Hi Bob, a great idea and we have posted recipes to the forum in the past. I have asked Proboards to restore our forum so we can access some of the topics and our membership list. Sharing our recipes is one the topics I enjoyed the most. Click on RECIPES to view some of the recipes our members have contributed in the past.
The new forum board will allow the CDAO broaden our concept of bringing information to those interested in digging clams and crabbing. Take a look at the page of the Siletz Bay to look at the new concept. I want to include the clam digging and crabbing maps that are available for all of Oregon's Bays. The recipe page should contribute interest the to information posted on the forums page. My dog Cali Ann is barking so it must be time to eat. Bill
Oregon's Crab Stuffies are sooo good!!!! I had to share the bite sized piece as the feature photograph as it will appear in the upcoming edition of Oregon's Crabs.
OREGON’S CRAB STUFFIES(C)
Oregon’s Crab Stuffies accentuates the delicate flavor of crab, mild white cheese, cream cheese and spices wrapped and folded into layers of Athens Filo Dough Pastry sheets that your family will love.
The crabmeat from several Dungeness crabs and/or from the claws and honeycomb of red rock crabs. 1 package of Athens Filo Dough Pastry Sheets. 1 six ounce package of shredded mozzarella cheese. 1 eight ounce package of cream cheese. 1 egg. 1/4 teaspoon of fresh ground nutmeg. 1 sprig of fresh tarragon. 1 lemon. 1 Thumb sized section of fresh ginger 1/2 stick of butter.
1. Thaw the package of the Athens Filo Dough Pastry Sheets according to the directions. 2. Zest 1 lemon and set aside. 3. Strip the tarragon leafs from the sprig of tarragon and set aside. 4. Scrape the peel off of the piece of ginger using the back edge of a paring knife. Grate the ginger and set aside. 5. Slice the crème cheese into thin 1/4 inch slices as needed. 6. Crack the egg into a small bowl. Add a small amount of water and whisk the egg vigorously and set aside. 7. Melt the 1/2 stick of butter. 8. Cut the Filo Dough in half lengthwise using a pizza knife. 9. Preheat the oven to 350 degrees. 10. Carefully select a sheet of the Filo Dough and carefully lay it onto the cutting board. Brush the melted butter on the entire sheet of Filo Dough. Repeat the process with another sheet of Filo Dough followed by another, three sheets in all. 11. Layer a small amount of crab onto the sheets of Filo Dough followed by a small amount of mozzarella cheese and pieces of the sliced crème cheese. Layer the crab and the other ingredients in a manner that allows the Filo Dough to be folded diagonally in the pattern that a flag would be folded in the shape of a triangle. 12. Add the tarragon leafs across the width of the layered crab and cheese. 13. Lightly sprinkle the lemon zest, the grated ginger and the nutmeg onto the layered crab and cheese. 14. Fold the Filo Dough diagonally in the shape of a triangle. 15. Seal the Filo Dough by brushing both sides of the folded Filo Dough crab stuffy with the egg wash. 16. Sprinkle a little of the ground nutmeg onto the Oregon’s Crab Stuffies. 17. Apply a coating of nonstick vegetable spray or a thin layer pork lard or vegetable shorting to the rungs of a baking rack. Place the baking rake inside of a baking pan. Place the Oregon’s Crab Stuffies onto the greased baking rake. 18. Bake in the 350 degree preheated oven of approximately 20 minutes until the cheese has melted through and the Oregon Crab Stuffies are golden brown.
Oregon’s Crab Stuffies may be reduced in size to 1/3 of the width of the Filo Dough and served as either hors d'oeuvres, or served full sized as an entrée. Served as hors d’oeuvres or an entrée, Oregon’s Crab Stuffies will enrich your appreciation for Oregon’s Crabs.
Oregon’s Crab Pot Pie is a new recipe based on one of our favorites the traditional recipe for chicken pot pie. The difference it is using fresh picked Dungeness crab meat and clam stock in place of using chicken and chicken stock; plus, I like potatoes in my pie. A light flaky top crust and thick creamy rue is the secret to the success of the crab pot pie you serve your family and friends.
