A good chef never does anything without a purpose and last weekend at SF Chefs, Matt Accarrino of SPQR wasn't shelling crab for nothing. He was teaching a small crowd how to make one of his restaurant's dishes, fresh squid ink pasta with dungeness crab, sweet peppers, and basil. While he talked us through the complex process, he provided some helpful insight into his cooking style. To see the chef's pointers, keep reading.
Eating, drinking, and then eating more weren't the only activities on the agenda at this year's SF Chefs — I also expanded my food and wine knowledge. Aside from learning how to pair food and wine by sight, I also learned how the pros shell crabs so efficiently!
My instructor: Matt Accarrino, executive chef at San Francisco Italian restaurant SPQR. At his SF Chefs demo, he prepared a crab dish — and showed the audience how to cook the crustacean and remove its exoskeleton the right way.
I've been feeling a little crabby lately. As in, I'm jonesing for a crab feast complete with corn on the cob, loaves of bread, and scarred hands to prove that I can do the dirty work that comes along with eating the little guys. If you're a seafood lover like me, you may be ready to dive right into shellfish season, too. And if that's the case, this load of crab décor will certainly get you in the finger-lickin' mood.
Generally I'm not a fan of oceanic/nautical-themed décor — and definitely not themed rooms — but there's something about this Handmade Crab Pillow ($52) that I'm really finding charming. I suppose if you're going to have critters "roaming" around your house, they might as well be stuffed! Yea or nay?
Right now, the West Coast is in the midst of Dungeness crab season. While I'd love to buy some fresh crabs to consume at home, I don't have crab crackers or seafood forks on hand, which would make eating fresh crab or lobster at home much easier — so I have to enjoy shellfish at restaurants instead. Do you have your own tools for eating seafood?
- San Franciscans get excited: it's dungeness crab season!
- San Franciscans get excited: it's dungeness crab season! — SFoodie
- This holiday season, why not bake a beautifully festive cake or cupcakes? — Hostess With the Mostess
- Eating dark chocolate may help you handle stress. — The Epi-Log
- The FDA has withdrawn the ban on the sale of Gulf Coast raw oysters during warm months. — Eater
- Introducing: people talking on bananas. — People Talking on Bananas
- Could Jose Garces be the next Iron Chef? — Grub Street Philadelphia
- Rachael Ray on the Martha Stewart Show makes for some uncomfortable television. — Eat Me Daily
- Learn how to fight wine snobbery. — Chow
- Turn Keebler Fudge striped cookies into Thanksgiving turkeys. — Serious Eats
You know I'm a huge fan of dips and for my mom's recent birthday party, I decided to make her this insanely addictive crab dip. She was born in Maryland and loves crab, so when I found the recipe in The New Thanksgiving Table, I knew it would be the perfect start to a dinner that celebrated her. It would also make a nice beginning to any upcoming occasion be it Thanksgiving or a holiday cocktail party. Unlike some crab dips, the natural flavor of the crab is not overshadowed by cheese and mayonnaise. Although these are ingredients in the dip, they don't over power the shellfish, instead they subtly highlight and enhance the plump and meaty chunks of crab. The lemon panko topping adds a deliciously light and crunchy texture to the dip. I'll definitely be making this luscious and easy crab dip again. You should give it a try; get the recipe now and read more