Learning from the man is something important to me when it comes to relationships. Yes, it is important to have commonalities in values and interests, but it is also quite lovely when a man is able to introduce me to subjects and teach me about them. I find the exchange extremely romantic and attractive.
I never knew that Alaskan King Crab would ever be a part of my new romance, but they have clawed their way into my new relationship with gusto! In retrospect, I don't even know if I have ever tasted Alaskan King Crab. Aside from my learning from his knowledge on food, wine, politics, sports, and Manhattan's history, the new man is also knowledgeable about fishing.
Yes, this landlubber has fallen for a man with sea legs.
His boat is to enter the water soon as it is being prepared for weekend fishing excursions off of the waters of Long Island this summer. In addition to fishing, he has a few crab pots that he likes to drop. Yesterday he told me that during his twelfth summer, he decided to take the concept of a lemonade stand to the next level and asked neighbors for crab orders. He would fish with his father, and his mother would prepare the crabs in the kitchen and he would deliver them. The idea of fishing and crabbing with him this summer makes me smile as I sit here and write. I can't wait to look for bluefish recipes, crab recipes, and picnic recipes for the trips out to sea.
A few weeks ago we were both doing a When Harry Met Sally moment watching tv together via phone when he told me about a show that was about to come on. I had never heard of it, so I flipped to the channel and within ten minutes I became hooked (pun intended, of course). I rarely watch tv, but thanks to him I am addicted...passionately addicted...to Discovery Channel's The Deadliest Catch. http://dsc.discovery.com/fansites/deadliestcatch/deadliestcatch.html
The show is currently in its third season, and I have done my best to catch up on seasons one and two via reruns. Season three is in the middle of its run, and this has become my soap opera. I have become obsessed with the boats, captains, and drama that is involved in the Bering Sea during Crab season. My favorite captain is Phil, because he is such a good dad to his two sons who are now deck hands on his boat, the Cornelia Marie. The ship got damaged recently and its been upsetting to watch Phil lose ground in the season. I am hoping that tomorrow night Phil makes a comeback and his pots get lots of crab.
The beau and I are so crazed over this show that we have been emailing information back and forth all afternoon about Dutch Harbor, Unalaska, and even the architecture of the Russian Orthodox Church in Unalaska while we should be working. I also discovered that the boats are making merchandise now and I really want a Cornelia Marie t-shirt or a t-shirt that says I Got Crabs in Dutch Harbor.
At the moment work is hard and I am really crabby that it is Monday, but I cannot wait to learn from the new beau how to crab this summer and how to teach myself to make this for us:
Special equipment: 2 mini-muffin pans
Stack 12 won ton wrappers together and trim stack into a 3-inch square. Repeat with remaining won tons. Transfer 1 won ton to an oiled work surface and brush top lightly with some oil. Top with another won ton and brush lightly with oil. Repeat with remaining won tons (this way both sides become lightly oiled).
Put 1 won ton into cup of a muffin pan, pressing it gently into bottom and side to form a cup. Repeat with remaining won tons and sprinkle with salt to taste.
Bake won ton cups in middle of oven until crisp and golden brown, 7 to 10 minutes. Transfer won ton cups to racks to cool (they will continue to crisp).
Make filling:Scoop flesh from avocado and mash coarsely with a fork. Stir in shallot, 1 tablespoon lime juice, and wasabi to taste. Season with salt and pepper.
Remove crab meat from shell and cut into 1/2-inch cubes. Toss crab with remaining tablespoon lime juice and salt to taste.
Spoon guacamole into won ton cups and top with crab.
Cooks' notes:• Won ton cups can be made 2 days ahead and kept in an airtight container at cool room temperature.
• Guacamole may be made 4 hours ahead. Chill and cover surface with plastic wrap.