Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner
New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce
Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial
Let the Cracking Begin! Dungeness Crab Season is Underway
A Fine Case of Crabs.
Event: Dungeness Crab Week
Sponsored
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Three months after it launched,\r\nForbes chose her blog, \u003cstrong>Cooking with Amy\u003c/strong>, as one of the\r\ntop five best food blogs, praising her writing as\r\n“smart, cozy and witty”. Since then her blog has been\r\nfeatured and recipes reprinted in many newspapers and\r\nmagazines in the U.S. and the world.\r\n\r\nIn addition to regularly updating her blog, Amy is a\r\nguest contributor to the Epicurious.com blog, and\r\nContributing Editor of Glam Dish. She also writes\r\nrestaurant reviews for SF Station.\r\n\r\nHer focus on \u003cstrong>Bay Area Bites\u003c/strong> is primarily cookbook\r\nreviews along with some interviews and current events.\r\n\r\nAmy is a recipe developer and freelance food writer.\r\nShe is author of \u003cstrong>WinePassport: Portugal\u003c/strong> and wrote the new introduction to the classic cookbook, \u003cstrong>Jane Grigson’s Vegetable Book\u003c/strong>, published by the University of Nebraska Press. She recently completed 45 recipes for a Williams-Sonoma cookbook and wrote her first piece for VIA magazine.\r\n\r\nShe is currently serving on the board of the San Francisco Professional Food Society and is a member of the International Association of Culinary Professionals. Amy lives in San Francisco with her husband, tech journalist Lee Sherman.","avatar":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Amy Sherman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/a2c9e78855b89740545e8a000d82e38c?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/amy-sherman"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"bayareabites":{"type":"authors","id":"5083","meta":{"index":"authors_1591205172","id":"5083","found":true},"name":"KQED Food Staff","firstName":null,"lastName":null,"slug":"bayareabites","email":"bayareabites@kqed.org","display_author_email":false,"staff_mastheads":[],"title":"KQED Contributor","bio":"Bay Area Bites (BAB), KQED's public media food blog, feeds you visually compelling food-related stories, news, recipes and reviews from the San Francisco Bay Area and beyond.","avatar":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twitter":"bayareabites","facebook":"bayareabites","instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["contributor"]},{"site":"bayareabites","roles":["administrator"]},{"site":"food","roles":["author"]}],"headData":{"title":"KQED Food Staff | KQED","description":"KQED Contributor","ogImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7113fdeeace4c1251f9bbe4b2fab415a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/bayareabites"},"mariafinn":{"type":"authors","id":"5371","meta":{"index":"authors_1591205172","id":"5371","found":true},"name":"Maria Finn","firstName":"Maria","lastName":"Finn","slug":"mariafinn","email":"mariafinn@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Maria Finn | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7665bb99151400dc3a28510892795cd9?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/mariafinn"},"rgebreyesus":{"type":"authors","id":"11625","meta":{"index":"authors_1591205172","id":"11625","found":true},"name":"Ruth Gebreyesus","firstName":"Ruth","lastName":"Gebreyesus","slug":"rgebreyesus","email":"rgebreyesus@KQED.org","display_author_email":false,"staff_mastheads":[],"title":"Food Writer","bio":"Ruth Gebreyesus is a freelance writer and producer based in the Bay Area. Through stories across various mediums, Ruth explores the creation and consumption of cultural products. You can find more of her work \u003ca href=\"https://www.kotetakotet.com/\">here\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twitter":"root_g","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"arts","roles":["subscriber"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"checkplease","roles":["editor"]},{"site":"food","roles":["editor"]}],"headData":{"title":"Ruth Gebreyesus | KQED","description":"Food Writer","ogImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/68980beab511750abbb1a58f1c768b45?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/rgebreyesus"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_136123":{"type":"posts","id":"bayareabites_136123","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136123","score":null,"sort":[1579647633000]},"guestAuthors":[],"slug":"flavors-worth-finding-charred-cauliflower-dungeness-crab-and-mole-for-brunch","title":"Flavors Worth Finding: Charred Cauliflower, Dungeness Crab and Mole for Brunch","publishDate":1579647633,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>[aside postID='bayareabites_24758,bayareabites_133874' label='Get a bite of Roasted Cauliflower and Dungeness crab at home']\u003c/p>\n\u003ch2>Cauliflower Delights\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I still think about the first Tacos Oscar taco I ever had. It was a charred broccoli and peanut salsa situation I devoured some years ago when the restaurant was still a pop-up that roamed around Oakland. The deliciously inventive combination is a signature of Oscar Michel and Jake Weiss, whose vegan tacos are never an afterthought or a concession to appease the Bay’s non-meat-eating diners. The duo behind the restaurant have a knack for making a star out of a vegetable some might otherwise pass up, pairing it with slaws and salsas that compliment rather than drench and hide.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cauliflower taco I had the other night at Tacos Oscar is a prime example. Cauliflower takes well to direct heat—it chars beautifully, its florets acquire a satisfying crisp while the stems sweeten and soften. On top of their handmade tortillas, Michel and Weiss dress the toasted cauliflower with a red pickled cabbage slaw, cilantro and warming salsa macha whose crushed peanuts add more texture than loud, peanut flavor. A satisfying taco with every bite. The fact that it’s vegan is a parenthetical. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Ruth Gebreyesus, Food Reporter and \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Dungeness Crab with Garlic Butter to Spare\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ever since crab season opened up this winter, I’ve been drooling over the Instagram feed of Chef Smelly, who prepares locally sourced, sustainably caught wild Dungeness crab. On a recent Sunday afternoon, I finally made a plan to check out his pop up, Smelly’s Creole and Soul Food, inside Au Lounge Oakland in Uptown. The photocopied menu you get at the door includes all kinds of delicious-sounding combos of crab, shrimp, beef and oysters. But my family of three was all about the crab. We ordered a whole dungeness à la carte drenched in chopped garlic blooming in butter, along with a side of the Creole-spiced fries—also dipped in melted garlic butter. We got our order to go, and the crab did not disappoint. Only, once home, I regretted we didn’t get the trademark garlic noodles that come with most of Smelly’s combos. (Truth be told, I was trying to save a few bucks too.) I quickly assembled a pot of noodles at home and dumped them in the left-over butter, garlic and crab scraps. Divine.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://www.instagram.com/p/B66dxk1hhk9/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve read reviews and heard about the long lines at Smelly’s, so I was relieved when we showed up to find only a half-filled bar and one person in line. But don’t let that fool you, we still ended up waiting more than an hour for a to-go order, not ideal when you got a hungry nine-year-old kid in tow after basketball practice. In the end, it was still worth the wait\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Kelly Whalen, Senior Digital Video Producer, Arts & Culture\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='checkplease_11871' label='Catch Check Please! at Los Moles']\u003c/p>\n\u003ch2>Mole Pipián for Brunch and Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">On weekends, there’s nothing I want more than a breakfast I can enjoy with intention. That Saturday morning meal is to be savored slowly, and the all-you-can-eat brunch buffet at Los Moles provides tenfold. The first non-negotiable item for me is a mug of their café de olla—coffee brewed with canela, chocolate, piloncillo and orange rinds. The spicy-sweet brew cuts the grogginess of any Friday night stupor and prepares your stomach for the feast ahead. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7d8UFep50i/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And while I have fever dreams about the entire spread—the giant bubbling pots of menudo and pozole, the seven-plus varieties of mole, the handmade corn tortillas, the vats of carne machaca and carnitas—the centerpiece of this Saturday morning tradition is their mole pipián. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pale green and stewed with tender shredded chicken, Los Moles’ nutty, vibrant pipián made of roasted pepitas and seed varieties tantalizes. I recently learned that my great grandmother specialized in a mole pipián made from grinding toasted maíz, pepita, and sesame. And while the recipe was lost between generations, I hold on to that story with every bite I take of Los Moles’ pipián. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Lina Blanco, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Digital Manager of Engagement, KQED Arts & Culture.\u003c/span>\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1579662833,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":798},"headData":{"title":"Flavors Worth Finding: Charred Cauliflower, Dungeness Crab and Mole for Brunch | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. 