Mendocino County, San Francisco festivals feature famed West Coast delicacy.
by Diane Peterson

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This dip was served last year at the Mendocino Specialty Vineyards tasting room in downtown Boonville
 during Crab and Wine Days.  The recipe comes from caterer Kathy Rapp, who also works in the tasting room serving Claudia Springs, Eaglepoint Ranch and Raye's Hill wines.

Crab Salsa
Makes 6 Cups

3  Dungeness crabs, cleaned
5  mangos, rough cut
1  red onion, chopped
1  each of red, green orange bell pepper, chopped
2  jalapeños, chopped
2  oranges, juiced
2  tangelos, juiced
2  Meyer lemons, juiced
Salt to taste

Combine all ingredients in a bowl.
Serve with tortilla chips.

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Executive Chef Marc Cym of the Restaurant at Stevenswood in Mendocino crated this unusual salad
 last year for a winemaker dinner at the Crab & Wine Days.
 The Asian ingredients can be found at your local Asian market.

Hawaiian Ahi Avocado and Crab Poke Sale
Makes 6 Servings

1 1/2 pounds sushi-grade Ahi tuna

For the Seasoning:
1  teaspoon sesame oil
1/4  teaspoon Asian hot chili oil
1  teaspoon Wasabi Furikaka (Japanese seaweed seasoning)
2  teaspoons Wasabi tobiko caviar
1  teaspoon Japanese cupie mayonnaise
1/4  teaspoon Hawaiian red sea salt

For the Presentation:
2  avocados
12  ounces Dungeness crab meat
1  cup Japanese (wakami) prepared seaweed salad
12  wonton skins

Dice ahi into 1/8-inch cubes with a very sharp knife.
Add seasoning ingredients and mix gently to incorporate.
Dice avocado.
Fry wontons crisp in hot canola oil.

For presentation:
This dish can be served either freeform on a plate or presented in a ring mold for stacked presentation.
Divide seaweed salad among six small glass plates or martini glasses.
Divide diced avocado and place on top of seaweed salad.
Season ahi mixture with sea salt and place on top of avocado.
Top with crabmeat and serve with two crisp wonton chips.

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Nicholas Petti's award-winning crab cakes are served with a tarragon aioli and a simple,
 cabbage salad at his Fort Bragg restaurant, Mendo Bistro.
 Panko bread crumbs can be found in the Japanese section of most grocery stores.

Crab Cakes
Makes 4 servings

1 1/2  pounds Dungeness crab meat
3/4  cup Panko bread crumb, plus addition for outer coating
2  green onions, finely chopped
1/2 to 3/4  cup tarragon aioli (recipe follows)
Oil for sauteeing

Combine crab, bread crumbs and green onions.
Add 1/2 cup aioli and test mixture to see how well it holds together.
If needed add additional aioli.
Do not overwork ingredients.
Cakes should be loose and just barely hold together.
Form into cakes about 3 inches in diameter, and place one side in bread crumbs.
Heat oil in medium saute pan over medium high heat until just smoking and place cakes,
 bread crumb side down, in pan.
Saute until golden and carefully turn over.
Lower heat to medium and saute until heated through.
Serve on cabbage salad (recipe follows) and top with additional aioli.

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Tarragon Aioli
Makes 4 servings

2  egg yolks
3  cloves garlic
Juice of one lemon
1/2  teaspoon salt
1  dash Tabasco sauce
1/4  cup very hot water
2  cups olive oil
1/2  bunch tarragon, finely chopped

In food processor, or blender, place all ingredients up to Tabasco and run machine.
Pour in hot water and process for 15 seconds.
With machine running, slowly drizzle in oil until a mayonnaise consistency is reached.
Stir in chopped tarragon.

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Cabbage Salad
Makes 4 servings

1  head green cabbage
Sea salt
1  bunch chives, finely chopped
1/3  cup champagne vinegar

Remove outer leaves and core from cabbage and slice thinly.
Toss with a liberal amount of salt and let sit for 30 minutes.
Drain off liquid from cabbage and add chives and vinegar.

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Wine Country chef John Ash demonstrated this simple yes delicious crab preparation
 at a Crab & Wine Days crab cooking class.

Dungeness Crab in Wine and Vermouth
Makes 4 appetizer servings

1  large (3- to 4-pound) cooked, fresh Dungeness crab
1/4   pound unsalted butter
2/3  cup vermouth
1/2  cup dry white wine
1 1/2  cups, clear fish or chicken stock
2  tablespoons minced garlic
2  teaspoons minced fresh ginger
1 1/2  tablespoons soy sauce
1  tablespoon fresh lemon juice
2  teaspoons sugar
1  teaspoons cornstarch dissolved in 1 teaspoon cold water
3  teaspoons minced fresh parsley
Freshly ground black pepper to taste

Clean, crack and separate crab into sections and set aside.
Place remaining ingredients, except parsley and pepper, together in a saucepan and
simmer covered for 10 minutes.
Add crab, parsley and pepper and warm crab through.
Divide into large bowls with the broth and serve immediately.

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 This recipe from "Bay Cafe" TV chef Joey Altman captured top honors at the
2003 Crab & Wine Marketplace cooking competition.

Thai Coconut Crab Soup
Makes 4 servings

2  tablespoons extra virgin olive oil
4  tablespoons chopped shallots
2  teaspoons minced ginger
2  teaspoons mince garlic
2  14-ounce cans of coconut milk
2  cups chicken stock
1/2  cup fresh lime juice
2  tablespoons fish sauce
2  tablespoons sambal oelek (chili sauce)

For the Crab mix:
1  tablespoon extra virgin olive oil
4 scallions, minced
12  ounces fresh Dungeness crab meat
Salt and pepper to taste
4  fresh cilantro sprigs for garnish

Place a heavy-bottomed, 4-quart sauce pot on medium heat.
Add 2 tablespoons of olive oil, shallots, ginger and garlic and stir frequently for 2 minutes or
until the shallots are tender.
Add the coconut milk and chicken stock.
Reduce heat to low and simmer for 10 minutes.

In a small skillet on high heat, saute the scallions with 1 tablespoon olive oil for 1 minute;
transfer to a small mixing bowl.
Mix the scallions with the crab meat and season to taste with salt and pepper.
To the soup, add the lime juice, fish sauce and sabal oelek and season to taste.
Divide the soup into 4 bowls and top each with a quarter of the crab mix.
Garnish with cilantro.

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