Commercial Crabbers Ready Pots as Long Beach Peninsula Chefs Create Menus for Sweet, Succulent Dungeness Crab, Fresh from the Mouth of the Columbia River

LONG BEACH PENINSULA, Wash. (PRWEB) December 19, 2012

Chefs on Southwest Washingtons Long Beach Peninsula are counting down the days for delivery of freshly caught Dungeness crab. Drop Day the first day that commercial crab fisherman set out crab pots is set for December 31. First deliveries of the famed, sweet and succulent crab pulled out of the water a few short miles from the restaurants are anticipated for a day or two after, in the New Year.

Weve been getting fresh crab from British Columbia and northern parts of Washington State but are excitedly awaiting the arrival of Lower Columbia River Dungeness crab, explained Laurie Anderson, co-owner/innkeeper/baker, The Shelburne Inn and spokesperson for Dine at the Source, the peninsulas outstanding culinary community. Closer to the source means fresher, sweeter crab for our discriminating diners.

The deliciousness of Dungeness crab inspires menu items up and down the 28-mile long Peninsula. A favorite preparation is crab cakes. They can be found at upscale eateries such as Pelicano Restaurant (Ilwaco) and the Shelburne Inn Restaurant (Seaview), as well as contemporary newcomer Pickled Fish (Long Beach). On the casual side, look for crab cakes at Ole Bobs Seafood Market Caf

Commercial Crabbers Ready Pots as Long Beach Peninsula Chefs Create Menus for Sweet, Succulent Dungeness Crab, Fresh from the Mouth of the Columbia River