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Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_24758,bayareabites_133874","label":"Get a bite of Roasted Cauliflower and Dungeness crab at home "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Cauliflower Delights\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">I still think about the first Tacos Oscar taco I ever had. It was a charred broccoli and peanut salsa situation I devoured some years ago when the restaurant was still a pop-up that roamed around Oakland. The deliciously inventive combination is a signature of Oscar Michel and Jake Weiss, whose vegan tacos are never an afterthought or a concession to appease the Bay’s non-meat-eating diners. The duo behind the restaurant have a knack for making a star out of a vegetable some might otherwise pass up, pairing it with slaws and salsas that compliment rather than drench and hide.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The cauliflower taco I had the other night at Tacos Oscar is a prime example. Cauliflower takes well to direct heat—it chars beautifully, its florets acquire a satisfying crisp while the stems sweeten and soften. On top of their handmade tortillas, Michel and Weiss dress the toasted cauliflower with a red pickled cabbage slaw, cilantro and warming salsa macha whose crushed peanuts add more texture than loud, peanut flavor. A satisfying taco with every bite. The fact that it’s vegan is a parenthetical. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Ruth Gebreyesus, Food Reporter and \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Visual Arts Columnist\u003c/span>\u003c/i>\u003c/p>\n\u003cp> \u003c/p>\n\u003ch2>Dungeness Crab with Garlic Butter to Spare\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">Ever since crab season opened up this winter, I’ve been drooling over the Instagram feed of Chef Smelly, who prepares locally sourced, sustainably caught wild Dungeness crab. On a recent Sunday afternoon, I finally made a plan to check out his pop up, Smelly’s Creole and Soul Food, inside Au Lounge Oakland in Uptown. The photocopied menu you get at the door includes all kinds of delicious-sounding combos of crab, shrimp, beef and oysters. But my family of three was all about the crab. We ordered a whole dungeness à la carte drenched in chopped garlic blooming in butter, along with a side of the Creole-spiced fries—also dipped in melted garlic butter. We got our order to go, and the crab did not disappoint. Only, once home, I regretted we didn’t get the trademark garlic noodles that come with most of Smelly’s combos. (Truth be told, I was trying to save a few bucks too.) I quickly assembled a pot of noodles at home and dumped them in the left-over butter, garlic and crab scraps. Divine.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B66dxk1hhk9"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ve read reviews and heard about the long lines at Smelly’s, so I was relieved when we showed up to find only a half-filled bar and one person in line. But don’t let that fool you, we still ended up waiting more than an hour for a to-go order, not ideal when you got a hungry nine-year-old kid in tow after basketball practice. In the end, it was still worth the wait\u003c/span>\u003cspan style=\"font-weight: 400\">.\u003c/span>\u003cspan style=\"font-weight: 400\"> — \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Kelly Whalen, Senior Digital Video Producer, Arts & Culture\u003cbr>\n\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"checkplease_11871","label":"Catch Check Please! at Los Moles "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Mole Pipián for Brunch and Memories\u003c/h2>\n\u003cp>\u003cspan style=\"font-weight: 400\">On weekends, there’s nothing I want more than a breakfast I can enjoy with intention. That Saturday morning meal is to be savored slowly, and the all-you-can-eat brunch buffet at Los Moles provides tenfold. The first non-negotiable item for me is a mug of their café de olla—coffee brewed with canela, chocolate, piloncillo and orange rinds. The spicy-sweet brew cuts the grogginess of any Friday night stupor and prepares your stomach for the feast ahead. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B7d8UFep50i"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">And while I have fever dreams about the entire spread—the giant bubbling pots of menudo and pozole, the seven-plus varieties of mole, the handmade corn tortillas, the vats of carne machaca and carnitas—the centerpiece of this Saturday morning tradition is their mole pipián. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Pale green and stewed with tender shredded chicken, Los Moles’ nutty, vibrant pipián made of roasted pepitas and seed varieties tantalizes. I recently learned that my great grandmother specialized in a mole pipián made from grinding toasted maíz, pepita, and sesame. And while the recipe was lost between generations, I hold on to that story with every bite I take of Los Moles’ pipián. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> Lina Blanco, \u003c/span>\u003c/i>\u003ci>\u003cspan style=\"font-weight: 400\">Digital Manager of Engagement, KQED Arts & Culture.\u003c/span>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136123/flavors-worth-finding-charred-cauliflower-dungeness-crab-and-mole-for-brunch","authors":["11625"],"categories":["bayareabites_109","bayareabites_752","bayareabites_8770","bayareabites_16526","bayareabites_366","bayareabites_1807","bayareabites_1873"],"tags":["bayareabites_785","bayareabites_564","bayareabites_523","bayareabites_9835","bayareabites_9710","bayareabites_14412","bayareabites_16191","bayareabites_15518","bayareabites_14757","bayareabites_4043","bayareabites_767","bayareabites_1871"],"featImg":"bayareabites_136126","label":"bayareabites"},"bayareabites_136002":{"type":"posts","id":"bayareabites_136002","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136002","score":null,"sort":[1576771246000]},"guestAuthors":[],"slug":"seafood-lovers-rejoice-dungeness-crab-season-is-on","title":"Seafood Lovers, Rejoice: Dungeness Crab Season Is On","publishDate":1576771246,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Dungeness crab season in California has officially begun after\u003ca href=\"https://www.kqed.org/news/11784637/commercial-crab-fishing-season-tentatively-delayed-recreational-warning-issued\"> a delay\u003c/a> issued by the state's Department of Fish and Wildlife. The month-long wait allowed whales to safely migrate south for the winter without getting caught in crab fishing lines.\u003c/p>\n\u003cp>In a video posted earlier this week, Berkeley- and San Francisco-based sustainable fishmonger Monterey Fish Market showed boats collecting bucket loads that have already arrived at Bay Area restaurants by now.\u003c/p>\n\u003cp>https://www.instagram.com/p/B6OSMnbhj1g/\u003c/p>\n\u003cp>Chef Edward Wooley, who runs Oakland pop-up \u003ca href=\"https://www.instagram.com/chefsmelly/?hl=en\">Chef Smelly\u003c/a>, posted a photo yesterday showing a pair of crabs dressed in garlic and butter on a glistening bed of noodles. While\u003ca href=\"https://www.instagram.com/sisterrestaurant/\"> Sister\u003c/a> on Grand Avenue has incorporated the crustaceans into their pasta dishes, starting Dec. 31 they'll feature whole and half crabs paired with absinthe cocktails. You can expect crabs to crawl into many more Bay Area restaurants and holiday dinners in the coming months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Dungeness crab season in California is officially on after a month-long delay to allow whales to safely migrate south. ","status":"publish","parent":0,"modified":1576780012,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":157},"headData":{"title":"Seafood Lovers, Rejoice: Dungeness Crab Season Is On | KQED","description":"Dungeness crab season in California is officially on after a month-long delay to allow whales to safely migrate south. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136002 https://ww2.kqed.org/bayareabites/?p=136002","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/12/19/seafood-lovers-rejoice-dungeness-crab-season-is-on/","disqusTitle":"Seafood Lovers, Rejoice: Dungeness Crab Season Is On","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136002/seafood-lovers-rejoice-dungeness-crab-season-is-on","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Dungeness crab season in California has officially begun after\u003ca href=\"https://www.kqed.org/news/11784637/commercial-crab-fishing-season-tentatively-delayed-recreational-warning-issued\"> a delay\u003c/a> issued by the state's Department of Fish and Wildlife. The month-long wait allowed whales to safely migrate south for the winter without getting caught in crab fishing lines.\u003c/p>\n\u003cp>In a video posted earlier this week, Berkeley- and San Francisco-based sustainable fishmonger Monterey Fish Market showed boats collecting bucket loads that have already arrived at Bay Area restaurants by now.\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B6OSMnbhj1g"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Edward Wooley, who runs Oakland pop-up \u003ca href=\"https://www.instagram.com/chefsmelly/?hl=en\">Chef Smelly\u003c/a>, posted a photo yesterday showing a pair of crabs dressed in garlic and butter on a glistening bed of noodles. While\u003ca href=\"https://www.instagram.com/sisterrestaurant/\"> Sister\u003c/a> on Grand Avenue has incorporated the crustaceans into their pasta dishes, starting Dec. 31 they'll feature whole and half crabs paired with absinthe cocktails. You can expect crabs to crawl into many more Bay Area restaurants and holiday dinners in the coming months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136002/seafood-lovers-rejoice-dungeness-crab-season-is-on","authors":["11625"],"categories":["bayareabites_63","bayareabites_8770","bayareabites_50","bayareabites_10028","bayareabites_1763","bayareabites_366","bayareabites_60"],"tags":["bayareabites_564","bayareabites_10886","bayareabites_523","bayareabites_14757"],"featImg":"bayareabites_136005","label":"bayareabites"},"bayareabites_133874":{"type":"posts","id":"bayareabites_133874","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133874","score":null,"sort":[1564782404000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab","title":"Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab","publishDate":1564782404,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>[aside postID='bayareabites_133852,bayareabites_131469' label='More Celebrity Chefs Recipes']\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Chef Preeti Mistry's Ginger Chile Dungeness Crab is a delightful addition to your holiday table—or just when you want to treat yourself!","status":"publish","parent":0,"modified":1573078051,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":304},"headData":{"title":"Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab | KQED","description":"Chef Preeti Mistry's Ginger Chile Dungeness Crab is a delightful addition to your holiday table—or just when you want to treat yourself!