May Sitka Seafood Share
A Dungeness crab recipe, cooking tips, and a bonus rockfish chowder recipe
Ingredients
- 2 Dungeness crab clusters
- 1 c water
- ½ c white wine
- 2 lemons, quartered
- 3 Tbsp fresh basil or tarragon, minced
- 2 tsp Old Bay seasoning
- 1 stick butter, melted
- salt and pepper to taste
Directions
Thaw Crab
Thaw crab in the refrigerator 8-10 hours or overnight.
Prepare steaming broth
Combine water, white wine, half of the lemon and 2 tablespoons of the fresh herbs in the bottom of a large, heavy-bottom pot. Insert a raised steaming basket and bring to a boil over high heat.
Steam Crab
Place Dungeness crab clusters in the steaming insert and sprinkle crab clusters with 1teaspoon of the Old Bay seasoning. Cover the pot and steam for 8-10 minutes or until crab shells turn bright orange.
Make Butter Sauce
While crab steams, combine the butter, remaining tablespoon of fresh herbs and Old Bay Seasoning in a small bowl.
Serve
To serve, remove crab clusters from the steaming pot and drain any water. Serve on a platter alongside herbed butter sauce and remaining lemon wedges.
More Tips for Using The Fish In Your Share
Get Creative with Crab
Dungeness crab has a mild, salty taste with a hint of sweetness. This flavor profile makes it a versatile and delicious protein to add to many of the snacks you are already accustomed to making.
Try it as a topping for nachos, toss it into your favorite linguine recipe, add it to mac and cheese for a west-coast take on the famous lobster mac, or even make a crab salad!
Breaking Down Your Crab
Wondering how to break down your Dungeness crab legs? We wrote a short blog, with photos, all about it.
Click here to learn how to break down your Dungeness crab legs.
Darius' Rockfish Chowder
This one comes to you from your Kodiak fisherman, Darius Kasprzak. Darius' mom used to make this for him when they would go out fishing. From our boats to your table - enjoy!
Ingredients:
- 1 lb rockfish
- 1 1/2 tbsp butter
- 1/2 medium white onion, chopped
- 2 russet potatoes, chopped
- 8 ounces canned or frozen corn
- 1 12 ounce can evaporated milk
- Seasoning salt, to taste
- Pepper
Instructions:
- Saute onion in pot with butter over low heat until soft.
- Add potatoes and water (just enough to cover potatoes). Season with salt and pepper. Cover and simmer over medium heat 15 minutes.
- Arrange fish filets on top of potatoes and simmer 15 minutes, or until fish and potatoes are cooked.
- Add corn and milk, cover, and bring just to a boil (no longer).
- Season again (as needed) and serve immediately. Option to top with bacon bits or smoked salmon pieces.
