by Chef Jeremy Maclachlan

If you grab an East Coaster and ask them which crab is the best, they will reply blue crab. Deep down this person knows they are lying to you — do not believe them! The most fantastic crab in the entire world is Dungeness crab. Every time I nosh on this sweet and delicate creature of the West Coast, the theme song from Karate Kid floats through my mind: "You're the best around, nothing's going to stop or bring you down!" Next thing that happens: I find myself standing on the pilings outside our restaurant working on my crane defense skills! In this blog I give you my favorite way to enjoy Dungeness crab and also where to get it. You should also read Kathy Kingen's blog on its amazing health benefits, "Eat Crab For Me!"

Where to Buy Dungeness Crab: Every market around the Pacific Northwest includes a glass case filled with this bright red crab. These crabs are always cooked through and most of the time overcooked. Whenever I want Dungeness crab, I go to a local Asian market (Uwajimaya) for live Dungeness crab.

My Favorite Crab Recipe: This recipe is simply the best because it is simple. Crab shines in almost any dish you put it in, but this recipe really highlights the sweetness and delicacy of this ocean bug!

Butter-Roasted Dungeness Crab

Serves 4

Ingredients

4 each whole Dungeness crab
1/2 pound butter, unsalted
3 cloves garlic, minced
1 large shallot, minced
1 tablespoon Salty's Seasoning Salt
1/4 cup white wine

Directions

Boil salted water in a big pot and then place the crabs in the water and boil for 15 minutes.
Pull the crab out and drop it into an ice water bath.
Next clean it using Salty's How To Clean Crab Guideor see my How to Clean Crab video below).
Combine butter, shallots, garlic, seasoning and wine in a food processor and blend until smooth.
Break up crab and spread on sheet pan, topping with butter.
Roast in 450 degree F oven for 8 minutes.

Jeremy MacLachlan is the Executive Chef for Salty's Seafood Grills in Seattle, Redondo and Portland