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February 06, 2014

February Fish of the Month: Dungeness Crab

MSCDungeness crab is on Right Bite's "best choice" list for sustainable seafood because it's abundant, well-managed and caught in environmentally-friendly ways. The Oregon fishery for Dungeness crab is also certified sustainable by the Marine Stewardship Council (MSC), the world's elading eco-label for seafood. Be sure to look for this logo when you visit your local seafood counter.

This month's recipe for fire-roasted red pepper soup with dungeness crab is really easy, but looks super impressive. It's the perfect starter course for a romantic Valentine's Day dinner, and everything can be made ahead of time and refrigerated for a day.

Fire-Roasted Red Pepper Soup with Dungeness Crab
Serves 2 to 4, appetizer portions

Soup ingredients:
10-ounce jar of fire roasted red peppers, with juices
1 blood orange or tangerine, juiced (reserve zest for crab)
1 tablespoon sherry vinegar
¼ cup extra-virgin olive oil
½ teaspoon salt

Shedd Aquarium_Dungeness_Crab

Crab preparation:
6 ounces Dungeness crab meat (canned, or freshly cooked and picked over to remove shell fragments)
Small bunch fresh chives, chopped
Zest from the blood orange
¼ English cucumber, finely diced
1 tablespoon olive oil
Salt and freshly ground black pepper

Add peppers, orange juice and sherry vinegar in blender, seasoning with salt. With motor running, drizzle in olive oil. Puree until very smooth. Can be made 1 day ahead and chilled.

Toss remaining ingredients together for the crab salad. Allow to sit for about 20 minutes for flavors to meld. Gently warm soup, and top with a portion of the crab. Garnish with extra chives if desired and/or a dollop of crème fraiche.

—Kara Kotwas, Shedd Aquarium's Right Bite Team

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