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133874 https://ww2.kqed.org/bayareabites/?p=133874","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/08/02/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab/","disqusTitle":"Celebrity Chefs Recipes: Preeti Mistry's Ginger Chile Dungeness Crab","videoEmbed":"https://youtu.be/91zW3ECVHaM","path":"/bayareabites/133874/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_133852,bayareabites_131469","label":"More Celebrity Chefs Recipes "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Preeti Mistry\u003c/i>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Dungeness crab season is a big deal in the Bay Area. It usually starts right before Thanksgiving and runs until March. Crab is a popular dish on holiday tables—its limited availability only makes it more special. In my opinion, Dungeness crab rivals New England lobster in terms of taste, texture, and sheer size. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A shout out for my absolute favorite seafood restaurant in Mumbai—Mahesh Mahesh Lunch Home—where I always order their fresh crab.\u003c/span>\u003c/p>\n\u003ch2>Ginger Chile Dungeness Crab\u003c/h2>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134335\" class=\"wp-caption aligncenter\" style=\"max-width: 1431px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png\" alt=\"Chef Preeti Mistry's Ginger Chile Dungeness Crab.\" width=\"1431\" height=\"800\" class=\"size-full wp-image-134335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM.png 1431w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-160x89.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-800x447.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-768x429.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1020x570.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Screen-Shot-2019-08-02-at-2.40.19-PM-1200x671.png 1200w\" sizes=\"(max-width: 1431px) 100vw, 1431px\">\u003cfigcaption class=\"wp-caption-text\">Chef Preeti Mistry's Ginger Chile Dungeness Crab. \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cspan style=\"font-weight: 400\">2 Dungeness crabs, cooked and cleaned \u003c/span>\u003c/li>\n\u003cli>½ \u003cspan style=\"font-weight: 400\">pound unsalted butter\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 cup fresh curry leaves\u003c/span>\u003c/li>\n\u003cli>¼ cup ginger, minced\u003c/li>\n\u003cli>¼ cup garlic, minced\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 tablespoon salt\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 teaspoon Indian red chili powder\u003c/span>\u003c/li>\n\u003cli>¼ \u003cspan style=\"font-weight: 400\">cup dry white wine\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">1 lemon, cut in wedges\u003c/span>\u003c/li>\n\u003cli>½ cup cilantro\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\">Preheat oven to 350ºF.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Break the crab into pieces: snap off the legs and quarter the body using a large chef’s knife. Set aside.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Heat a large casserole dish over medium heat; add the butter and cook until melted. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the curry leaves, ginger, and garlic; cook, stirring occasionally until the curry leaves crisp and the ginger and garlic begin to brown (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Stir in the salt and chili powder, then add the wine and cook until the alcohol burns off (about 5 minutes).\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Add the crab to the butter mixture and toss to coat well. \u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\">Transfer the casserole dish to the oven and cook 15 minutes, stirring well mid-way through the cooking.\u003c/span>\u003c/li>\n\u003cli>\u003cspan style=\"font-weight: 400\"> Garnish with the lemon wedges and cilantro leaves. Serve hot with crusty bread.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133874/celebrity-chefs-recipes-preeti-mistrys-ginger-chile-dungeness-crab","authors":["5083"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_12549","bayareabites_12550","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_523","bayareabites_10522","bayareabites_14738"],"featImg":"bayareabites_134333","label":"bayareabites_16039"},"bayareabites_114566":{"type":"posts","id":"bayareabites_114566","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114566","score":null,"sort":[1484068815000]},"guestAuthors":[],"slug":"warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner","title":"Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner","publishDate":1484068815,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.","status":"publish","parent":0,"modified":1484069270,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":960},"headData":{"title":"Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner | KQED","description":"A new study finds a link between warming waters and a dangerous neurotoxin that builds up in species like Dungeness crab, clams and mussels — and harms us if we eat them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"114566 http://ww2.kqed.org/bayareabites/?p=114566","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/01/10/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner/","disqusTitle":"Warmer Oceans Could Boost The Toxins In Your Shellfish Dinner","nprImageCredit":"Eric Risberg","nprByline":"Clare Leschin-Hoar, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"AP","nprStoryId":"509008803","nprApiLink":"http://api.npr.org/query?id=509008803&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/01/10/509008803/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner?ft=nprml&f=509008803","nprRetrievedStory":"1","nprPubDate":"Tue, 10 Jan 2017 07:00:00 -0500","nprStoryDate":"Tue, 10 Jan 2017 07:00:07 -0500","nprLastModifiedDate":"Tue, 10 Jan 2017 07:00:07 -0500","path":"/bayareabites/114566/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>West Coast crab fishermen just ended an \u003ca href=\"http://www.kgw.com/news/local/strike-by-west-coast-crab-fishermen-ends-after-11-days/383612717\">11-day strike\u003c/a> over a price dispute. But a more ominous and long-term threat to their livelihood may be on the horizon. A \u003ca href=\"http://www.pnas.org/content/early/2017/01/03/1606798114\">new study \u003c/a>in the \u003cem>Proceedings of the National Academy of Sciences\u003c/em> has found a link between warming ocean conditions and a dangerous neurotoxin that builds up in sea life: domoic acid.\u003c/p>\n\u003cp>Seafood lovers got a glimpse of that threat in 2015, when record high ocean temperatures and lingering toxic algae blooms raised the domoic acid in shellfish to unsafe levels, \u003ca href=\"http://www.npr.org/sections/thesalt/2015/11/07/455049713/why-a-neurotoxin-is-closing-crab-season-in-california\">shutting down\u003c/a> the West Coast Dungeness crab fishery from Alaska to Southern California for several months. Though less dramatic, the problem emerged again this season, when harvesting was again \u003ca href=\"http://sanfrancisco.cbslocal.com/2016/11/25/dungeness-crab-season-delay-domoic-acid-point-reyes-eureka/\">delayed\u003c/a> for portions of the coasts.\u003c/p>\n\u003cp>Domoic acid is a toxin produced by Pseudo-nitzschia, a micro algae which can accumulate in species like Dungeness crab, clams, mussels and anchovy. It can be harmful to both humans and \u003ca href=\"http://www.marinemammalcenter.org/about-us/News-Room/2015-news-archives/toxic-algal-bloom.html?referrer=https://www.google.com/\">wildlife\u003c/a>, including sea lions and birds. Remember the famous Alfred Hitchcock movie, \u003cem>The Birds\u003c/em>? It was inspired by a \u003ca href=\"http://www.livescience.com/17713-hitchcock-birds-movie-algae-toxin.html\">real-life incident \u003c/a>of California seabirds driven into a frenzy by the neurotoxin.\u003c/p>\n\u003cp>Although we're starting to hear about domoic acid more often, it's been on the radar of public health officials since a Canadian\u003ca href=\"https://www.nwfsc.noaa.gov/hab/habs_toxins/marine_biotoxins/da/\"> outbreak in 1987\u003c/a> killed three and sickened over 100. In mild cases, it can cause vomiting, diarrhea and abdominal cramps. Severe cases can cause trouble breathing, memory loss, and even coma or death.\u003c/p>\n\u003cp>In the case of Dungeness crabs, the food chain looks like this: The phytoplankton Pseudo-nitzschia produces the toxin domoic acid during an algae bloom. Zooplankton and filter feeders, like clams and mussels, then eat that phytoplankton. (Interestingly, not all shellfish react the same way. Mussels, for example, are able to rid themselves of the toxin within a few weeks, while domoic acid may linger in clams for several months, even up to a year.) Those delicious Dungeness crabs we like so much have a taste for clams, which is where domoic acid can be passed up the food chain to us humans.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Officials are able to test for unsafe levels, keeping tainted seafood out of restaurants and away from seafood counters, but scientists haven't been able to predict when natural algae blooms may take a toxic turn — until now.\u003c/p>\n\u003cp>\"The record of domoic acid is now 20 years long, allowing us to look at it from a different perspective than anyone has previously,\" says Morgaine McKibben, a Ph.D. candidate at Oregon State University and lead author of the new study.\u003c/p>\n\u003cfigure id=\"attachment_114574\" class=\"wp-caption alignright\" style=\"max-width: 699px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg\" alt=\"A sign warning beach goers against digging for razor clams along the coast of Washington state.