And Leanne is a magnificent chef, having cooked onboard yachts around the world for years. Leanne’s husband, Brian, is an avid fisherman and hunter so there is always something good in her kitchen from the land or sea. TO TRY: If you love crab, you won’t want to miss our favorite Lobster Roll recipe! Luckily, she’s letting me share her roasted Dungeness crab recipe. And I particularly love the way Leanne serves them. There is a magic moment, usually in mid-November, when my Australian friend, Leanne Sarasy will call and say, “Come for dinner…we have crab!” Yesterday it was a text and I canceled any plan I had because the first oven-roasted Dungeness crab of the season is truly close to a religious experience. How to serve & eat Dungeness crab clusters.Why bake Dungeness crab legs in the oven?.We couldn’t stand behind these so unconditionally unless we knew they are truly something special that you will LOVE! Serve with our SeaBear’s exclusive Crab Captain’s Vinaigrette, for a lighter and brighter accompaniment than melted butter.Įach order comes with simple storage and usage directions.Īnd of course, like all SeaBear products, our Dungeness Crab Clusters are backed by our FISHERMAN’S OATH 100% guarantee that you will be thrilled. Wonderfully sweet – never briny or salty – these Dungeness clusters have been flash-frozen to lock in their distinctive flavor and delicate texture. These culinary treasures –loved by top Northwest chefs - are native to the West coast, and caught in the cold waters of Alaska, Washington, Oregon and northern California. Named after a small fishing village here in Washington, these crab are SWEET, SUCCULENT and PACKED WITH MEAT! Unlike any crab you’ve had before, diving into the delicate goodness of our Dungeness Crab is an experience as much as it is a meal. Here in the Pacific Northwest, we LOVE our crab, and while we all enjoy Alaskan King Crab from time to time, no variety is more popular and widely enjoyed than the spectacular Dungeness Crab. The cracker crumbs will absorb any lingering crab smell, and leave your hands feeling fresh, soft and smooth, like you’ve rubbed them with talcum powder.Įxperience the Pacific Northwest’s Best Kept Seafood Secret! Then, rub your hands together, just like you were washing them with a bar of soap. Our Chef’s Tip For Cleaning Fingers After the Meal - Finely crush two soda or saltine crackers in your hands. Once the table is set, tie on a bib, roll up your sleeves and enjoy. Hot towels for wiping fingers are also a welcome addition. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon will slice right through the fat in the crab). Cover the table with butcher paper or layers of newspaper and have plenty of paper napkins on hand. Serving & Eating Dungeness Crab, Northwest Style - Allow one to two clusters per person. Crab prepared in this way is also ready to use in your favorite seafood recipes. Serve with melted butter or toss with your favorite sauce. Use the sharp, pointy crab "toes" to help pick tasty morsels out of the shells. Once the crab is cracked, all you have to do is twist and eat. Relax and have fun - with just a little practice, you’ll be an expert. Note: Place larger claws on their sides before striking. You can use shellfish crackers, a wooden mallet, or your hands. Be careful not to overheat your crab, as it will reduce the texture and taste.Ĭracking Crab - The trick is to strike or snap the shell just hard enough to crack it, but not so hard that you crush the meat. Usually, under these methods, crab takes only 5 to 7 minutes to warm up. Steaming, boiling and baking (we recommend 275F) are among the most common. If you prefer to warm your crab, there are a variety of ways to reheat it. Preparing - You can simply thaw your crab and serve chilled. Replenish the ice as it melts and pour off excess water. Simply pack them in ice and cover with a damp towel. Once thawed, they can be kept up to 3 days in the refrigerator. You can store our fully cooked Dungeness crab in the freezer for up to 6 months.
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