Cooking the Gem of the Pacific Northwest: Red Rock Crab — Deep Dive

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Published on Feb 13, 2020 at 08:02 pm

Red Rock crabs are considered a byproduct catch of the more popular Dungeness crab off the coast of Portland, Oregon. But just because their meat is harder to get at, doesn’t mean they aren’t delicious. Chef Jacob Harth shows us the potential of the smaller, untouched crop of Red Rock crabs, and also makes Dungeness crab tartlets.
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