\" width=\"699\" height=\"927\" class=\"size-full wp-image-114574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85.jpg 699w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-160x212.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-240x318.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-375x497.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/3196_custom-7cabf257511af547ead3f820968faa77036ae963-s700-c85-520x690.jpg 520w\" sizes=\"(max-width: 699px) 100vw, 699px\">\u003cfigcaption class=\"wp-caption-text\">A sign warning beach goers against digging for razor clams along the coast of Washington state. \u003ccite>(Washington State Department of Health)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The researchers looked at long-term data collected from Oregon razor clams, copepods (zooplankton that drift with the currents and are studied to predict salmon runs), and recurring climate patterns known as the Pacific Decadal Oscillation and El Nino Southern Oscillation. And they were able to establish that domoic acid events, like those that have been impacting the West Coast Dungeness crab fishery, are strongly related to warm phases in the ocean.\u003c/p>\n\u003cp>\"The most important takeaway from the study is that it's telling us about changes in the food web based on long-term observations of changes in the oceans. It's a very zoomed out view of how the food web responds to natural changes to ocean conditions. That's very important when you talk about resource management,\" says McKibben.\u003c/p>\n\u003cp>These types of long-term records are somewhat rare in oceanography, she says, because \"it's hard to find funding to keep consistent observations like this going.\"\u003c/p>\n\u003cp>And a future with more frequent domoic acid events seems likely, says says Bill Peterson, a NOAA senior scientist and co-author of the study. \"We're having more and more of these warm ocean events and we're going to have more domoic acid blooms each year. It might become a chronic problem,\" he says.\u003c/p>\n\u003cp>That paints a troubling picture for crab fishermen like Bob Eder of Newport, Ore. While domoic acid might go away for a year or two as a problem, it \"is something we'll now be dealing with for a long time,\" he says.\u003c/p>\n\u003cp>He also worries about how future domoic acid events could impact exports — critically important to boosting the overall price of whole crabs. While Americans typically eat only the meat from the crab, Chinese consumers also eat what's known as the \"butter\" (or guts) of the crab, where domoic acid tends to be more concentrated.\u003c/p>\n\u003cp>Officials from the California Department of Public Health say they test year-round for toxic phytoplankton at more than 100 sampling sites along the entire California coastline, and that 2015 was the first year domoic acid was found in crab meat. Oregon and Washington have similar sampling strategies, and have collaborated with California on Dungeness crab testing over the last two years.\u003c/p>\n\u003cp>But Peterson thinks states vulnerable to domoic acid events should be doing even more testing.\u003c/p>\n\u003cp>\"They should sample more often and over a wider ... area,\" says Peterson. \"Crab harvests are a huge money maker on the West Coast. You can't have people think they're going to get sick from eating crabs. Pretty soon [states] are going to have to sample more often and more places to keep better tabs on what's going on in the ocean.\"\u003c/p>\n\u003cp>Patrick Kennelly, chief of the food safety section for the California Department of Public Health, says he's confident the state's monitoring program is strong and able to ramp up as needed. He notes that officials have already started testing Dungeness crab months before the season begins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114566/warmer-oceans-could-boost-the-toxins-in-your-shellfish-dinner","authors":["byline_bayareabites_114566"],"categories":["bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_60"],"tags":["bayareabites_564","bayareabites_523","bayareabites_15714","bayareabites_323","bayareabites_11318","bayareabites_13075"],"featImg":"bayareabites_114567","label":"bayareabites"},"bayareabites_91460":{"type":"posts","id":"bayareabites_91460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91460","score":null,"sort":[1419777242000]},"guestAuthors":[],"slug":"new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce","title":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce","publishDate":1419777242,"format":"aside","headTitle":"New Year’s Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15124,"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91627,91628\"]\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91645,91640,91629,91646,91631\"]\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91633,91632,91634\"]\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ","status":"publish","parent":0,"modified":1481593974,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":629},"headData":{"title":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce | KQED","description":"It’s Dungeness crab season and this is one crave-worthy way to make a little bit of sweet crabmeat feed a crowd. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91460 http://blogs.kqed.org/bayareabites/?p=91460","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/28/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce/","disqusTitle":"New Year's Heavenly Puffs: Crab Hush Puppies with Remoulade Sauce","path":"/bayareabites/91460/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91635\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>These. Are. Amazing. What are crab hush puppies you ask? Succulent little bite-sized hush puppies stuffed full of sweet Dungeness crab plus fresh herbs, minced bell pepper, and beer-scented, cornmeal-spiked batter. Assuming that you purchase the crabmeat already pulled from the shell, they are also a snap to put together. But you might want to reserve these for your inner circle: they really are that good. (When I was testing them, they went in an instant.)\u003c/p>\n\u003cp>If you are uninitiated with hush puppies--fried rounds of cornmeal batter that are most often served alongside seafood--you are in for a real Southern treat. I grew up on these nuggets, and living on the west coast, where they are virtually unheard of, I truly miss seeing them on menus. Granted, there are numerous heavy, stodgy, overfried and underseasoned versions out there. But when you get a good one...Oh! They are soooooooo good. This version takes that sometimes homely hush puppy to a new level. \u003c/p>\n\u003cp>Served with an easy-to-make tangy remoulade sauce, in true Southern style, these will be a hit at your next gathering, whether it’s New Year’s Eve or anytime during crab season.\u003c/p>\n\u003cp>Don’t let the fact that these are deep-fried put you off. It’s honestly not that hard, and you can fry them up just before guests arrive, then keep them warm in your oven (on a heatproof platter at 200F). Pull them out within an hour though, and watch them disappear.\u003c/p>\n\u003cfigure id=\"attachment_91639\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-ingredients1.jpg\" alt=\"Ingredients for Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91639\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ingredients for Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Crab Hush Puppies with Remoulade\u003c/h3>\n\u003cp>\u003cem>Makes about 2 dozen bites\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cstrong>For the remoulade:\u003c/strong>\n\u003cli>1 cup mayonnaise\u003c/li>\n\u003cli>2 tbsp Creole or country mustard\u003c/li>\n\u003cli>1 tbsp bread-and-butter pickle juice\u003c/li>\n\u003cli>2 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp hot sauce such as Crystal brand\u003c/li>\n\u003cli>1/2 clove garlic, minced\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>For the crab hush puppies:\u003c/strong>\n\u003cli>1 cup all-purpose flour\u003c/li>\n\u003cli>1/4 cup fine grind cornmeal\u003c/li>\n\u003cli>1 tsp baking powder\u003c/li>\n\u003cli>1 tsp sugar\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003cli>2 green onions, minced\u003c/li>\n\u003cli>2 tbsp very finely chopped red bell pepper\u003c/li>\n\u003cli>2 tsp finely chopped fresh flat-leaf parsley leaves\u003c/li>\n\u003cli>2 tsp finely chopped fresh cilantro leaves\u003c/li>\n\u003cli>1 large egg, beaten\u003c/li>\n\u003cli>3/4 cup pilsner-style beer\u003c/li>\n\u003cli>1/2 lb fresh lump crabmeat, picked\u003c/li>\n\u003cli>Vegetable oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>\u003cstrong>To make the remoulade:\u003c/strong> Whisk together all of the ingredients in a bowl. Cover and refrigerate for 1-2 hours to let the flavors meld.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91627,91628","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>\u003cstrong>To make the crab hush puppies:\u003c/strong> In a large bowl, stir together the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, stir together the green onions, bell pepper, parsley, cilantro, egg, and beer. Add the wet ingredients to the dry ingredients and gently stir just until combined. Fold in the crab meat. Let stand 10 minutes.\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91645,91640,91629,91646,91631","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>In a Dutch oven, pour oil to a depth of about 2 inches and heat to 360°F on a deep-fry thermometer (make sure the oil comes no more than halfway up the side of the pot). Working in batches, drop the batter by the tablespoonful into the hot oil, and fry until golden brown, turning once, about 4 minutes. (Test the first one that comes out to make sure it is cooked through, then use that timing and golden brown color for the remaining.)\u003c/li>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91633,91632,91634","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Drain on paper towels, then serve at once with remoulade.