If there’s one thing Seattleites can agree on (besides rain), it’s that our crab rocks. We’ve got some of the freshest and most delicious crab in the country, and there’s no reason not to be taking advantage of it. In this class, Good Fish author Becky Selengut will bring in fresh local crabs, and then teach you what to do with them. You’ll learn how to select, humanely kill, cook, and get the meat out of your fresh catch as you make Dungeness crab salad with grapefruit, mint, fried shallots, and homemade chile-peanut oil and red chile crab cakes with lime leaf sauce. You’ll get your hands dirty, and in the process you’ll learn all you need to know about the Northwest’s crab bounty.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
There are two options for gathering ingredients for this class! You can shop for your own ingredients or we are happy to pre-measure ingredients and assemble them into a 4-serving kit. And if you like to sip wine while you cook, consider adding a lovingly paired bottle with your kit! You can also add-on a signed copy of Becky’s book Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast!
To get a jump start on class, you can preview the ingredients and equipment needed by following this link. One week before class we will send out a detailed shopping list, and a few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.