Crabbing Season is Here!

crab omleteWow! Crabbing season just started and we were gifted wild Dungeness crab yesterday.  My husband, sweet soul that he is, picked it all while I was at work yesterday.  So this morning we are in for a great treat, Dungeness Crab Omelets with garlic herbed chevre cheese.  I even got busy and made quick bread cinnamon rolls to go with it.  Living in the lap of luxury!

Crabbing season generally starts with the first of July or thereabouts.  My sister and her husband go out, and this early in the season, generally limit, which is five crab each.  That is a lot to cook and a lot to pick, so they get out their big turkey fryer kettle and the propane burner and do it in the yard, many crab at a time.  The cooking doesn’t take too long that way, but the cleanup of the boiling process takes some energy and time.

Picking is the time consuming.  Dungeness crab is probably one of the easier kinds of crab to pick, but I can only manage to clean one about every fifteen minutes. If there are several to do, you usually end up with some cuts and abrasions as a result.  The reward is you get to snack on the crab while cleaning.  We usually keep a little dish of mayo handy to dip in.

Once finished, you have this unctuous, sweet, mildly fragrant (with slight umami taste), white meat and legs that are beyond compare to any other crab I have ever tasted. Yes, it is better than king crab, snow crab or any kind we have access to.  Close in taste is the northwest red rock crab which is almost impossible to extract its meat.

Breakfast was all we had hoped it would be.  Needless to say, we ate decadently and are thoroughly sated.  Envious? You can do it too.  All you need is a boat, crab pots, a strong back to pull the pots, a large kettle to cook the crab, lots of time for picking and moments of pure joy eating.  Prep time: very long.  Eating time: minutes of pleasure. The alternative is to pay $35 a pound and worry about freshness.

We are luck to live where this is all possible.

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