We're right in the middle of Dungeness Crab season here in the San Francisco Bay Area. Such a treat!Alex (my US Navy son) was here on Veterans Day Weekend and was invited to go crabbing with a bunch of his military fishing buddies. What a great time they all had! Chartering a boat out of Berkley Harbor, they dropped the crab nets out close to the Farallon Islands and managed to easily come home with 10 big Dungeness for each of them. (Lucky us!)
While Alex was here for the holiday weekend, we stuffed ourselves with fresh cracked crab with lemon-butter sauce, and pesto aioli. Of course, we had to have some famous San Francisco sour dough bread too.
Tom and Alex even made a fabulous seafood Paella on our grill, but that's another story for a different day...
But, I did manage to save two crabs in the freezer, and was just waiting until I had some extra time to make dinner an occasion. This past weekend, while Tom watched the San Francisco 49rs play in the Wildcard Playoff Game, I found my Craving for Crab Cookbook, written by my friend Christine Quinn, and thought I would give her Dungeness Crab Bisque Recipe a whirl. It seemed like the ideal recipe to use with crab that had been frozen!