'Tis the Season: Dungeness Crab

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here. 
 

Make the most of Dungeness crab season with Chef Zoé! Native to the West Coast, Dungeness crab meat is both delicately sweet and salty. Known as the king of crabs, they are considered one of the most prized crustaceans. Chef Zoé will teach you how to handle, cook and clean live Dungeness crab, and introduce recipes celebrating this delicacy. You’ll start with crab cakes served with a remoulade sauce, a perfect pairing for the delicate crab meat. Next, a crab, scallop, and shrimp in a rich white wine-infused broth with shallots, garlic, butter, and cream. Plus grilled bread to soak up all the delicious broth! 
Dungeness crabs are a must-try for any foodie! 

MENU

Cook & Prep Live Dungeness Crab 

Dungeness Crab Cakes 

Sauce Rémoulade—Homemade Mayonnaise with Cornichons, Capers, Paprika, Hot Sauce, Lemon Juice & Fresh Herbs 

Fresh Dungeness Crab, Sea Scallops & Shrimp in a White Wine Infused Broth, Served with Grilled Bread 

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

Let’s Cook Together! 

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.

_{Photo courtesy of Zoe McLaughlin}