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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

Preparation:
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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