\u003c/li>\n\u003cfigure id=\"attachment_91636\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-bowl1.jpg\" alt=\"Drain on paper towels, then serve at once with remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drain on paper towels, then serve at once with remoulade\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_91637\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/hushpuppies-finish-open.jpg\" alt=\"Crab Hush Puppies with Remoulade. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91637\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crab Hush Puppies with Remoulade. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91460/new-years-heavenly-puffs-crab-hush-puppies-with-remoulade-sauce","authors":["5015","5014"],"series":["bayareabites_15124"],"categories":["bayareabites_752","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_710","bayareabites_564","bayareabites_523","bayareabites_11449","bayareabites_716","bayareabites_14033","bayareabites_3202","bayareabites_1686"],"featImg":"bayareabites_91635","label":"bayareabites_15124"},"bayareabites_75933":{"type":"posts","id":"bayareabites_75933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"75933","score":null,"sort":[1388859928000]},"guestAuthors":[],"slug":"cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial","title":"Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial","publishDate":1388859928,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025\"]\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n","blocks":[],"excerpt":"Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ","status":"publish","parent":0,"modified":1455313072,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1309},"headData":{"title":"Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial | KQED","description":"Have no fear, newcomers: now's the time to learn how to cook and eat crab like a local. Yes, it's winter, and that means Dungeness crab season is in full swing. Bay Area Bites takes you through a photographic step-by-step for cooking, cleaning, and serving whole live crab. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"75933 http://blogs.kqed.org/bayareabites/?p=75933","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/04/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial/","disqusTitle":"Cook, Clean, and Serve Whole Crab Like a Local: A Photo Tutorial","source":"Cooking Techniques and Tips","sourceUrl":"https://ww2.kqed.org/bayareabites/category/cooking-techniques-and-tips/","path":"/bayareabites/75933/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_75978\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-closeup1000.jpg\" alt=\"Cooked whole Dungeness crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked whole Dungeness crab. Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp> \u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Happy New Year, newcomers! Welcome to our fine City by the Bay, where lemons grow on trees and fresh Dungeness crab is our favorite winter treat. \u003c/p>\n\u003cp>San Francisco being the destination city it is, we're pretty confident many of you might be having your first encounter with our signature crustacean this month. Even if you've lived here for a while, chances are you've left the crab-cracking to the experts (or your born-here West Coast friends). But now's the time to get crabby like a local. \u003c/p>\n\u003cp>Thanks to weeks of mild and mostly storm-free weather since the commercial season opened in mid November, the City's favorite Dungeness crabs are abundant and affordable right now, sold everywhere from supermarket fish counters to speciality fish stores, Asian markets, and yes, from fishermen right off the boats. \u003c/p>\n\u003cp>The body, shells and claws of a Dungeness are packed with sweet white meat. But how to go from live crustacean to dinner on a plate? There are several ways to take down your crab. We've rated them by \u003cstrong>Freshness, Squeamishness, Value, and Time\u003c/strong>. \u003c/p>\n\u003cfigure id=\"attachment_75984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-fullplate-nikon.jpg\" alt=\"Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Picked fresh crab meat with watermelon radishes and Meyer lemon wedges. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Picked Crab Meat\u003c/h3>\n\u003cp>If what you need is a pile of crabmeat, fast, and money's no object, then go straight for the high-dollar stuff: straight picked crabmeat. This is expensive--expect to pay upwards of $25/lb--because all the waste (all those shells) and labor (all that picking) it takes to turn a whole crab into a mound of tasty meat. On the plus side, once you've paid, your job is done and your crabmeat is instantly fork-ready. Picked crab is very perishable, so make sure you're buying from a reputable market with high demand and fast turnover. Keep it well-chilled and use within one day of purchase. \u003c/p>\n\u003cp>\u003cem>Be warned, though:\u003c/em> if you invite friends over for a crab feast, they'll expect their crabs shells and all. Getting messy with the crackers and forks is part of the fun. Crab cakes, however elegant, are an appetizer; crab in the shell is a meal. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good\u003c/li>\n\u003cli>\u003cstrong>Squeamishness:\u003c/strong> Low to None \u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Low to None\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75985\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/crab-final-parts-nikon.jpg\" alt=\"Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-75985\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cooked, cleaned, cracked whole fresh crab. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Cooked, Cleaned, Cracked Whole Crab\u003c/h3>\n\u003cp>Most crab fanciers in the Bay Area pick up their crabs already cooked. Most markets will clean and crack them for you, typically for an additional dollar or so a pound. For cleaned and cracked crab, once you pick out your whole cooked crab, the counter staff will remove the back shell, clean out the viscera and gills, separate the legs, crack the claws, and quarter the body. All that's left for you (or your guests) to do is pick out the meat, either beforehand (if you're planning on making crab cakes, crab Louie, or other dishes calling for straight crabmeat), or at the table.\u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Fair to Good (look for a busy store that reliably moves a lot of crab)\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> Medium (some work required, but the bulk of mess, including boiling and dismemberment, has been taking care of\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> Medium\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_75991\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/ingredient-shot1000.jpg\" alt=\"Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75991\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Live crab with basic ingredients for a crabfest. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Live Crab\u003c/h3>\n\u003cp>The freshest crab is, of course, a live crab. Many fish markets, especially at Asian markets, have live crabs in tanks at this time of year. Make sure your crabs are lively before you buy them, and check to make sure they have all their claws and legs. They should also be heavy for their size, to ensure that they've fully filled out their shells. \u003c/p>\n\u003cli>\u003cstrong>Freshness:\u003c/strong> Best\u003c/li>\n\u003cli>\u003cstrong>Squeamishness Rating:\u003c/strong> High\u003c/li>\n\u003cli>\u003cstrong>Cost:\u003c/strong> Medium\u003c/li>\n\u003cli>\u003cstrong>Time Investment:\u003c/strong> High\u003c/li>\n\u003c/ul>\n\u003cp>Once you've secured your crabs, cook them promptly, preferably within a few hours of purchase. Keep them well chilled until cooking. Store them in an open container (like a loose, open bag or wide bowl) in the refrigerator until ready to cook. They're salt water creatures, so don't immerse them in fresh water, and don't store them in a sealed or tightly knotted plastic bag. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You'll need a large, tall-sided pot with a lid. It should be big enough so that you'll still have 4 or 5 inches of clearance above the crabs once they're dropped in. Bring enough water to just cover the crabs to a rolling boil. Add a couple tablespoons of kosher or coarse sea salt. \u003c/p>\n\u003cp>To estimate cooking time, you'll need to estimate the average weight of your crabs. Are they one-pounders? Two-pounders? Absolutely mammoth? The rough rule of thumb is about 7 to 8 minutes per pound of average weight. That's the average weight of \u003cstrong>one\u003c/strong> crab, not the total weight of all your crabs. So if you have three crabs of approximately two pounds each, you'll want to simmer the whole pot for about 15 minutes. The colored parts of the shells should turn bright orange, and the meat should be white and opaque. If it still looks gooey or translucent, the crab is underdone and needs additional cooking. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"75975,75976,75977,76026,76010,76004,76006,76009,76017,76005,76018,76021,76029,76013,76007,76024,76015,76023,76016,76022,76025","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Drop in the crabs straight from the fridge. Cover the pot. Bring back to a boil. Reduce heat to simmer, and cook for 7-8 minutes per pound of one crab's average weight. \u003c/p>\n\u003cp>Once crabs are cooked, cool them in a sink or colander under cold running water. They can also be plunged into a ice bath (a sink or wide bowl filled with ice water) to stop the cooking. \u003c/p>\n\u003cp>Clean the crabs once they're cool enough to handle. Place the crab on its back. Starting at the point, peel back the triangular \"plate\" at the center of the shell. Remove the small spiky bits around the base. \u003c/p>\n\u003cp>Prise off the top shell in one piece. Pour off any liquid in the body cavity. Peel off the slender, spongy gills on either side of the body and discard. Peel off the thin, purplish membrane over and around the body cavity and discard. Rinse well. \u003c/p>\n\u003cp>Twist off legs at base and reserve. Using a sharp, heavy knife or cleaver, hack the body into four quarters. Using a crab cracker, crack the claws along the joints. Gently crack the thin shells along the legs to make getting the meat out easier. \u003c/p>\n\u003cp>\u003cstrong>Tip:\u003c/strong> If you don't have a crab fork, use the sharp, pointed end of the leg to dig meat out of the claws and crevices. If you don't have a crab cracker use a mallet or hammer, employed gently to keep from smashing the crabs to bits. \u003c/p>\n\u003cp>If you're serving the crab in the shell, you're done! Arrange the body quarters, claws, and legs attractively on a platter and chill until serving. Serve with plenty of lemon, warm melted butter, and sourdough bread. \u003c/p>\n\u003cfigure id=\"attachment_75990\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/final-crab-2ways.jpg\" alt=\"Fresh crab served two ways. