Recipes for Crab, Artichokes, and White Wine - A Perfect Feast
In Northern California where artichokes are grown, crabs are steamed, and white wine flows readily, the locals know that these three favorites are a perfect combination. There is just nothing like a steamed Dungeness crab, cracked, cleaned, and served with a squeeze of lemon and a zesty cocktail sauce. For the more adventurous, crab can be whipped into a tantalizing dip that can be served with wedges of crusty sourdough French bread. Served along with a perfectly cooked artichoke and a glass of crisp white wine, this is laid-back California cuisine at its best.
While the large Dungeness crab is native to the waters off of California, other crab varieties are equally as delectable. Blue and Stone crabs can be found on the East coast and Snow and King crabs are common in northern waters. Crab seasons vary depending on the type of crab, and many are available frozen year round. When shopping for fresh cooked crab, shells should be vibrant red or orange, and there should be no fishy smell.
Artichokes are available year-round, but peak season is spring and fall. Look for artichokes with tight leaves and even green color. They can be stored for up to one week in a tightly sealed bag in the refrigerator. Artichokes are one of nature's most healthy and tasty vegetables, and they're fun to eat. Full of magnesium, folate, vitamin C, and fiber, artichokes are well worth the time they take to prepare and cook.
Steamed Artichokes
Serves 4
4 Artichokes
Juice of lemon
Water
Wash artichokes under running water. Pull off bottom tough leaves. Cut stems ½ inch from base of artichokes. Cut off top ¼ of artichokes. Squeeze juice of lemon into pot of boiling water, and add artichokes. Boil gently for 30 to 40 minutes and drain when center leaves are tender and easy to remove. Stand artichokes on a rack upside down to drain. Serve either hot or cold with melted butter, vinaigrette, or mayonnaise.
Hot Crab Dip
Yields 4 cups
16 ounces crabmeat (either fresh or canned)
3 (8 ounce) packages cream cheese, softened
¾ cup mayonnaise
½ cup dry white wine
1 teaspoon Dijon mustard
¼ teaspoon salt
1 clove garlic, minced
¼ teaspoon onion powder
¼ teaspoon Worcestershire sauce
In a large saucepan on low heat, melt cream cheese and stir in mayonnaise. Stir in white wine. Mix in crabmeat, mustard, salt, garlic, onion powder, and Worcestershire sauce. Heat until thoroughly warmed, stirring occasionally. Add more wine to thin the dip. Serve either in a bowl or a hollowed out sourdough bread round. Serve with crackers or wedges of bread.
