Fresh Dungeness Crab with Saffron Broth and Butter-Fried Croutons

Pour this golden broth over your fresh crab and croutons right before serving for a dramatic and delicious presentation! 

 Serves 2 

½ lb freshly picked Dungeness crab*

1 pt Newman’s Seafood broth*

1 pinch of saffron* 

1 lemon* 

1 clove garlic, peeled and grated on a microplane 

2 Tbsp creme fraiche or sour cream 

1 small sourdough roll cut into 1” cubes 

2 Tbsp butter

Salt to taste 

Fresh chives, parsley or dill to garnish 

* Available at Newman’s Fish Market on Willamette St.

Warm seafood broth over low heat in a small sauce pot. Add saffron and allow it to simmer and reduce while you prep your croutons and crab. Toss the fresh crab meat with creme fraiche or sour cream, the zest from the lemon, and grated garlic. Taste and adjust seasoning to your liking. Over high heat, melt your butter until it is bubbling. Pan fry croutons until they are golden brown on all sides (about 15 seconds per side). Taste your broth, add salt and the juice from the lemon to desired taste. When everything is ready, place the croutons in the center of a warm bowl and mound the crab on top of them. Garnish with fresh herbs. Right before eating, pour the hot, golden saffron broth over the crab and enjoy! Pairs beautifully with dry Riesling, Muscadet, Gavi di Gavi or any other dry white wine.

Newman's Favorite Bouillabaisse (Serves 12)

2 onions, chopped
1 bunch leeks, sliced
1 stalk celery, sliced
1 clover garlic, minced
1 green pepper, diced
1/2 cup chopped parsley
1 whole crab, cracked
2 lb steamer clams
1/2 lb raw shrimp
3/4 lb scallops
1 lb red snapper, cubed
1 lb halibut, cubed
4 cups fish stock

3 cups chicken broth
1/4 cup olive oil
2 15 oz cans petite diced tomatoes
2-3 cups white wine, to taste
“pinch” or to taste of each of the following: salt, black pepper, paprika, cayenne, thyme, saffron

Into the hot oil, put sliced vegetables and sauté to golden yellow. Add tomatoes and seafood, cover with liquids and boil 20–30 minutes, adding wine just before serving. Should be served in pot or casserole with toasted French bread.

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