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All You Can Eat

Seattle Times food writer Nancy Leson serves up the best info and tips on Northwest food, cooking, dining and restaurants.

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July 14, 2008 7:30 AM

'Tis the season to get cracking: DIY Dungeness crab-feed

Posted by Nancy Leson

Last week, my heart beat a little faster when, standing in front of the seafood counter at QFC I saw that whole fresh-cooked Dungeness crab was selling for $4.99 a pound. That's six bucks off the "regular price" -- so long as I brandished the card that has that freaky disembodied voice at the self-checkout saying, "Thank you, QFC member!"

I'll take two, I told the gal behind the counter, who fished around in the cracked ice for a couple of nice-sized specimens, weighing-in at about a pound-and-a-half each. "You want me to clean those for you?" she asked. I did. And then I took them home, dismembered the legs and body and prepared the crab "Asian-style" -- which I'll describe below. Lickety-split -- so to speak -- I had an amazingly easy-to-fix and downright delicious dinner.

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Listen to Nancy at 5:30 a.m. and 7:30 a.m. during Morning Edition, at 4:40 p.m. during All Things Considered and again the following Saturday at 8:30 a.m. during Weekend Edition on KPLU 88.5.

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