The sweet taste and tender meat of the Dungeness crab when dined on no longer than a few days after being caught and steamed surpasses any seafood in the world. The Washington State Fisheries Department does an incredible job of managing our game and wildlife – our favorite being the “Deadliest Catch,” Dungeness crab.
This years crabbing season was extended until the end of December, giving J5MM the first time since we lost our 35′ Meridian yacht in 2006, to do some serious crabbing. Dock Crabbing.
Although not nearly as treacherous as our “Infinity II,” Blind Bay return to Burrows Bay fishing adventure, where an over sized male Dungeness crab clawed our wiring leading to a fiberglass inferno — winter dock crabbing can also be as dangerous as rewarding.
We were fortunate. This year we won — and the crabs lost.
Dungeness crab risotto garnished with flash fried sage leaves, was on the menu tonight.
Crab Risotto was heavenly. Simply follow this recipe omitting the butternut squash and add your fresh crab, fried sage leaves (see super easy steps below) and add shaved Parmigiano Reggiano cheese (use a vegetable peeler for beautiful curls!). A (very) light drizzle of white truffle oil atop adds a deep earthy dimension to this dish.
Bon appetit and stay SAFE!
Flash fried sage leaves:
- 2 tablespoons of olive oil
- 10 nice size (large if you can) sage leaves
Heat the oil up in your pan, add the sage leaves and flash fry for 3 seconds each side. Remove from pan and add crunchy sea salt (we like Maldon’s sea salt for finishing — very nice crunch and big flakes).
Serve as an appetizer as is — or crumble on top of the risotto. B could not stop eating these :)