Fish was the star attraction at a recent cooking class at 21 Acres. Well-known local chef, author and cooking instructor Becky Selengut guided students through the process of making several sustainable seafood recipes from her recent cookbook, Good Fish. Dishes included “Newspaper Crab with Three Sauces,” “Mussels with Apple Cider and Thyme Glaze,” “Grilled Sockeye Salmon with Fennel Two Ways” and “Seared Albacore with Ratatouille and Caramelized Figs.” The class provided an opportunity for participants to learn how to efficiently clean and crack a Dungeness crab, choose a fresh piece of salmon and grill it to perfection, sear a tuna steak so that it’s rare, yet not cold, in the middle and even “debeard” mussels. The session was highly interactive and hands-on, and ended with the best reward of all — a delicious feast!
Newspaper Crab with Soy Caramel Sauce
Recipe from “Good Fish” by Becky Selengut
4 cooked, cleaned Dungeness crabs
½ cup Soy Caramel Sauce (below)
Lay several sheets of newspaper out on the table along with plenty of napkins and various tools for cracking (crab crackers, rolling pins). Serve the crabs with larger shared or smaller individual bowls for dipping sauce.
Soy Caramel Sauce
Makes about ½ cup
2 tablespoons soy sauce
¼ cup sake
3 tablespoons mirin
1 teaspoon sugar
1 tablespoon lemon juice
¼ cup (1/2 stick) cold unsalted butter, cut into tablespoons
In a small saucepan, add the soy sauce, sake, mirin, sugar, and lemon juice. Bring to a boil over high heat, then lower the heat and reduce to a simmer.
Cook the sauce until it is reduced by half, 5 to 7 minutes. Turn the heat down to its lowest setting and whisk in butter 1 tablespoon at a time, adding each only after the previous one has melted. Taste