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Tag: crab

  • Oregon Delays Commercial Dungeness Crab Season Until At Least Dec. 16 – KXL

    FILE – Fresh Dungeness crabs are displayed at Fisherman’s Wharf in San Francisco, Tuesday, Jan. 23, 2024 (AP Photo/Eric Risberg, File)

    Oregon’s commercial Dungeness crab season is being pushed back until at least December 16, state wildlife officials announced Thursday. The delay isn’t due to problems in Oregon waters—crab here met both meat quality and biotoxin standards—but because crab from Long Beach, Washington failed to meet the required 23% meat fill.

    The three West Coast states coordinate their commercial crab season openings, and most members of Oregon’s Dungeness Crab Advisory Committee supported waiting to maintain consistent fishing patterns and help stabilize the market.

    Washington will conduct another round of testing in the coming days. If Long Beach crab meets the meat fill requirement, the coastwide season will open December 16. If not, Oregon may consider a partial opening south of Cape Falcon, pending input from the fleet and the Tri-State committee.

    Whenever the season opens, Oregon boats will operate under a whale-protection advisory, urging crabbers to avoid areas where whales are feeding or migrating to reduce the risk of entanglements.

    The commercial season was originally targeted for December 1, but delays are common to ensure high-quality product and to align openings across Oregon, Washington, and California. Weekly updates will continue until a final decision is made.

    The commercial bay crab fishery will close December 1 and will reopen only if the ocean commercial season does. Meanwhile, the recreational ocean Dungeness crab season is still expected to reopen December 1, and recreational crabbing from beaches, bays, and docks remains open statewide. Officials urge crabbers to check the Shellfish Hotline or the state’s biotoxin webpage for the latest conditions.

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    Jordan Vawter

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  • New Cajun restaurant an instant favorite in north Tarrant County

    NORTH RICHLAND HILLS

    The newest Cajun restaurant in town looks and tastes like it’s been a local favorite for years.

    Cocodrie’s Bayou Kitchen, in a timeworn cafe at 5209 Rufe Snow Drive, serves well-spiced and near-perfect Cajun dishes and feels as comfortable as a coastal bait shack.

    Owner Jesse Gibson, a Cajun food and seafood vendor for years as the “Wild Cajun,” brought his know-how to a restaurant that combines blackened, grilled and fried fish with gumbos, étouffées, boudin, crab boils and poboys.

    Unlike many Cajun restaurants with good platters but weak gumbos and sides, Cocodrie’s excels at everything.

    The “Kitchen Sink” platter featueres blackened redfish topped with étouffée, fried shrimp and a boudin ball at Cocodrie’s in North Richland Hills, Texas, Oct. 5, 2025.
    The “Kitchen Sink” platter featueres blackened redfish topped with étouffée, fried shrimp and a boudin ball at Cocodrie’s in North Richland Hills, Texas, Oct. 5, 2025. Bud Kennedy bud@star-telegram.com

    On a lunch visit the other day, the blackened redfish platter with étouffée and a shrimp-boudin ball ($25) was one of the best Cajun dishes here since Louisiana’s sainted Ralph & Kacoo’s moved out of North Texas.

    A poboy combo with a catfish half-poboy was made on perfect, pillowy Gambino’s bread and paired with a rich seafood gumbo. It was a solid value at $15.

    Poboys start at $8. Catfish baskets cost $15; a fried seafood combo is $20.

    Cocodrie’s restaurant replaced a former sports bar in North Richland Hills, Texas, seen Feb. 5, 2025.
    Cocodrie’s restaurant replaced a former sports bar in North Richland Hills, Texas, seen Feb. 5, 2025. Bud Kennedy bud@star-telegram.com

    Cocdrie’s offers three gumbos — seafood, chicken-sausage or shrimp-okra, along with jambalaya and crawfish étouffée.

    The bar includes Abita beers on tap.

    It you like it, you can buy more frozen to take home. Cocodrie’s offers everything for a Cajun feast at home, including hot sauces unheard of this side of the Pontchartrain.

    Even the Nachitoches meat pie — a Cajun version of an empanada, filled with either crawfish or beef — excelled.

