Enjoy this 3-course dinner, as chef Manuel Azavedo remembers!
Crab purchased live and fresh from Anthony Delima (also of Portuguese decent) of the Tides Wharf Bodega Bay.
"My mother 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 stew with a side of salad and garlic bread accompanied by a glass or two of red wine. I can’t think of a better way to start the year. The romaine salad is our adaptation of the common Caesar salad. The recipe for the dressing makes more than you’ll need for this dish, but it’s a handy dressing to have around for your next salad. Additionally, garlic buttered pasta (for instance, penne) works wonderfully as an accompaniment to the stew as it soaks up liquid from the bottom of the stew bowls. Trust me, you won’t want to leave any of the liquid behind."