While California's Dungeness crab season has been delayed indefinitely, we are happy to report that we've been able to source crab from safer waters in Alaska. We look forward to bringing our local crab in as soon as possible, meanwhile, we invite you to enjoy the same fresh, cleaned, steamed and cracked crab that you have come to love this holiday season.
Place an order in advance to ensure availability.
A few notes and a great, savory recipe, submitted by Therese Nugent for Valley of the Moon magazine:
A typical crab is 2 - 2.5 lbs and serves approximately 2 people. When ordering, simply ask our seafood folks for help in determining how many pounds you need.
Paul Haskell, our wine guy, suggests that a crisp white pairs best with the delicate, buttery crab. Good options include a crisp Sauvignon Blanc from Matanzas Creek or Beltane Ranch, or a bright Pinot Grigio from Muscardini Cellars.
Hot Crab Dip
Makes about 2 cups
1/2 pound lump crabmeat
1 cup grated pepper jack cheese
¾ cup mayonnaise
¼ cup grated Parmesan
1 bunch green onions, very thinly sliced
1 clove garlic, minced
1 tablespoon Worcestershire sauce
2 tablespoons freshly squeezed lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon dry mustard
½ teaspoon Old Bay seasoning
salt and black pepper, to taste
In a mixing bowl, combine all of the ingredients. Transfer to a shallow baking dish. Bake in a preheated 350-degree oven until heated through and bubbling, approximately 30 minutes. Serve with crackers and enjoy!