I have an article in the current issue of Grow Northwest with some recipes for fresh Dungeness crab, which is in season right now – I know, what a terrible job, right? While I was working on it, some friends pitched in by throwing a crab party so I could try out some new recipes. Also, I had never cooked or cleaned a live crab before (my family always bought them pre-cleaned) so I got to watch the process, as well as eat warm, just-cooked crabmeat. These are good friends.

Before the party, I made up some different dipping sauces to try with both plain crabmeat and with the crabcakes I was going to cook – it seems like everyone serves crab with sweet Thai chile sauce these days and I’m really tired of it. I made a cucumber mignonette, nuoc cham, and a creamy buttermilk dressing that was somewhere between Green Goddess and ranch. I loved all of them with the crab but especially the cucumber, which made a fresh vinegary punch with the rich crabcakes. Continue reading →