Slightly sweet and tender flesh are the only words to describe the taste of Oregon Dungeness Crab. The annual harvest of the Oregon Dungeness Crab begins on December 1st and ends on August 14th. The peak of the season is December through April and they can be found in large piles in your local seafood store. Now is the best time to get the lowest prices on Oregon Dungeness Crabs when the harvest is in full swing during the winter months.
Only the mature male crabs that measure at least 6 ¼ inches across the back of the shell are allowed to be harvested. All under sized male and females must be returned to the ocean where they continue the mating cycle for future harvesting.
I got about 1/2 pound of crab meat out of one crab. If you were serving just the crab meat you should plan on about 2 crabs per person, but if combining with other items like this Fresh From Oregon Crab Alfredo one crab will do the job.
With the Oregon Dungeness Crabs in peak season now I will be preparing more dishes to share with you.
1 tablespoon butter
1/2 cup green onions, chopped
2 cloves garlic, minced
1/2 pound Oregon Dungeness Crab meat
1 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup fresh Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
4 cups cooked hot linguine noodles (1/2 pound uncooked dry)
2 tablespoon fresh parsley
In large skillet over medium-high heat melt butter. Add green onions and garlic and saute for 1 minute. Add the crab meat and saute 1 minute. Reduce heat to medium-low and add the heavy cream, salt and pepper and cook for 2 minutes or until heated through, stirring constantly. Gradually add both of the cheeses and cook until melted, about 2 minutes. Remove from heat and add the hot linguine noodles. Add the fresh parsley and its ready to serve.