2C
THE DAILY ASTORIAN • FRIDAY, JANUARY 15, 2016
WHAT’S
Cooking
GOURMET RECIPES FROM LOCAL CHEFS
Joshua Bessex/The Daily Astorian
The crab cocktail, left, and crab cakes, right, are easy-to-prepare recipes perfect for crab season.
Crab domination
Dungeness
Crab Cakes
What you’ll need:
8 ounces of Dungeness crab meat
1 beaten egg
2 tablespoons fine chopped green
onion
2 tablespoons fine chopped celery
1 tablespoon diced pimento
1/3 cup mayonnaise
1/2 teaspoon Worcestershire sauce
Dash cayenne pepper
Dash white pepper
4 ounces Panko crumbs plus 4 ounc-
es more
The Daily Astorian
C
liff Fick, a hospitality
consultant who lives
in Astoria, believes
that simple recipes are best
when started with outstanding
ingredients like fresh Dunge-
ness crab.
With the start of crab sea-
son, Fick shares his recipes
for crab cakes and crab cock-
tail.
The crab cakes, he says,
are great as an appetizer or as
an entree served with mush-
room risotto and roasted root
vegetables.
“You want the crab taste to
dominate,” Fick says. “I like
these best with Oregon Pi-
not Gris, an off-dry Riesling,
or a French-style Pinot Noir
Rose.”
What you’ll do:
1. Press crab meat to extract excess
moisture.
2. Mix all ingredients except the extra
Panko crumbs
3. Form crab cakes. Should make
eight to 10 cakes.
4. Roll in extra Panko crumbs.
5. Heat saute pan adding a coating of
canola oil.
6. Hand form crab cakes, then roll in
Panko crumbs.
Cliff Fick in his kitchen.
Joshua Bessex
The Daily Astorian
?
9-1-WHAT?
THE BEST OF THE WORST CALLS TO ASTORIA 911 DISPATCH
7. Pan fry crab cakes on medium/me-
dium high heat until golden brown
on each side.
8. Serve with sweet Thai chili sauce or
other favorite seafood dipping sauce.
Crab Cocktail
What you’ll need:
6 ounces of Dungeness crab meat
1/2 ounce shredded lettuce
4 ounces cocktail sauce
Sliced lemon
Sprig of parsley
(For cocktail sauce)
4 ounces red chili sauce
2 teaspoons lemon juice
Dash of Worcestershire sauce
Grated horseradish to taste
What you’ll do:
1. Mix cocktail sauce ingredients.
2. Add shredded lettuce to the bot-
tom of a steamed wine glass.
3. Add 1 ounce of cocktail sauce.
4. Add 3 ounces of crab meat.
5. Add 1 ounce of cocktail sauce to
top.
6. Garnish with lemon slice and pars-
ley sprig. (Enough for two cocktails)
Cows at large
O
K, so we know the Astoria-Warrenton Chamber of Commerce’s tag-
line is “The Spirit of the Columbia” and what not.
But if they ever want to think outside the box, we have an idea from
the dispatch log: “Cows at large.”
Just let it marinate ...
Follow reporter Kyle Spurr on his 9-1-What? Twitter watch, where a few
of the sometimes head-scratching calls to area dispatch take center stage. The
full feed is at www.twitter.com/9_1_WHAT.
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JAN UARY 28, 2016