There’s a bite to the air in the mornings now, a turning of seasons that brings to mind cozy gatherings and holiday feasts. And this year, unlike last, it appears there will be fresh, succulent Dungeness crab on the table as the centerpiece of the celebration.

Crab is King

Dungeness is wildly popular for a reason. Its salty, clean, sweet, buttery taste is paired with a soft texture that almost melts in your mouth. It can be enjoyed straight out of the shell, with a little butter and lemon, be whipped into a dip, molded into a delectable cake, or tossed into a dozen mouthwatering recipes, like a tasty cioppino that includes crab is a holiday favorite. Served with a robust red wine and sour dough bread, cioppino always is satisfying fare.


Holiday celebrations call for extra-special appetizers and entrees.  That being said, nothing is quite as deliciously decadent as crab dishes.  Crab dip recipes usually include a mixture of Old Bay, mustard, cream cheese, mayonnaise, crabmeat and shredded Cheddar cheese. Smearing a succulent gob of crab dip on a fresh slice of sour dough bread is utter bliss, and is always a hit at holiday gatherings. Scrumptious crab cakes are popular provided they are well seasoned and more crabmeat than filler.  Delicious lobster, shrimp and mushrooms stuffed with Crab Imperialcan be appetizers or stand alone as entrees.


All in all crabs have something special for everyone to enjoy this holiday season. Bon Appetit!



This recipe is generations old and includes no measurements

Rodney Fong, long time business owner on Fisherman’s Wharf SF


Stewed tomatoes


Sweet onions

Fresh tomatoes

Tomato paste

Chicken broth

Clam juice


Italian parsley

Lemon garnish

Olive oil







Chilean Sea bass



Sauté onions, garlic, celery in large cast iron pot

Add fresh tomatoes

Add stewed tomatoes

Chicken broth and tomato paste to thin or thicken

Cover and Simmer to reduce down to nearly 2/3rd of original volume

Add clam juice


15 mins before serving add crab and shell fish

8 mins before serving add fish (cubed in fairly large cubes)


Garnish with parsley and lemon…


And sip wine along the way. Maybe splash a little into the broth!