This year the Palm Beach Food and Wine Festival is Hosting a “throwdown”.  In order to be one of two chefs to compete against a Top Chef Contestant, you need to get the most “likes” under your comment, which you post on the PB Food and Wine Facebook page…man – what happened to old fashion competition ?!? It has come down to this a “like” a simple thumbs-up can get you places.  OK, if it will get me on stage to win the “throwdown” I am game.  SO – below are the instructions to “like” for me – it is greatly appreciated…

1. “like” Palm Beach Food & Wine Festival
2. THEN scroll down and  ”like” my comment  Jeremy Hanlon so I can compete in a Chef Throwdown against Howard Klienberg of Bulldog BBQ (Top Chef) !!

Now, I understand nothing is free in this world so I will exchange my recipes for your “like”! That is right!!  I will give you new combinations of flavor to try at home, that will not take you very much time at all.  Today – my recent crab recipes I created for “Better Living.”  What better time since it is SNOW and KING crab season in parts of Alaska.

In the kitchen at "Better Living"

Snow Crab Salad with Pickled Vegetables

(serves 4)

• 3 Cups Snow Crab (keep the crab meat in large pieces when removing from shell)
• 2 navel or seasonal oranges – peeled & segmented – juice reserved
• 1 European style cucumber – peeled & sliced thinly
• 4 large radish – washed and sliced thinly
• 1 bunch of watercress – large stems removed
• 1 Tablespoon fresh dill – coarsely chopped
• 1 Tablespoon extra virgin olive oil, salt & pepper to taste
• 1 pickling liquid recipe (to follow)

1)    Place the cucumber and radish in the pickling liquid and allow to marinade for at least 8 hours.  Strain and reserve (note: keep the liquid to use with other vegetables.)

2)    Combine the crabmeat, pickled vegetables, orange segments, juice, olive oil and dill.

3)    Coarsely chop 1/3 of the watercress and add to crab mixture.  Combine well and taste.  Adjust with salt and pepper.

4)    Divide the crab salad amongst four plates and top with the remaining watercress.

Quick Pickling Liquid:

• 1 1/3 Cup white vinegar
• 8 Tablespoons H2O
• 1/2 Cup honey
• 2 teaspoons salt
• 2 Tablespoon dill

1) combine ingredients well so salt dissolves and honey is well incorporated into water/vinegar mixture.

King Crab Whole Grain Rice

(serves 4-6)

• 2 Cups King Crab (large pieces)
• 1 bunch scallion – rinsed and sliced thinly
• 1 Cup unsalted pistachio – coarsely chopped
• 1 Cup whole grain rice blend – cook according to package instructions with 2 teaspoons salt
• 2 teaspoons mint
• 2 Tablespoons parsley
• 3 Tablespoons sherry vinegar
• 1 Tablespoon extra virgin olive oil
• Salt & pepper to taste

1)    Combine crab with scallion, pistachio, mint and parsley.

2)    Carefully toss rice so it is light and fluffy without any clumps.  Add the sherry vinegar and olive oil.

3)    Add your crab mixture; gently combine in order to keep the crab in larger pieces and taste.  Adjust seasoning with salt, pepper and vinegar if needed.