Use the crabmeat from 3 or4 Dungeness crabs and the crabmeat from the claws and honeycomb of red rock crabs. 1 cup of medium sweet yellow onion chopped 2 medium to large white rose preferred or russet potatoes peeled and medium chopped. 2 cups of 3 or 4 celery stocks chopped. 2 cups of 3 or 4 carrot sticks chopped. 1 16 ounce package of frozen peas. 1 46 oz. can of no clams added clam juice. 1 cup of no clams added clam juice reserved from the 46 oz. can of clam juice. 1 cup of room temperature half and half. 2 teaspoons of salt. 1 tsp for the pie crust and 1 in the pie mixture. 1/2 half teaspoon of black pepper 1 one pound package of Morrell Snow Cap Lard 1/2 stick of butter 2 1/2 cups of all-purpose flour 2 cups for the pie crust recipe. Reserve 1/2 cup flour for the rue. 1 stick of butter
Preparation: Pie Crust
1. Combine and sift 2 cups of flour with a teaspoon of salt into a mixing bowl. 2. Cut in 2/3 cups of lard with a pastry blender, two knives or a blending fork until the pieces are the size of small peas. 3. Add 5 to 7 tbsp. of Ice water a few drops at a time until the particles just hold together. 4. Press together lightly to form a ball. 5. Chill the dough for several hours for easier handling. 6. Roll out pastry to a size exceeding the size of the deep dish baking dish by 1 inch and set aside. Preparation: Crab Pot Pie 1. Once the crabs are cooked and picked use a fork to pick through the crab meat for pieces of cartilage and shell. Store the crabs in sealed plastic bags for future use or layer the crab in the bottom of a deep dish baking dish to a depth of 2 inches deep and set aside in the refrigerator. 2. Peel and Cut a medium sized sweet, Walla Walla onion into small diced pieces and set aside in a cup. 3. Thoroughly wash two medium potatoes, two to three carrots and two pieces of celery. Cut the potatoes, carrots and celery into medium pieces. 4. Combine the cut vegetables with the chopped onions and half the contents thawed fresh frozen green peas in a 6 quart sauce pan. 5. Cover the combined vegetables with no clams added clam stock (juice). Reserve a cup of the clam stock for use later in the rue. 6. Bring the combined vegetables to a low boil and cook for 10 minutes. Remove from the burner and drain the combined vegetables in a colander placed in a bowl to reserve the clam juice if needed and set aside. 7. Add the drained combined vegetables to the layer of crab in the deep dish baking dish. Using a large spoon fold the crab meat into the cooked mixed vegetables and set aside.
Preparation: The Rue:
1. Make a rue in a large skillet by melting 1/2 stick of butter over a medium heat. 2. Add 1/2 cup of all purpose flour to the melted butter stirring constantly with a whisk until the mixture is smooth and creamy in about 3 minutes. I prefer gluten free flour. 3. Turn the burner to high and add the room temperature half and half whisking constantly to at first thin the flour while thickening the rue. Add the cup of reserved clam juice slowly whisking constantly to maintain the thickness of the rue. Add more clam juice or half and half if necessary. 4. Pour the rue over the contents of mixed vegetables and crab in the deep dish baking dish. 5. Lift the pie crust and place it over the deep dish baking dish. Pinch the dough around the edge of the deep dish baking dish. Poke holes through the pie crust. 6. Preheat the oven to 400 degrees. Bake the crab pot pie for 45 minutes or until the pie crust is golden brown. Allow the crab pot pie to cool for 1/2 hour before serving.
Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning. Procedure: Keep clams live on ice until ready to can. Scrub shells thoroughly and rinse, steam 5 minutes, and open. Remove clam meat. Collect and save clam juice. Wash clam meat in water containing 1 teaspoon of salt per quart. Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon. Boil 2 minutes and drain. To make minced clams, grind clams with a meat grinder or food processor. Fill jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1-inch headspace.
Adjust lids and process following the recommendations in Table 1 or Table 2 according to the canning method used.
Table 1. Recommended process time for Clams in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot Half-pints....................60 min..........11 lb.................12 lb....................13 lb........................14 lb
Share your favorite recipes with the members of the clam digging and crabbing community!!!
Be adventurous, if you eat something you like and you think it may taste just as good or better than the dish you are eating then try making it with clams, mussels or crabs.
