{"id":1207,"date":"2003-08-12T14:34:47","date_gmt":"2003-08-12T21:34:47","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=1207"},"modified":"2020-06-08T10:51:28","modified_gmt":"2020-06-08T17:51:28","slug":"honey-ginger-chicken-bites","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=1207","title":{"rendered":"Capt’n Bobino’s Fisherman-style Crab"},"content":{"rendered":"

Capt’n Bobino’s Fisherman-style Crab<\/p>\n

\"\"<\/p>\n

2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked<\/p>\n

1 lb. boned, skinned, firm white-fleshed fish such as halibut<\/p>\n

3\/4 C. (3\/8 lb.) butter<\/p>\n

1\/4 C. olive oil<\/p>\n

1\/4 C. minced garlic<\/p>\n

1 C. dry sherry or dry white wine<\/p>\n

1\/3 C. lemon juice<\/p>\n

1\/2 C. chopped parsley<\/p>\n

Salt and pepper<\/p>\n

8 oz. dried angel hair pasta<\/p>\n

Lemon wedges<\/p>\n

1 baguette (about 8 oz.), sliced<\/p>\n

 <\/p>\n

In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. Rinse crabs and fish and pat dry; cut fish into 1- to 1 1\/2-inch pieces.3. Add butter and olive oil to a 12-inch frying pan (with sides at least 2 1\/2 in. tall) or 14-inch wok over medium-high heat; when butter is melted, add garlic and stir just until fragrant, 1 to 2 minutes. Add fish and turn pieces occasionally until beginning to brown, 2 to 3 minutes. Pour in sherry and lemon juice; gently add crabs. Sprinkle with parsley. Cover and simmer until crabs are hot and fish is opaque but still moist-looking in the center (cut to test), 5 to 6 minutes. Add salt and pepper to taste. Meanwhile, add angel hair pasta to boiling water; cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain pasta well and spread in the bottom of a wide serving bowl. Pour crab mixture over pasta and garnish with lemon wedges. Serve with baguette slices to sop up the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"

Capt’n Bobino’s Fisherman-style Crab 2 cooked Dungeness crabs (about 2 lb. each), cleaned and cracked 1 lb. boned, skinned, firm white-fleshed fish such as halibut 3\/4 C. (3\/8 lb.) butter 1\/4 C. olive oil 1\/4 C. minced garlic 1 C. dry sherry or dry white wine 1\/3 C. lemon juice 1\/2 C. chopped parsley Salt and pepper 8 oz. dried angel hair pasta Lemon wedges 1 baguette (about 8 oz.), sliced   In a 5- to 6-quart pan over high…<\/p>\n

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