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San Francisco’s Dungeness crab industry is an indelible symbol of the city, as historic and renowned as San Francisco’s famed cable cars. Along with the pioneers that came to San Francisco in the 1840s searching for gold, other entrepreneurs from the Mediterranean fishing villages of Italy sought their fortunes in crab fishing in the San Francisco Bay and along the coastline beyond the Golden Gate.
The Fisherman’s Wharf Crab Festival is a month-long celebration of the City’s culinary obsession and its love affair with Dungeness crab. Throughout February, the Festival features special restaurant dining promotions, scavenger hunts, walking tours of the Wharf, behind-the-scenes visits at Fisherman’s Wharf, and much more.
Take a look at the many special offers, events and attractions for the
Crab Festival season:
Offers listed are valid through 2/28/10.
Not valid with any other discounts and based upon availability.
RESTAURANTS
Alioto’s
Free tiramisu or cannoli with the order of a whole crab.
#8 Fisherman’s Wharf at Taylor & Jefferson St
(415) 673-0183 | www.aliotos.com
Bistro Boudin
Try the new Bistro Boudin Crab Cocktail for only $7.95
160 Jefferson St
(415) 351-5561 | www.boudinbakery.com
The Buena Vista Cafe
Dungeness crab Cobb salad for $19.45. Crab Benedict and crab cake specials.
2765 Hyde St
(415) 474-5044 | www.thebuenavista.com
Cafe Pescatore
15% discount on any bill. Mention Crab Festival to your server to receive discount.
2455 Mason St
(415) 561-1111 | www.cafepescatore.com
Cellar360
Wine Club Valentine’s Day Dinner featuring wine and chocolate. 5-7pm February 13th and 14th.
Ghirardelli Square
900 North Point St
(415) 440-0772 | www.cellar360.com
Crab House at PIER 39
Buttermilk-battered Dungeness crab sandwich with seasoned lettuce $15.
Second floor, West side of PIER 39
(415) 434-2722 | www.crabhouse39.com
Fishermen's Grotto
Complimentary Cup of Clam Chowder and choice of Dessert with order of a Whole Crab when you mention "crab festival."
#9 Fisherman's Wharf at Taylor & Jefferson St.
(415) 673-7025 | www.fishermensgrotto.com
Fog Harbor Fish House
Daily specials. Dungeness crab menu featuring many different crab items.
PIER 39
(415) 421-2442 | www.fogharborfishhouse.com
Franciscan Crab Restaurant
Dungeness crabwich with extra virgin olive oil cole slaw $15
Pier 43 ½
(415) 362-7733 | www.franciscanrestaurant.com
Hard Rock Cafe
Receive a free collectible souvenir with any purchase over $25 or 15% discount off merchandise and food. Alcohol not included.
PIER 39
(415) 956-2013 | www.hardrock.com
The Pub at Ghirardelli Square
Free glass of house red or white wine with purchase of any entrée (Noon-10pm)
851 Beach St
(415) 351-500 | www.thepubsf.com
Scoma’s
Mention the Fisherman's Wharf Crab Festival and receive a free mini crab cake and calamari plate with purchase of any entrée; only available M-F.
Pier 47 at Al Scoma Way off Jefferson St
(415) 771-4383 | www.scomas.com
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SNACKS AND DRINKS
Ben & Jerry’s Ice Cream
$5 off any ice cream cake. Call to order your cake today.
475 Jefferson St
(415) 533-4588 | www.benjerry.com/argonaut
Ghirardelli Ice Cream and Chocolate Shop
10% off any chocolate purchase or $1 off any fountain purchase.
Ghirardelli Square
900 North Point Street
(415) 474-3938 | www.ghirardelli.com
Winery Collective Tasting Room
Buy 1 wine tasting, get 1 free. 1 free kids grape juice tasting w/ purchase of adult wine tasting. Purchase a bottle of wine and receive free corkage at participating restaurants.
485 Jefferson St
(415) 929-9463 | www.winerycollective.com
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RETAIL
Lola of North Beach
Buy 1 item, get 1 item 50% off of equal or lesser value.
900 North Point St, Suite E206
(415) 567-7760 | www.lolaofnorthbeach.com
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TOURS
Behind-the-Scenes Visits at Fisherman’s Wharf
Get a free insider’s view of the San Francisco crabbing industry every Monday in February at 10am.
Alioto Lazio Fish Company, 440 Jefferson St
(415) 673-5868 | www.crabonline.com
Food Walking Tours
Special Crab Festival food tour featuring the gastronomy of Fisherman’s Wharf and North Beach. $59 per person, tours every day at 10am and 2pm.
