Dungeness Crab Season Continues

January 12, 2010

It’s hard to believe, but we are already well into 2010. I know last year had a lot of ups and downs for most people, but we ended the year on a high note, especially with December being one of my favorite seasons– Dungeness crab season.

My family enjoyed plenty of crab during the holidays and has been taking full advantage of the season by continuing to test out new recipes. Below is a family favorite recipe, courtesy of executive chef Gary Putz.

Dungeness Crab and Sweet Onion Au Gratin
Serves 4

1 lb crab meat
¾ lb shredded Swiss cheese
½ tsp freshly ground nutmeg
1 tbsp sugar
1 tbsp lemon zest
2 tbsp butter
1/3 cup all-purpose flour
3 large sweet onions, sliced paper thin
1 cup mayonnaise
2 tbsp freshly squeezed lemon juice
¼ cup freshly chopped parsley
Salt and pepper

Preheat oven to 375⁰ F.

Gently toss the cheese, nutmeg, sugar and lemon zest with the flour and set aside. In a large sauté pan over medium heat, melt the butter and sauté the onions until tender. Set aside and cool. Combine the crab, cheese mixture, mayonnaise, lemon juice, parsley, salt and pepper in a large mixing bowl. Gently mix.

Transfer to a baking dish and place in the middle of the oven. Bake for 35 to 45 minutes, or until it bubbles slightly and has lightly browned.
Happy New Year!


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