Saturday, November 23, 2013

Feasting on Dungeness Crab This Season

I purchased my first fresh Dungeness crabs yesterday for this year crab season. Safeway had a sale for only $4.99 per lb. I bought two medium-sized whole crabs costing me only $16.24. The price of Dungeness crab in the other stores in our area were at $6.99 per lb. Dungeness Crab season started last November 5 in the San Francisco Bay Area.

Needless to say Macrine and I had a feast eating with our hands and fingers. The crab meat was delicious along with garlic bread and green salad with fresh avocado slices and honey mustard dressing. There was a left over crab (claws and 1/4 body) that I cleaned today and made into an omelet. Here's my simple recipe for a crab omelet.

2 potatoes- peeled and slice into 1/4 inch cubes( yakima, mexican turnips or sincamas may be substituted for the potatoes)
1 onion-cut into small cubes
1/4 small cabbage shredded( bean sprouts may be used instead of the shredded cabbage)
1 cup crab meat
olive oil and garlic salt
6 eggs

Sauted the onions in oil until cooked. Add the shredded cabbage and heat at low heat until cooked. Add the potato cubes and continue heating until the potatoes are cooked. Add the crab meat and mixed and then pour the beaten eggs into the pan. Cooked until the eggs are cooked. Invert the omelet in the pan and continue heating at low heat. Serve 6.

Bon Apetit!

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