(415) 665-0480 | www.sffoodtour.com
Grayline/San Francisco Sightseeing
Buy 1 tour, get the 2nd tour at 50% off. Restrictions apply. Redeemable only at Pier 43 ½.
(415) 434-8687 | www.graylinesanfrancisco.com
Open Top Sightseeing
$5 discount on adult ticket (12 years +) and $2 discount of child ticket (4-12 years) on the Hop on/Hop off 2-day pass.
1995 Evans Ave
(415) 850-9524 | www.opentopsightseeing.com
Red and White Fleet
$4 off per person on the Golden Gate Bay Cruise for up to 6 people.
Pier 43 ½
(415) 673-2900 | www.redandwhite.com
Ride The Ducks
Save $7 on sightseeing tours on both land and water in an amphibious WWII vehicle.
(415) 596-9929 | www.sanfranciscoducks.com
Super Sightseeing Tours
$10 off one day pass, $10 off any tour when tickets are purchased at Taylor Street office.
2627 Taylor St
(415) 353-5310 | www.supersightseeing.com
Tower Tours
20% discount on any sightseeing tour package.
865 Beach St
(415) 345-8687 | www.towertours.com
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HOTELS
Hyatt at Fisherman’s Wharf
Book the exclusive Crab Festival package available during February only. Package includes overnight accommodations for two, two all-day cable car passes and a complimentary Dungeness crab appetizer in Knuckles at the Wharf. Rate starts at $154.
(415) 563-1234 | www.fishermanswharf.hyatt.com
Radisson at Fisherman’s Wharf
Package includes an overnight stay, $75 gift certificate for the Fog Harbor Fish House restaurant and bike rental for 2 adults. Rate starts at $189 plus tax.
250 Beach St
(415) 392-6700 | www.radissonsanfrancisco.com
Sheraton Fisherman’s Wharf Hotel
Mention rate plan “parkpkg” during booking to receive breakfast buffet for two, all-day MUNI passes for two (including both cable car and F line), and free hotel parking.
2500 Mason St
(415) 362-5500 | www.sheratonatthewharf.com
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ATTRACTIONS
Anchorage Square
Free entertainment and kids activities every Saturday in February from 12-3pm.
2800 Leavenworth St
(415) 775-6000 | www.anchoragesquare.com
Aquarium of the Bay
Free crab souvenir. $2 off adult admission and $1 off child/senior admission.
PIER 39
(415) 623-5300 | www.aquariumofthebay.org
THE CANNERY
Free, live daily outdoor performances in a lively destination for shopping and dining.
2801 Leavenworth Street
(415) 346-3046 | www.thecannery.com
Hyde Street Pier Historic Ships
One block north of the Hyde Street cable car turnaround. Open Daily 9:30am-5pm; 16 & under free.
(415) 561-7169 | www.nps.gov/SAFR/index.htm
Maritime Museum
Open daily, free tours at 3pm.
900 Beach St
(415) 561-7100 | www.maritime.org
Musée Mécanique
Enjoy entertainment from yesteryear with these one-of-a-kind mechanical marvels and arcade games. Open daily 10am-7pm. Free.
Pier 45
(415) 346-2000 | www.museemecaniquesf.com
SF Maritime National Historical Park Visitor Center
Discover San Francisco’s colorful maritime heritage. Open daily 9:30am-5pm. Free
495 Jefferson St at Hyde St
(415) 447-5000 | www.nps.gov/safr/index.htm
S.S. Jeremiah O’Brien Liberty Ship:
The last WWII Liberty Ship in operating condition where history comes alive. Open daily 9am-4pm. 6 & under free.
Pier 45
(415) 544-0100 | www.ssjeremiahobrien.org
The Wax Museum at Fisherman’s Wharf
$3 discount off adult general admission.
145 Jefferson St
(415) 202-0416 | www.waxmuseum.com
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EVENTS
Anchorage Square
Free entertainment and kids activities every Saturday in February from 12-3pm.
2800 Leavenworth St
(415) 775-6000 | www.anchoragesquare.com
7th Annual San Francisco Ocean Film Festival
February 3-7. Featuring over 50 films. Ticket purchase required.
At Theatre 39 and Aquarium of the Bay, The Embarcadero and Beach St
(415) 561-6251 | www.oceanfilmfest.org
THE CANNERY
Free, live daily outdoor performances in a lively destination for shopping and dining.
2801 Leavenworth Street
(415) 346-3046 | www.thecannery.com
Wharf’s Weird Wonders Scavenger Hunt
February 6 & 20 at 2pm. Uncover the secrets, history and oddities of Fisherman’s Wharf in this exciting 2.5 hr scavenger hunt. $20 per person. Online ticket purchase required.
