Crabfest & Dungeness Crab Egg Foo Young

As the gray clouds of the past week peeled away their canopy, we breathed in the crisp air as the sun bounced it's light off the waters of Puget Sound and poured it's warmth upon the fall leaves, displaying their glorious amber and crimson leaves as we drove up Highway 101 to Port Angeles for the 12th annual Dungeness Crab and Seafood Festival.

Under the bigtop, food vendors lined the perimeter to serve up their offerings hot off their grill or ladled from industrial size cook pots. Some folks, even whole families stood in line for an hour for the crab feed, ordering either a whole or half crab with drawn butter, corn on the cob and coleslaw for $29 or $15 a plate. We preferred to sample a variety of seafood dishes - chowders, scallops and crab. 

Me sampling "World Famous" crab cakes.*(see links below)

The Blackball Ferry was churning out droves of Canadian tourists from Victoria and beyond along for the waterfront Crabfest - many there to see their favorite culinary celebrity and his wife, Graham and Treena Kerr. Graham, Treena and family were there to give attendees and opportunity to meet Graham, buy books, and attend events where he gave a talk, judged the first annual chowder competition, and watch his cooking demonstration. Unfortunately, we had to head back home before Graham 's time came to give his cooking demonstration on Sunday afternoon. However, we did have the good fortune of listening and watching Chef Les Chan, cooking instructor in Victoria B.C.

Chef Les Chan's delightful sense of humor entertained us while we watched his cooking demonstration and waited to taste his two dishes - Dungeness Crab with Black Beans and Crab Foo Young. Both tasty, relatively quick, if you don't try to talk and cook at the same time, and easy to prepare at home. The perks for staying through to the end of each demonstration was to taste the dish, and take a copy of the recipe, which I did for both and share with you here.

Dungeness Crab with Black Beans

Ingredients

8 Crab Leg segments, cracked
4 Tbsp Thai Basil, chopped
2 Tbsp Fresh Ginger Root, minced
2 Tbsp Fresh Garlic, minced
1 tsp Chinese Chili Sauce
4 dried Chinese Peppers, crushed
4 dried Chinese Black Beans
2 tsp Cornstarch
2 tsp Peanut or Vegetable Oil
2 Tbsp Sherry
1/4 cup Water
Salt & Pepper to taste

Directions

1. In a small bowl, soak fermented black beans in warm water and set aside.
2. To hot wok, add oil.
3. When oil is hot, coat the sides of the wok and add garlic, ginger, drained black beans and crushed Chili peppers. Cook for one minute.
4. Stir cornstarch into the water until blended smoothly.
5. To wok, add water and cornstarch mixture, and chili sauce. Cook two minutes.
6. Add crab legs, sherry, and Thai basil. Cook two minutes until crab is hot.
7. Serve on a warm platter family style.
8. This is finger food, so don't be afraid to use your fingers. Enjoy.

Crab Foo Young

Ingredients

8 Eggs, large
1 cup Fresh Bean Sprouts, minced
1/2 cup Green Onions, finely sliced
1/4 cup Bamboo Shoots, minced
1 cup Fresh Crab Meat
1 tsp Light Soya Sauce
2-3 tsps Cooking Oil
1/2 cup Water

Directions

1. In a large bowl, combine eggs, crab meat, soy sauce, and vegetables.
2. Heat 2 tsp of cooking oil in a non-stick skillet, coating sides.
3. Add 1/3 egg mixture and fry as you would a pancake, cooking until lightly browned on bottom. Carefully turn over to cook and brown the bottom.
4. Keep warm while cooking the other two pancakes.
5. Add more oil to the wok, if needed. Cook, and keep all three pancakes warm while making sauce.

Foo Young Sauce

1/2 cup Chicken Broth (if vegetarian, substitute with vegetable broth)

1 tsp Light Soya Sauce

1/2 tsp Sugar

1 tsp White Vinegar

1/2 cup Water

2 Tbsp Cornstarch

Directions

1. In small pot, combine cornstarch and water with Foo Young Sauce.
2. Cook and stir until slightly thickened.
3. Serve hot over stacked Egg Foo Young, family style.