Crab Tacos need I say more. Ok! They're Great!!!
One of my favorites is Crab Pot Pe, but I am not a cook so I always screw up the crust. Clam Wonton Soup made from freshly dug gaper clams and served in the rich clam stock is on my bucket list. I do not know how many times I have thrown out a dish that did not go well until finding on that was a gem. Bill
OREGON’S CRAB STEW
Oregon’s Crab Stew adds a new dimension to eating Dungeness and red rock crabs your family and friends will welcome. The crab meat from 2 Dungeness crabs pictured below were part of 2 limits of Dungeness crabs taken by my daughter and a friend while diving in Alsea Bay. Made from butter, flour and clam stock the rich and creamy texture of the rue holds the flavor of ingredients and herbs in a delicate balance that you will love with each bite.
2 to 3 medium or large Dungeness crabs cleaned and picked.. 1 cup of medium onion chopped 2 garlic cloves minced 2 medium to large white rose preferred or russet potatoes peeled and medium chopped. 1 cup of 3 celery stocks chopped. 1 cup of 3 carrot sticks chopped. 1 46 oz can of no clams added clam juice. 1 teaspoon of thyme. 1.teaspoon of dried oregano. 1/2 whole nutmeg freshly ground 1 teaspoon of tarragon. 1 teaspoon of lemon zest.
1. Once the crabs are coked and picked store the crabs in sealed plastic bags or in covered bowls for immediate use. 2. Melt a sick of salted butter in a large skillet 3. Peel and dice a medium white onion into medium pieces and set aside 1 cup. 4. Wash and cut six stocks of celery into medium bite sized pieces and add 1 cup of the chopped celery to the large skillet. 5. Wash and cut three small round sized carrots into small bite sized pieces. Add 1 cup of the carrots to the celery in the large skillet. 6. Peel 2 large white rose or russet potatoes. White Rose potatoes are more flavorful than other potatoes. Quarter the potatoes and cut into medium bite size pieces. Add the potatoes into the carrots and celery in the large skillet. 7. Peel and crush two large cloves of garlic using a garlic press into the large skillet. 8. Add the spices, herbs and lemon zest to the sauté mix in the large skillet. The addition of lemon zest adds balance the sweet flavor of the carrots and onion.. 9. Sauté the potatoes, carrots and celery in the large skillet until they begin to turn translucent 10. Add the chopped onions to the Sauté mix in the large skillet. Saute the onions until the onions are nearly cooked through. Add the contents of the large skillet to a shallow casserole dish or baking dish. 11. Sprinkle a hand full of frozen peas over the mixture in the casserole dish and set the dish aside. 12. Melt a stick of butter in the now empty large skillet. The melted butter is the initial step to make the rue that will be added to the casserole dish. . 13. Add 4 plus tablespoons of flour to the melted butter thoroughly mixing it. 14. Slowly add the clam juice from the 46 ounce can of clam juice continuously stirring until approximately half of the can is incorporated into the rue. Stir the rue continuously until the rue thickens. 15. Pour the rue over the contents of the casserole dish. 16. Sprinkle the crab meat over the contents of the casserole dish. 17. Bake at 350 degrees for 20 minutes[/b][/font][/font
View the a beautiful image of a crab Louis by clicking on it
Oregon’s Crab Louie is a melding of flavors that accentuate the delicate flavor of Oregon’s Dungeness and red rock crabmeat. The flavor of Oregon’s red rock crabmeat is sweeter to the taste than the flavor from the meat of Oregon’s Dungeness crabs. The addition of the crabmeat from Oregon’s red rock crab elevates Oregon’s Crab Louie to a new level. This recipe makes 4 generous servings. This Crab Louie was made with generous portions of crabmeat from 2 Dungeness crabs. I prefer setting the crabmeat on a base of packaged salad greens topped with shredded Iceberg lettuce. Cover the crab with a generous portion of homemade Louie dressing. The salad emphasizes the flavor of the crab enhanced by simple but complex flavor of the Louie dressing.