    Cocodrie’s Bayou Kitchen replaced a well-worn sports bar in North Richland Hills, Texas.
    Cocodrie’s Bayou Kitchen replaced a well-worn sports bar in North Richland Hills, Texas. Bud Kennedy bud@star-telegram.com

    The only drawback at Cocodrie’s is the wait.

    You order at the counter and then take a table or booth. The kitchen is doing a lot of great work. But it’s also doing a lot of work, particularly with Cocodrie’s drawing crowds from all over Tarrant County on Loop 820.

    Cocodrie’s is in a 40-year-old restaurant location on Rufe Snow Drive just north of Loop 820, across the freeway from Babe’s Chicken Dinner House.

    Cocodrie’s in North Richland Hills, Texas, includes a shop with frozen foods, hot sauces and spices.
    Cocodrie’s in North Richland Hills, Texas, includes a shop with frozen foods, hot sauces and spices. Bud Kennedy bud@star-telegram.com

    If you ever went to Tippin’s Pie Pantry, or Sparks Cafe, or that location of Chef Point Cafe, or Christie’s Extreme Burgers (today’s Beacon Cafe), you know the place.

    It hasn’t changed. It has old booths, a junky patio and a shop that still sells a few “Sparks Cafe” caps.

    Just say it has character.

    Cocodrie’s is open for lunch and dinner daily; 817-393-3155, cocodriesbayoukitchen.com.

    Related Stories from Fort Worth Star-Telegram

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  • Trio tried to sell thousands of pounds of infected crab from Alaska in Seattle, feds say

    Trio tried to sell thousands of pounds of infected crab from Alaska in Seattle, feds say

    The trio tried to transport all 7,000 pounds of crab but were thwarted by disease, and then the cops, officials say.

    The trio tried to transport all 7,000 pounds of crab but were thwarted by disease, and then the cops, officials say.

    Photo by Jules Thomas via Unsplash

    Three boat captains are charged with violating federal and state law after attempting a perilous plot.

    In February and March, using two fishing boats, the trio caught 7,000 pounds of crab and illegally transported the lot to Seattle, skipping over the law-mandated step of getting a fish ticket from the Alaska Department of Fish and Game, according to an April 22 news release from the U.S. Attorney’s Office, District of Alaska.

    Now, one captain faces two charges of unlawful transportation of fish or wildlife, while the others face one count of the same violation.

    McClatchy News reached out to one of the captains’ lawyers for comment on April 24. However, the attorney, newly assigned to the case, wasn’t able to offer comment at this time.

    Rather than harvest the crab at a port in Alaska, the group headed straight for Seattle, where it planned to sell its catch at a higher price than it could have in Alaska.

    Skirting the ticket process became a fatal error. When the captains arrived in Washington, a large portion of the crabs were dead. According to court documents, many of the crabs were infected with Bitter Crab Syndrome (BCS), a parasitic disease that is deadly to crabs.

    In fact, as one captain admitted, a portion of the crabs had to be disposed of mid-transit due to the disease.

    Court documents say that had the captains’ crab harvest been properly accounted for by the Department of Fish and Game before attempting to be sold, the infected crab would have been identified and disposed of before leaving Alaska.

    Although BCS does not harm humans, it can wipe out entire crab populations. When the captains arrived in Washington, their entire catch had to be disposed of.

    Crabs affected with BCS “have a very bitter or astringent aftertaste, and the meat is chalky when cooked, making them unmarketable resulting in serious economic losses when prevalences are high,” according to a 2022 article from Science Direct.

    Law enforcement executed a search warrant on the captains and the boats. At the time, the trio was not on the same boat. The first captain to be searched alerted the other two. By the time the authorities got to the others, the duo had deleted all text messages pertaining to their plot.

    Although this is also a violation of the law, obstruction of justice is not one of the charges in the court documents.

    The first hearing is scheduled for May 2.

    Julia Daye is a national real-time reporter for McClatchy. She has written for numerous local and national outlets and holds a degree from Columbia Journalism School.

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  • Crab Rangoon Isn’t a Joke at These Chicago Restaurants

    Crab Rangoon Isn’t a Joke at These Chicago Restaurants


    Crab rangoon can be a polarizing menu item, but a new crop of chefs and diners are embracing the Chinese American staple in Chicago and beyond.

