Dungeness Crab Season is Finally Here!
Dungeness crab season is finally here and we're ready to celebrate with our annual White Wine Release and Crab Feed. As much as we love Dungeness crab at Andis we're also excited to celebrate the opening of our new event facility located next to the tasting room. The perfect venue to enjoy vineyard views in a contemporary setting while cracking into fresh crab.
Details about the crab feed, held on Saturday, February 15th may be found on our event page - /CrabFeed
For those unable to attend the winery event we've come up with an easy recipe for you to enjoy at home. A bottle of our slightly citrusy Semillon is the perfect accompaniment to this buttery, spicy dish.
The following recipe was adapted from Bon Appetite with the slight variation of using Meyer Lemons, a California favorite. CLICK HERE to see the original recipe.
Oven-Roasted Dungeness Crab Recipe
1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
1 large Dungeness crabs*, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/4 cup Meyer lemon juice
1 teaspoon finely grated Meyer lemon zest
Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add lemon juice and zest to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
Wine Paring - Andis 2017 Semillon, Bill Dillian Vineyard