Crabmeat from 2 Dungeness crabs and from the claws and honeycomb from red rock crabs or 1 pound of fresh Dungeness claws and leg segments purchased from your local fish market. 1 medium head or 1/2 of a large head of Iceberg lettuce. 1/2 package Mixed Salad Greens 4 hard-cooked eggs quartered, 4 tomatoes quartered Lemon wedges quartered
1 avocado julienne sliced into segments. 1/2 red onion or 1 bunch of chives finely chopped 1/2 cup carrots julienne thinned sliced 1 cup celery medium chopped 2 tablespoons Italian parsley finely chopped 2 tablespoons green pepper finely chopped 1 cup black olives finely chopped
1. Shred the Iceberg lettuce into bite sized pieces using your hands. Mix the shredded lettuce with 1/2 package of mixed salad greens. Line salad plates or bowls with the salad greens and mound with 6 ounces of crabmeat. Garnish with the tomatoes, eggs, sliced lemon wedges and any of the optional ingredients. Apply dressing to taste.
OREGON’S CRAB LOUIE DRESSING
The recipe for Oregon’s Crab Louie dressing is based on the ability to enhance the flavor of the ingredients of Oregon’s Crab Louie. The optional ingredients consist of Worcestershire sauce or Chipotle chili pepper sauce or fresh ground ginger. Either one of the optional ingredients adds a flavor component to Oregon’s Crab Louie that complements the delicate sweet flavor of the fresh crabmeat.
2 cups Mayonnaise 2/3 cup Catsup 3 tablespoons hamburger relish 1/2 lemon juiced 1 tablespoon Chipotle flavored hamburger relish if available or 1 minced Chipotle chili pepper from a can of Embasa Chipotle chili peppers (optional), or 1 plus tablespoon fresh ginger finely chopped (optional), or several dashes of Worcestershire sauce (optional)
1. Oregon’s Crab Louie dressing is a combination of mayonnaise, catsup, hamburger relish and lemon juice mixed to taste. Add either one of the optional ingredients to enhance the flavor of the Louie Dressing. Add a tablespoon of Chipotle flavored hamburger relish or 1 plus tablespoon of fresh minced ginger to complement and enhance the flavors of the crabmeat and other ingredients. If the Chipotle flavored hamburger relish is unavailable add 1 minced Chipotle chili pepper to the three tablespoons of hamburger relish. Do not allow the flavor of the chipotle or ginger to overpower the dressing by using too much. Specialty shops often carry a variety of relishes that enhance the flavor of Louie salad dressing.
Adding spice adds flavor to the Oregon's Crab Louie Dressing. We typically suggest seasoning Crab Louie Dressing with fresh ginger or Chipotle chili peppers, but as we all know ingredients to our recipes are not always available. This happened last week when I discovered I was out of hamburger relish. I decided to use hotdog relish seasoned with twice as much Cinnamon as Chili powder and cumin powder. Boy o boy! just by luck, I hit a homerun. I used the dressing on a shrimp salad and the result flavor had me making shrimp salad all week long.
The soft bodies from a limit or multiple limits of purple varnish, softshell or butter clams combined with ricotta or goat cheese ravioli and smothered with a lemon/garlic crème sauce sprinkled with nutmeg will challenge your family’s taste buds and the desire for more served as shown or with the traditional tomato ravioli saude .
Ingredients for ravioli pasta:
1 cup of flour. 2 eggs.
Preparation of the ravioli pasta:
Mix the eggs with the flour forming a dough ball. Knead the dough between the palm of your hand and the hard smooth nonporous surface of a bread board in an elliptical motion until the dough is smooth and elastic in about 10 to 15 minutes. The ravioli dough is ready when the dough springs back in response to being poked with the tip of your finger. Cut the dough in half and form each half into a smooth round ball. Sprinkle with flour and wrap in plastic Saran Wrap and let rest for 15 to 30 minutes.