    The fried wonton wrappers are normally filled with some ratio of cream cheese and imitation crab, then served with some variant of duck sauce. Its origins aren’t well defined, with the most accepted narrative being it was invented in the ‘40s or ‘50s in the kitchen of Trader Vic’s, the famous Polynesian and tiki bar chain that had a Chicago outpost until 2011 in Gold Coast. There’s not a ton written about the appetizer’s origins. Most scouring the Internet will be taken to a 2019 story in Atlas Obscura.

    In 2022, crab Rangoon broke through to social media thanks to a series of TikTok posts made over the years by a Rangoon superfan. The item’s name is derived from a city in Myanmar. Yangon is the largest city in the South Asian country.

    Though not a prime example of gourmet cooking, a handful of chefs are dressing the item up using premium ingredients. Some may not take the Rangoon seriously, but the item is enjoying a surge in popularity. And with Lunar New Year approaching (the Year of the Dragon starts on Saturday, February 10) here’s a trio of restaurants offering their unique takes.

    Lobster Rangoon from Duck Inn
    The Duck Inn

    Kevin Hickey reveres Chicago’s Chinatown and he grew up nearby in Bridgeport. For the last nine years, the chef and owner of the Duck Inn has celebrated Lunar New Year. It’s the only time they change how they prepare the restaurant’s signature duck, prepping it Beijing-style for the holiday. Hickey reasons that many of his customers are part of the Chinese community. Up until Saturday, February 10, the Duck Inn will offer lobster-filled Rangoon. They come with a pomegranate sweet & sour and optional chili crunch.

    The Rangoon Royale served at Bixi Beer in Logan Square is like the Mercedes Benz of the Rangoon circuit. Chef and owner Bo Fowler gave in to her staff’s request for the item and created a souped-up version of the appetizer. Fowler, who was also the mastermind behind Owen & Engine, does not like to skimp on premium ingredients, sourcing from some of the Midwest’s best farmers. After much experimentation, uses a thicker wonton wrapper and fills it with lobster, crawfish, lump crab meat, and snow crab. Instead of cream cheese, she whips cream by hand for a mousse-like texture. She put the item on the menu and didn’t think customers would want a $20 order of fancy crab rangoon. She was wrong, and behind the burger, it’s Bixi’s No. 2-selling item: “I didn’t think they would sell at that price, but they sold like crazy,” she says.

    Perfect with one of the beers brewed on the premises, the Rangoon Royale is a permanent menu item at Bixi.

    Chef Henry Cai wanted an appetizer to complement the more American items on the menu of his Chinese American restaurant, something to pair with his burger and chicken sandwiches. He dipped into the nostalgia vault for memories of growing up in America with an immigrant family, seeing kids eat Tontino Pizza Rolls and Hot Pockets, and begging his parents to buy those products for him.

    In January, he unveiled the Pizza Rangoon, a superior version of what he wanted in his youth. Unlike Hot Pockets, the crusts aren’t soggy. The wonton is a better vessel, Cai says, and he stuffs it with shredded mozzarella, white onions, tomato puree, pizza sauces, a dash of five spice, and then wraps the filling with a slice of mozzarella. The latter gives the Rangoon a cheese pull worthy of an old cartoon, Cai says. The exterior is coated with Italian season and Romano cheese. This is a permanent menu item at Cai’s new South Loop restaurant.





    Ashok Selvam

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  • Easy Crab Dip (with roasted veggies)

    Easy Crab Dip (with roasted veggies)

    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser. Ideal for parties, game days, or festive occasions

    Easy Crab Dip Recipe for Effortless Entertaining!

    Today, I am unveiling my favorite Dip recipe, which promises an explosion of taste and comes together effortlessly. Meet my Super Easy and Flavourful Crab Dip!

    Oh my! The tender crab meat, the spicy melted cheese, and the roasted veggies make a mouthwatering combination. I could really eat the whole thing myself.

    It’s the perfect appetizer or side dish for parties, game days, or holidays.

