One of the special pleasures of living on the Northwest coast is the access to fresh seafood. When they’re in season, it’s easy to find crab, salmon, and other ocean delicacies caught in our local waters.
My daughter was riding the ferry home from work one evening last week and encountered a friend in the passenger cabin. He handed her a bag of crab he had just caught and cooked.
With a skiff, a crab pot, and some local knowledge about where the crab like to hang out, many local people like to catch their own crab. After all, it’s a good excuse to head off for a couple of hours on the water, and the payoff is some of the best eating on the planet. It doesn’t get any fresher!
In this recipe, the goal was to add some simple finishing touches to enhance the rich flavor of the crab meat without interfering with it’s already complex taste.
- Prep Time:
- Cook Time:
- Ready In:
- 4 Tbsp butter (Breckinridge Farm, Everson)
- 1 clove green garlic, minced (Rabbit Fields Farm, Everson)
- 1 tablespoon onion, finely minced (Hopewell Farm, Everson)
- 2 cups fresh crab meat (friend, Lummi Island)
- 2 Tbsp basil, chopped (Nettles Farm, Lummi Island)
- 2 Tbsp lemon balm, chopped (home garden)
- 1/4 cup apple cider vinegar (BelleWood Acres, Lynden)
- Baking Powder Biscuits
Melt butter in a large skillet and add garlic and onion. Cook, stirring about 3 minutes, but do not brown. Add crab meat and lemon balm and toss gently and thoroughly until heated through. Sprinkle with vinegar and toss again.
Spoon crab mixture over hot biscuits.
Goes well with Marinated Bean Salad.
Home Garden, Lummi Island
Lummi Island Farmers Market
Community Food Co-operative, Westerly and Cordata, Bellingham
Terra Organica, Flora and Cornwall, Bellingham