Once the dough has rested, set up the pasta maker and set the thickness control on the widest setting. Form the dough into a shape that the pasta maker will accept to produce the thin flat sheet of pasta used to make stuffed clam and cheese ravioli. Insert the dough into the intake slot of the pasta maker and turn the hand crank to move the dough through the pasta maker and into your hand positioned on the discharge side of the pasta roller. Set the thickness control to the next narrowest setting. Fold the rolled pasta into thirds lengthwise and crank the folded pasta through the pasta machine. Position your free hand under the discharge side of the pasta maker to guide the past through the pasta machine. Set the thickness control to the next narrowest setting. Fold the pasta lengthwise in half and crank it through the pasta machine. Continue to decrease the setting of the thickness control for each pass of the pasta through the pasta machine until the pasta passes through the narrowest setting on the pasta machine. After the sheet of pasta is complete cut it into two pieces. The pasta is ready for filling.
Ingredients for the ravioli filling and sauce:
1 pound fresh ricotta or a small package of goat cheese 1 whole nutmeg 4 peeled cloves of garlic. More cloves if you love garlic. 1 lemon 1 brick of Parmigiano-Reggiano. 2 tablespoon of flour. 1 quart of half and half. 2 tablespoon of salted butter. Salt and white pepper or pepper mill for black pepper.
Preparation to make the ravioli:
1. Drain the ricotta cheese by twisting it in cheese cloth and set aside in a bowl until needed. 2. Dust the bread board with flour. 3. Lay one half of the pasta onto the hard flat surface of the smooth nonporous surface of a bread board. 4. Place a dollop of cheese onto the sheet of ravioli pasta for each of the raviolis you wish to make. Push a body segment of 1 or 2 clams down into the middle of the dollop of cheese for each of the raviolis. 5. Lay the other half of the pasta over the half of pasta containing the cheese and clams. 6. Gently push on the pasta covering the cheese and clam ravioli forcing out the air. Push the pasta together sealing the ravioli. 7. Use the tip of a knife to cut the ravioli free from the pasta. 8. Bring the water or clam stock in a 4 quart pot to a boil; cook the ravioli for 3 minutes. Remove from the pot and drain. Preparation to make the lemon/garlic sauce: 1. Melt the two tablespoon of butter over a low heat in a frying pan. 2. Crush the 4 cloves of garlic into the fry pan stirring continuously until translucent. Then add 2 tablespoons of flour whisking continuously until the flour thickens and melts into the flour. Whisk until the mixture is smooth and creamy. 3. Slowly add the quart of half and half whisking until the mixture thickens resulting with a mixture that is smooth and creamy. 4. Add the lemon juice and lemon zest to the creamy sauce whisking continuously until the mixture again thickens. Plate the ravioli with asparagus and baked potato. Cover the ravioli with the crème sauce and serve with your favorite wine
Baked Lingcod with Green Sauce begins by boiling 6 tomatillos until the tomatillos are cooked though in about 12 minutes. Puree the tomatillos with ½ pickled Jalapeño and 6 sprigs of cilantro in a food processor. Pour the green sauce into a gravy boat and set aside for individual use.
Thoroughly wash 4 serving sized filets of lingcod after removing the rib and lateral line bones. Drain the filets on paper towels. Sprinkle the filets with salt and garlic powder to taste. Gently rub the salt and garlic powder into the filets.
Dredge the filets in a mixture of 1 cup of flour and 1 tablespoon of baking powder and paprika. Allow the dredged filets to stand for 15 minutes. Dip the filets into an egg/milk wash or plain milk wash. Bread the filets with mixture of 1 cup of flour mixed with 2 tablespoons of baking powder and 1 tablespoon of paprika (or the breading of your choice). Fry the filets each side in ¼ inch of Canola or peanut oil heated over a medium high heat. Fry on each side until golden brown but not cooked through. Drain the canola oil from filets on paper towels. Place the filets into a baking dish. Cover each filet with shredded Jack cheese. Spread fresh ground pineapple or canned crushed pineapple each filet. Press the juice from the pineapple before spreading onto the filets.
Broil until the Jack cheese melts. Dredge the lingcod filets with the green sauce and serve with basmati rice and asparagus garnished with sprigs of cilantro. The ingredients used in this recipe complement the delicate flavor of the lingcod filets achieving a sense of harmony that is pleasing to the palate. Umm, Good stuff...
