Tag Archives: crab

Crabbing Season Opens, One Area at a Time

For people like me who can’t get enough crab, you’ll be happy to know that crabbing season is about to kick off in South Puget Sound (think east Mason County waters) Thursday, June 18. This doesn’t mean you’re free to catch anywhere. Other areas around the Kitsap Peninsula, including Admiralty Inlet and the stretch of water from North Kitsap to Bremerton won’t open until July 1. Crabbing in Hood Canal opens July 29.

Washington Department of Fish and Wildlife has a map of the areas

And if you’re ever interested, Washington Department of Fish and Wildlife has info, including a handy dandy video that explains recreational crabbing and how to identify crabs that are OK to catch and eat:

Beer and Crab … Need I Say More?

Beer Batter Crab Fritters
Beer Batter Crab Fritters

Somehow, I managed to hold on to a half pound of crab meat without eating it immediately! For those who know me, this is quite a feat. I can barely wait for a crab to cool before I start ripping the thing open, let alone let shelled meat wait to become part of a cooked dish.

But I’d decided on making crab cakes.

My past attempts have been OK, variations on some flour, egg, maybe a few herbs and, of course, crab. The best I’d previously done was one that included very few of the former and a whole lot of the latter. It was basically crab meat loosely held together by some stuff you couldn’t taste at all over the crab.

But I wanted to do it up right and fancy. Plus I’d recently thumbed through Seattle culinary icon Tom Douglas’ “I Love Crab Cakes!”, 50 recipes that examine different cake styles, different crabs and recipes from all over.

And then I happened upon a recipe that included another one of my favorite food-like substances: beer.

So it ended up being not exactly a crab cake, it’s technically a deep-fried fritter.

It turned out well, though I could have used a little more crab for my personal tastes. I used a pilsner so as not to overpower the flavor, which also ends up being a great leftover to pair with the fritters afterward. I lack a hot oil thermometer, so I probably had it a little too hot, not cooking the inside quickly enough before getting a deep browned outside and allowing the whole thing to crisp. I paired it with a garlic-y remoulade dip, that was OK, but not spectacular so I’m not adding the recipe here. The book has one that I’ve yet to try. I also served a side salad and a corn cornbread.

And without further adieu, here’s the recipe: Continue reading

Southwest Crab, Pepper Soup – Lunch Group Still Going

Southwest Crab and Pepper Soup
Southwest Crab and Pepper Soup

I wrote a couple weeks back about a little work lunch group we started here, and I’ve got a good crockpot soup recipe addition.

I had initially planned to blog about it every week, but last week’s soup ended up so unimpressive that I just couldn’t bear to. It sounded good. It had Italian sausage, winter vegetables, potatoes. It was edible, but it was undercooked, and by 1:30 p.m., I couldn’t wait for lunch anymore. Lesson learned: pre-prepping the ingredients and refrigerating things like potatoes will affect the cooking time. Also, sometimes the long, slow cooking time is just better.

This week’s offering also could have benefitted from a little longer cooking time, but it still turned out well. I made a Southwest crab soup (recipe below). The soup was intended to be soupy, not a thick chowder, but a little longer with the cream could have helped. A couple of diced potatoes probably would have made the soup more rib-stickingly delicious. I also think I could have stood an extra chipotle pepper. I used homemade vegetable stock I substituted half the crab for imitation crab to cut cost. Continue reading