I hope my lengthy “pasta saga” didn’t discourage you in making crab ravioli, the recipe of which I promised a couple of days ago. Here they are and right on time - even though local whole cooked crabs are still in stores, they are getting more expensive, which means that their season is coming to an end. So, if you live in Seattle, hurry up to catch the last chance.
Continue reading "Dungeness Crab Season: Crab Ravioli with Lemon Asparagus Sauce" »
Every time I go to the store these days and see that whole cooked Dungeness crab hasn’t disappeared from the fish and seafood display, I’m about to hop on one leg and joyfully shout “It’s still here! It’s still here!”
I thought that after more than a month of crab cakes, crab dips, crab salads, crab ravioli, crab melts and just simple whole crab with butter on the side I would be literally fed up with this little sea creature. Nope, didn’t happen! As with any addiction, the more you get, the more you want.
So instead of only having crab for dinner, I now also start my day with it (can half an hour on elliptical count as extenuating circumstance in my case?). For breakfast, I often love to treat my lovely self with an omelet. Not an aristocratic French-style un omelette - pale, thin, and elegantly rolled into a tube, but a robust looking, golden-brown, thick omelet with fluffy, delicate and light exterior. Just the way I like it!
Continue reading "Dungeness Crab Season: Crab, Onions and Rau Ram Omelet" »
There’s something about this dish that makes it a hit at any party. I haven’t met a person yet, despite those with seafood allergies, of course, who wouldn’t rave about it. You don’t believe me? Check it out yourself.
Continue reading "Dungeness Crab Season: Hot Crab, Spinach and Cream Cheese Dip" »
While our local Dungeness crab is still in season, I’m here
to share with you a couple of my favorite recipes featuring this wonderful
seafood.
Eggs are my favorite breakfast meal. I like them in all styles - fried sunny-side up or over easy, soft boiled, poached, baked en cocotte, scrambled. Chawan mushi, a steamed Japanese egg custard, is one of my recent favorites. Extremely light and airy, with silky mouth feel and delicious, delicate flavor - what's not to like?
Traditionally, it is served as an appetizer, hot or cold, but I prefer to have it for breakfast or lunch.
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