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Sat.is.fac.tion, noun 1. The fulfillment or gratification of a desire, need or appetite. 2. Pleasure derived from the gratification of a desire or appetite. 3. A source of gratification; see Oregon Dungeness crab… With Oregon’s Dungeness crab harvest in full swing, now is the perfect time to satisfy your craving for the crustacean James Beard described as “…sheer, unadulterated crab heaven.” Indulge your appetite at home with friends and family, at your favorite seafood restaurant or with perfect strangers at one of the many coastal ‘crab feeds’ so popular this time of year. Oregon Dungeness: kind of makes you want to smile… For cooking & cracking instructions, tantalizing recipes and more information, visit us on the web at www.oregon ungeness.org or contact us at 1-800-707-CRAB for a free plastic bib.
Stuffed Salmon with Bay Shrimp & Crab (serves 4) From McCormick & Schmick’s Seafood Restaurants Stuffed Salmon 1 cup beurre blanc sauce (recipe below) 4 5-ounce salmon fillets 6 ounces bay shrimp 6 ounces Dungeness crab meat 6 ounce brie cheese, cut into ½ inch cubes 3 tablespoon mayonnaise 1 tablespoon chopped fresh dill Pinch of salt and pepper Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the salmon fillets lengthwise to form a pocket for the stuffing. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four pocketed fillets. When full, let the flaps cover the stuffing so that only a small amount is exposed. Bake in a lightly buttered baking dish for 10 to 12 minutes. Transfer to dinner plates and spoon the beurre blanc over the fish. Combine wine, vinegar, peppercorns and shallot in a noncorrosive saucepan (stainless steel, Teflon, Beurre Blanc Sauce (makes 1 cup) 6 ounces white wine 3 ounces white wine vinegar 3 whole black peppercorns 1 shallot, quartered 1 cup heavy cream 6 ounces cold, unsalted butter, cut into pieces 3 ounces cold, salted butter, cut into pieces Calphalon). Reduce until the mixture is just 1 to 2 tablespoons and has the consistency of syrup. Add the cream and reduce again until the mixture is 3 to 4 tablespoons and very syrupy. Remove the pan from heat. Add the butter pieces, about 2 ounces at a time, stirring constantly and allowing each piece to melt in before adding more. (If the mixture cools too much, the butter will not melt completely and you will have to reheat it slightly. Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use. “Voila! It was a picnic that was just over-the-top delicious,” Newman recalls. “It was the picture of bounty, and how fortunate we are here.” In Portland, Dungeness appears on seasonal menus at Jake’s Famous Crawfish, a downtown landmark for more than 110 years and considered one of America’s top seafood restaurants. It features more than thirty types of fresh fish and seafood, with an emphasis on traditionally prepared fresh Northwest products. It is one of the McCormick & Schmick’s Seafood Restaurants, where Bill King is vice president of training and culinary development. King came to Oregon thirty-two years ago, after beginning his career on the Atlantic Coast, in and around his hometown, Wilmington, Delaware. Dungeness is as popular in Oregon today as it was then, King says. He considers the subtle sweetness of the meat best suited to being served cold, in salads and appetizers. “I love nothing more than eating a whole crab in the shell, cracking it, and taking the time to pick it apart and eating it cold, dipped in mayonnaise with a little Tabasco,” he says. “The absolute premier portion of crab is the legs, when you get the white meat out of the shell, you have these football shaped pieces that are as sweet as anything, and they have a little more flavor and body and great texture.” The texture holds up well to being sautéed, in crab cakes and used in stuffing, for dozens of recipes, says King, whose cookbook, A Chef’s Bounty, has recipes featuring crab and other local ingredients—from Marionberry elk chops to hazelnut-crusted venison. The process of deftly extracting crab from its shell and savoring each bit is a gastronomic pleasure linked to one of King’s best memories. He had just begun working as a chef at the original McCormick & Schmick’s, formerly on First and Oak streets in Portland. It was one of the first dinner dates he ever had with his wife, Jennifer, whom he had been dating for about six months. “We each ordered Dungeness crab, and we sat and ate and talked, sipping some crisp white wine for about three hours, picking away at the crab and getting to know each other,” King says. “I have vivid memories of that, and that’s part of why I still love eating Dungeness that way today.” 1859 oregon's magazine winter <strong>2010</strong> 67
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