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-75990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh crab served two ways. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you need to go all the way down to crabmeat, use your well-washed hands, crab cracker, and crab fork (or pointy leg tip) to crack the shells as needed and methodically remove the meat. Much of the body meat is packed in the \"tubes\" where the legs were attached; use your fingertips to feel what's meat and what's shell, and try not to mix the thin, translucent body shell in with the meat. It's most efficient if you try to get as many large pieces out as you can. Chill crabmeat immediately and eat within one to two days. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/75933/cook-clean-and-serve-whole-crab-like-a-local-a-photo-tutorial","authors":["5038","5014"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2695","bayareabites_2638","bayareabites_90"],"tags":["bayareabites_564","bayareabites_523"],"featImg":"bayareabites_76034","label":"source_bayareabites_75933"},"bayareabites_51700":{"type":"posts","id":"bayareabites_51700","meta":{"index":"posts_1591205157","site":"bayareabites","id":"51700","score":null,"sort":[1353797308000]},"guestAuthors":[],"slug":"let-the-cracking-begin-dungeness-crab-season-is-underway","title":"Let the Cracking Begin! Dungeness Crab Season is Underway","publishDate":1353797308,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n","blocks":[],"excerpt":"Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.","status":"publish","parent":0,"modified":1354840061,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":1088},"headData":{"title":"Let the Cracking Begin! Dungeness Crab Season is Underway | KQED","description":"Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"51700 http://blogs.kqed.org/bayareabites/?p=51700","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/11/24/let-the-cracking-begin-dungeness-crab-season-is-underway/","disqusTitle":"Let the Cracking Begin! Dungeness Crab Season is Underway","videoEmbed":"\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/GrNqV_u9ypM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>","path":"/bayareabites/51700/let-the-cracking-begin-dungeness-crab-season-is-underway","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/51700/let-the-cracking-begin-dungeness-crab-season-is-underway","authors":["5371"],"categories":["bayareabites_109","bayareabites_752","bayareabites_1763","bayareabites_1875","bayareabites_90","bayareabites_60"],"tags":["bayareabites_564","bayareabites_10886","bayareabites_523","bayareabites_9809","bayareabites_530"],"featImg":"bayareabites_51738","label":"bayareabites"},"bayareabites_1894":{"type":"posts","id":"bayareabites_1894","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1894","score":null,"sort":[1233929824000]},"guestAuthors":[],"slug":"a-fine-case-of-crabs","title":"A Fine Case of Crabs.","publishDate":1233929824,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/box-of-crabs.jpg\" alt=\"Box of Crabs\" align=\"left\"> Early this week, I received a rather frantic phone call from a friend of mine.\u003c/p>\n\u003cp>\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\u003c/p>\n\u003cp>\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\u003c/p>\n\u003cp>I told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I hung up the phone.\u003c/p>\n\u003cp>And then I thought about it for a moment. Why would a food person (me) who loves crab, turn down a free case of them? Oh, because he's a fool. And he was in the middle of enjoying a week-long battle with a stomach virus that had limited his food intake to baby food: bananas, crackers, rice, and Pedialyte.\u003c/p>\n\u003cp>I called her back about 90 seconds later to tell her I would be happy to take them off her hands, virus be damned. Besides, I had never experienced a crab boil. I thought it might be interesting.\u003c/p>\n\u003cp>When I lugged the case up the two flights of stairs to my apartment, I placed the box on my counter and stared at it for a long while before doing anything. How many crabs were there? How big were they? Would they be angry with me? Were they still alive?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/closed-case.jpg\" alt=\"Closed Case\">\u003c/p>\n\u003cp>I cut open the straps with the same scissors I would eventually use to cut open the crabs' bodies and, feeling somewhat self-conscious of that fact, I quietly hid them out of sight before confronting the crabs themselves. Inside the box, I found a wriggling mass of wet newspaper and Koolit refrigerant packages, not, as I had hoped, a nest of local seaweed, which I would have considered much more appealing to the poor creatures.\u003c/p>\n\u003cp>I counted them as I peeled away the newspaper. Eight. Eight really large Dungeness crabs. Upon further examination, I noted that two were missing their front claws, another two had a broken, dangling hind leg, and one poor fellow had had his eye poked out. These were not A-list crustaceans. I re-covered them, placed them in the refrigerator, and said, almost inaudibly, \"Goodnight, crabs. Sleep well, for I shall most likely kill you in the morning.\"\u003c/p>\n\u003cp>\u003cstrong>And Then There Were Seven\u003c/strong>\u003c/p>\n\u003cp>When I woke the next morning, I pulled the box out of the fridge, set a large pot of salted water to boil, and examined my soon-to-be-cooked-alive friends. They barely stirred. My refrigerator, I thought, was too cold. I pulled them all out of the box and took a closer look. The littlest one which had, either by chance of packing or crab-imposed hierarchy, been found at the bottom of the pile, dead. I gave it a little nod and gently placed it in the garbage.\u003c/p>\n\u003cp>While waiting for the water to come to a rolling boil, I watched the seven surviving crabs slowly come to life, which seemed a waste of energy, given the fact that I was about to kill them in a matter of minutes. Still, it provided a bit of mild entertainment.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/approaching-a-watery-death.jpg\" alt=\"Approaching a watery death\">\u003c/p>\n\u003cp>When the time came to boil the crabs, I realized it had been a very long time since I'd actively killed another living creature larger than an insect. I consoled myself with the realization that crabs are, in fact, tenuously related to insects. The classes \u003cem>Insecta\u003c/em> and \u003cem>Crustacea\u003c/em> are both members of \u003ca href=\"http://www.kendall-bioresearch.co.uk/class.htm#crustacea\">\u003cem>Phylum Arthropoda\u003c/em>\u003c/a>, right? Armed with the theory that I was merely killing giant sea bugs, I set to work with an eased conscience. I very much doubt the crabs shared my opinion.\u003c/p>\n\u003cp>The killing was swift, but not the process. Two crabs per pot, boiling for approximately 10 minutes. One pot + seven crabs = forty minutes of standing around by myself, trying not to think about what I was doing.\u003c/p>\n\u003cp>My mind wandered to the other, far less pleasant to have, yet likely much-more-enjoyable-to-get, crabs.\u003c/p>\n\u003cp>\u003cstrong>A Brief Aside\u003c/strong>\u003c/p>\n\u003cp>When travelling the world in his younger days, a good friend of mine picked up a case of \u003cem>pthius pubis\u003c/em> somewhere in Germany, which is, if you weren't aware, a country in Europe that is, ironically, noted for its cleanliness. Not speaking the language, but in great discomfort, my friend marched into a chemist's shop, took out a pen and paper, and proceeded to create a delightfully simple pictogram-- something very similar to this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pictogram.jpg\" alt=\"Pictogram\">\u003c/p>\n\u003cp>He pointed to the drawing of the crab, then pointed to himself. He was immediately given the necessary materials for proper treatment.\u003c/p>\n\u003cp>I have always admired my friend's straightforward communication skills. He has since come to make a good living off them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stacked-crabs.jpg\" alt=\"Stacked Crabs\">\u003c/p>\n\u003cp>When the slaughter was over, I was faced with seven big, orange-red, steaming crab carcasses. Now what? Now nothing. I placed the crabs on a tray and shoved them back into the refrigerator, where they would no longer complain about the temperature. I had work to do. I had a therapy appointment at which I proceeded to discuss the fact that I had just taken the lives of seven fellow creatures.\u003c/p>\n\u003cp>Upon my return, I set to work upon the crabs. Slowly at first, being rather inexperienced in the exercise of extricating edible meat from crustaceans. The scissors came out of hiding, as did a pair of pliers, and a hammer. The hammer made a splattering mess when used, the pliers suffered from a chronic case of lockjaw, and I was remarkably, irritatingly frustrated.\u003c/p>\n\u003cp>What the hell was I doing? Standing alone in my kitchen, I felt absurd cleaning the meat out of these damned crabs, but I was committed. I had a certain obligation to these creatures to see that their flesh was put to good use.\u003c/p>\n\u003cp>I have always thought that a crab boil was a social event, not one designed for a single man with a stomach virus standing alone over his sink. No beer, no butter, or \u003ca href=\"http://www.chezpim.com/blogs/2009/01/crab-feast-and-thai-seafood-sauce.html\">Thai seafood sauce\u003c/a>. Just a guy in an apron and a pair of cargo shorts with crab matter all over his hands, forearms, and apron front.