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IT’S DUNGENESS CRAB SEASON, LET THE CELEBRATIONS BEGIN
The Fisherman’s Wharf Crab Festival is a month-long celebration of the City’s culinary obsession and its love affair with Dungeness crab. Throughout February, the Festival features special restaurant dining promotions, scavenger hunts, walking tours of the Wharf, behind-the-scenes visits at Fisherman’s Wharf, and much more.
For more information on events, restaurants, and recipes go to: visitfishermanswharf.com
Blue Mermaid’s Award Winning Dungeness Crab and Corn Chowder
Ingredients
2.5 quarts apple-wood smoked bacon
5 diced onions
5 diced celery
2 oz chipotle powder
4 quarts pasilla chili diced
2 jalapeno peppers sliced in half with no seeds
5 diced Yukon gold potatoes
Crab base to taste.
2 gallons heavy cream
6 oz of cream cheese
1 sheet pan roasted corn
1/2 cup chipotle powder
1/2 cup Old Bay Seasoning
Instructions
STEP 1: Add 2.5 quarts diced apple-wood smoked bacon, render the bacon then add 5 diced onions, and 5 diced celery. Saute for 5 minutes.
Add 2oz chipotle powder. Add 4 quarts pasilla chili diced, and 2 jalapeno peppers sliced in half with.no seeds.
STEP 2: Add 5 diced Yukon gold potatoes. Add enough water to cover potatoes. Add crab base to taste.
Bring to a boil until potatoes are aldiente. DO NOT OVERCOOK.
STEP 3: Add 2 gallons heavy cream. Puree 6 oz of cream cheese with some of the chowder. Add to chowder.
Add roux until right consistency which is velvety and not too thick.
Finish with 1 sheet pan roasted corn,1/2 cup chipotle powder, and 1/2 cup Old Bay Seasoning. Season to taste with salt and pepper.
Yields 12 gallons.