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BFF Recipes

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From the terrific The Green Crab Cookbook. Scale the proportions up according to your catch and cookpot. And substitute shore crabs if that’s what your abundant invasive is.

  • 1 pound (minimum) lively green or shore crabs
  • Sea salt
  • Juice of 1 lemon
  • Optional seasonings: lemon rind, fresh thyme sprigs, bay leaves, crushed garlic cloves, etc.

Thoroughly rinse the crabs in cold water twice.

Meanwhile, put a large pot of lightly salted water on to boil. There should be enough water to cover the crabs by an inch.

Add the crabs to the boiling water, turning off the heat when the crabs turn red. Crush the crabs within the pot with a potato masher, rolling pin, mallet, or other handy tool. Roger says: The finer the crabs are crushed, the more intense their flavor will be.

Add optional seasonings and return to a gentle simmer for 15 to 20 minutes. Strain stock and use right away, or cool and store.

Keeps five days chilled. Freeze for longer storage

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Og Lim is a champion for surprising me, unprovoked, with this mind-blowing appetizer, the recipe for which originated with her mother, Young-hye Cho.

After landing your crab haul, select the most diminutive for this dish (don’t forget the gloves; even small crabs can give a good pinch). The remainder go into the stock pot.

  • 10 ounces (about 100) live Asian shore crabs, the smallest of your catch
  • 2 cloves garlic, chopped
  • 2 tablespoons Korean red pepper powder (gochugaru)
  • 2 tablespoons Korean red pepper paste (gochujang)
  • 4 teaspoons soy sauce
  • 4 teaspoons sugar
  • 2 tablespoons honey
  • Freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • Peanut, grapeseed, or canola oil for deep frying
  • 1 tablespoon sesame oil
  • 1 teaspoon roasted sesame seeds

Thoroughly rinse live crabs in abundant cool water. Shake off excess water in a colander.

In a large saucepan, mix together the garlic, red pepper powder, red pepper paste, soy sauce, sugar, honey, and black pepper. Set aside.

Heat the oil in a big heavy-bottomed pot or deep fryer. Meanwhile, stir together the flour and salt and coat the crabs in it, shaking off excess. When the oil is hot enough (325 to 335 degrees), add the crabs, a dozen or so at a time, frying until shells begin to redden and coating becomes a golden brown. Remove with tongs or slotted spoon and drain on rack or paper towels. When the frying is complete, heat the sauce on medium heat, stirring until well mixed and very hot. Add sesame oil, fried crabs, and sesame seeds turning to coat in the sauce. Serve immediately.

Serves 10-12

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On 12/24/2020 at 9:53 AM, mickrazz said:

Clams casino.

Start with your fish monger shucking 8 dozen chowder clams.

Fry bacon till crisp, drain and crumble.

Cut red peppers and onions in quarter inch pieces and saute in bacon grease till soft, set aside.

We used to use the shells but after years of cleaning them we just bought clam sized aluminum tins.

Chop the clams roughly into 1/2" chunks.

Arrange tins on a cookie sheet.

Grab a tablespoon and fill each tin with chopped clams.

Sprinkle crumbled bacon then pepper and onion mixture on top followed by some grated parmesan and a little bread crumbs. 

Melt some butter and spoon some on each clam.

Put the clams in the brolier on high just till the bread crumbs get golden brown. The clams at this time will be cooked just right and not tough.

Worth the effort.

You can thank me later.

Merry Christmas to all my fishing friends.


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On 1/6/2019 at 3:00 PM, Slayer said:

Going with the crab cake recipe;

2 eggs beaten

1/4 cup mayo

1/4 cup flour

1/2 cup fresh italian parsley chopped

1 tabl. dry mustard

1 tabl. dijon mustard

2 tabl. shallot diced small

1/4 cup each Red & yellow pepper diced small

1 shot salt, pepper, sugar to taste

1 shot worsch. sce

1 shot old bey

1 shot hot sauce

2 pounds maryland Jumbo lump picked over

MarkSharky recipe

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On 10/6/2020 at 7:50 PM, Kml said:

I make this fairly regular with tog. It was in the MVtimes paper. We like it. I will usually add in a small noodle like ditalini or toasted fregula.



Serves 4

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 large carrot, peeled and diced
• 1 small bulb fennel, diced, some fronds reserved for garnish
• 1 garlic clove, minced
• 1 tablespoon tomato paste
• 2 cups seafood or fish stock
• 1 (15-ounce) can low-sodium white beans, such as cannellini or small white beans, drained and rinsed
• 1 large thyme sprig
• ¾ teaspoon salt, divided, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon saffron threads
• 4 (6-ounce) cod fillets, or other white, firm fish, such as halibut
 or monkfish

1. Heat the oil in a large, high-sided skillet over medium heat. Add the onion and cook until it is softened, 3 minutes. Add the carrot and fennel and cook for 4 minutes more. Stir in the garlic and cook for 30 seconds, then stir in the tomato paste. Add the fish stock, beans, thyme, ½ teaspoon of the salt, 1/8 teaspoon of the pepper, and the saffron and bring to a boil. Cook, uncovered, over medium-high heat, until the stock is reduced slightly, 5 minutes. (The base may be made up to 2 days ahead and refrigerated or frozen for up to 3 months.)

2.  Season the fish with the remaining ¼ teaspoon of salt and 1/8 teaspoon of pepper. Arrange the fish in the pan, nestling it into the liquid as much as possible (it is okay if it isn’t covered completely). Return the liquid to a boil, then lower the heat to medium-low, cover the pan, and cook until the fish flakes easily with a fork, about 7 minutes. Remove the thyme sprig and season with additional salt to taste, depending on the saltiness of the stock.

3. To serve, use a large slotted spatula to transfer a piece of fish into each of four shallow bowls, ladle the broth and vegetables into each bowl, and garnish with the fennel fronds.

Kev, is that the right white beans saffron recipe for fish?

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2 mins ago, Tom T said:

Unless Mark and the Asian chef guy (what's his name here?) Are the same guy, you are wrong. Again.

Buddahsomething, no?

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