Event: Dungeness Crab Week

| January 28, 2009 | 1 Comment
  • 1 Comment

crabfest

Feeling crabby? On the West Coast our crabs are the Dungeness variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a “best choice” for sustainability according the Monterey Bay Aquarium Seafood Watch. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina.

Dungeness Crab Week is the second of three seasonal city-wide food celebrations to promote San Francisco chefs and restaurants. As a part of the celebration, the 7th annual Crab Cracking Contest at Union Square benefiting the San Francisco 49ers Foundation will be held Saturday, February 28. Union Square chefs paired with San Francisco 49ers and local celebrities will compete in a crab cracking contest. Enjoy tastes of the created crab dishes, a beer and wine garden as well as music and other activities for the entire family.

What: Dungeness Crab Week

When: February 19 – March 1, 2009

Where: Participating San Francisco restaurants include 1300 Fillmore, Bix, Delfina, Ducca and Jardiniere.

How: Make reservations

Enjoy this fresh take on crab, from Mark Dommen, Chef/Partner from One Market Restaurant.

Dungeness Crab and Asian Pear Salad 

Ingredients:
2 Asian pears
10 large fresh mint leaves, plus more small leaves
1 green onion
About 1 1/2 tablespoons lemon olive oil
1 lemon, juiced
Pinch cayenne chili power
1/2 pound Dungeness crab meat
8 large shelled sections Dungeness crab legs
2 French breakfast radishes
2 cups maché, rinsed and drained 
4 tablespoons Straus organic yogurt
1 tablespoon basil oil or mild extra-virgin olive oil
 
Preparation: 
1. Peel pears, core, and julienne fruit on a Japanese mandolin with medium teeth blade.  In a bowl, mix pears with 1 tablespoon each lemon olive oil and juice, cayenne, and sea salt to taste.
 
2. Stack large mint leaves and cut into fine slivers. Finely dice green onion. Mix mint and onion with pears.
 
3.  In another bowl, gently mix crab meat with remaining lemon oil and lemon juice to taste.
 
4. Rinse radishes; cut into a fine julienne and mix with a few drops lemon oil and lemon juice. 
 
5. Spoon 1 tablespoon yogurt onto center of 4 plates, streaking artistically. On each plate, set a ring mold in yogurt. Fill molds equally with pear salad; press to compact evenly. Top equally with crab meat; press to compact evenly. Carefully lift off molds.
 
To serve:
Top each salad with 2 crab leg pieces, garnish with radishes, maché, and tiny mint leaves; drizzle with basil oil.
 
Makes 4 portions

Related

Explore:

Category: chefs, events

About the Author ()

Amy Sherman began blogging in 2003, because all her friends and family were constantly asking her where and what to eat. Three months after it launched, Forbes chose her blog, Cooking with Amy, as one of the top five best food blogs, praising her writing as “smart, cozy and witty”. Since then her blog has been featured and recipes reprinted in many newspapers and magazines in the U.S. and the world. In addition to regularly updating her blog, Amy is a guest contributor to the Epicurious.com blog, and Contributing Editor of Glam Dish. She also writes restaurant reviews for SF Station. Her focus on Bay Area Bites is primarily cookbook reviews along with some interviews and current events. Amy is a recipe developer and freelance food writer. She is author of WinePassport: Portugal and wrote the new introduction to the classic cookbook, Jane Grigson’s Vegetable Book, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine. She is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.
  • Brandon

    FYI, the crab festival is on Sat, Feb 28th this year. The link you provided is for last year’s festival. Thanks for covering it…my girlfriend is VERY excited.