Category: seafood

Crab cakes (with shrimp)

I have been making crab cakes from the same recipe for years, but at my recent cooking bootcamp at the Culinary Institute of America I learned a new one. In this recipe shrimp paste is used as the binder to hold the crab cakes together.

Octopus on patatas bravas

This dish can be served as canapés, as an appetizer or even a main course. I use it mostly as canapés when I host large groups of people for Thanksgiving or Christmas.

Salmon steaks with green herbs sauce

This is a great recipe both for a casual weekday dinner and for a dinner party. The green herbs sauce adds wonderful chimichurri-like acidity and spice, and it is great pairing for any kind of oily fish or meat.

Sea bass, potatoes and mushrooms stew

Comfort food tends to be fried and/or relatively heavy. This is a great comfort dish that’s perfect for a cold winter night and won’t leave you feeling stuffed or guilty.  

Spaghetti with uni sauce and pancetta

I learned this recipe from my good friend Yuko who is an amazing chef (follow her on Instagram and Twitter). This recipe is sometimes called Japanese carbonara because of the rich buttery texture of the uni sauce. 

Dungeness crab salad

This is probably the only crab salad that is not doused in mayo. I have done this many times over the years, and it is one of my all time favorites during the “r” months – i.e. when we have Dungeness crab in San Francisco – November through April (although it is best December through…

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Crab cakes

Follow me on Instagram. These are perfect for the holiday season entertaining. Serve as a first course, or as finger food while your guests are enjoying their cocktails. Perfect with a nice glass of champagne.

Pan fried scallops over sautéed cauliflower

This has quickly become one of my favorite dishes – quick and easy to make, yet sophisticated. Whenever I need to host and don’t have a lot of time – this has become one of my go-to recipes.