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Enjoy crab, support Pacer baseball program

by: SUBMITTED PHOTO Help support Pacer baseball programs by participating in the annual “Catch of the Day” all take-out crab dinner event. Orders placed by Jan. 29 can be picked up on Feb. 4, in time for enjoying while you watch the Super Bowl the next day. Pictured here are varsity baseball team members Cam Wood, left and Todd King.

This is traditionally crab season, friends, but we are experiencing an untraditional harvest this year. According to my sources, not since 2003 have we pulled fewer crabs from the sea.

But fear not - the crab that is available is more delicious than ever. So take advantage of every opportunity to eat more than your fair share.

Lakeridge High School's baseball team members and parents are doing their part to make enjoying crab easy this season. They are taking orders now for the sixth annual All Take-Out 'Catch of the Day' Crab Dinner. For just $28 you can get a half-pound of fresh cracked Oregon Dungeness crabmeat - with no shell fragments - potato salad, cole slaw and roll. Proceeds benefit the school's baseball program. The order deadline is midnight on Sunday, Jan. 29 for pickup at the school on Feb. 4 between 1 and 4 p.m. Order online at www.pacerbaseball.net.

The pickup date just happens to be the day before the Super Bowl, so you could turn out some mighty fine tailgate dishes and help a good cause at the same time.

I love eating Dungeness crab with a little cocktail sauce and a spritz of lemon juice, but in case you want to get fancy I've included a few recipes you might enjoy.

There are few foods as tasty as fresh Dungeness crab and my sources say the harvest may improve later in the spring. In the meantime, keep your eyes peeled and eat crab whenever it is offered - order today from the Pacer baseball team.

Bon Appetit! Eat something wonderful!

Crab Linguine with Basil, Lemon and Chile

Serves 4

1/3 cup olive oil

Zest and juice from 1½ lemons

4 red chilies, finely chopped

¾ pounds linguine

9 ounces crab meat

Large handful of fresh basil leaves, torn

Crushed sea salt and freshly ground black pepper'

Add the olive oil, lemon zest and chopped chilies to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.

Bring a large saucepan of salted water to a boil. Add the linguine and cook according to package instructions (about 7 minutes). Drain well, set aside.

Add the chili and lemon oil to the pan in which the linguine was cooked. Add the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crabmeat. Toss gently for 1 to 2 minutes to warm the crab through.

Fold in the basil and season with sea salt and freshly ground black pepper. Spoon into warmed serving bowls.

Adapted from Take 5 Ingredients: 95 Delicious Dishes Using Just 5 Ingredients by James Tanner.

Reviews of the following recipe claimed the dressing was 'incredible,' and delicious with cod and halibut, too.

Open Face Crab Burgers with Red Pepper Dressing

Makes 6 servings


¼ cup mayonnaise

2 green onions, thinly sliced

2 tablespoons minced drained roasted red pepper from jar

1 tablespoon fresh lemon juice

1 tablespoon ketchup

1 tablespoon hot chili sauce (such as sriracha)

¼ teaspoon finely grated lemon peel

Crab burgers:

¼ cup mayonnaise

1 large egg

2 tablespoons fresh lemon juice

1 tablespoon ketchup

1 teaspoon finely grated lemon peel

1 teaspoon hot chili sauce (such as sriracha)

½ teaspoon coarse kosher salt

2 tablespoons minced drained roasted red pepper from jar

1 green onion, thinly sliced

1 pound fresh lump crabmeat, picked over

1 ¾ cup panko, divided

3 3-4 inch ciabatta roles, halved horizontally

2 tablespoons butter plus more for rolls

2 tablespoons vegetable oil

6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length

For dressing: Mix all ingredients in small bowl. Season with salt and pepper.

For crab burgers: Whisk mayonnaise, egg, lemon juice, ketchup, lemon peel, hot chili sauce and salt in a large bowl. Mix in red pepper and green onion. Gently mix in crab and ¾ cup panko. Sprinkle 1 cup panko on rimmed baking sheet. Using ¼ cupful for each burger, shape crab mixture into 12 3-inch patties. Press into crumbs on sheet to coat both sides; keep crab burgers on sheet. Cover with plastic wrap. Chill at least 1 hour.

Preheat broiler. Spread cut sides of rolls with butter. Broil rolls, buttered side up, until golden, about 2 minutes; cover.

Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.

Arrange 1 roll half, cut side up, on each plate. Top each with lettuce leaf, then 2 crab burgers, and spoon dressing over.

Adapted from Bon Appetit, May 2009

Crab Cocktail

Makes 2 servings

¼ cup mayonnaise

¼ teaspoon soy sauce

¼ teaspoon Worcestershire sauce

Few drops sesame oil

½ teaspoon wasabi paste

Fresh ginger, about the size of a dime or to taste

1 lime, zested and then halved

1 ½ cups white crab meat

Enough Chinese cabbage to line 2 small plates when shredded

1 scallion

Approximately 1 teaspoon pink peppercorns

In a bowl, combine mayonnaise, soy sauce, Worcestershire sauce, sesame oil and wasabi. Peel and mince or grate the ginger into the bowl and add lime zest. Squeeze the ½ lime and add the juice the bowl and mix everything together.

Toss the crab in the sauce, and then finely shred the Chinese cabbage.

Arrange a bed of shredded cabbage on two plates. Divide the crab between them, piling it into the center of each one. Finely chop the scallion and scatter over each plate and then bash some pink peppercorns either in a pestle and mortar - rich in lewd symbolism - or put them in a freezer bag, close it and hit with a rolling pin (more of a comedy moment) and sprinkle these, too, over the crab cocktails.

Cut the remaining lime half into wedges and put on the side of the plates for extra spritzing.

Adapted from Feast: Food to Celebrate Life by Nigella Lawson

Randall welcomes your food questions and research suggestions. She can be reached at 503-636-1281 ext. 101 or by email at This email address is being protected from spambots. You need JavaScript enabled to view it. .