(877) 946-4868 | www.watsonadventures.com
PIER 39 Tulipmania
February 20-28. Enjoy your crab while viewing thousands of brilliantly colored tulips. Join one of the free guided landscaping tours daily at 10am.
(415) 981-PIER | www.pier39.com
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Here is a compilation of favorite crab
recipes from restaurants at Fisherman's Wharf.
For more information on dining and restaurant hours
click on the restaurant's name.
Alioto's
Ingredients
2 Fresh live crabs (1 ½ to 2 lbs. each)
1/8 C. Olive oil, 2 Cloves fresh garlic, chopped
Crab butter
1 C Dry white wine
¼ C onions, chopped fine
8 Prawns
16 Manila clams, well scrubbed
16 Mussels, well scrubbed
1 clam juice or fresh broth
2 cups crushed tomatoes, peeled and seeded
1 1/2 cups Tomato sauce
As need chopped parsley
To taste Salt and Pepper
To taste Red pepper Flakes
Method
Prepare tomato sauce ( recipe follows)
Proceed with Cioppino recipe
Tomato Sauce
½ cup Olive oil
1 onion chopped
6 cloves garlic, finely chopped
40-ounces canned, chopped tomatoes & pureed
18 Basil leaves, julienned
Salt & pepper to taste
Instructions
In an 8 quart kettle or Pot, heat the olive oil and sauté the onions until transparent. Add the garlic and sauté until it begins to brown. Stir in crab butter and let cook slowly for 2 minutes (crab butter is saffron yellow in color and adds a distinctive rich flavor). Next, add the wine, and reduce. Add tomatoes and tomato sauce, broth and .live crab. Cook mixture at a simmer for about 5 minutes. Cover and continue to simmer at low heat for about 5 minutes. Add prawns, clams, mussels, and cook for 2 more minutes. Serve in a bowl and sprinkle with fresh parsley. Add salt, pepper to taste. If your crab is cooked ahead of time, add it to the recipe at the same time you add the clams, prawns and mussels.
Bistro Boudin
Ingredients
Flaky Pastry:
2 1/4 cups Flour
1/2 teaspoon Salt
1/4 cup Cold unsalted butter --cut into bits
1/2 cup Cold vegetable shortening --cut into bits
1/4 cup Ice water
1 Egg --lightly beaten with
1 tablespoon Water --for egg wash
Filling:
9 tablespoons Unsalted butter
1 cup Finely-chopped onions
1/2 cup sliced celery
1/3 cup minced carrots
1/4 pound mushrooms --sliced
1 1/2 cups fish stock
1/2 cup dry white wine or white vermouth
Bouquet garnish consisting of
12 Parsley sprigs --tied together with
1 Teaspoon dried thyme --plus
6 Peppercorns --and also
1 Bay leaf --in a cheesecloth bag
1 pound large shrimp --peeled divined
and halved lengthwise
1/2 pound Sea scallops --halved if large
1/2 pound Dungeness crab meat --picked over
1 1/2 cups Milk - --about
6 tablespoon Flour
1/4 cup Heavy cream
1/4 cup Freshly-grated Parmesan cheese
1/4 cup Minced fresh parsley
2 teaspoons Dijon mustard
Freshly-grated nutmeg
Lemon juice
Salt --to taste
Freshly-ground black pepper --to taste
Instructions
Make flaky pastry: Into a mixing bowl sift flour and salt. Add
butter and shortening and blend with a pastry blender or fingertips
until it resembles coarse meal. Add water, stirring with a fork until
dough comes together. If too dry, add a little more water. Gather
dough into a ball, wrap in plastic wrap and flatten into a disk. Chill
at least 30 minutes, or may be prepared a day ahead.
