#116 | 🦀 LIVE CRAB! Dungeness 101
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🦀 Dungeness Crab Alert!
It doesn’t get any fresher than this! Matt Juanes, captain of the FV Plumeria, and his crew will be selling live Dungeness crab (last price was $10/lb) today, Saturday 1/7, starting at 7 am until they sell out, from Pier 47 on Al Scoma’s way (left side of the bridge). Follow them on Instagram for the latest info.
Edit: the FV Plumeria sold out by 9 a.m. but you can still find live crab at the FV KVINS located at Fisherman’s Wharf, right behind Tarantino’s Restaurant. Follow them on Instagram here: Chenzo’s Way of Life.
Now that you’ve secured your 🦀 here’s how to prepare it:
Dungeness 101: If you’re not up for Selengut’s method of dispatching live crabs, here are some tips on how to clean and cook crab (by boiling), via Sunset.
A Few Of Our Fav Recipes:
Mae’s San Francisco Dungeness Crab Cioppino by John Birdsall
Dungeness Crab Buns by Nichole Accettola of Kantine
Dungeness Crab Cakes by Kathleen Korb
Related: As a Filipino American, Dungeness Crab Was Part of My OG San Francisco Childhood. “Every Filipino American knows that the first order of duty after placing the crabs in the sink is to cook the rice, which was the only other dish we’d prepare to make it a full meal.” KQED
Pot Roast Taste Off:
And The Winner Is: Company Pot Roast by…
You Guys!
Do you know about these frozen udon noodles? They are pre-cooked, so all you have to do is blanch them in boiling water and they’re ready to go, which pretty much means instant lunch or dinner any time you want. We scored these from Sunset Super but they should be available at most Asian grocery stores. Used them last night in this Stir-Fried Udon With Bacon, Parmesan & Gochujang recipe from Hana Asbrink on Food52, although we subbed portobellos for the bacon. Here’s a video with Amanda Hesser making the dish:
Here’s ours 👇 OMG! So f-ing good! Just the right amount of savory sweet heat from the gochujang to get your mouth watering, with the umami bomb from the egg and parmesan to bring it all together. Definitely going into our dinner rotation.
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That’s all for this week.
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