    What To Love About This Recipe

    • Easy to Make: With minimal prep and maximum flavor, this Easy Crab Dip is a testament to the joy of hassle-free cooking. It’s a quick fix for those impromptu get-togethers or last-minute cravings, ensuring you spend less time in the kitchen and more time savoring the goodness.
    • Simple Ingredients: This recipe boasts a line-up of everyday heroes that effortlessly elevate each other. From the creamy texture of cream cheese to the kick of jalapeño-infused Monterey Jack, every ingredient plays a crucial role in creating a symphony of flavors that dance on your taste buds.
    • Crowd-Pleasing: Prepare to be the star of your next gathering, as this Crab Dip has the uncanny ability to captivate hearts and taste buds alike. It’s a versatile crowd-pleaser, equally at home on game day spreads or elegant dinner tables.
    • Perfect for Entertaining: Elevate your hosting game with a dish that tastes divine and adds a touch of sophistication to your spread. The Easy Crab Dip is perfect for laughter-filled evenings and memorable moments.

    Ingredients You’ll Need, Substitutions & Notes.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Frozen Whole Kernel Corn: Adds a sweet and crunchy element, bringing a burst of freshness to the dip.
    • Red Pepper: The subtle sweetness and vibrant color of sweet pepper complement the crabmeat, enhancing both flavor and visual appeal.
    • Olive Oil: To roast the veggies.
    • Salt and Black Pepper: These pantry staples serve as the flavor architects, ensuring a well-balanced and seasoned dish.
    • Cream Cheese: The velvety texture of cream cheese provides the creamy base that binds all the flavors together.
    • Mayonnaise: Adds a hint of tanginess and further contributes to the creamy consistency.
    • Sour Cream: Introduces a pleasant tang and lightens the overall richness of the dip.
    • Natural Lump Crabmeat: The star of the show, natural lump crabmeat, brings a luxurious and sweet seafood flavor. You can use jumbo lump meat or lump crab meat. Learn the differences below.
    • Monterey Jack Cheese with Jalapeño: Infuses a subtle heat and gooey goodness that takes the dip to the next level.
    • Green Onions: Fresh and crisp, green onions add a delightful contrast, both in taste and appearance.
    • Garlic Powder: Elevates the savory notes, giving the dip a warm and inviting aroma.

    Jumbo Lump Crab Meat vs. Lump Crab Meat

    The main difference between jumbo lump crab meat and lump crab meat lies in the size and location of the crab meat pieces.

    1. Jumbo Lump Crab Meat:
      • This is the highest quality crab meat and consists of large, whole-muscle pieces.
      • Jumbo lump crab meat comes from the swimming muscles of the crab, specifically the back fin area.
      • It is prized for its impressive size, sweet taste, and delicate texture.
      • Jumbo lump crab meat is often used in dishes where large, distinct crab meat pieces are desired, such as crab cakes or salads.
      • Cost. Jumbo lump crab meat is considered a premium product due to its large, whole-muscle pieces and the fact that it is sourced from the back fin area of the crab. The careful handling and labor-intensive process of extracting these large, intact pieces contribute to its higher cost.
    2. Lump Crab Meat:
      • Lump crab meat is still good quality but consists of smaller pieces than jumbo lumps.
      • It comes from the body of the crab, and while the pieces are not as large as a jumbo lump, they are still relatively large and flavorful.
      • Lump crab meat is versatile and can be used in a variety of dishes like soups, dips, or casseroles.
      • It strikes a balance between the larger, more premium jumbo lump and the smaller flakes or claw meat.
      • Cost. Lump crab meat, while still of good quality, is usually more affordable than jumbo lump.

    In summary, the key distinction is the size and location of the crab meat pieces, with jumbo lump being the largest and coming from the back fin area, while lump crab meat is slightly smaller and sourced from the body. Both are excellent choices, but the choice between them often depends on the specific culinary application and desired presentation.

    Process Overview: How To Make Crab Dip Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Roast the Veggies

    In a small bowl, combine corn and red peppers. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Step 2 – Prepare the Dip

    In a medium bowl, beat the cream cheese until smooth – you can do this with an electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    Step 3 – Bake

    Bake for about 20 minutes or until bubbly around the edges. Serve warm with slices of bread, crackers, tortillas, or pita chips.

    baked crab dip with roasted veggies in a cast iron skillet.