*If you  are in search of a great crab cake recipe, click for my crab cake blog post here. For Graham Kerr's Crab Cakes on Mixed Greens with Peanut Vinaigrette, click here.

First Kitchen Garden

Before Graham Kerr signed my copy of his latest book "Growing at the Speed of Life: A Year in the Life of My First Kitchen Garden", I had the most unexpected opportunity and great blessing of spending time visiting with Graham and his wife Treena as they waited to be interviewed on-air with Phil Andrus, the show host of "Tossed Salad" on KPTZ 91.9 fm Port Townsend. Until then, I was unaware of the crossroads  they came to earlier in their lives, their salvation and relationship with Jesus Christ, and how the impact of those events, decisions and faith would forever have on his career and their lives, which has led them both to the most fulfilling and rewarding chapter they've written and are living thus far.

Here's a synopsis of the book:

"Growing at the Speed of Life takes you through the first year in his kitchen garden, sharing the lessons learned and the wisdom received from his circle of local knowledge providers. From digging up his “south lawn” and putting together a greenhouse to planting his first seeds and harvesting and sharing his first crop with others in need, Kerr provides a whirlwind tour through his gardening adventures. Along the way, he profiles sixty common-and not-so-common but readily available-garden vegetables, fruits, and herbs with useful advice and recommendations for care and feeding."

Growing at the Speed of Life is a valuable, compact, well-researched and brilliantly organized resource to guide those of us, who are in some degree like Graham in that he "cooked just about everything that grows - but had never grown a thing he'd cooked." Even if you are an avid gardener there is much to learn, as Graham benefited from the advice of gardening experts and in turn we can glean from his experience cultivating his own garden and culinary adventures and pleasures... from garden to the table, from apples to turnips, from basil to thyme, from benefit to the body to the benefit to the community.

I attempted my truly first kitchen garden, an organic vegetable and herb garden, when we operated our bed and breakfast in rural Oregon. But alas, although the typar (roofing underlayment) lining my garden boxes kept the vols and moles from tunneling into them, the wild rabbits and deer were unrestrained from grazing for greens and nibbling away at my edible flowers and aromatic sweet peas ... but I digress.

In my attempt to eat healthy, I've run the gamut of shopping local, buying freshly harvested organic produce at the farmers market wherever we've lived, shopping the periphery of grocery stores - avoiding the isles, where lifeless boxes and dead-weight canned goods crowd the shelves. I shop for whole foods and fresh produce, because I've only lived in two places where vegetable gardening has been possible - it seems like there has always something making it less than convenient, lacking adequate light or space. Where I live today is no exception. I do have light, but I will have to give up parking space and grow everything in containers. Then there's the matter of the deer and rabbits and nowhere to erect a critter-proof fence. 

But I'd like to try vegetable and herb gardening again, even if it's relegated to the enclosed sun porch in our passive-solar house. Because I realize that as time goes on, growing our own food is going to be a necessity rather than a hobby or a luxury. We have to learn how to grow, harvest and prepare our own food, then pass this knowledge on, especially to the younger generation. And this is is what Graham is on a mission to do in his personal life and shares with us in his 29th book, and when on tour giving presentations, like the one I attended yesterday. Learn more at Graham's website grahamkerr.com and join the conversation, "The Ripple Effect". Graham's current goals are to:

• Help to increase US consumption of fruit and vegetables by 100% to 7 servings per day by 2020.
• Help to reduce portion sizes to safe “reasonable” levels.
• Promote the idea of converting habits that harm into resources that heal.
• School Meals enhanced through initiatives such as the 1095 Club.

More about Graham Kerr here.

I leave you with a poem by Treena Kerr from her book of poetry, Substance in Shadow.

Waiting

All creation's new  beginnings.

Wake to stirrings of adoring.

All expecting, waiting, aching.

Stretching up, anticipating,

Beautifying, glorifying,

Giving thanks while testifying.

This new-birth, so purifying,

Sings a song while prophesying.

Hope and life are now reviving

God and earth are harmonizing.