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SAUSALITO CRAB DINNER
— PHOTO / HENRIQUE BAGULHO

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
Download Complete Recipe

 

 

 
THE STORY OF
QUEEN ISABEL


In the late 13th century during a severe famine throughout Portugal, a compassionate Queen Isabel was determined to help her starving subjects. Legend has it that during her efforts she was confronted by the very harsh King Diniz while crossing the royal courtyard with crown jewels (in some versions of the story it was bread) hidden in her apron.

The King asked the Queen what she was carrying in her apron, and she responded “roses” although it was mid-winter and none were blooming. But when her apron was opened for the king’s inspection, the jewels had been miraculously converted to roses. The miracle allowed the Queen to continue to sell her jewelry to feed the starving Portuguese population.

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I have yet to encounter a classroom environment in which I can learn a foreign language as quickly and as excitedly as I do in Michael's course."

—A. SCHUT

The class is connecting me to my childhood, where Portuguese was spoken..."

—J. BOCK


 

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