March is Savor Dungeness Crab Month in Cannon Beach
Cannon Beach restaurants will showcase one of the Pacific Northwest‘s most renowned delicacies during 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.
PARTICIPATING RESTAURANTS
Bistro
Seared Dungeness crab cakes with wilted greens and sake butter sauce. 263 N Hemlock St. (503) 436-2661
Castaways
The Dungeness crab toast is made with fresh crab on grilled sourdough crostini from Sea Level Bakery topped with herbed goat cheese, and Meyer lemon sauce, and served with balsamic-dressed greens. 316 Fir St. (503) 436-4444
Driftwood Restaurant & Lounge
In addition to menu favorites like the Crab Louie and the famous crab casserole, Driftwood is offering crab leg specials every day of the month. The crab cocktail features Dungeness crab piled high along with a homemade cocktail sauce. They will also have crab legs sautéed in white wine, garlic, and butter, paired with your choice of soup, salad, or chowder. 179 N Hemlock St. (503) 436-2439
Ecola Seafoods
In addition to fresh crab cocktails, options include a whole crab dinner with chowder, garlic bread, and coleslaw; crab salad with garlic bread; and a crab melt on garlic bread with Thousand Island and melted cheddar. 208 N Spruce St. (503) 436-9130
EVOO Cannon Beach Cooking School
The March dinner show will feature lemon garlic seared red rockfish with tomato relish, butter, black olives, and a crab beignet with spicy remoulade. 188 S Hemlock St. (503) 436-8555
Mi Corazón
Claudia’s Avocado Plate is a whole avocado filled with a crab, chive, and lime aioli mix served with sautéed seasonal vegetables, Mexican white rice, and toasted herb bread. 140 S Hemlock St. Ste A (503) 436-4074
Mo’s Restaurant
Mo’s will feature their hot crab melt with cheddar cheese melted over crab salad and served on toasted garlic cheese bread; as well as bouillabaisse with Oregon Bay Shrimp, salmon, cod, oysters, clams, and crab simmered in a light tomato broth and topped with parmesan cheese. 195 Warren Way (503) 436-1111
Newman’s at 988
Crab Carbonara made with crab, pancetta and crushed red pepper flakes served over Torchio pasta with creamy burre blanc sauce and parsley. Crab cakes with parsley, lemon, and shallot aioli. 988 S Hemlock St. (503) 436-1151
Pelican Brewing Company
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
Public Coast Brewing Co.
Crab cake sandwich with Dungeness crab, arugula, tomato, and a lemon dill aioli. 264 E 3rd St. (503) 436-0285
Season’s Café
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
Stephanie Inn Dining Room
The Dungeness crab bruschetta is made with fresh Dungeness crab, a lemon herb remoulade, and Tillamook Vintage Sharp cheddar cheese, all served on toasted house-made bruschetta. (Advance Reservations Required) 2740 S Pacific St. (844)-266-0029
Wayfarer Restaurant & Lounge
The hot Dungeness crab sandwich is made with crab, Boursin cream cheese, and Beecher’s white cheddar and served on a grilled house-made garlic baguette. 1190 Pacific Dr. (503) 436-1108
