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    QCL Signatures Series | Dungeness Crab Cakes

    August 13, 2024 Tayler Fuerst0

    If you are a lover of seafood, like us, then you’ll love these Dungeness Crab Cakes. Our twist on a classic, turn your Taste of B-Sea order into this delicacy. Enjoy as an appetizer or as the main event.

    Materials

    • x2 large eggs
    • 12ml mayo
    • 7ml Worcestershire
    • 2.5g Old Bay seasoning
    • 60g finely chopped celery
    • 60g finely chopped white onion
    • 5g fresh, chopped parsley
    • 40g Panko
    • 500g of lump, crab meat
    • Salt + Pepper

    Method

    1. Sauté celery and white onion with a few drops of oil until translucent. Cool once ready
    2. Mix all ingredients together, season and a fry small amount in a pan to taste. Adjust seasoning as needed
    3. Form mixture into cake, to the size of your choice
    4. Sear both sides of crab cakes in an oiled non-stick skillet, until golden
    5. Finish in oven as needed (depending on size)
    6. Enjoy!

    Don’t worry if you’ve moved through your supply of Dungeness Crab, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are OceanWise and come from some of the most sustainable fishers in the world using the most eco-friendly methods.

    To learn more and to place your order, contact us | 1-800-688-8959

    CONTINUE READING
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    Blog

    QCL Signatures Series | Chili Crab

    March 13, 2024 Tayler Fuerst0

    Our Back of House team has prepared another QCL Signatures Series dish for you to prepare at home! Whether you are enjoying with guests or family, this Chili Crab will enhance any dinner.

    Materials

    • Dungeness Crab, broken down | 4
    • Shallots | 3
    • Ginger | 3-ince piece
    • Red Chilis | 3
    • Ketchup | 30ml
    • Shrimp Paste | 5ml
    • Cooking Oil | 30ml
    • Chicken Stock | 360ml
    • Rice Wine Vinegar | 30ml
    • Sweet Chili Sauce | 120g
    • Green Onion, chopped | 1
    • Butter | 50g
    • Soy Sauce | 30ml
    • Palm Sugar | 30ml

    Method

    1. In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
    2. Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
    3. Add the crab pieces into the wok and stir until they are fully coated. Allow the crab to absorb the flavours and colouring until it begins to turn red/orange in colour.
    4. Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until combined. The crab should be fully orange by now. Place a lid on top, allowing the mixture to simmer for 15 minutes.
    5. Remove the crab legs and head, plating on a shallow dish.
    6. Add butter and green onion to the sauce and stir to combine.
    7. Pour the sauce on top of the plated crab, garnishing with cilantro.
    8. Serve and enjoy!

    Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

    To learn more and to place your order, contact us | 1-800-688-8959

    CONTINUE READING