It’s Dungeness crab season, so celebrated Portland Chef Cathy Whims, six-time James Beard Award nominee and author of “The Italian Summer Kitchen: Timeless Recipes for La Dolce Vita”, joined us to share her delicious recipe using the local delicacy.
Serves 4-6 people;
Ingredients:
Dungeness crab (1lb picked and cleaned)
Lemon 1-2 (strained juice, about 3oz)
Egg x2 (hard-boiled, 11 min, fine-chopped)
Arugula (preferably from a farmers’ market)
Green onions (fine sliced rings)
Olive oil (about 4oz: at the end to mix)
Steps:
In a large mixing bowl, add all ingredients and toss gently, folding.
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Serve with toast, bruschetta, roll. Can be uplifted with avocado! Chili fakes. Wine!
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