29 ways with Dungeness crab
Our very best recipes with the seasonal seafood for an indulgent winter feast
Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic.
If you have shells from a cracked-crab feast, make this delicious bisque the following day. “Slow and low is the only trick to cooking it,” Jordan Davis of Herringbone Restuarants says. Top with leftover shelled cooked crab, if you have some—it’s not absolutely necessary.
Recipe: Crab Bisque
Dungeness is always on the menu at chef Joshua Delgado's Alderbrook, set right on Washington’s Hood Canal. These outstanding Benedicts skip the customary English muffin to showcase just crisp crabcake, egg, and hollandaise.
Recipe: Crabcake Eggs Benedict
Despite being quite a distance from an ocean, chef-owner Cullen Campbell, of Crudo in Phoenix, serves impeccable seafood. He simmers these plump gnocchi, but the mixture is also excellent pan-fried as crabcakes.
Recipe: Crab and Spinach Gnocchi
SoCal-based Jordan Davis, of Herringbone Restaurants, grew up in San Francisco, devouring Dungeness every Christmas Eve. Although you can buy and serve precooked crab, the cooking process isn’t difficult, and the resulting flavor, texture, and freshness can’t be beat. (For how to cook, clean, and crack crab, go to sunset.com/crabvideo.) Use leftover meat and shells for bisque.
The ocean flavor of Dungeness meets earthy hominy in this twist on the Mexican soup called posole. “Dungeness crabmeat has a natural orange-red hue from the shell that makes the salad look vibrant,” says chef Aniedra Nichols of Elway's Cherry Creek in Denver. You could also use shrimp, scallops, or fat flakes of Pacific cod.
Recipe: Crab Posole Salad
Recipe: Crab Rangoons
Recipe: Crab and Tangerine Salad
Recipe: Ultimate Crabcakes
Recipe: Crab Tacos
Recipe: Crab Eggs Benedict
Recipe: Italian Crab and Pasta
Recipe: Carrot Soup with Dungeness Crab
Recipe: Crab and Hominy Chowder