Dungeness Crab and the Post-Thanksgiving Hangover

For those of you who have never been to the West Coast in winter, you are missing out on a local specialty that is the hallmark of San Francisco’s Fisherman’s Wharf in winter.The Dungeness Crab, a sweet and often large crab (Cancer magister, for those who like to be specific), inhabits the cold, Pacific waters from the Aleutian Islands (that’s Alaska) down the area around MonterreyBay.

Why am I telling you this?Having just returned from a West Coast tour, I must admit that I over-indulged in cracked crab. They were everywhere – the smell of crab boil permeated the cool air along Pacific Coast Highway. We don’t have such crabs here on this coast.

What’s the big deal? The big deal is the sweet taste, which is not uncommon is seafood coming from colder waters. But this crab – if you are a crab lover – is definitely in the running for Best in Show. Californians look forward to November, when the crab harvest is well underway. In fact, cracked crab is not a stranger to coastal hugging Thanksgiving tables. (Not unlike the escargot found at Christmas dinner in northern France.)

What I ate Too Much Of:Crab. And also Wild Boar. Suddenly, it is on every menu. It is hard to imagine that the world is so full of wild boars. (I know some bores, but…). I had a wild boar tacquito somewhere in San Diego – it was tasty, I have to admit. Also, I have to admit that it was not on the menu but was made in the kitchen by some creative cooks in the know. I also had a wild boar and pumpkin ravioli, which was very tasty as well. And, to round things out, a Spanish style wild boar prepared with a piquant plum sauce. We did have the traditional turkey and dressing and potatoes and gravy, but everyone was mad for the cracked crab.

What to look forward to in New York waters:Oysters and Clams. The season for Jonah crabs is almost over, but the diminutive shellfish we all love some much, those bivalves from whom NYC got its first nickname (The Big Oyster), will be at their peak just in time for Christmas. Start you holiday meals with oysters on the half shell and a glass of champagne. Also in season are herring and hake.But please don’t eat the cod! Cod is a fish in serious danger of becoming extinct in the Atlantic.

If you plan to travel: Check out the seafood or freshwater fish seasonal offerings before making dinner plans.Here are a few notes:

1. West Coast (north of MonterreyBay) – Dungeness crab

2. West Coast (south of MonterreyBay) – Albacore tuna, sole and ridgeback shrimp

3. GulfCoast – wild-caught shrimp and oysters

4. East Coast (north of Rhode Island) Maine Shrimp, oysters

5.East Coast (south of Rhode Island) – striped bass, oysters, mussels

4. In general – Blue mussels and black flounder

Tags:   Dungeness crab, eat your oysters, winter seafood choices

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Posted on 11/28/2006 ( Permanent Link )
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