American - Chef | August 2, 1958 -
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.
Tom Douglas
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Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country.
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Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.
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It's important that your shucked oyster is clean and pristine.
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My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.
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Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.
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One of my favorite ways to eat albacore is tuna poke.
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A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.
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Cooks are an undervalued, awesome profession.
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I'm not exactly the best capitalist ever.
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Razor clams are large, oblong clams, although not as big as geoducks.
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My longtime friend Steven Steinbock, who has worked with me for more than thirty years, is a master at panfrying fish and seafood.
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