January 27, 2011 Fish List Newsletter 12/15/2010: Crab On!
The moment we have been waiting for is here! First of season Dungness crab is now available. Local Ocean co-owner Al Pazar on the F/V Delma Ann brought in our fist delivery. I just got a report from him on the ocean and all indication for the early season are good. He said the weather has been a little “tough” and the bar has been “iffy” for the smaller boats. This is his third day of fishing and as he expected the first pick of the gear has been very good. Lots of big, hard, full crab in each pot.
Local Ocean is featuring the first of the season crab at only $4.50 a poound in the fishcase. This price is only going to go up, so the best time to buy is now. I know there are grocers in town that advertise crab for less – but remember, those crab come into the coast, get shipped off for processing, and then shipped again to a central distribution facility, and then shipped back to the coast. The best case scenario is several-day-old crab. Local Ocean crab is landed here, cooked here, and available to you on the same day.
If you just want to come in for a hot meal, we have them in the restaurant for $16 each. That’s a killer deal. Charlie is also bringing back the Dungeness Crab, caramelized onion and brie quessadilla. A local favorite!
If you are thinking Christmas, we will be open until 3pm on Christmas Eve and closed on Christmas Day. Not a bad idea to call your fish order into Amber a few days in advance. It’s one of our busiest fish market days of the year, so plan ahead if you can.
My favorite holiday crab recipe. I have had a lot of crab-artichoke dips but this recipe is simply the best. And everyone who has had it agrees. I make it for almost every holiday party I go to. (Note: it’s really important to use good quality ingredients – I only use Best Foods mayonaise in this dish because it does not separate when baked.)
Dungeness Crab and Artichoke Heart Dip
- 4 oz Philadelphia Cream Cheese
- 4 oz Feta Cheese
- 4 oz. Best Foods mayonaise
- 4 oz. Goat Cheese (Montrachet)
- 4 oz. shredded Parmesan cheese
- 2 small glass jars of artichoke hearts (chopped coarsely)
- 4 cloves garlic (minced)
- 8 oz. Dungeness crab meat (squeeze out any excess water)
- Dill to taste
Here’s the easy part. Just mix at all up. Bake at 350 degrees for about 40 minutes (or until it’s brown and bubbly on top). I always serve mine with original Wheat Thins, but any bread or cracker will suffice.
Seafood 101: Did you know Dungeness crab can live in excess of eight years and reach a size of nine-plus inches. In the first two years, crab shed their shells several times a year, increasing in size with every successive molt. Eventually, molting becomes less frequent and occurs only once year. Most males molt during the summer months but the time can vary greatly by area and year. They can increase up to 1” during the annual molt, in a process where they back out of their existing shell and pump up with water to expand their size until the new shell starts to form. Just after molting, crab are very soft and their paper-thin shell can be easily punctured. Approximately two to three months are required for an adult crab to fill out its new shell and during this period the leg and body meat is watery and of poor quality.
To learn more about Dungeness crab check out our new Seafood 101 crab datasheet!
Thanks everyone and Happy Holidays.
Regards
Laura A
Local O
