crab feed

Dungeness crab on the hoof

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.

sauces for crab

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

crab and eggs


In the annals of putting fried eggs on top of things, this breakfast came very close to perfection. Here’s how to make it.


Take one Dungeness crab, cooked and cleaned.


Pick the meat out and set aside. Put the shell into a saucepan, cover with water, and simmer for about 10-15 minutes. Strain and keep warm.

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