Crab, Mango and Avocado Salad
If you’re searching for something fresh, look no further than this lovely concoction of greens and fruit topped off with Dungeness crab meat.
Live Oregon
The History of Oregon Beer
While today’s aficionados drink in the benefits of the Oregon craft beer trend, each sip of this finely brewed culture in Oregon has been more than 150 years in the making.
Sustainable Design in Two Oregon Homes
Sustainable design and low-impact living in two small Oregon homes. Two of the most important considerations are building small and using the right ‘Finish-ing’ elements.
Crabbing the Oregon Coast
“My father’s a great fisherman, and he always says that in crabbing, there’s the quick and the dead,” says Rock, 38. “There’s only so much crab out there, and they’ll all be caught up. It’s just a matter of who’s going to do it.”
Stuffed Salmon with Bay Shrimp and Crab
Serves 4 Ingredients: Stuffed Salmon 1 cup beurre blanc sauce (recipe below) 4 5-ounce salmon fillets 6 ounces bay shrimp 6 ounces Dungeness crab meat 6 ounce brie cheese, cut into ½ inch cubes 3 tablespoon mayonnaise 1 tablespoon chopped fresh dill Pinch of salt and pepper Beurre Blanc Sauce (makes 1 cup) 6 ounces white wine 3 ounces white wine vinegar 3 whole black peppercorns 1 shallot, quartered 1 cup heavy cream 6 ounces cold, unsalted butter, cut into pieces 3 ounces cold, salted butter,cut into pieces Directions: Preheat oven to 400°F. Prepare the beurre blanc sauce and set aside. Split the salmon fillets lengthwise to form a pocket for the stuffing. Combine the shrimp, crab, brie, dill, salt and pepper. Gently blend in the mayonnaise to bind the mixture. Divide the stuffing mixture between the four pocketed fillets. When full, let the flaps cover the stuffing so…
Dungeness Crab Sliders
Who lives in a pineapple under the sea? If you have a 9-year-old like I do, you probably know the answer to that question. SpongeBob himself would approve of this tasty crabby patty slider. I have eaten spider crab from the Mediterranean, blue crab in New England, stone crab in Miami, soft shell crab in Louisiana and even the impostor “crab with a K,” but, in my opinion, nothing compares with the delicate sweet flavor of the Dungeness crab found here in the Northwest. An afternoon of picking crab from the Bell Buoy in Seaside, Oregon is just as much of a beach activity as a long walk on the promenade, flying a kite on the beach or twenty mindless games of ‘Fascination.’
Dungeness Crab Cakes
Serves 2 as a main course or 4 as an appetizer Ingredients: Crab Cake Mixture ½ pound cooked Dungeness crabmeat 2 ounces shelled, tailed, and de-veined prawn or shrimp meat 2 ounces fresh scallops 4 tablespoons heavy cream Juice of ½ a lemon ¼ cup chopped chives ¼ cup chopped fresh parsley Salt and freshly ground black pepper Lemon Aioli (makes about ¾ cup) 2 egg yolks Juice of ½ a lemon 1 garlic clove, minced 1 teaspoon Dijon mustard ½ cup olive oil Balsamic Syrup 1 cup balsamic vinegar Salt and freshly ground black pepper to taste Fresh chopped chives for garnish Directions: Pick through cooked crabmeat and remove shells. Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Form 1/4-cup portions of crab mixture into small patties, about ½ -inch thick. Fry the cakes on both sides until golden…
Highway 99W
Follow your nose through the Pinot Passage, the floodgate to the Willamette Valley wine country. Here’s a sip of history to pair with your next oenophile journey into Oregon’s Burgundian region.
Oregon Sculptor Shelley Curtiss
Every morning, Shelley Curtiss hikes the hills outside Joseph and observes the ever-changing lakes, rivers, mountains, buttes and canyons. “This landscape feeds my creativity,” she says. “And I take those creative juices back to my studio and give them visual expression.”