    Recipe Tips

    1. Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    2. Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    3. Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    4. Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.

    Variations, Substitutions & Additions

    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.

    Storing and Freezing Instructions

    Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended.

    Frequently Asked Questions

    Can I prepare this dip in advance?

    Absolutely! The flavors meld even better when allowed to chill in the fridge for a few hours before serving.

    Can I use imitation crabmeat?

    While natural lump crabmeat is recommended for the best flavor, imitation crab can be used as a budget-friendly alternative.

    crab with with roasted veggies close up.

    More Appetizer Recipes You’ll Love!

    Recipe Card 📖

    baked crab dip with roasted veggies in a cast iron skillet with cracker and chips on the side.

    Easy Crab Dip

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Crab Dip recipe is so good and flavourful! With its effortless preparation, rich texture, and the addition of delicious roasted veggies, this Easy Crab Dip is a guaranteed crowd-pleaser.

    Prep Time 10 minutes

    Cook Time 35 minutes

    Total Time 45 minutes

    Servings 6 servings

    Instructions 

    Roast the Veggies:

    • Preheat oven to 425º F (220º C). Line a baking tray or a shallow baking dish with aluminum foil and lightly coat with nonstick cooking spray; set aside.

    • In a small bowl combine corn and sweet pepper. Drizzle with olive oil, and season with salt and pepper; toss to coat. Roast, uncovered, about 10 – 15 minutes or until vegetables start to brown, stirring occasionally. Remove from oven and let it cool.

    Make the Dip:

    • Reduce oven temperature to 375º F (190º C). Lightly grease a 9″ pie dish or similar size baking pan, such a quiche dish or iron skillet. Set aside.

    • In a medium bowl, beat the cream cheese unitl smooth – you can do this with a electric hand mixer or by hand with a spatula. Add mayonnaise and sour cream; mix to combine. Stir in roasted vegetables, cheese, crab meat, green onions, and garlic powder. Transfer mixture to prepared dish.

    • Bake about 20 minutes or until bubbly around edges.

    • Serve warm, with slices of bread, crackers, tortilla or pita chips.

      Store: Leftover crab dip will stay well, covered in the fridge, for up to 5 days. Rewarm in the microwave. Unfortunately, due to the dairy content, freezing is not recommended. Make-Ahead Instructions: Crab dip can be prepared one day ahead of time, stored, covered in the fridge, and then baked according to instructions. Recipe Tips
    • Room Temperature Ingredients: To achieve a smooth and consistent texture, allow cream cheese, mayonnaise, and sour cream to come to room temperature before mixing.
    • Gentle Folding: When incorporating the crabmeat, gently fold to maintain those glorious lump textures for a delightful mouthfeel.
    • Customize Heat Levels: Adjust the spice by controlling the amount of jalapeño-infused Monterey Jack. Spice enthusiasts can add ½ – 1 teaspoon hot sauce or more to taste the dip mixture.
    • Cream Cheese: Make sure you’re using a brick of cream cheese, not a cream cheese spread.
      Variations, Substitutions & Additions:
    • Feel free to experiment with additional ingredients like diced tomatoes or artichoke hearts.
    • Swap out frozen corn for fresh corn kernels for an extra crunch.
    • If Monterey Jack with jalapeño is too spicy, opt for plain Monterey Jack or cheddar cheese.
    • Add one teaspoon of hot sauce for an extra kick! And/or two teaspoons of Old Bay for a spicier kick.
      ★ Did you make this recipe? Don’t forget to give it a star rating below! Read the whole post for more tips, tricks, and more. Please note that nutritional information is a rough estimate, and it can vary depending on the products used.    

    Nutrition

    Calories: 414kcalCarbohydrates: 11gProtein: 19gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 90mgSodium: 795mgPotassium: 349mgFiber: 1gSugar: 3gVitamin A: 1569IUVitamin C: 39mgCalcium: 222mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Appetizer

    Cuisine American

    Calories 414

    Keyword corn crab roasted

    [ad_2] Oriana Romero
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