By: Jessica Ivaska | January 06 2011
Posted in Seattle - Cook It - Seattle

Photo credit: Jessica Ivaska

As you may have heard by now, it’s Dungeness crab season in the Pacific Northwest. Named for the city of Dungeness, near Sequim, WA, people around the country go crazy for this tasty crustacean. Lucky for us locals there’s plenty available right now, and because it’s in season, prices are about as good as they get. Crab at incredible prices? You bet! It’s just one more reason eating local has its perks. 

And while it may be a bit too chilly to hit the park and spread a picnic table with newspaper and crack open the shells of freshly steamed beauties, it doesn’t matter. The winter season allows you to get creative. The delicate and slightly sweet flavor of Dungeness crab lends itself well to soups, omelets, sandwiches, pastas...and simply dipped in fresh cream butter.

You could add it to some of your favorite recipes for a new twist, or whip up a seafood salad, make warm and rich crab bisque, fry up some crab cakes, or try the delicious crab and asparagus risotto below. Whatever you decide, just make sure you take the opportunity to enjoy the bounty of our frigid winter waters. We promise, your mouth—and your stomach—will thank you.

Since the season lasts only until quotas are met, there’s no way of knowing for sure when it’s going to end.  So why wait? Head to your favorite fishmonger or market and bring home a few fresh crabs to crack open.

Tips for Selecting Fresh Crab

When buying for specific recipes, keep in mind that about a quarter of the crab’s weight is meat.

If you’re buying live crab, hold it behind the claws to avoid getting pinched.

As with all seafood, the fresher the better—if the legs of cooked crab are too flexible, it means it’s getting old.

Crab and Asparagus Risotto

Serves 4

Ingredients:

2 tablespoons olive oil

3 cloves garlic, crushed

1 medium yellow onion, diced

1 cup short-grain white rice such as Arborio

½ pound asparagus, steamed and roughly chopped into ¾ inch pieces

5-6 cups chicken stock, hot

½ tablespoon dried tarragon

½ tablespoon dried parsley

½ cup dry white wine

½ pound Dungeness crab meat

1 tablespoon butter

½ cup shredded Parmesan cheese, more for garnish

Directions:

Heat a pot over medium heat, add 2 tablespoons olive oil, heat until oil is hot, add diced onion and cook until translucent

Add garlic and cook for about 1 minute

Add the rice an stir it so it is coated in the oil and onion and garlic, toast for a moments

Pour in the wine and cook until liquid absorbs

Sprinkle the tarragon and parsley over the mixture and stir to combine

Add the stock ½ cup at a time, stirring often. Cook until liquid has absorbed before adding another ½ cup.

Continue adding stock until the rice is starting to become translucent and is tender, approximately 15-20 minutes.

Add the steamed asparagus and stir to combine, cook for a minute or so until the asparagus is heated through

Take pot off heat, stir in 1 tablespoon of butter until melted.

Stir in the crab; incorporate the Parmesan cheese until melted and combined.

Salt and pepper to taste

Serve with additional Parmesan on top

 

Here are a few other crab recipes to try:

Crab Chowder

Dungeness Crab Fresh Rolls

And if you have so much crab you’re looking for a few more suggestions, Sunset Magazine has a list of 22 ways to enjoy the fresh, rich flavor of Dungeness crab.

< Prev		Next >