Chef Moises of the Park Chalet restaurant demonsrates how to make his signature Dungeness Crab Salad with Roasted Beets and Avocado Mousse. Hosted by Sandy Rouge of TasteTV.
See the TasteTV video recipe

Today’s San Francisco Chronicle has an interesting front page, top-of-the-fold article “Crab season gets crackin’ : Boats due back today loaded with that delectable San Francisco treat“. The on-line version is actually better because it includes a very nice photo gallery.

There are few things that are as good as simply prepared fresh crab, hot melted butter, sourdough bread and wine so I really look forward to this time of year. Be on the lookout for restaurants and grocery stores having crab specials.

Food Notebook post by Carter Lusher.
http://p7.hostingprod.com/@foodnotebook.com/blog/2006/11/dungeness_crab_season_starts_t.html

Dungeness Crab at Fisherman’s Wharf NOW!

It was a colorful picture. More than 150 tiny crab boats set out through the Golden Gate yesterday to begin the 2006 crab season.

Today Fisherman’s Wharf is bustling with activity as thousands of pounds of fresh Dungeness crab are unloaded from the colorful boats. Some find their way quickly into the sidewalk pots of boiling water that made Fisherman’s Wharf one the the world’s most popular tourist destinations. Most of the fresh Dungeness crab, however, will go to one of the major fish processors and then be airlifted to markets around the world.

Want to know more about this most magical time of the year in San Francisco? Explore the following links. Bon apetit!
http://samspadesf.blogspot.com/2006/11/dungeness-crab-at-fishermans-wharf-now.html

farawaypoints

I love crab, even if it is fake crab. This recipe is low-fat!

INGREDIENTS:

1 carton (16 ounces) 1% cottage cheese
1/2 cup egg substitute
1/4 cup grated Parmesan cheese
2 tablespoons Italian seasoning
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1 package (8 ounces) imitation crabmeat, flaked
12 lasagna noodles, cooked and drained
2 cans (8 ounces each) no-salt-added tomato sauce

For more of the recipe, go here:
http://community.livejournal.com/geekcooks/14029.html

Restaurantgirl

“As the waiter began to ratlle off his favorite dishes (per my request), my friend, spotting a fresh dungeness crab entree, interrupted, exclaiming, “Dungeness crab! You never see that on a menu.” How could I argue for the steamed barramundi when her words rang so true? Sure, there were shellfish platters scattered about the city at various steakhouses and seafood spots, but rare was the occassion when crab was celebrated as an entree.

While my friend would’ve happily bypassed the appetizers to get to the bottom of the crab, I argued to dine according to custom, and begin with the hot mushroom spring rolls. These fried nibbles were presented with a side of lettuce and pickled carrot and daikon, which our waiter explained was to be wrapped around the fried rice paper rolls. We happily obliged and were handsomely rewarded. These were no ordinary spring rolls: filled with rich chanterelle, porcini and shitake mushrooms, the assemblage was a delicate, yet crunchy interplay of textures and sweet & sour flavors. “
http://www.restaurantgirl.com/restaurantgirl/2006/11/mai_house.html