Oregon’s clams specifically the use of gaper clams or razor clams distinguishes the rich creamy texture of Oregon’s Clam Chowder from other well-known styles of clam chowders. Oregon’s Clam Chowder is based on the uniquely delicate flavor of gaper clams or razor clams. The blend of the quahog or cherry stone clams plus the other ingredients of the traditional New England or Manhattan clam chowders cannot compare to the delicate flavor of the gaper clams or razor clams that make our clam chowder uniquely Oregon’s Clam Chowder. I hope your family and friends enjoy Oregon’s Clam Chowder as much as my family and friends have.
Each spring my wife and I debate how to cook the first limits of razor clams we have dug. She loves crème based Oregon’s Clam Chowder as much as I love fried razor clams. I prepare the clam chowder using two limits of razor clams but it works just as well with one limit or a limit of bay clams (gaper, Martha Washington, cockles, softshell or purple varnish clams). I prefer the delicate flavor of gaper clams for my clam chowder.
Ingredients 1 or 2 limits of clams depending on the yield of clams 1 medium onion medium chopped (Walla Walla preferred) 2 garlic cloves minced 8 medium or 6 large white rose potatoes peeled and quartered. White rose potatoes have the best flavor for clam chowder. Use Yukon gold or red rose when white rose potatoes are unavailable. 1 46 oz. can of no clams added clam juice 1 sticks of salted butter with 1 stick of butter in reserve. 1 cup of flour with 1 cup of flour in reserve. 1 quart of half and half
1. Once the clams are cleaned and washed store the clams in sealed plastic bags or in covered bowls for immediate use or vacuum pack the clams and freeze them for future use. Reserve any clam juice that weeps into the plastic bags or in the covered bowl until needed. 2. Prepare the clams for cooking by cutting the clam necks into small bite sized pieces no larger than 1/2 of an inch and refrigerate. 3. The essence of the flavor that makes Oregon’s Clam Chowder unique is contained in the clam bodies and digger feet. Puree the clam bodies and digger feet and refrigerate until needed. 4. Peel and dice a large white onion into medium pieces and set aside until needed. 5. Peel the skin from two large cloves of garlic. Crush the garlic using a garlic press and set aside until needed. 6. Sauté the onions and garlic in the large skillet with three heaping tablespoons of bacon fat or the fat rendered from a medium to large chunk of salt pork finely chopped into small pieces or from one half stick of butter. I prefer using bacon fat because it is readily available in our home. Sauté the onions until the onions are nearly cooked through before adding the garlic. Remove from the skillet and set aside until they are needed while retaining as much of the bacon fat in the skillet as possible. 7. Peel eight medium or six large white rose or Yukon gold potatoes. White Rose potatoes are more flavorful than other potatoes. Quarter the potatoes and cut into medium bite size pieces. Put the potatoes into a 16 qt. stock pot and add the contents from a forty six oz. can of no clams added clam juice with a half teaspoon of salt. The large cans of clam juice can be purchased at wholesale grocery chain stores. Par-boil the potatoes until they are nearly cooked through. 8. Pour the potatoes and the clam juice into a colander reserving the clam juice in a bowl until needed. Return the potatoes to the stock pot and add the sautéed garlic and onions. The potatoes and onion were cut into medium pieces because each batch of razor clam chowder lasts several days and every time the chowder is heated the potatoes and onions cook down into the chowder. 9. Using the large skillet containing the bacon fat make a roux by melting equal parts of butter 1 stick to 1 cup of flour. Heat the butter and bacon fat over a medium heat and stir in the flour until the mixture thickens forming a paste. Add more flour or butter if needed. Increase to high heat while slowing adding a quart of room temperature half & half thinning the roux. Whisk stirring constantly until the roux thickens; then gradually add the clam juice to the roux until the entire mixture thickens. Remove the pot from the burner when the mixture reaches the boiling point. 10. Combine the roux with the onions and potatoes in the stock pot. Stir constantly with a wire whisk or large spoon to prevent the chowder from burning until the mixture of roux, potatoes and onions heat almost to a boil. Add the chopped clams and the pureed clam feet and bodies to the stock pot then remove the pot from the burner. Fold the chopped and pureed clams in the chowder mix with a large spoon. Allow the clam chowder to stand for 15 minutes before serving. My wife and I salt and pepper to taste. She prefers back pepper and I prefer white. I prefer croutons in my chowder and she prefers Oyster crackers.