Make filling:
Melt 3 tablespoons of butter over medium-low heat, add onions, celery,
carrots and mushrooms, cover and cook 8 to 10 minutes, or until onion is
soft. Uncover, fish stock, wine and bouquet garnish, bring to a
simmer and stir in shrimp and scallops. Return to simmering, stirring,
then remove pan from heat. Drain shellfish mixture, reserving liquid
and bouquet garnish separately. Measure poaching liquid and add enough
milk to measure 3 1/2 cups. In a saucepan melt remaining butter, add
flour and cook over medium-low heat, stirring, for 3 minutes. Add
reserved poaching liquid and bouquet garnish and heat to simmering. Cook,
stirring occasionally, for 20 minutes. Discard bouquet garnish. Stir in
cream, cheese, parsley, mustard, nutmeg and lemon juice; season to taste
with salt and pepper. Stir in shellfish mixture and crab meat and
transfer to a large buttered baking or gratin dish. Preheat oven to
400 degrees. Roll out chilled dough on a lightly-floured work surface
to 2 inches larger on all sides than baking dish. Drape crust loosely
over filling, tuck edges into dish and crimp decoratively. Brush dough
with egg wash. Cut several slits in top of pie. If you have extra
dough, cut them into decorative fish shapes, arrange on top of pie and
brush again with egg wash. Bake pie until top is dark golden brown and
filling bubbles around edges, 35 to 40 minutes. If filling begins to
bubble out of pan, place a baking sheet on oven rack below pie. Serve
whole pie at table. This recipe yields 6 to 8 servings.
Blue Mermaid
Award Winning Dungeness
Crab and Corn Chowder
Ingredients
2.5 quarts apple-wood smoked bacon
5 diced onions
5 diced celery
2 oz chipotle powder
4 quarts pasilla chili diced
2 jalapeno peppers sliced in half with no seeds
5 diced Yukon gold potatoes
Crab base to taste.
2 gallons heavy cream
6 oz of cream cheese
1 sheet pan roasted corn
1/2 cup chipotle powder
1/2 cup Old Bay Seasoning
Instructions
STEP 1: Add 2.5 quarts diced apple-wood smoked bacon, render the bacon then add 5 diced onions, and 5 diced celery. Saute for 5 minutes.
Add 2oz chipotle powder. Add 4 quarts pasilla chili diced, and 2 jalapeno peppers sliced in half with.no seeds.
STEP 2: Add 5 diced Yukon gold potatoes. Add enough water to cover potatoes. Add crab base to taste.
Bring to a boil until potatoes are aldiente. DO NOT OVERCOOK.
STEP 3: Add 2 gallons heavy cream. Puree 6 oz of cream cheese with some of the chowder. Add to chowder.
Add roux until right consistency which is velvety and not too thick.
Finish with 1 sheet pan roasted corn,1/2 cup chipotle powder, and 1/2 cup Old Bay Seasoning. Season to taste with salt and pepper.
Yields 12 gallons.
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Garlic Roasted Dungeness
"Killer" Crab |
Crab House
Ingredients
3 to 4 Dungeness crabs(2+lbs each)
cooked and cleaned(boil)reserve the head butter
1 cup dry white wine
3 tables olive oil(+ more for brushing)
2 tables minced shallots
1 rosemary sprig (minced leaves)
1 tspn. minced fresh thyme
2 tblsp. pink peppercorn(or Szechwan)
2 tblsp. canola oil
8 to 10 garlic cloves smashed
minced parsley(for garnish)
garlic salt for sprinkling
Instructions
1. Place the crabs claws down in baking dish.
2. In a blender process the reserved crab butter with 1/2 cup of the wine(till smooth and creamy)
set aside.
3. Preheat oven(350)
4. In a large sauce pan heat the olive oil(medium flame), add the rest of the ingredients(minus the garlic) sauté (3 minutes)(shallots must be translucent).
5. Add the butter mixture and the rest of the white wine cook (low flame)10 min.
(stirring occasionally) remove from heat (skim any clumps from the top)
let cool(3-4 min.)
6. Pass through a meshed sieve into the sauce pan
add the mushed garlic whisk until blended.
7. Ladle all but 1/4 cup of the butter sauce over the crabs roast
for 20-25 minutes (till crab meat at the joint ends looks crisp)
8. Arrange crab on serving platter, sprinkle with salt and parsley (brush shells with olive oil (for beautiful shine)
serve immediately with rest of sauce for dipping.
Fog Harbor Fish House
Dungeness Crab Melt Sandwich
Ingredients
1 ½ Cup — Sweet Onions, small diced and sautéed
2.5 lbs. — Dungeness Crab Meat
1 ½ Cups — Mayonnaise
1 Cup — Shaved Asiago Parmesan Cheese
¾ oz. — Fresh Parsley chopped
½ Cup — Green Onions small chopped
¾ oz. — Yellow Mustard
12 shakes — Tabasco sauce
½ tsp. — Black Pepper
¾ oz. — Old Bay seasoning
Sliced sourdough bread or any sliced bread
Butter
Olive oil
Sliced tomatoes
Asiago Parmesan
Instructions
Small dice the onions. Heat up a sauté pan with olive oil. Add the onions and sauté till translucent about 3-5 minutes. Cool the onions. In a bowl combine the remaining ingredients and fold in together until all product is mixed in being careful not to break up the crab meat. When onions have cooled fold into the crab mix and cool.
