Blue crab vs. Dungeness: Which is superior?

Enjoy reading this culinary show-down between the eastern seaboards fav Blue Crab, and our PacNW KING the mighty delicious Dungeness!

Cynthia Nims, Seattle-based chef, food writer and author of “Crab: 50 Recipes With the Fresh Taste of the Sea”, helps educate and well feed our east coast friends.

The summer of ’17 had yet to get started when a Baltimore chef fired off a few words that caused a West Coast tremor.

“Our crabs are the sweetest and most tender,” Spike Gjerde told The Wall Street Journal in May. Then, the 2015 winner of the James Beard Award for best chef in the mid-Atlantic added: “By comparison, Dungeness doesn’t even rate.”

A few weeks later, those fightin’ words had me tooling across the Chesapeake Bay in the ragtop and deep into the Eastern Shore’s bayside. I turned off a narrow stretch of blacktop and onto a gravel road with a grassy spine, crunching my way past fields and forest to arrive at a house on a shaded bank that sloped toward a marshy cove.

 

This was the site of the East Coast/West Coast showdown, where the dispute over which crab reigns superior – Dungeness or blue – would be settled once and for all.

Read the full article then be sure to join Cynthia when she takes the CrabFest cooking demo stage to share her talents and talk more about her great book (available to autograph and purchase!)

YUM!

I popped a mouthful of Dungeness claw into my mouth. It has a decidedly meatier texture than the delicate blue, and a brinier flavor that tastes more nutty and wild than sweet.

Across the table, Nims praised the delicate, sweet seafood flavor that has made the blue crab famous.

Nims’ husband, Bob, came down the bank to crack a few for himself and summed up the score succinctly: “Just love the one you’re with.”