Monday, December 6, 2010

Marinated Cracked Dungeness Crab

Marinated Cracked Dungeness Crab:
3 crab cracked and cleaned rinsed well.
3/4 cup good extra virgin olive oil.
1/2 lg red onion thinly sliced.
6 cloves garlic chopped.
2 Tbs fresh parsley chopped.
1 Tbs fresh oregano chopped.
2 Tbs white balsamic vinegar.
2 lg lemons halved and juiced.
Pinch of crushed red pepper.
In a lg saute pan add olive oil, onions, garlic and warm on very low heat. Warm through for 5 minutes making sure not to brown at all . Add the chopped herbs , vinegar and lemon juice warm through. Place the crab in a large bowl and pour the heated mixture over the crab. Add the lemon halves and cover to refrigerate for at least an hour turning to cover occasionally.
November 15th is the opening day for Dungeness Crab and every year my family eagerly awaits the start of the season. The first of the crabs are always a little sweeter and larger in size. This is when we love to get them right off the docks and serve them simply with drawn butter.
The first crabs mark the holiday season, as surely as the first snowfall in Vermont. It is the quintessential San Fransisco meal, served with a warm loaf of sourdough bread and a bottle of great Chardonnay with family and friends or for a romantic meal for two. I would have to say cracked crab is a Thanksgiving tradition for many.
As the crab season moves forward you can find previously frozen crab in the markets and this is the way I like to serve it. Typically it is not as sweet as fresh off the boat but it is just as yummy in a unique way all it's on.


  1. I simply love eating crab legs! I keep wanting to serve those for a Christmas meal instead of the traditional turkey or ham, but I always succumb to pressure decide against it. Maybe I'll try this year!

  2. Oh yum! The one thing I don't think I've ever experienced is having ENOUGH crab! I love it. And really, I love ever single thing on that ingredient list! If I were Dorie I would title this dish "Crab cooked with all of my favorite things."

  3. Oh my gosh how delicious! I've always pictured crab as a summer meal because that's when we have crab boils down south. Now I'm craving crab... - Laura

  4. Ooohhh, I get so excited when I see 'seafood', it means summer is here and my favourite 'the Christmas Seafood spread'. This will have to make an entrance at the Christmas spread this year I think.

  5. Thanks for the visit friends:) Happy holidays!

  6. I grew up eating blue crabs on the east coast, but have never had Dungeness crab. As much as I love blue crabs, I'm sure that I'd love these as well!

  7. Delicious! I live inland, so don't get to eat a lot of really fresh crab, but I sure make up for it when I'm on the coast! This looks like a fantastic preparation.

  8. I love seafood so much and especially crab which brings back memories of having cracked crab at my great uncle's in Massachusetts. This looks delicious!

  9. Thanks for stopping by. I hope you can give this a go. I think you would love it:)B

  10. Beth, I've never served crab at home before! Might have to pick up one when I'm next at the markets now..