The moment we begin to see stacks of crab pots lining the piers the anticipation of the local Dungeness Crab Season begins. In fact, the season is 4 weeks away. Each day we see more and more stacks of crab pots. The fishermen are making repairs on the pots and deciding what bait they will fill the bait jars with. I see more and more of them congregating in the coffee shops. This is when sometimes a “buyer” becomes the enemy. They start to think about how much money they should get for “their crabs”. As a buyer, we have to look at the global economics. What can the market bear? Are people buying crabs? What forms of crabs are moving? Live? Cooked? We look forward to the hard work it takes to bring delicious Dungeness Crabs to each and everyone’s plates. See you soon!
Crab Louie is a Pacific Ocean treasure salad. You can also substitute or combine Shrimp Meat to this salad.
You will also find the spelling for Crab Louie as Crab Louis.
Louie Dressing is the perfect topping for a Crab or Shrimp Louie. This recipe is easy to make. Chill before topping your Crab Meat or Shrimp Meat. Simply enjoy!
After a long day at work and it was a Friday, I made a Dungeness Crabmeat Quiche. You might think big deal but I picked that crabmeat earlier at work. If you have ever picked crabmeat it takes time. And for us Saturday is a working day. We usually don’t join the “Friday Happy Hour” Scene at the local pub since we have to get up early. Remember the early worm catches that delicious seafood!
This is a tried and true recipe. You might add a little more Old Bay Seasoning or Tabasco if you are looking for an added kick. It was delicious. Good thing I doubled the recipe and made 2 quiches since people were coming back for seconds and thirds!
Fishing boats start harvesting at 12:01 am, November 15th. They are at the very least 25 miles from shore. That doesn’t exactly mean 25 minutes away by car. Depending on how many pots they have determines the length of their day plus other variables. Weather, experience, and boat issues are those other variables. Some old timers like to return to the docks by noon but very few do any more. Dry boats have to be in by evening. Boats with live systems will stay out longer; possibly days depending on the weather. Lots of excitement while we sit around waiting anxiously for the boats to return. We spend most of the day telling people that the boats won’t be returning until late afternoon.
This opening day of the 2016-2017 season the weather had kicked up out there and the crab boats reports that they were being battered. Boats were going to have to return earlier than expected or hunker down in a cove. The first boat arrived at the dock around 1:30 pm. Crabs were hoisted up one bin after another. Forklifts are used to weigh the bins so we can fill out the necessary paperwork. The fun begins then.
The empty live tanks soon become filled with Dungeness Crabs. Labor intense – one crab at a time. I always like to see who can finish their bin first. It should only take 20 minutes to put 500 lbs of live crabs into the salt water tanks. Lots of people drop by to watch us work. It is fascinating. Its a special treat to see us in operation at night with the building lit up. The air is electric with the arrival of the first local Dungeness Crabs of the season.
The second boat showed up a few hours later. The work continued. We kept trying to reach the third boat by phone but no luck. He was out of reach or trying to deal with rough weather and pulling pots may have gotten tricky. Around 7 pm we decide to take a dinner break knowing that we have hours of work left to go. Finished up and our heads hit the futons. Prayers were said and “Goodnight Irene”!
Two of my favorite things are Dungeness Crab and Cheesecake combined to make this Creamy Crab Cheesecake! Can you imagine what a delicious combination this is? Easy and tasty appetizer for your next party. Containers of Dungeness Crab Meat are ideal for this recipe. Or if you’d prefer, you can buy live or cooked crabs and pick your own meat. What makes this Crab Cheesecake so creamy is the combination of the sour cream and cream cheese! Make a day ahead of your party.
Crab Rolls have become the rage. Out West we have simply referred to these sandwiches as Crab Meat sandwiches which has been on the menu forever. The East Coast has always had the Lobster Rolls. Now, with a little marketing strategy, the new name our on the West Coast has become Crab Rolls. I surfed the web looking at different recipes for the Crab Rolls. I actually settled on 4 different recipes. None of them used the exact amount of Crab Meat that we carry in a container which is 6 ounce or 1 pound. What’s a girl to do? Make up my own as I go! In my household everyone knows for one reason or the other I can’t just follow a recipe word for word. Didn’t have my glasses on or didn’t have that specific ingredient. It’s become the joke of my household. It always tastes good.
The first night I made Crab Rolls for my husband and I. The second night I added the Crab Meat Salad to a green salad. The third day I had a Crab Meat Salad for lunch. Yes, 1 pound of Crab Meat went a long way. The juices of Crab Meat and lemon juice were amazing. In fact, I would like to go out on a limb and say that marinade for a day enhanced the flavors even more. Perfect for those hot summer days when you want something light and yummy!
Crab and Muenster Cheesecake makes a beautiful and tasty addition to a party. It can be made 2 weeks ahead of time and frozen. Once November 15th hits and the local Dungeness Crab season begins, our time is very limited. There are days on end that we don’t make it home but rather sleep upstairs the warehouse. Our local Dungeness Crab Season at the beginning means 24/7. Its great to be able to pull something delicious out of our freezer especially during the holidays. Cheesecake doesn’t always have to be sweet. Cheesecakes don’t always have to be made with sugar. We are always looking for recipes that will showcase our fresh seafood. This Crab and Muenster Cheesecake shows off what the Dungeness Crabs can do other than lying on a plate cracked waiting for you! Its a treat your guests won’t stop talking about for days to come. After weeks of nonstop working the local Dungeness Crabs everyone will be amazed that we even had time to bake such a delicious cheesecake! They will be asking for the Crab and Muenster Cheesecake recipe. All you have to do is make it, plate it, serve it! What are you waiting for?
Dungeness Crab Dip is a crowd pleasing appetizer. Your guests will love it. You can buy live Dungeness Crabs, cook them yourself and pick the meat out. Your other choice is to buy cooked Dungeness Crabs, have them cleaned and cracked, and then all you would have to do is pick the meat out. If you’re an expert at picking Dungeness Crabs or have plenty of time – then choose live or cooked Dungeness Crabs. If you are short on time like I usually am when prepping for a party I will often choose the last alternative which is to use Dungeness Crabmeat in a perishable container. The cooking, cleaning, and cracking of the Dungeness Crabs has been done for you and me. How easy is that! I make a list of all the dishes I’m planning on serving and then start finding ways to shorten the time to get them made. Usually, I plan on making more dishes than I have time for. There so much to do with delicious Dungeness Crabs. I just want to share my love for the Pacific Ocean Treasures as I refer to the Dungeness Crabs. The Dungeness Crab Dip can be made ahead of time since this recipe is cold.
Crab Meat Sandwich is Mac’s favorite meal for lunch. At work, she’ll run down the street to her favorite SF Fisherman’s Wharf restaurant and order the Crab Meat Sandwich. When she’s taking friends around Fisherman’s Wharf she’ll invite them to lunch. When asked for a suggestion Mac always tells them to order the Crab Meat Sandwich. Its similar to the Lobster Roll on the East Coast. She has just switched out the Lobster for the Dungeness Crab Meat. Mac enjoys entertaining at home too. If it’s lunch you know what she’s going to serve her girlfriends – Crab Meat Sandwich. The recipe is easy to follow. We only use Dungeness Crab Meat. It also makes an ideal appetizer. Spread it on small slices of French baguette instead of the rolls. Just reading this makes my mouth water!
Last night I actually read 4 different Crab Meat Roll recipes and made a combination which tasted so good and light. It wouldn’t work as an appetizer but rather as a salad if not in the hoagie roll. The cream cheese gives the Crab Meat Sandwich more of that creamy sandwich spread. I’ll add the recipe soon. Be on the lookout for it.