Mid-November marks the beginning of the dungeness crab season in the Bay Area, and we decided to celebrate my Mom’s birthday with a crab feast. My dear mom has had a tough time recently with some medical issues and we were all so relieved that she has recovered that we felt the need to celebrate. Mr. K drove over to Pillar Point in Half Moon Bay and picked up a cast of freshly caught dungeness crab. It was lucky he got there early as there was only one boat that went out that day and apparently there were people buying 20-30 crabs each! We prefer getting them fresh off the boat when they are vigorous and lively. They were all over 3 pounds, and stacked into formation nicely after their hot bath.
I cleaned and shelled several of them which we ate plain drizzled with fresh lemon, or a sprinkle of bottled yuzu that I have, or with some hogwash, which is my go to condiment for fresh seafood. Click here for the original recipe from Hog Island Oysters, it is simple and perfect and makes any fresh seafood dazzling.
My Aunt Motoe brought over a delicious appetizer, ponzu marinated cream cheese filled with a thick layer of pungent wasabi and topped with toasted furikake (a savory topping generally made with sesame seeds, dried seaweed and other aromatic spices). It was delicious served with savory thin rice mini crackers from TJ’s.
On the way back from Half Moon Bay, Mr. K stopped off at Nijiya Market in San Mateo and picked up a couple trays of fresh Uni (sea urchin) for an extra treat.
My cousin Roy helped throw this together, a mashup of garlic noodles with Eric Ripert’s recipe for Sea Urchin Pasta, sans the caviar but with the addition of delectable crab butter, YUM!
I reserved a couple of the crabs for Mr. K to mix with a garlicky buttery sauce and roast using this recipe which is inspired by Thanh Long in SF. The sauce infuses the sweet flesh of the crab and makes for an intoxicating and finger licking good dish.
I like to serve this with garlic bread, which is perfect to dip into the garlicky sauce from the roasted crab.
To round out the meal, I made cheesy gooey scalloped potatos, these make any meal extra special.
My first plate, including salad of fresh spring mix with toasted walnuts, blue cheese and vinaigrette.
A delicious way to celebrate my Mom’s birthday. We finished with store bought chocolate cake and off-key singing.