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crab-meat.jpg\" alt=\"Crab Meat\">\u003c/p>\n\u003cp>I was determined that, when I felt better, I would go to town with the two pounds of crab meat I now had before me. Crab cakes, crab and corn chowder, crab salad, crab ice cream. Whatever it took to use it all up. It needed to be shared, not consumed in solitude.\u003c/p>\n\u003cp>I placed the crab in a gallon-sized Ziploc bag, removed as much air as possible, double-wrapped the bag in heavy duty aluminum foil, and placed it gently in my freezer, where it sits awaiting better times.\u003c/p>\n\u003cp>I look forward to a day in the near future when I can share it with my friends. But how? In my little apartment, a full-fledged dinner party is out of the question. But small gatherings with cocktails and nibbles are ideal. Shall I make tiki drinks to serve with a Crab Rangoon? Deviled Crab with dainty glasses of fino? Or a much more plebeian and fitting-for-the-times crab cakes and ice cold beer?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Whatever I decide, one thing is for certain. I'm going to share my crabs, and share them with people I love. They'll thank me for it, I just know they will.\u003c/p>\n\n","blocks":[],"excerpt":"Early this week, I received a rather frantic phone call from a friend of mine.\r\n\r\n\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\r\n\r\n\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\r\n\r\n\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\r\n\r\nI told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\r\n\r\nI hung up the phone.","status":"publish","parent":0,"modified":1233873179,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1297},"headData":{"title":"A Fine Case of Crabs. | KQED","description":"Early this week, I received a rather frantic phone call from a friend of mine.\r\n\r\n"Hi, I know I only call you when I need a favor...", she said, which is entirely untrue.\r\n\r\n"Do you know anyone who'd want a case of live crabs? Like, right now?" I was hoping she meant food-grade crabs. Not pthius pubis.\r\n\r\n"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them."\r\n\r\nI told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\r\n\r\nI hung up the phone.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1894 http://blogs.kqed.org/bayareabites/2009/02/06/a-fine-case-of-crabs/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/02/06/a-fine-case-of-crabs/","disqusTitle":"A Fine Case of Crabs.","path":"/bayareabites/1894/a-fine-case-of-crabs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/box-of-crabs.jpg\" alt=\"Box of Crabs\" align=\"left\"> Early this week, I received a rather frantic phone call from a friend of mine.\u003c/p>\n\u003cp>\"Hi, I know I only call you when I need a favor...\", she said, which is entirely untrue.\u003c/p>\n\u003cp>\"Do you know anyone who'd want a case of live crabs? Like, right now?\" I was hoping she meant food-grade crabs. Not \u003ca href=\"http://www.medicinenet.com/pubic_lice_crabs/article.htm\">\u003cem>pthius pubis\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"I was going to send a case of Dungeness crabs to the East Coast, but that's not happening anymore and I'm... well... I'm not going to touch them.\"\u003c/p>\n\u003cp>I told her I didn't know anyone off hand who would want them, but that I would post an alert on my Facebook page, since I've got at least a good 50 food freaks on my friends list who always seem to be online.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I hung up the phone.\u003c/p>\n\u003cp>And then I thought about it for a moment. Why would a food person (me) who loves crab, turn down a free case of them? Oh, because he's a fool. And he was in the middle of enjoying a week-long battle with a stomach virus that had limited his food intake to baby food: bananas, crackers, rice, and Pedialyte.\u003c/p>\n\u003cp>I called her back about 90 seconds later to tell her I would be happy to take them off her hands, virus be damned. Besides, I had never experienced a crab boil. I thought it might be interesting.\u003c/p>\n\u003cp>When I lugged the case up the two flights of stairs to my apartment, I placed the box on my counter and stared at it for a long while before doing anything. How many crabs were there? How big were they? Would they be angry with me? Were they still alive?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/closed-case.jpg\" alt=\"Closed Case\">\u003c/p>\n\u003cp>I cut open the straps with the same scissors I would eventually use to cut open the crabs' bodies and, feeling somewhat self-conscious of that fact, I quietly hid them out of sight before confronting the crabs themselves. Inside the box, I found a wriggling mass of wet newspaper and Koolit refrigerant packages, not, as I had hoped, a nest of local seaweed, which I would have considered much more appealing to the poor creatures.\u003c/p>\n\u003cp>I counted them as I peeled away the newspaper. Eight. Eight really large Dungeness crabs. Upon further examination, I noted that two were missing their front claws, another two had a broken, dangling hind leg, and one poor fellow had had his eye poked out. These were not A-list crustaceans. I re-covered them, placed them in the refrigerator, and said, almost inaudibly, \"Goodnight, crabs. Sleep well, for I shall most likely kill you in the morning.\"\u003c/p>\n\u003cp>\u003cstrong>And Then There Were Seven\u003c/strong>\u003c/p>\n\u003cp>When I woke the next morning, I pulled the box out of the fridge, set a large pot of salted water to boil, and examined my soon-to-be-cooked-alive friends. They barely stirred. My refrigerator, I thought, was too cold. I pulled them all out of the box and took a closer look. The littlest one which had, either by chance of packing or crab-imposed hierarchy, been found at the bottom of the pile, dead. I gave it a little nod and gently placed it in the garbage.\u003c/p>\n\u003cp>While waiting for the water to come to a rolling boil, I watched the seven surviving crabs slowly come to life, which seemed a waste of energy, given the fact that I was about to kill them in a matter of minutes. Still, it provided a bit of mild entertainment.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/approaching-a-watery-death.jpg\" alt=\"Approaching a watery death\">\u003c/p>\n\u003cp>When the time came to boil the crabs, I realized it had been a very long time since I'd actively killed another living creature larger than an insect. I consoled myself with the realization that crabs are, in fact, tenuously related to insects. The classes \u003cem>Insecta\u003c/em> and \u003cem>Crustacea\u003c/em> are both members of \u003ca href=\"http://www.kendall-bioresearch.co.uk/class.htm#crustacea\">\u003cem>Phylum Arthropoda\u003c/em>\u003c/a>, right? Armed with the theory that I was merely killing giant sea bugs, I set to work with an eased conscience. I very much doubt the crabs shared my opinion.\u003c/p>\n\u003cp>The killing was swift, but not the process. Two crabs per pot, boiling for approximately 10 minutes. One pot + seven crabs = forty minutes of standing around by myself, trying not to think about what I was doing.\u003c/p>\n\u003cp>My mind wandered to the other, far less pleasant to have, yet likely much-more-enjoyable-to-get, crabs.\u003c/p>\n\u003cp>\u003cstrong>A Brief Aside\u003c/strong>\u003c/p>\n\u003cp>When travelling the world in his younger days, a good friend of mine picked up a case of \u003cem>pthius pubis\u003c/em> somewhere in Germany, which is, if you weren't aware, a country in Europe that is, ironically, noted for its cleanliness. Not speaking the language, but in great discomfort, my friend marched into a chemist's shop, took out a pen and paper, and proceeded to create a delightfully simple pictogram-- something very similar to this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/pictogram.jpg\" alt=\"Pictogram\">\u003c/p>\n\u003cp>He pointed to the drawing of the crab, then pointed to himself. He was immediately given the necessary materials for proper treatment.\u003c/p>\n\u003cp>I have always admired my friend's straightforward communication skills. He has since come to make a good living off them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stacked-crabs.jpg\" alt=\"Stacked Crabs\">\u003c/p>\n\u003cp>When the slaughter was over, I was faced with seven big, orange-red, steaming crab carcasses. Now what? Now nothing. I placed the crabs on a tray and shoved them back into the refrigerator, where they would no longer complain about the temperature. I had work to do. I had a therapy appointment at which I proceeded to discuss the fact that I had just taken the lives of seven fellow creatures.\u003c/p>\n\u003cp>Upon my return, I set to work upon the crabs. Slowly at first, being rather inexperienced in the exercise of extricating edible meat from crustaceans. The scissors came out of hiding, as did a pair of pliers, and a hammer. The hammer made a splattering mess when used, the pliers suffered from a chronic case of lockjaw, and I was remarkably, irritatingly frustrated.\u003c/p>\n\u003cp>What the hell was I doing? Standing alone in my kitchen, I felt absurd cleaning the meat out of these damned crabs, but I was committed. I had a certain obligation to these creatures to see that their flesh was put to good use.\u003c/p>\n\u003cp>I have always thought that a crab boil was a social event, not one designed for a single man with a stomach virus standing alone over his sink. No beer, no butter, or \u003ca href=\"http://www.chezpim.com/blogs/2009/01/crab-feast-and-thai-seafood-sauce.html\">Thai seafood sauce\u003c/a>. Just a guy in an apron and a pair of cargo shorts with crab matter all over his hands, forearms, and apron front.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/crab-meat.jpg\" alt=\"Crab Meat\">\u003c/p>\n\u003cp>I was determined that, when I felt better, I would go to town with the two pounds of crab meat I now had before me. Crab cakes, crab and corn chowder, crab salad, crab ice cream. Whatever it took to use it all up. It needed to be shared, not consumed in solitude.