook to sample. Then an inventory of refrigerator contents: Red & yellow pepper, green onions, summer squash, red onion, garlic, fresh parsley, carrots, broccoli, and leftover quinoa. My inventory of canned goods was the most auspicious! Dungeness crab...but could I feed three of us? The menu evolved between sips of wine and cello arpeggios.
Crab cakes with remoulade sauce
Steamed Quinoa with miscellaneous veggies
I am excited with the results of the crab cakes! Here is the basic general recipe I created from one can of Papa George Gourmet Dungeness Crab:
1 can Papa George Gourmet Dungeness Crab drained
1 tsp garlic, either pressed or minced
1 Tb green or red onion chopped fine
1 Tb red pepper chopped fine
1 Tb fresh parsley chopped fine
1/2 tsp Hungarian paprika
1 tsp capers
2 Tb mayonaise
salt & pepper
1/4 cup Panko bread crumbs
1 cup Panko bread crumbs
1/4 cup butter
1/4 cup peanut oil
dill weed to garnish over all
Directions: Drain can of Papa George Dungeness Crab. In medium bowl, mix crab and remaining ingredients with a fork. Heat butter and peanut oil to medium/medium high.
Divide crab cake ingredients into six parts. Mold gently with fingers into ball, roll in Panko crumbs, and place into hot butter/oil. Press down into cake with spatula and fry until golden on both sides. Drain and serve with Cajun remoulade sauce ( mayo, catsup, and sweet pickle relish)