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The arrival of Dungeness crab season on Nov. 15 is one of those squeal-worthy seasonal milestones. It means fall is officially here and with it, the delectable taste of fresh Dungeness crab in all its delicious forms. Whether you’re looking for a classic crab-dominated cioppino or a fabulous brunch frittata, we’ve got all the inspiration you need in these five recipes. Happy crabbing.
Foreign Cinema’s Le Grand Aioli
What is Grand Aioli? A casual French feast that centers around a garlicky, golden aioli and a platter of fresh vegetables — green beans, heirloom tomatoes, roasted fingerlings — and seafood for dipping. The new “Foreign Cinema Cookbook” (Abrams Books, 2018) includes all the how-tos in this recipe using the seafood of your choice, from roasted salmon to poached squid. We think it would be incredible with crab.
Blue Mermaid’s Dungeness Crab & Corn Chowder
Craving a bowl of something warm and savory? The Crab and Corn Chowder served at the Blue Mermaid, the restaurant at the Argonaut Hotel on San Francisco’s waterfront, gives us all the fall and winter feels. The recipe features a rich, creamy crab stock with potatoes and bacon. It’s finished with a cilantro drizzle. And, of course, gobs of Dungeness crab.
Dungeness Crab, Fromage Blanc and Potato Frittata
If you’ve done fall brunch at Foreign Cinema in San Francisco, then you’re familiar with this fluffy seasonal frittata, which is stuffed with a third cup of crabmeat. Now, you can make it at home. The recipe appears in the new “Foreign Cinema Cookbook” by owners Gayle Pirie and John Clark. Tip: Always start on the stovetop and finish your frittata in a hot oven to get those beautiful golden tops.
Mendocino’s First Prize Crab Cakes
Chef Margaret Fox of Fort Bragg’s Harvest Market is famous for her award-winning crab cakes, which begin to make an appearance as soon as Dungeness season hits. Her recipe calls for one pound of crab and yields eight deliciously crisp and tasty cakes, which get their flavor from lemon zest, shallots and few hits of Tabasco.
Parties That Cook’s DIY Cioppino
This seafood stew is the ultimate in crab comfort, especially when enjoyed with crunchy sourdough garlic bread. The original version is made with the freshest catch of the day — at this time of year, that includes clams, shrimp, squid, mussels and Pacific Ocean fish, as well as crab. This recipe, from Parties that Cook founder Bibby Gignilliat, serves eight — or four, so everyone can have seconds.
