A TASTE OF PORTUGAL
My mother, LaSalette, has been making this dish on New Year’s Day for as long as I can remember. Although she lays out a veritable smorgasbord, I simply opt for a bowl of crab with a side of salad and crusty bread accompanied by glass or two of red wine. I can’t think of a better way to start the year. In fact the Sausalito Hall’s Crab Dinner, the first event of the year, is based on this yearly tradition in my family.
— MANUEL AZEVEDO
LASALETTE’S CRAB STEW
Caranguejo à LaSalette
3 large Dungeness crabs,
about 6 pounds (3 kg)
3 medium onions
(about 540 g), diced
3 tablespoons (42 g) extra virgin olive oil
3 cloves of garlic, smashed
1½ teaspoons (7 g) fine sea salt
2 tablespoons (13 g) sweet
Hungarian paprika
¼ teaspoon (0.5 g) ground cumin
Pinch of ground cinnamon
Pinch of ground allspice
½ chopped piri piri pepper or
pinch of red chili flakes
3 bay leaves
1½ cups (354 g) dry white wine
½ cups (20 g) chopped flat leaf parsley
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