Advertisement - Click to support our sponsors.

By Request

By Betty Shimabukuro

Wednesday, January 19, 2000

By Craig T. Kojima, Star-Bulletin
Garlic Butter and Seasoned Salt give dungeness crab a special zing.

---

Crab, potatoes from
Sam Choy

Sam Choy's restaurants are the subject of requests from two different readers. Jerald Satake wants to duplicate the Garlic Roasted Dungeness Crab served at Choy's Breakfast, Lunch and Crab, while Louis Pang is after the recipe for Kapakahi Mashed Potatoes, served at all the restaurants.

Satake has done some of his own research -- he found a garlic crab recipe in one of Choy's cookbooks -- "but it is not the same dish that is served at the restaurant."

Absolutely right, says Choy's spokeswoman, Candice Lee. Here, then, are both specialties:

GARLIC ROASTED DUNGENESS CRAB

4 cups oil
1 Live dungeness crab
1 cup cornstarch
2 tablespoons garlic butter (recipe follows)
2 teaspoons seasoned salt (recipe follows)

Seasoned Salt:
1/4 cup salt
2-1/4 teaspoon paprika
1-1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/4 teaspoon each dried oregano, thyme and white pepper

Garlic Butter:
1/4 cup unsalted butter
3/4 teaspoon chopped fresh garlic
1/8 teaspoon chopped parsley
1/16 teaspoon salt
1/16 teaspoon white pepper

Clean crab by removing the top shell and scooping out the gills and innards. Save shell.

Heat oil in a wok or deep pot to 375 degrees. Dust crab and top shell in cornstarch and fry in oil about 4 minutes. Place in baking pan. Combine Seasoned Salt ingredients. Sprinkle crab with Seasoned Salt to taste.

To make Garlic Butter: Blend ingredients until spices are evenly distributed in butter. Makes 4 tablespoons.

Place 1 tablespoon of butter in the shell. Place another tablespoon of butter inside the crab; replace shell. Bake 10 minutes at 350 degrees.

Nutritional information unavailable.

KAPAKAHI MASHED POTATOES

1-3/4 pounds red potatoes
1/2 pound russet potatoes
4 cloves garlic
1/2 pound fresh corn kernels
8 ounces frozen chopped spinach, thawed and drained
1/2 pound butter
3 ounces cream
White pepper and salt to taste

Cut potatoes in 1-inch cubes (peel the russets, but not the red potatoes). Place in a pot, cover with water and boil with garlic 10-15 minutes until soft. Drain. Whip with electric mixture. Add corn and spinach. Heat butter and cream and add slowly to potatoes. Season with salt and pepper. Serves 4.

Approximate nutritional information, per 2 cup serving, no added salt: 710 calories, 56 g total fat, 34 g saturated fat, 155 mg cholesterol, 540 mg sodium.*

---

CORRECTION Last week's recipe for a Guava Chiffon Cake included an error in the amount of cream of tartar listed. Here is the correct recipe:

GUAVA CHIFFON CAKE

Batter:
2-3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2-3 drops red food coloring

Meringue:
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Preheat oven at 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.

To make batter, sift together flour, sugar, baking powder and salt.

Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.

To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.

Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, or until a pick inserted in the center comes out clean.

Food Events: Morsels

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to bshimabukuro@starbulletin.com

Asterisk (*) after nutritional analyses in the Body & Soul section indicates calculations by Joannie Dobbs of Exploring New Concepts, a nutritional consulting firm.