To order butter the slices of bread and grill till golden and toasted. Heat up the crab mix using 5 oz. per sandwich. Put crab mix on the non buttered side of the bread. Place 2 slices of tomatoes on top of the crab mix. Sprinkle more of the Asiago Parmesan on top of the tomatoes. Put in broiler till cheese gets melted with some color on it.
To serve place the bread with the crab on it on the plate and place a slice of toasted bread on top. Serve with a side salad or French fries.
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Foggy
Wharf Salad |
Franciscan
The salad is named for the fog that rolls in every
afternoon off San Francisco Bay. Fresh spring mix
baby greens, crispy fried wonton strips, sesame seeds,
bright colored “toy box tomatoes” and
local heirloom tomatoes, tossed in a soy sesame oil
dressing that perfectly accents our Dungenness crab.
Ingredients
¼ cup rice vinegar
1 tablespoon sugar
1 teaspoon minced fresh ginger
2 tablespoons sesame oil
¼ cup low-sodium soy sauce
10 to 12 ( 4 inch ) round wonton wrappers
Canola oil for deep frying
4 cups mixed baby greens
1 cup toy box cherry tomatoes
1 medium size ripe heirloom tomato
8 ounces fresh crab meat (1 cup)
3 tablespoons toasted black sesame seeds
Salt and freshly ground black pepper
Instructions
In a small bowl, whisk together the vinegar, sugar,
ginger, sesame oil, and soy sauce. Set aside.
Stack the wonton wrappers on a cutting board and
cut them into matchsticks. In a large heavy skillet,
heat 1 to 2 inches over canola oil over high heat
to 375 F. The oil should be hot and bubbly. Scatter
the strips into the oil, several at the time. Fry
for 30 seconds to 1 minute, until the strips curl
and become golden brown and crisp. Using a slotted
spoon, transfer to a paper towel to drain.
In a large bowl, gently toss together the baby greens,
cherry and heirloom tomatoes, and all but a few wonton
strips. Pour the dressing over the top and toss again.
Season to taste with salt and pepper. Divide among
serving plates and arrange the crab meat on top. Sprinkle
with the sesame seeds and the remaining wonton strips
and serve.
McCormick
& Kuleto's
Meyer Lemon
Custard
Ingredients
12 Meyer’s lemons
16 large eggs
16 large egg yolks
8 cups heavy cream
2 tsp. kosher salt
1 pinch of sugar
Ground white pepper to taste
Instructions
Grate and reserve lemon zest. Cut away all pith and
discard. Cut lemon in half and remove seeds. Combine
lemons (not zest), eggs, yolks, cream, salt and sugar
in blender. Puree until smooth. Strain into bowl season
with pepper and add zest. Skim off foam layer. In
hotel pan place ramekins & fill 2/3 full with
custard. Fill hotel pan with hot water ½ way
up the sides of the ramekins. Cover with double layer
of plastic wrap and poke holes at each end. Bake at
300 degrees for 20-25 minutes or until edges are lightly
brown and custard is almost set. Let cool in hot water
for 10 minutes and then remove and allow dish to cool
completely.
Meyer Lemon
Custard Plate with Dungeness Crab
Ingredients
1 custard
1 oz fresh Dungeness crab
1 tsp. American black caviar
¼ cup assorted citrus segments
Squeeze chive essence.
Instructions
Invert custard on plate. Disperse citrus segments
around custard. Top with Dungeness crab and add caviar.
Garnish plate with chive essence.
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Whole Roasted Cracked
Dungeness Crab |
Scoma's
Ingredients
1 Whole Crab Dungeness (Cleaned and Cracked: ask your fishmonger to do it for you )
3 Each Large Garlic Cloves Chopped- lightly browned
2-3 oz Extra Virgin Olive oil
1⁄2 Lemon, juiced fresh
1/8 tsp Salt and ground pepper each
1 tsp. Chopped Fresh Parsley
2 sliced lemon wedge
Instructions
- Pre-heat oven to 425 degrees. Put cracked crab in oven in a heavy skillet that
will fit.
- Pour the garlic, olive oil mixture into the crab and add salt and pepper and toss together well.
- Put into 425-degree oven for 12-15 minutes. Remove from oven and squeeze a 1⁄2 fresh lemon over crab.
- It should be steaming as you do this.
SERVING SUGGESTIONS
Garnish the Whole Roasted Cracked Dungeness Cab, with fresh chopped Italian parsley and lemon wedge. Serve in a large bowl with crab crackers and crab fork.
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