Finally! Fresh Dungeness crab has arrived. A distinct culinary highlight of a Northern California winter, the Dungeness crab with its subtly sweet and delicate meat is a treat this time of year. Traditionally crab is expected to arrive to market in time for the holidays, but state wildlife officials this year delayed the start to the commercial Dungeness crab season off the Sonoma Coast to prevent endangered whales from getting entangled in fishing gear. The season finally opened up last week and the tasty crustaceans are now available locally — steamed, cleaned and cracked on-site at Sonoma Market.
Ask any seafood lover and they will tell you the most delicious way to enjoy Dungeness crab is to eat it freshly steamed and absolutely unadulterated in any way. No marinating, no steeping, no nothing. Because of the delicate and mild flavor of the meat, dipping sauces should be kept to a minimum. Purists enjoy a squeeze of lemon, and a dip in drawn butter or an aioli or mild cocktail sauce will complement the flavor nicely. A simple green salad and tangy sourdough bread are the perfect accompaniments to serve alongside.
A feast of fresh crab would not be complete without the requisite wine pairing. Best to keep to white varietals and those that are balanced in acidity. A sauvignon blanc or pinot grigio fits the bill nicely. The wine should complement and accentuate the crab, not overpower its delicate flavor. You aim to cleanse the palate with each sip, which then sets you up for the next bite.
A typical crab weighs between 2 and 2.5 pounds and will comfortably feed two. Should you find yourself with leftovers, the meat makes a wonderfully hearty garnish to creamy carrot-ginger soup perfect for a cold winter day. Enjoy!
The Link LonkFebruary 05, 2021 at 07:42AM
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Sonoma Dish: It's crab season! - Sonoma Index-Tribune
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Crab
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