TAHOE/TRUCKEE - No matter which team you favor this Super Bowl, there is no reason for you to be eating crow - or Raven - on the big game day. Crab satisfies fans of both clubs - the ones sitting on separate sides of your living room.
If your guests are for Baltimore, then crab cakes are the way to go - or they can just go home. If they are rooting (till death do us part) for the 49ers, then a good old Bay Area dungeness crab should do the trick no matter what the final score. I know, such a lie.
And why even mention the Ravens and cater to their (you are out-numbered!) cheerleaders in this neck of the woods, so close to San Francisco? Hey let's pretend we are Mr. and Mrs. Harbaugh, with two sons coaching the opposing teams in Super Bowl XLVII, and talk about the commercials.
Baltimore Crab cakes
1 16 oz can lump crab meat, drained
2 eggs, beaten
1 tbls prepared mustard
2 tbls mayonnaise
1 tsp Worcestershire sauce
1 tsp dry mustard
2 tsp Cajun seasoning (a little salute to our New Orleans hosts)
1/2 tsp lemon juice
dash hot sauce
1 cup bread crumbs
2 lemons cut length-wise into 8 wedges
In large mixing bowl, combine all ingredients except crab and breadcrumbs. Mix in crab. Gently fold in fold in breadcrumbs. Shape into 3-inch patties and pan fry in lightly oiled skillet over medium-high heat until light brown, about five minutes on each side. Serve with ample lemon wedges.
San Francisco Roasted Chili Garlic Dungeness Crab
6 tbls butter
6 tbls olive oil
2 tbls minced garlic
3 tbls minced shallots
1 tbls fresh chili paste (I like Sambal Olek)
4 dungeness crabs, about 1 1 / 4 pounds each, cooked, cleaned, and cracked
Salt and freshly ground pepper
3 tbls freshly squeezed lemon juice
1 / 4 cup finely chopped parsley
Preheat oven to 500°F. Heat the butter, olive oil, garlic, shallots and chili paste in very large oven proof saute pan over medium heat until onions are tender. Add the crab and season with salt and pepper, tossing well. Transfer to oven and roast until garlic turns light brown and crab is heated through, about 12 minutes. Remove, stir, and toss with lemon juice and parsley, enjoy.