Pacific Gold Reserve Oysters, Jonah Crab Claw, Cocktail Sauce & Mignonette
Thomas J. Story
“This dish is truly about the products,” says Mathews. “We are serving Pacific Gold oysters shucked raw on the half shell, and the crab is steamed then cooled and cracked for easy access. Both are served on ice with cocktail sauce and mignonette. This preparation allows for the pristine quality of the ingredients to be the star of the dish. Raw oysters and crab have been some of my favorite items to eat my whole life. Homemade cocktail sauce is incredibly easy to make and worth it. And it’s important to remember that you want to use more shallot on your oyster than vinegar to heighten the crisp and briny flavor of the oyster.”
How to Make It
1
Make the cocktail sauce: In a medium bowl, mix ketchup, horseradish, black pepper, lemon juice, hot sauce, Worcestershire, and salt. Put in small ramekins for dipping.
2
Make the mignonette: In a medium bowl, mix shallot, vinegar, pepper, and tarragon, then pour into ramekins for dipping.
3
Cook the crab: Bring a medium pot of water to a full boil. Add celery, onion, garlic, lemon, and black peppercorns. Using a pasta strainer, place the crab claws into the boiling pot for 6 to 8 minutes, then reduce heat to a low simmer. You will notice a dramatic change in the crab claws as they turn bright orange.
4
While the crab is poaching, fill a medium bowl with ice water. When the crab is done, transfer it to the ice bath to halt the cooking process. Once the crab has completely cooled, drain the water and pat the claws dry with a kitchen towel. Crack the claws and keep cool on ice in the refrigerator until ready to serve.
5
Shuck the oysters.
6
To serve: Place oysters, crab claws, and sauce ramekins on a tray covered with crushed ice, and enjoy with friends.
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Ingredients
FOR THE COCKTAIL SAUCE
1 cup ketchup
¾ cup fresh grated horseradish
1 tbsp coarsely ground black pepper
juice of 1 lemon
1 tsp hot sauce (use your favorite brand)
1 tsp Worcestershire sauce
2 tsp salt
FOR THE MIGNONETTE
½ cup minced shallot
¾ cup champagne vinegar
1 tbsp coarsely ground black pepper
3 stalks tarragon, finely chopped
FOR THE CRAB
3 celery stalks
2 onions, diced
2 heads of garlic
1 lemon, cut in half
1 tbsp black peppercorns
1 lb Jonah crab claws
12 Morro Bay Oyster Company Pacific Gold oysters or other
Directions
1
Make the cocktail sauce: In a medium bowl, mix ketchup, horseradish, black pepper, lemon juice, hot sauce, Worcestershire, and salt. Put in small ramekins for dipping.
2
Make the mignonette: In a medium bowl, mix shallot, vinegar, pepper, and tarragon, then pour into ramekins for dipping.
3
Cook the crab: Bring a medium pot of water to a full boil. Add celery, onion, garlic, lemon, and black peppercorns. Using a pasta strainer, place the crab claws into the boiling pot for 6 to 8 minutes, then reduce heat to a low simmer. You will notice a dramatic change in the crab claws as they turn bright orange.
4
While the crab is poaching, fill a medium bowl with ice water. When the crab is done, transfer it to the ice bath to halt the cooking process. Once the crab has completely cooled, drain the water and pat the claws dry with a kitchen towel. Crack the claws and keep cool on ice in the refrigerator until ready to serve.
5
Shuck the oysters.
6
To serve: Place oysters, crab claws, and sauce ramekins on a tray covered with crushed ice, and enjoy with friends.
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