A Gift from the Pacific

For those heading to the Northwest this summer, give some thought to the North Olympic Peninsula—most especially the Dungeness Spit and the home of the Dungeness crab.
The Dungeness Spit hooks into the Strait of Juan de Fuca from the northeast coastline of Washington’s Olympic Peninsula. It is the largest natural sand spit in the nation, has been a national wildlife refuge since 1915, and is a popular hiking area. At the end of the spit, five and a half miles out in the Strait of Juan de Fuca, sits the New Dungeness Lighthouse, built in 1857.

Not far from the spit is the tiny village of Dungeness. Once a thriving seaport in the 1870s, Dungeness lost out to silting harbors and the railroad that ran through Sequim, but crabbing is still a favorite pastime for fishermen there, and it is the home port of the Dungeness crab.

Of the Pacific’s gifts to our tables, the Dungeness crab is the most delicious. No seafood is more succulent. Cancer magister, the crab’s scientific name, in Latin means chief or master crab, neatly evoking the regard in which we hold it. The Dungeness crab derives its everyday name from the Dungeness sand spit, but the crab is a far-flung species, at home on shallow ocean bottoms from central California to the Aleutians.
Markets sell whole Dungeness crab cooked in the shells, fresh cooked crabmeat, frozen cooked meat, and canned crabmeat. Care must be taken when you reheat it not to cook the meat further; cook only until it is heated through.

For the finest and freshest flavor, Dungeness crabs should be kept alive until just before they are cooked and eaten. Kill the crab instantly by grasping the legs firmly and bringing the crab swiftly down, abdomen first, over a solid edge. This will split the crab. Discard the back, mouth, gills and abdomen flap. Wash to remove the viscera. Steam crab in boiling seasoned water (1 teaspoon cayenne to 1 pint boiling water) for 10 minutes until it turns pink. Break or cut off claws and legs at the body. Crack and remove meat.

DUNGENESS CRAB CAKES
2 medium peeled red potatoes
2 tablespoons mayonnaise
1/4 teaspoon dry mustard
3/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon each salt and hot pepper sauce
2 egg whites, lightly beaten
3 tablespoons minced fresh parsley
2 tablespoons finely chopped celery
1 tablespoon finely chopped scallions
1/2 pound Dungeness crabmeat
1/2 cup dry breadcrumbs
2 teaspoons vegetable oil, divided

Place the potatoes in a medium saucepan, cover with water, and bring to a boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender; drain. Let cool, cover and chill. Coarsely shred potatoes.
Combine the mayonnaise, mustard, lemon rind, lemon juice, salt, hot pepper sauce and egg whites in a medium bowl; stir well. Add shredded potato, parsley, celery, scallions, and crabmeat; stir well. Divide mixture into 6 equal portions, shaping each into a half-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.
Heat 1 teaspoon oil in a large skillet over medium heat. Add 3 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden. Remove patties from skillet; set aside, and keep warm. Repeat the procedure with the remaining oil and patties. Serve to six with lemon wedges.

BAKED AVOCADO WITH SEAFOOD SALAD
3-4 avocados
1 medium can shrimp
1 can crabmeat
1 cup mayonnaise
3 scallions, finely chopped
3/4 cup chopped celery
1/8 teaspoon each salt and pepper
1 lemon
1/2 cup crushed potato chips

Cut unpeeled avocados in half lengthwise and remove the seed. Combine cut up seafood with mayonnaise, celery, salt and pepper. Squeeze fresh lemon juice on each avocado half, then fill with seafood mixture. Top filled avocados with crushed potato chips. Bake in preheated 375-degree oven 30 minutes. Serve an avocado half to each person.

KING CRAB NOODLES ROMANOFF
2 cups crab meat
2 pkgs. noodles Romanoff
1 small jar sliced mushrooms

Prepare noodles according to package directions, adding the extra milk. When noodles and sauce are combined, fold in crabmeat. Place in shallow baking dish with mushrooms on top and bake, covered, in 350-degree oven 15-20 minutes. Serves 6-8.

OPEN-FACED CRAB MUFFINS
3/4 cup cottage cheese
1/4 cup Parmesan cheese
1/3 cup scallions, finely chopped
6 drops hot pepper sauce
2 teaspoons Worcestershire sauce
1 1/2 cups crab meat
6 English muffins, split in half

Mix cottage cheese, Parmesan cheese, scallions, hot pepper sauce and Worcestershire sauce together in mixing bowl. Stir in crabmeat. Spread one-fourth of the crab mixture on each muffin half. Place on a cookie sheet and bake in a 400-degree oven 10-12 minutes.

There’s a bounty of fresh foods on the Peninsula – the Dungeness crab is just one of the many that is making the Pacific Northwest one of the newest and most exciting regional cuisines.

HINT OF THE MONTH:
Freeze crabmeat in milk in milk cartons.

Marian Platt’s regional narrative cookbook of Washington’s Sequim Valley, From My Kitchen Window, can be ordered by sending cash, check or money order for $25 (includes tax and handling/mailing costs) to Marian Platt, 434 Chicken Coop Rd., Sequim, WA 98382. Phone (360) 683-4691.