Celebrate National Crab Day with this #Recipe by Chef Alex Chen
Not sure about you, but I’m done with winter.
Seriously, with all the snow the West Coast has gotten lately, I’m so ready for some sun, BBQ, and of course, seafood.
Since there are still a few weeks before we can put away our winter gear and break out the barbecue, and with National Crab Day approaching on March 9, I couldn’t help but share with you this amazing summer-worthy Seafood Boil recipe that came thru my inbox the other day, and this recipe is by none other than Vancouver’s own Chef Alex Chen in partnership with All-Clad Canada.
Alex is currently the lead of Boulevard Kitchen and Oyster Bar. His culinary vision is an inspired recipe of family tradition, classical technique and an artful infusion of casual West Coast flair and international influences. Alex became the first challenger “whose cuisine reigned supreme” on the inaugural season of Iron Chef Canada when he defeated Iron Chef Hugh Acheson in the fourth episode of the Food Network Canada cooking competition television show.
This flavourful dish, made with an array of seafood and seasoned with fresh dill and thyme, is sure to lift your spirits out of these crabby winter blues and get you excited for the warmer months ahead!
Alex Chen’s All-Clad Canada Seafood Boil
- 6 litres water
- 1lb lobster
- 2lbs crab
- 12 whole 16/20 prawns
- 2lbs mussels
- 2lbs clams
- 1lb small local potato of choice, cut into bite sized pieces
- 2 whole corn cobs, husks removed and split into 3 pieces
- 4 garlic cloves
- 4 Tbsp. salt
- 2 Tbsp. old bay spice
- 1 whole lemon, halved
- 10 sprigs thyme
- 10 sprigs dill
- ½ cup drawn butter
- ½ tsp. fennel pollen
- Split lobster in half with a heavy French knife or cleaver and lightly crack the knuckles and detach the head from the tail. Cut the tail into 4 pieces.
- Ask your local fish monger to clean and cut up the crab for you.
- Scrub and remove the beards from the mussels.
- Scrub and place the clams under cold running water for 5 minutes.
- In the pot, add in water, salt, old bay spice, lemon, thyme, dill and fennel pollen. Place in the perforated multi-cooker insert and the small perforated basket.
- Add corn and potato to the small perforated basket and turn the stock to simmer and cook potatoes for 10 minutes or until tender but not fully cooked.
- Remove small basket and add in lobster head and knuckles and crab shell and knuckles, cook for 2 minutes.
- Add in mussels, clams and remaining lobster and crab.
- Turn the heat off and add the potato back in the stock to cook, covering with a lid and cook for 6 minutes.
- Add in prawns, cover again and cook for 3 more minutes.
- Lift the seafood and potato out from the pot.
- Additional old bay spice can be sprinkled on the seafood, to taste.