Dungeness Crab, Round 2

The Dungeness crab season is in full swing, and we couldn’t be happier. Tonight I made crab cakes, served with the remaining crab bisque that I had prepared for our Christmas dinner. It came on the heels of fresh, cracked crab — all of this thanks to a single haul from a favorite local purveyor Little Fish Company.

As a native Californian who also has lived in lots of other places (Denver, Chicago, Washington D.C., Fort Lauderdale, and Houston — to visit my parents during their brief stint there), I can confirm that the Golden State is a special place for seafood lovers.

Round 1

Author: jeffpelline

Jeff Pelline is a veteran editor and award-winning journalist - in print and online. He is publisher of Sierra FoodWineArt magazine and its website SierraCulture.com. Jeff covered business and technology for The San Francisco Chronicle for 12 years, and he was a founding editor and Editor of CNET News for eight years, among other positions. Jeff has a bachelor's degree from UC Berkeley and a master's from Northwestern University. His hobbies include sailing, swimming, and trout fishing in the Sierra.

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