Dare to be Dungeness

I recently received several emails and texts surrounding a similar phenomenon: “the crabs are here!”… Yes, the boats purveying nets full of dungeness crabs have arrived to harbors of the Bay Area, and foodies alike couldn’t be more excited.

After battling with several aggressive patrons at Fish in Sausalito, I successfully nabbed a few pounds of this desirable, fresh-off-the-boat dungeness crab. OK, so no fists were thrown in the process (sorry to disappoint), but the tact and vigor required for this stuff is definitely understated! Buyer beware. But, it’s worth it.

Definitely worth the dungeness.

Wine Pairing:   Chateau St Jean Riesling ’09

Ginger Garlic Dungeness Crab 

4 2 1/4 lb dungeness crabs (cracked and cleaned – make sure to ask your seafood market for this generally complimentary service)

8 garlic cloves, minced (seems like a lot, but the crab absorbs the flavor nicely)

4 tbsp fresh ginger, minced

1 1/2 c. chopped cilantro

1 1/2 c. chopped scallions

3 tbsp Extra Virgin Olive Oil

1 c. dry white wine

Salt & Pepper to taste

1. Heat a large heavy bottomed skillet using medium heat, and add extra virgin olive oil

2. Add scallions, ginger, garlic, and cilantro, and sauté for 5 minutes, or until garlic is lightly browned

3. Add the crab and white wine, and cook until crab is cooked through, about 18-20 minutes

Enjoy as an appetizer, or combine with noodles or a green salad as an entrée.