The final installment of our time with Kevin Davis of Steelhead Diner and soon-to-open Blueacre Seafood. Read our interview here and here .



Recipe: Angry Crab by Kevin Davis

The final installment of our time with Kevin Davis of Steelhead Diner and soon-to-open Blueacre Seafood. Read our interview here and here.

Angry Crab is a Steelhead Diner specialty: Dungeness crab with rouille (a spiced sauce) and bruschetta.

Steelhead Diner's "Angry" Dungeness Crab

with Rustic Bruschetta and Rouille Drizzle

Serves 2

Note: This dish comes at you very fast. and it's important to have all ingredients assembled and in place before beginning.

1 each 2 ½- to 3-pound whole Dungeness crab, precooked

1 bunch basil (whole leaves, discard stems)

1 each serrano chile, thinly sliced

4 cloves garlic, thinly sliced

1 teaspoon chopped garlic

2 cups Wondra Flour (fine flour for making sauces, you can use all-purpose instead)

1 Tb pimenton dulce (sweet and mild Spanish paprika, available from World Spice)

2 Tb orange zest (zest of one orange)

2 egg yolks

1 Tb lemon juice

2 slices of rustic loaf bread for bruschetta, 3/4" thick

1 cup canola/olive oil blend

kosher salt to taste

Prepare Crab

Remove and reserve carapace from crab, taking care to reserve any fat and liquid from shell. Remove and discard lungs. Crack body in half, using a sharp knife, and cut legs from body. Cut body into halves again, yielding four pieces. Using back of knife, gently crack each section and leg tip just enough to allow easy access and penetration of oil, keeping sections intact.


In a small mixing bowl, mix egg yolks, 1 teaspoon chopped garlic, lemon juice, 1 teaspoon pimenton dulce, salt and crab liquor/fat. Slowly emulsify with 4 ounces of canola olive oil, drop by drop at first, and faster as emulsification forms. Chill mixture.


Preheat oven to 400 degrees. Bruise one clove garlic. Rub bread with garlic, then brush with olive oil. Toast in oven until golden brown, timing this with the cooking of crab, so both are ready at the same time

Angry Crab

In a large mixing bowl toss Wondra flour and remaining pimenton dolce with 1 teaspoon kosher salt. Add crab, toss well and shake to remove excess flour and place on a dinner plate. In a large sauté pan, heat 4 ounces of canola / olive oil blend over high heat until very hot. Oil should be beginning to smoke when you add crab. Remove pan from heat and carefully slide crab from plate into hot oil and quickly return pan to high heat. Do not shake pan until pieces begin to caramelize. When crab pieces begin to brown on one side, turn over and add sliced garlic. When garlic starts to color, add basil and stir to crack basil in hot oil. Be careful when adding basil to oil, because it will pop a little. Toss crab and continue to fry until basil is crisp and garlic slices are golden brown, but not burned. Remove from heat. Add orange zest, serrano chile and salt to taste. Place bruschettas on serving platter, top with crab, drizzle with rouille and garnish with crab carapace.

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