
Pear and Hazelnut Tart
Aromatic pear and hazelnut tart. A sweet, melt-in-mouth treat that's perfect for a cozy snack!
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Melt-in-mouth Dungeness crab with butter, sourdough & corn – a soul-satisfying, energy-giving treat!

A quintessential Pacific Northwest delicacy, this recipe celebrates the sweet, succulent flavor of Dungeness crab. Simply steamed with aromatic lemon and herbs, and served with rich melted butter, it offers an unforgettably fresh taste of the sea.
Serving size: 1 serving
Prepare the Crabs

Pure, liquid gold ready in under a minute. This fundamental kitchen staple is perfect for drizzling over popcorn, dipping seafood, or as a base for countless baking and cooking recipes. Learn the two foolproof methods for perfect melted butter every time.
Serving size: 1 serving

A classic artisan loaf with a tangy flavor, chewy crumb, and a beautifully crisp, golden-brown crust. Perfect for sandwiches, toast, or enjoying with a simple pat of butter. This recipe uses a Dutch oven to achieve professional bakery results at home.

Experience the quintessential taste of summer with this perfectly boiled corn on the cob. This simple recipe yields incredibly sweet, juicy, and tender corn, ready in minutes. Slathered with melted butter and seasoned simply with salt and pepper, it's a timeless side dish for any barbecue, picnic, or weeknight dinner.
Serving size: 1 serving

Aromatic pear and hazelnut tart. A sweet, melt-in-mouth treat that's perfect for a cozy snack!


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Melt-in-mouth marionberry scones with rich clotted cream and aromatic coffee. Pure comfort food for a cozy brunch!

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Melt-in-mouth Dungeness crab with butter, sourdough & corn – a soul-satisfying, energy-giving treat!
This pacific_northwest dish is perfect for dinner. With 1163.46 calories and 32.949999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Steaming Liquid
Steam the Crabs
Check for Doneness and Rest
Prepare for Serving
Serve Immediately
Method 1: Stovetop Melting (1-2 minutes)
Method 2: Microwave Melting (30-60 seconds)
Serving size: 1 serving
Autolyse (1 hour)
Incorporate Starter and Salt (30 minutes)
Bulk Fermentation (4-5 hours)
Shaping (30 minutes)
Cold Proof (12-18 hours)
Preheat Oven and Dutch Oven (1 hour)
Score and Bake (45 minutes)
Cool Completely (2-4 hours)
Prepare the corn by shucking it, removing all husks and silky threads. Rinse the cobs under cool running water to remove any remaining debris.
Fill a large stockpot with enough water to fully submerge the corn (about 12 cups). Bring the water to a full, rolling boil over high heat. If using, add the optional tablespoon of sugar to the water to enhance the corn's natural sweetness.
Using tongs, carefully place the prepared corn cobs into the boiling water. Allow the water to return to a boil. Once boiling, cook the corn for 3-5 minutes. The exact time depends on freshness; fresher corn cooks faster. The corn is done when the kernels are bright yellow, plump, and tender when pierced with a fork.
Carefully remove the corn from the pot with tongs, allowing excess water to drip off. Immediately brush each ear with melted butter and season to taste with salt and freshly ground black pepper. Serve hot.