Crispy Delights: Fried Dungeness Crab & Buttermilk Shrimp

Photo byChef Kendrick

Indulge in the savory delicacy of fried Dungeness crab and buttermilk shrimp, a culinary creation fit for royalty that promises to elevate any evening meal. Imagine the sensation as you bite into the crispy and succulent crab, the delicate flavors mingling perfectly with the rich buttermilk shrimp. Each mouthful is a symphony of tastes and textures, a harmonious blend of indulgence and satisfaction that will surely leave your taste buds craving for more. The Dungeness crab's sweet and delicate meat pairs beautifully with the subtle tanginess of the buttermilk shrimp, creating a dish that is as visually stunning as it is delectable.

Served alongside a bed of fragrant jasmine rice or a medley of fresh seasonal vegetables, this exquisite seafood dish is a true culinary masterpiece that will impress even the most discerning of guests. Whether you're hosting an intimate dinner party or simply indulging in a special meal for yourself, the fried Dungeness crab and buttermilk shrimp are sure to take your dining experience to new heights and create unforgettable memories around the dining table.

Ingredients:

• Dungeness crab clusters (pre-cooked)

• Large shrimp (peeled and deveined)

• 2 cups buttermilk

• 1 cup all-purpose flour

• 1 cup cornmeal

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• Salt and pepper to taste

• Oil for frying

Instructions:

To prepare the seafood, begin by marinating the crab and shrimp in buttermilk for a minimum of 30 minutes. Next, in a mixing bowl, combine flour, cornmeal, garlic powder, onion powder, paprika, salt, and pepper. After marinating, remove the crab and shrimp from the buttermilk, allowing any excess to drip off, and then evenly coat them in the flour mixture.

Subsequently, in a deep fryer or large skillet, heat oil to fry the coated crab and shrimp until they reach a golden brown, crispy texture. Once fried to perfection, carefully drain the seafood on paper towels to remove any excess oil before serving.

Seared Ribeye:

Ingredients:

• Ribeye steak

• Salt and pepper to taste

• 2 tbsp butter

• 2 cloves garlic (smashed)

• Fresh thyme (optional)

Instructions:

In the cooking process, the first step is to pat the steak dry and generously season both sides with salt and pepper, ensuring an even distribution of flavors. Next, heat a cast-iron skillet over high heat and add butter, garlic, and thyme. Once the butter is melted and sizzling, carefully place the steak in the skillet. Sear each side for approximately 3-4 minutes, adjusting the cooking time based on your desired level of doneness. Following this, remove the steak from the skillet and allow it to rest for a few minutes before slicing. This resting period helps to redistribute the juices within the steak, resulting in a more flavorful and tender bite.

Garlic Mashed Potatoes:

Ingredients:

• 4 large potatoes (peeled and chopped)

• 4 cloves garlic (minced)

• 1/2 cup butter

• 1/2 cup heavy cream

• Salt and pepper to taste

Instructions:

To prepare the potatoes, cook them in boiling water with a pinch of salt until they are tender. After boiling, drain the potatoes thoroughly. Next, mash the cooked potatoes with butter, heavy cream, and minced garlic until a smooth consistency is achieved. Season the mashed potatoes with salt and pepper to taste.

Steamed Broccoli:

Ingredients:

• Fresh broccoli florets

• Salt to taste

• Olive oil or butter (optional)

Instructions:

Begin by steaming the broccoli florets until they reach a tender texture while maintaining their vibrant green color, typically requiring about 5-7 minutes of cooking time. Once the broccoli is steamed to perfection, enhance its flavor by drizzling it with a touch of olive oil or butter and gently sprinkling salt over it before presenting the dish.

Plating:

Present the fried crab and shrimp together with the seared ribeye, accompanied by garlic mashed potatoes and steamed broccoli. Enhance the flavors by adding a touch of butter sauce or lemon-garlic butter to the crab and shrimp.