March is Savor Dungeness Crab Month in Cannon Beach
Cannon Beach restaurants will showcase one of the Pacific Northwest‘s most renowned delicacies during the month of March for Savor Dungeness Crab Month. At this month-long celebration, each participating Cannon Beach restaurant will offer one or more Dungeness Crab preparations intended to present this great local product in the hands of talented chefs when at its freshest and most abundant. Dungeness Crab is not just celebrated for its unique sweet flavor of the sea by the likes of culinary giants including Julia Child and Oregon’s own James Beard, but it is also lauded as one of Oregon’s most sustainable fisheries. This month-long celebration of all things Dungeness Crab coincides with the Savor Cannon Beach Wine and Culinary Festival. The 2020 festival is scheduled for March 12-15 and information on both events can be found at savorcannonbeach.com.
Win A Cannon Beach getaway in the 2019 Instagram Contest
Post your photos of a Dungeness Crab dish in Cannon Beach during the month of March on Instagram and tag them with #savordungenesscrab for a chance to win a two-night getaway at The Ocean Lodge (some restrictions apply) and dinner at Driftwood Restaurant & Lounge. You'll receive one random drawing entry for each unique post, so get crackin'!
Seared Dungeness crab cakes with wilted greens and sake butter sauce.
263 N Hemlock St. (503) 436-2661
A surprise menu item featuring crab will be offered every Monday and Friday throughout the month.
1235 S Hemlock St. (503) 436-4086
Caribbean crab fritters served with Bahamian brown stew sauce, fresh mango salsa and a drizzle of Creole aioli.
316 Fir St. (503) 436-4444
Options include a chilled crab cocktail with homemade cocktail sauce; a crab Louie served with mixed greens, radishes, pickle, egg and olives and the Dungeness crab casserole baked with sharp cheddar and parmesan cheese sauce. On Fridays, sauted crab legs in white wine, butter and garlic are featured and on Fridays and Saturdays, they'll offer a chilled crab leg cocktail.
179 N Hemlock St. (503) 436-2439
In addition to fresh crab cocktails, options include a whole crab dinner with chowder, garlic bread & coleslaw; crab salad with garlic bread; and a crab melt on garlic bread with 1000 Island and melted cheddar.
208 N Spruce St. (503) 436-9130
Act One of their March dinner show will feature pan-seared halibut with Dungeness crab-stuffed piquillo pepper in a chorizo Navarre broth and chicory endive with vegetables and anchovy aioli, alongside Bob's crusty bread. (Reservations recommended.)
188 S Hemlock St. (503) 436-8555
Dungeness Crab Toast crostini with Boursin cheese, fresh Dungeness crab and a lemon dill vinaigrette.
1235 S Hemlock St. (503) 436-0708
Claudia's Avocado Plate is a whole avocado filled with a crab, chive and lime aioli mix, served with sauted seasonal vegetables, Mexican white rice and toasted herb bread.
140 S Hemlock St. Ste A (503) 436-4074
Hot crab melt with cheddar cheese melted over crab salad and served on toasted garlic cheese bread.
195 Warren Way (503) 436-1111
Crab cakes with parsley, lemon and shallot aioli.
988 S Hemlock St. (503) 436-1151
Dungeness Crab Mac & Cheese with house made Tillamook cheddar sauce, diced tomato and scallions, all topped with bacon breadcrumbs and crab.
1371 S Hemlock St. (503) 908-3377
Hot crab sandwich with Dungeness crab, Boursin cream cheese and aged Tillamook cheddar on an oven-baked French roll, served with fries.
264 E 3rd St. (503) 436-0285
Crab and artichoke dip filled with artichoke hearts, cream cheese and seasonings, served with pita triangles. Spinach and cheese ravioli topped with crab and served with a white wine sun-dried tomato cream.
255 N Hemlock St. (503) 436-1159
Curried Dungeness Crab Tartine with fresh Dungeness crab, curried aioli, toasted bruschetta, pickled red onions and micro cilantro. (Advance Reservations Required)
2740 S Pacific St. (844)-266-0029
Featured for lunch is a crab Louie wrap, crab and artichoke melt, the crab-stuffed portobello surprise, the Sweet Basil crab roll and the Mojo Crab Salad. For dinner, they will offer Dungeness crab stuffed portobello and crab cakes.
271 N Hemlock St. (503) 436-1539
Fresh local whole Dungeness crab poached in a court bouillon and served with buttered local fingerlings and seasonal vegetables. Suggested Pairing: Pete's Mountain 2017 Ceille's Block Willamette Valley Pinot Gris.
1190 Pacific Dr. (503) 436-1108