If it takes more than the festival name to grab you, you're not a true Northwesterner! Who can resist sweet Dungeness crab? Or a 9,000 foot tent called Kitsap Bank Crab Central? Especially when it houses an old-fashioned crab feed with whole crabs, fresh corn and cole slaw. Add 15 local and regional restaurants serving crab cakes to Northwest paella to seafood gumbo, along with vegetarian and non-seafood items for real NW folks who don't like seafood. More? Northwest beer and wine, live music, chef demo stage, chowder cook-off, and family-friendly activities. Did we mention admission is free? Go!
The Dungeness Crab & Seafood Festival's 13th annual event takes place over three days-Friday-Sunday October 10-12. Hours are Friday 12:30-10 p.m., Saturday 10 a.m.-10 p.m.,Sunday 10 a.m.-5 p.m. It all takes place at the Port Angeles City Pier right on the downtown waterfront.www.crabfestival.org
Kim Roberts of Westport Winery shares this seasonal recipe from the coast. Adding this tip:
"Best paired with Willapa White — Pinot Gris -- or Riesling while listening to 'Wanted: Dead or Alive by Bon Jovi' "
1 c celery
1 c onion
1 c carrot
1⁄2 c garlic
Saute in garlic butter and cool.
In a bowl, mix together:
1 lemon zest and juice
2 T Worcestershire sauce
1-1/2 T parsley, chopped
7 green onion, chopped
2 T salt
2 T Old Bay
Combine with the sautéed ingredients and add:
3 lb fresh Dungeness crabmeat, picked over for shells and cartilage
4 cups Panko
Let sit 1⁄2 hour.