Dungeness crab Archives - Taste With The Eyes

Dungeness Crab Nigiri

🦀 Dungeness Crab Nigiri 🦀
Miso-Garlic Mayonnaise, Shiso Leaves, Chives

The sweet ocean-y taste of Dungeness crab is complemented by the fresh herbal notes of shiso leaves – reminiscent of mint, lemon, anise, and basil. The miso mayonnaise adds creamy, nutty, garlicky, and umami characteristics. This two-bite nigiri sushi is a morsel of delight with a complex sweet/savory/herby flavor.

Dungeness crabs get their name from the port of Dungeness, Washington. They are found along the West Coast of North America, typically from Alaska’s Aleutian Islands to Point Conception, near Santa Barbara, California.

Dungeness Crab Nigiri

Dungeness Crab Nigiri Recipe

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Fire-Roasted Aguachile with Shrimp and Crab

Aguachile with Shrimp and Crab

Fire-Roasted Aguachile
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Spot Shrimp & Dungeness Crab
Roasted Corn, Avocado, Cucumber, Radish, Red Onion

Aguachile is just one of many styles of Mexican ceviche. Hailing from the State of Sinaloa, it is traditionally made with raw shrimp, cucumber, onion, lime juice, and chiles, and it is usually accompanied by avocado and tostadas. The name “chile-water” comes from the method of mashing chiles with water to make the salsa.

The inspiration for this aguachile recipe comes from an enchanting local restaurant here in Las Vegas – Hola Mexican Cocina + Cantina. They serve “Aguachile Shrimp & Crab Ceviche” where fire-roasted corn is added as one of the components.

With the best shrimp and crab in my freezer…I thought I would try my own version of Hola’s Aguachile Ceviche. And since I was already outside grilling the corn on the cob, I might as well blacken those jalapeños for the salsa too. Turns out it was my best aguachile yet!

Aguachile with Shrimp and Crab

With sweet-buttery succulent spot shrimp plus sweet-salty flavorful dungeness crab, this dish was bound to be a winner.

Fire-Roasted Aguachile Recipe

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Crab Avocado Rice Bowl

Dungeness Crab & Avocado Rice Bowl

Crab and avocado have been a happy couple long before the invention of the California sushi roll. And in addition to melted butter, mayonnaise has long been a classic sauce to pair with crab… Here, warm seasoned rice is topped with steamed Dungeness crab leg meat, sliced avocado, diced cucumber, and creamy umami-rich Kewpie mayonnaise. The dish is seasoned with a flavorful furikake and drizzled with a syrupy tamari glaze. The combination of flavors, textures, and colors is wonderfully balanced and extremely tasty. Pretty too.