I grew up with deviled crab, an old school comfort food dish many of our moms used to make back in the day. What is deviled crab? Crabmeat, breadcrumbs or crushed crackers, onion and celery, seasonings, and a little butter… OK, maybe a lot of butter. The result is substantial, tangy, herby, and yet the
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
A salad that celebrates California at Christmastime: Dungeness crab, avocado, persimmons, pomegranate and lemon. All in season now!
A zippy, easy-to-make curry that works with any sort of crab.
Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.
It might sound weird, but the combination of crab and pineapple in this Vietnamese-style fried rice is awesome! Hat tip to my friend Jaden Hair of Steamy Kitchen for the idea.
I first ate this astonishing spaghetti sauce in Massachusetts; my brother-in-law made it with lobster. This is my West Coast version, done with crab.
We’re in the thick of our Dungeness crab season here in California, and crab risotto is one of my favorite things to do with them.