|Fresh crab on a bed of paparadelle pasta & zucchini ribbons with yellow curry sauce|
|Sully's Live Crab is a boat on Dock A in the Moss Landing harbor|
Greeted by seagulls and the ocean breeze, we found our way to Sully's. Carol, who owns and runs the operation was being assisted by her friend 'Fisherman Donny' (who has 3 large trawlers of his own) that day. Carol also offers day trips for fishing enthusiasts on her party boat (not the crab boat) they are a cheerful bunch, so it's sure to be a fun time.
Sully's sells 2lb crabs for $10 each or 3 for $25.00 - we got 3. Donny put them in a paper bag and we drove home while the guys duked it out for space in the back seat. In hindsight, I have great respect for Donny who put his hands into the cauldron of very alive crabs yet still seems to have all ten fingers intact.
|Lots of live crab in a cage|
|Weighting the lid is a good idea while steaming|
While the crab was being cleaned I put a pot of salted water on to boil for pasta (1/2 lb of the widest you can find), ribbon-ed a 2 zucchini and whipped up the yellow coconut curry sauce - which is much easier than it sounds (see below).
|That's coconut milk melting in the pan|
Add the zucchini ribbons to the pasta water (with the pasta cooking in it) about one minute before the pasta is ready - drain it all at once and toss lightly with some olive oil.
|These zucchini cook to a perfect al dente in a minute or less|
|Just stir the sauce a bit with your serving fork|
|Ready to serve|
|Homemade mayonnaise with extra lemon|
Yellow Coconut Curry Sauce
2 Tbl Butter
4 Tbl yellow curry powder (find one you like, they are all a little different)
1 12 oz can coconut milk
Melt the butter in a large skillet
Add the yellow curry powder and cook it until it is smooth and smells good
Add the contents of the can of coconut milk, stir well
This sauce is good on all sorts of things... try variations using scallops, shrimp or chicken.