I woke up yesterday morning and needed to move a car. This is a common activity in my life - constantly moving cars to avoid getting tickets in order to avoid getting yet another boot. Deuce Boot - know what I'm sayin'?
Needing to move the car often propels my little family to get out of the house, to do, to go, to find activities outside the house. Thus, we found ourselves at the Ferry Building. It's a great farmer's market. Lovely, full of chefs, great food, great restaurants, and lots and lots people.
After explaining to the kid-let that we would walk the entire market before purchasing anything, I left to use the facilities. Gone just a few minutes, I completely lost my family. I couldn't find the boy, the Nana, or any sight of them. 20 minutes went by, so I shopped. I picked up some artichokes, some sauerkraut, some flowers, and checked out the crabs. 40 minutes go by, and I spotted a good friend of mine shopping. Nope, he was working. A great chef picking out produce. I left him alone to do the chef thing with all the other chefs. 50 minutes go by, so I grab my friend and ask if he's seen my people. Nope.
60 minutes go by. At this point, I felt so hungry I thought I might die (I mean my eyes watered.)I walked back to where I started and turned around to find the people I'd been looking for staring right at me.
Ya da Ya da Ya da - we ate lunch at Slanted Door, bought some cheese, some crabs, some olives, and headed off to the movies. Up is sad. Remember that.
Try this, then let me know. I need more practice with the boiling of the crab, tips?
Cracked Crab with Lemon and Garlic
3 heavy crabs, alive if possible, or freshly boiled
3 whole lemons
2 medium garlic cloves, crushed
1 cup, fresh finely chopped parsley
1 1/2 cups, olive oil
1 teaspoon, white pepper
2 tablespoons, dried tarragon
If crabs are still alive, rinse well and plunge them whole into boiling water in a large crab cooker.
Remove when the crabs have cooked to bright red color, and allow to cool at room temperature.
When the crabs are cool, break off the legs and peel off the top shell, removing the innards but leaving a bit of the yellowish fat.
Crack the body lengthwise, and crack each leg segment with pliers.
Place crabs in large mixing bowl.
Squeeze the juice from the lemons into a small bowl, add olive oil, tarragon, pepper and parsley.
Use garlic press to squeeze garlic into mixture, then mix thoroughly.
Pour mixture over crab pieces, and toss, then allow crabs to marinate for one hour, tossing occasionally.
Serve in large soup bowls with bread sticks, butter and ice cold champagne, or dry white wine.
The dry white wine I got right. The crab not so much.