Deep Dive: Dungeness Crab

This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.

It’s finally here! Dungeness crab season is open! Dungeness crabs are prized for their delicate and slightly sweet meat making it a favorite with chefs along the west coast. This class will teach you the tips and techniques to cooking and cleaning live Dungeness crab! 

First, we suggest contacting your local seafood purveyor for ordering options for live Dungeness crab. If you are unable to pickup or you do not have a trusted purveyor nearby, we recommend checking Water2table, which offers live Dungeness crab home delivery in the Bay Area. Please visit their website if you wish to order from them.

MENU

Live Whole Dungeness crab (1 per person)

Garlic Butter

Chili Aioli

The Equipment and Ingredient List for this class can be found here; please check before buying a ticket.

This menu contains the following common allergens: Shellfish, Egg, Dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.Zoé McLaughlin was born in Paris and raised in San Francisco. She graduated from Le Cordon Bleu in Paris and worked in restaurants in France while she wrote and published her first cookbook – a collection of family recipes influenced by her multicultural upbringing.  She now lives in San Francisco, where she works in the non-profit culinary world and hosts online cooking demonstrations.  She has a passion for bringing together the diverse flavors and culinary traditions of the Bay Area with the time tested techniques of classical French cooking.

_{Image by Zoe McLaughlin}