Delayed Feasting of Dungeness Crab for this 2015 Season

Due to toxins(domoic acid) from Algae, the opening of the Dungeness Crab season here in California has been delayed. Needless to say, I am looking forward to another Season feasting on one of my favorite seafood here in Northern California. Here's what I wrote on last year on this subject just in case you have not read it.


I purchased my first fresh Dungeness crabs yesterday for this year crab season. Raleys had a sale for only $5.99 per lb. I bought three medium-sized whole crabs costing me only $21.24. The price of Dungeness crab in the other stores in our area were at $6.99 per lb. or higher. Dungeness Crab personal fishing season started last November 1 in the Northern California Bay Areas, but the commercial crabbing started only a couple of days ago(November 15).

Needless to say Macrine, David III and I had a feast eating with our hands and fingers. The crab meat was delicious along with garlic bread and green salad with fresh avocado slices and honey mustard dressing. There was a left over crab (claws and 1/4 body) that I cleaned today and made into an omelet.

Here's my simple recipe for a crab omelet.



2 potatoes- peeled and slice into 1/4 inch cubes
1 onion-cut into small cubes
1/4 small cabbage shredded
3/4 cup crab meat
olive oil and garlic salt
6 eggs

Sauteed the onions in oil until cooked. Add the shredded cabbage and heat at low heat until cooked. Add the potato cubes and continue heating until the potatoes are cooked. Add the crab meat and mixed and then pour the beaten eggs into the pan. Cooked until the eggs are cooked. Invert the omelet in the pan and continue heating at low heat. Serve 6.