Dungeness Crab Season

The much anticipated Dungeness Crab season opened last week in Oregon and my local market is selling large, heavy crab for $3.49 a pound right now. It will be expensive after the holidays so we're enjoying this succulent, sweet delicacy prepared many different ways while it is available at a reasonable price.

Crab is at it's best in the cold winter months when it's shell is the hardest and full of meat. Shells soften as they get closer to warmer summer months when they molt and loose their shells and grow new ones for the next harvest season. Only male crab may be caught and they must be at least 5-3/4 inches across the back. Otherwise, back into the ocean they go.

I've posted several of my favorite Dungeness Crab recipes throughout the year and, if you are looking for a few tried and true recipes, you might find one that you like in the mix.

Dungeness Crab Sandwiches are a family favorite, crabmeat piled high on an open faced English Muffin and toasted under the broiler until hot and bubbly.

Dungeness Crab and Cheddar Omelet - A fantastic any-time-of-day omelet filled with crabmeat and a tasty cheddar cheese sauce.

Crabaroni and Cheese - An everyday favorite taken to a whole new level with the addition of crab and a rich Madeira sauce.

Dungeness Crab Tater Tots - Two of our favorite foods combined in a crispy crab appetizer.

Crab Rangoon - A favorite recipe from Trader Vic's - a creamy rich crab filling inside a crispy won ton wrapper served with sweet chili sauce.

If you are lucky enough to find local Dungeness crab this month in your market I hope you will try one of the recipes I've listed above. I think they are all outstanding and my family will second my vote.