Dungeness

Blue Ribbon Dungeness Crab Cake courtesy Lanier Publishing Hood River, Oregon Ingredients Dungeness Crab Cake artichoke tapenade, garlic coulis, caper berries Micro greens Caper berries 3 each Large egg 1 cup flour 2 cups panko Canola oil Crab cakes 10 ounces Dungeness crab meat 8 ounces Rock shrimp sautéed and chopped 1 each Red bell pepper small diced ½ each Sweet onion small diced 1 teaspoon Garlic minced 1 Cup Heavy cream 1 Tablespoon Dijon mustard 2 Teaspoons Worcestershire ¼ Cup Chopped herbs (tarragon, oregano, Italian parsley) ¼ Cup Panko (Japanese bread crumbs) Salt and pepper to taste Garlic coulis ½ pound Whole garlic peeled Water to cover garlic ¼ cup Extra virgin olive oil Salt to taste Artichoke tapenade 3/4 cup marinated artichokes ¼ cup Kalamata olives 1 tablespoon Capers ½ teaspoon Minced garlic 1/8 cup extra virgin olive oil 1 each Lemon juiced 1 tablespoon Basil chopped Salt and Black pepper to taste Directions 1. Place the artichokes, kalamata olives, garlic

Mendo Bistro’s Dungeness Crab Cakes courtesy of The Mendo Bistro Mendo Bistro is located on California’s beautiful Mendocino Coast 301 North Main Street, Fort Bragg, CA 95437. Noted for there fine wine selections this recipe for Dungeness Crab Cakes with a Tarragon Aioli is a diner’s favorite. Ingredients 1 1/2 pounds Dungeness crab meat 3/4 cup Panko bread crumbs + additional for outer coating 2 green onions, finely chopped 1/2 - 3/4 cup tarragon aioli (recipe follows) Oil for sauteeing Directions 1. Combine crab, bread crumbs and green onions. 2. Add 1/2 cup aioli and test mixture to see how well it holds together. 3. If needed add additional aioli. 4. Do not overwork ingredients. Cakes should be loose and just barely hold together. 5. Form into cakes about 3″ in diameter, and place one side in bread crumbs. 6. Heat oil in medium saute pan over medium high heat until just smoking and place cakes, bread crumb side down in pan. Saute until golden and carefully

Red Lobster's Dungeness Crab BisqueServing Size: 4Ingredients:1 tablespoon minced onion2 tablespoons butter or margarine2 tablespoons flour2 cups chicken broth2 cups half-and-half1 pound Alaska dungeness crab meat -- thawed if necessarySalt -- to tasteChopped parsleyCooking Directions: Saute onion in butter.Add flour; cook and stir 1 minute.Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes.Break crab into chunks; add to broth.Salt to taste.Heat thoroughly.Garnish with parsleyThis recipe yields 4 to 6 servings.

Dungeness Crab Cakes courtesy of Fisherman Express Alaska Seafood Ingredients 1 lb Dungeness Crab Meat, cleaned 2 tsp Scallions, chopped 2 tsp Red Bell Pepper, chopped 2 tsp Celery, chopped 1 Tbsp Mayonnaise 1 Egg, whipped 1 cup Panko Bread Crumbs pinch of Paprika, Chili Powder, Salt and Pepper Directions 1. Break up the dungeness crab meat. 2. Add peppers, celery, scallions, and spices. Add mayonnaise. 3. Combine in bowl to form paste, then add eggs and bread crumbs to thicken. 4. Form into round crab cakes. 5. Deep fry or sauté in olive oil. 6. Serve crab cakes with greens and balsamic vinaigrette. Additional Resources: I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance The Crab Cake Guy’s Recipes The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau Fisherman Express Alaska Seafood

We took a day trip out to Dungeness Spit Sunday, kid, dog, spouse, the whole gang. The spit is a 5 mile formation with a lighthouse on it. I can’t tell you how long it takes to get there from Bainbridge Island because we stopped so many times, both ways. I can tell you from what we saw, the spit area is beautiful, open, windy and heavily controlled. “I think they need to add another sign,” my spouse commented snidely as we drove around the paved area, past several campgrounds. You must understand, he is from Alaska and did not grow up around any “managed” areas. Wilderness was wild. We drove as far as you can, dog whimpering, knowing something great was close. Angling around to a parking spot, we drove past another batch of signs including one that had a picture of a dog with a red line through it. Whaaaa??? Turns out, no dogs allowed on the spit, on leash or off. Why? Because birds live there. “But our dog LOVES birds!” my spouse