\u003c/p>\n\u003cp>I placed the crab in a gallon-sized Ziploc bag, removed as much air as possible, double-wrapped the bag in heavy duty aluminum foil, and placed it gently in my freezer, where it sits awaiting better times.\u003c/p>\n\u003cp>I look forward to a day in the near future when I can share it with my friends. But how? In my little apartment, a full-fledged dinner party is out of the question. But small gatherings with cocktails and nibbles are ideal. Shall I make tiki drinks to serve with a Crab Rangoon? Deviled Crab with dainty glasses of fino? Or a much more plebeian and fitting-for-the-times crab cakes and ice cold beer?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whatever I decide, one thing is for certain. I'm going to share my crabs, and share them with people I love. They'll thank me for it, I just know they will.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1894/a-fine-case-of-crabs","authors":["5017"],"categories":["bayareabites_752","bayareabites_12"],"tags":["bayareabites_564","bayareabites_523"],"label":"bayareabites"},"bayareabites_1846":{"type":"posts","id":"bayareabites_1846","meta":{"index":"posts_1591205157","site":"bayareabites","id":"1846","score":null,"sort":[1233154850000]},"guestAuthors":[],"slug":"event-dungeness-crab-week","title":"Event: Dungeness Crab Week","publishDate":1233154850,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/crabfest2.jpg\" alt=\"crabfest\">\u003c/p>\n\u003cp>Feeling crabby? On the West Coast our crabs are the \u003ca href=\"http://en.wikipedia.org/wiki/Dungeness_crab\">Dungeness\u003c/a> variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a \"best choice\" for sustainability according the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=16\">Monterey Bay Aquarium Seafood Watch\u003c/a>. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \u003c/p>\n\u003cp>Dungeness Crab Week is the second of three seasonal city-wide food celebrations to promote San Francisco chefs and restaurants. As a part of the celebration, the \u003ca href=\"http://www.49ers.com/pressbox/news_detail.php?PRKey=5077\">7th annual Crab Cracking Contest\u003c/a> at Union Square benefiting the San Francisco 49ers Foundation will be held Saturday, February 28. Union Square chefs paired with San Francisco 49ers and local celebrities will compete in a crab cracking contest. Enjoy tastes of the created crab dishes, a beer and wine garden as well as music and other activities for the entire family. \u003c/p>\n\u003cp>\u003cstrong>What: \u003c/strong>\u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Dungeness Crab Week\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When: \u003c/strong>February 19 - March 1, 2009\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> \u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Participating San Francisco restaurants\u003c/a> include 1300 Fillmore, Bix, Delfina, Ducca and Jardiniere.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Make \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&ref=4852&pid=340\">reservations\u003c/a>\u003c/p>\n\u003cp>Enjoy this fresh take on crab, from Mark Dommen, Chef/Partner from One Market Restaurant.\u003c/p>\n\u003cp>\u003cstrong>Dungeness Crab and Asian Pear Salad\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 Asian pears\u003cbr>\n10 large fresh mint leaves, plus more small leaves\u003cbr>\n1 green onion\u003cbr>\nAbout 1 1/2 tablespoons lemon olive oil\u003cbr>\n1 lemon, juiced\u003cbr>\nPinch cayenne chili power\u003cbr>\n1/2 pound Dungeness crab meat\u003cbr>\n8 large shelled sections Dungeness crab legs\u003cbr>\n2 French breakfast radishes\u003cbr>\n2 cups maché, rinsed and drained \u003cbr>\n4 tablespoons Straus organic yogurt\u003cbr>\n1 tablespoon basil oil or mild extra-virgin olive oil\u003cbr>\n \u003cbr>\n\u003cstrong>Preparation:\u003c/strong> \u003cbr>\n1. Peel pears, core, and julienne fruit on a Japanese mandolin with medium teeth blade. In a bowl, mix pears with 1 tablespoon each lemon olive oil and juice, cayenne, and sea salt to taste.\u003cbr>\n \u003cbr>\n2. Stack large mint leaves and cut into fine slivers. Finely dice green onion. Mix mint and onion with pears.\u003cbr>\n \u003cbr>\n3. In another bowl, gently mix crab meat with remaining lemon oil and lemon juice to taste.\u003cbr>\n \u003cbr>\n4. Rinse radishes; cut into a fine julienne and mix with a few drops lemon oil and lemon juice. \u003cbr>\n \u003cbr>\n5. Spoon 1 tablespoon yogurt onto center of 4 plates, streaking artistically. On each plate, set a ring mold in yogurt. Fill molds equally with pear salad; press to compact evenly. Top equally with crab meat; press to compact evenly. Carefully lift off molds.\u003cbr>\n \u003cbr>\n\u003cstrong>To serve:\u003c/strong>\u003cbr>\nTop each salad with 2 crab leg pieces, garnish with radishes, maché, and tiny mint leaves; drizzle with basil oil.\u003cbr>\n \u003cbr>\n\u003cstrong>Makes 4 portions\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"Feeling crabby? On the West Coast our crabs are the \u003ca href=\"http://en.wikipedia.org/wiki/Dungeness_crab\">Dungeness\u003c/a> variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a \"best choice\" for sustainability according the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=16\">Monterey Bay Aquarium Seafood Watch\u003c/a>. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \r\n","status":"publish","parent":0,"modified":1233214696,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":469},"headData":{"title":"Event: Dungeness Crab Week | KQED","description":"Feeling crabby? On the West Coast our crabs are the Dungeness variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a "best choice" for sustainability according the Monterey Bay Aquarium Seafood Watch. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"1846 http://blogs.kqed.org/bayareabites/2009/01/28/event-dungeness-crab-week/","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/01/28/event-dungeness-crab-week/","disqusTitle":"Event: Dungeness Crab Week","path":"/bayareabites/1846/event-dungeness-crab-week","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/crabfest2.jpg\" alt=\"crabfest\">\u003c/p>\n\u003cp>Feeling crabby? On the West Coast our crabs are the \u003ca href=\"http://en.wikipedia.org/wiki/Dungeness_crab\">Dungeness\u003c/a> variety, as opposed to the soft shell crabs or Blue crabs found on the East Coast. They are considered a \"best choice\" for sustainability according the \u003ca href=\"http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?fid=16\">Monterey Bay Aquarium Seafood Watch\u003c/a>. Dine at local restaurants in February and enjoy special crab dishes and tasting menus. Use your Signature Visa card and receive a commemorative cookbook feature over forty prominent chefs and restaurants, including Chris Cosentino of Incanto, Bruce Hill of Bix and Craig Stoll of Delfina. \u003c/p>\n\u003cp>Dungeness Crab Week is the second of three seasonal city-wide food celebrations to promote San Francisco chefs and restaurants. As a part of the celebration, the \u003ca href=\"http://www.49ers.com/pressbox/news_detail.php?PRKey=5077\">7th annual Crab Cracking Contest\u003c/a> at Union Square benefiting the San Francisco 49ers Foundation will be held Saturday, February 28. Union Square chefs paired with San Francisco 49ers and local celebrities will compete in a crab cracking contest. Enjoy tastes of the created crab dishes, a beer and wine garden as well as music and other activities for the entire family. \u003c/p>\n\u003cp>\u003cstrong>What: \u003c/strong>\u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Dungeness Crab Week\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When: \u003c/strong>February 19 - March 1, 2009\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> \u003ca href=\"http://www.sfchefsfoodwine.com/RelatedEvents.aspx\">Participating San Francisco restaurants\u003c/a> include 1300 Fillmore, Bix, Delfina, Ducca and Jardiniere.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Make \u003ca href=\"http://www.opentable.com/promo.aspx?m=4&ref=4852&pid=340\">reservations\u003c/a>\u003c/p>\n\u003cp>Enjoy this fresh take on crab, from Mark Dommen, Chef/Partner from One Market Restaurant.\u003c/p>\n\u003cp>\u003cstrong>Dungeness Crab and Asian Pear Salad\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 Asian pears\u003cbr>\n10 large fresh mint leaves, plus more small leaves\u003cbr>\n1 green onion\u003cbr>\nAbout 1 1/2 tablespoons lemon olive oil\u003cbr>\n1 lemon, juiced\u003cbr>\nPinch cayenne chili power\u003cbr>\n1/2 pound Dungeness crab meat\u003cbr>\n8 large shelled sections Dungeness crab legs\u003cbr>\n2 French breakfast radishes\u003cbr>\n2 cups maché, rinsed and drained \u003cbr>\n4 tablespoons Straus organic yogurt\u003cbr>\n1 tablespoon basil oil or mild extra-virgin olive oil\u003cbr>\n \u003cbr>\n\u003cstrong>Preparation:\u003c/strong> \u003cbr>\n1. Peel pears, core, and julienne fruit on a Japanese mandolin with medium teeth blade. In a bowl, mix pears with 1 tablespoon each lemon olive oil and juice, cayenne, and sea salt to taste.\u003cbr>\n \u003cbr>\n2. Stack large mint leaves and cut into fine slivers. Finely dice green onion. Mix mint and onion with pears.\u003cbr>\n \u003cbr>\n3. In another bowl, gently mix crab meat with remaining lemon oil and lemon juice to taste.\u003cbr>\n \u003cbr>\n4. Rinse radishes; cut into a fine julienne and mix with a few drops lemon oil and lemon juice. \u003cbr>\n \u003cbr>\n5. Spoon 1 tablespoon yogurt onto center of 4 plates, streaking artistically. On each plate, set a ring mold in yogurt. Fill molds equally with pear salad; press to compact evenly. Top equally with crab meat; press to compact evenly. Carefully lift off molds.\u003cbr>\n \u003cbr>\n\u003cstrong>To serve:\u003c/strong>\u003cbr>\nTop each salad with 2 crab leg pieces, garnish with radishes, maché, and tiny mint leaves; drizzle with basil oil.\u003cbr>\n \u003cbr>\n\u003cstrong>Makes 4 portions\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/1846/event-dungeness-crab-week","authors":["5020"],"categories":["bayareabites_63","bayareabites_50"],"tags":["bayareabites_523"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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