I’m lucky- I’ve lived in Seattle twice. Once as a kid, and again as an undergrad (go Dawgs!!) Every time I get back to the PNW there are a few musts on my list: A ferry ride across Puget Sound (this used to be preceded by a stop at Ivar’s for clams and chips, but not since my celiac status), a meander through Pike Market, Oysters at Elliott’s on the bay (temporarily closed until 6/30/15 due to seawall construction), a stroll across the UW Quad through Central Plaza and left to Drumheller Fountain to gaze out at Lake Washington and hopefully catch a glimpse of Mt. Ranier. And if it’s Dungeness Crab season, finagling an invite to a crab boil.
The first time I ever experienced a crab boil I was 19 or 20. Some friends had been out crab fishing all day- which in reality means dropping anchor, then a crab pot, and then drinking beers (and in their case, I am sure getting high) for several hours. Once the crabs were hauled in, a big backyard bonfire was lit and a huge pot of water set in the fire to heat. In went the crabs, and the rest they say is history- or dinner.
There is really nothing quite like sitting out under the stars with friends on a chilly night, next to a roaring fire, tearing apart crab that 4 hours earlier was swimming at the bottom of Puget Sound.
And on a sauce note, I’ve quit buying condiments like cocktail sauce and horseradish mustard. Most of them are filled with funky ingredients like cottonseed oil – yuk, cotton is the most heavily sprayed/fertilized crop in the US- maybe the world, averaging 5 lbs of petrochemicals for every 1 lb of yield…Why on earth would you put those seeds in your body? Or it’s soybean oil which isn’t much better… No thanks…not when fresh cocktail sauce takes about 6 seconds and 5 easily pronounceable ingredients to make…
Don’t have time to roll the mixture in bread crumbs? Leave out the egg and breadcrumbs and you have a delicious, nutritious crab salad- perfect for your next luncheon or brunch.