Feelin’ Crabby???

March 10, 2009

Then head on over to Waterfront Seafood Grill (in downtown Seattle) or the Sea Grill (in Tacoma) during the month of March and indulge in the fourth annual “Cult of the Crab.” 

During a recent media dinner, we were feted with everything from Crab Rangoon (which made a very interesting pairing with Cave B 2007 Blanc de Blancs, a flavorful sparkling wine produced in Quincy, Wash.) to Blue Crab Benedict (paired with McCrea 2007 Grenache Blanc) to Fresh Maryland Soft-Shelled Crab (paired with Efeste 2007 Feral Sauvignon Blanc, which was as powerful and pungent as its name suggests).

Here’s the Blue Crab Benedict:

Waterfront Crab Benedict featured fresh Maryland crab.

And the Soft-Shelled Crab:

Waterfront Soft-shelled Crab was served with a lemon/garlic/caper sauce.

Perhaps most interesting dish of the evening was a simple preparation of Steamed Red King Crab legs (shown below), taken from crabs that hailed from the Barents Sea, Hokkaido Bay, and Dutch Harbor.

A trio of crab claws from around the world is available in March at Waterfront Seafood Grill. 

Paired with Sparkman Cellars 2007 Lumière Chardonnay, it was surprising the difference the growing area, plus the food the crabs eats, makes to the flavor and texture of the flesh. 

According to a press release, “Hokkaido king crab (“tarabagani” in Japanese) comes from the frigid waters off Hokkaido, Japan’s northernmost major island, waters that yield high-end, exceptional seafood. Very little of the Hokkaido king crab is exported, most of it remaining in the country to support the Japanese market.

“Also new to the roster is Maine Peekytoe Crab, a variety of Atlantic rock crab that was a by-catch throwaway of the lobster industry until it was renamed “peekytoe.” Now, these small crustaceans are embraced by the most discriminating chefs around the world for their sweet and delicate flavor.”

The complete list of crabs available this month includes:

• Blue Crab (from Maryland and Chesapeake Bay)
• King Crab (from Hokkaido Bay in Japan, the Barents Sea and Alaska’s Bering Sea)
• Stone Crab (from South Florida)
• Snow Crab (from the icy Barents Sea above the Scandinavian Peninsula)
• Maryland Soft Shell Crab (harvested, express shipped, and received daily)
• Jonah Crab Claws (from Florida)
• Dungeness Crab (the Pacific coast favorite)
• Maine Peekytoe Crab (rock crab from Maine)

The crabs will be delivered six days a week, than prepared on site to tender, succulent perfection, and the only suggested accessory for this cult is a bib!



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