A trip to Alaska:
What a wonderful world.
The battle of best crabs was on after an Alaskan came to MY home town and told me yeah he guessed Blue Crabs were good, but his Alaskan crabs, King and Dungeness, are better. Clearly, I cannot stand for that so I went to Alaska for the freshest test possible.
Away to Alaska I went:
Alaskan Crabs vs. Blue Crabs
I arrived in Alaska to the kindest family I could imagine, making our future fight over crabs harder than I thought it would be. Off to their house we went and I was delivered to a true Alaskan feast: Dungeness Crabs with garlic butter, fried Halibut with homemade tartar sauce, and homemade coleslaw. Where’s the paper?? I thought. How about the hammers? Nope. Each place was set with a small cut board and a rock. Yes, a rock. Are they otters or Alaskans….or both? Nah, they’re just mountain people who have found perfectly shaped rocks to their hands and keep them just for their local eats.
So the difference? The Dungies, as they call ’em, have enough meat in half of their body as a whole Blue Crab and a half. Each leg matches the same amount found in a Blue Crab claw. The rock, quite frankly, makes you feel like a bad-A animal claiming ya meat. Now can I say which one is better? Can I, in my right mind, say that Dungeness Crabs are better than Blue Crabs?? No. Maryland would remove me from the state.
So here it is Conor Lendrum (the nice young fellow who challenged my crabs): Dungeness vs Blue Crab. They tie. I’d say Blue meat is a wee bit sweeter but there is just so much meat in one Dungie crab.
I flew all the way to Alaska to prove to my Marylanders once and for all that our crabs are supreme….and we came out in a dag tie. THANKS ALASKA. But really, thank you, it was delicious.
PS- Why didn’t I mention the competition with King Crab? Because they fail. Seriously, not worth racing with the Dungies and the Blues.
Some tasty Blue Crab and Dungeness Crab recipes?
The not so traditional Crab Dip:
The ratio for this dip is a personal preference. I love the extra tomatoes and onions for the extra texture and flavor. It also makes the crab meat go farther, which, considering the price, is very helpful. The Tabasco adds a little heat without upsetting the clean flavors of the vinegar with the crab meat.
8 oz crab meat
2/3 cup white onion (diced)
2/3 cup tomato (diced)
2 tbs vegenaise
1 tbs apple cider vinegar
5 shakes Tabasco hot sauce
fresh cracked pepper
fresh cut italian parsley (optional)
- Toss the above ingredients in a bowl until thoroughly mixed. Be carful to fold and not mix too roughly so as to keep the meat, especially that tasty back fin, in tact. Serve chilled.
Incredibly refreshing and delish with a beer on the back porch!
Best served with buttery crackers (Ritz or Whole Foods party packs) or topping a salad.
A crabby twist on the Lobster Roll
1 lb crab meat
3 tbs tartar sauce (with cayenne)
½-1 tbs sweet pickles (diced)
2 splashes of hot sauce (of your choice)
fresh cracked pepper
- In a bowl, combine the above ingredients. Be careful to mix, rather than fold. Mixing will break down the crab chucks, folding will give you a lumpier and more flavorful roll.
- For best serving, top each side of roll with the horse radish mixture listed below, then crab meat, onion and tomato. Place in the oven at 350 degrees for 10 minutes to crisp the roll and warm the meat.
2 tbs sour cream
1 ½ tsp horse radish
Red onion slivers