Nestled in a little cubby hole-sized piece of Pike Place Market is the Market Grill, one of our favorite stops for fresh-out-of-the-water salmon sandwiches. Grilled to perfection, the salmon (or halibut or shrimp) is generously packed into a toasted baguette along with lettuce, tomato, grilled onions and a tasty rosemary mayo.

These sandwiches are so good locals will even brave the cruise ship crowds to get one!

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I admit it’s an odd thing, but I get as much pleasure out of discovering some new spice as I do buying a cute pair of shoes. Crazy, I know. It’s a strange rush. The quick little inhale when you spy those perfect heels and the excitement when they fit like a glove. It’s the same with spices. Like when I saw this amazing salt for the first time at World Spice, our favorite spice shop in Pike Place Market. I literally got giddy with excitement.

This black Mediterranean salt is less flake-shaped but rather more like itty-bitty pyramids. It truly is fascinating. Coated in charcoal it becomes white when wet (or licked off as I discovered!) It has a mild flavor, which makes it pair nicely with practically any food (we sprinkled it on top of paté and a lamb shepherd’s pie). And, of course, makes a striking presentation! Like tiny ancient ruins sitting on top of your food.

Hmm, makes you wonder from where the Mayans got their inspiration for Chichen Itza.

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Sorry music lovers, I’m not talking about the band, I’m talking about the capsicum. Although both do add spice to your life.

You don’t have to be a “hot head” (a.k.a. lover of spicy foods) to appreciate these beautiful chili wreaths. You can pluck from them for your cooking pleasure or just let them colorfully adorn your kitchen. There are a couple of shops in Pike Place Market that hand string these, and I am always like a kid in a candy shop oooing and aahing over the row upon row of them.

That’s the short of spicy of it for today!

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I was asked the other night how long you are supposed to cook crab. Good question! I grew up in the Pacific Northwest and have cooked and cleaned plenty of crab, yet I had never considered that it could be a daunting task for many. Silly, since I had no idea how to cook and clean a lobster when I visited my friend on Nantucket.

Many people get squirmy at the thought of plopping a live creature in boiling water. Personally, it’s not my favorite thing either, but according to my trusted fishmonger at Pike Place Market, there is no scientific evidence that crustaceans feel pain. That “screaming” you hear when you drop them in the water? That’s actually just air escaping their bodies.

Cooking

Bring a large pot of heavily-salted or seasoned water to boil. Add the crabs and bring back to a full boil. Once back to a boil start your timer.

For crabs up to 1 1/4 pound, cook for 15 minutes.
For crabs up to 2 pounds, cook for 20 minutes.
For crabs up to 3 1/4 pounds, cook for 25 minutes.
Anything larger, cook for 30 minutes.

Remove from water and let cool before you clean.

Cleaning

1. Break of the claws and legs, making sure to remove the knuckle too (the closest joint to the body).
2. Flip the crab over and lift and break off the tail flap.
3. There’s a small gap between the top and bottom shells on the “butt” of the crab. Push a knife blade into that gap and twist to pry the shells apart. You can also pull apart with your hands.
4. Remove the “dead man’s finger’s,” the gray gills on either side of the body, and throw away.
5. Using a teaspoon, scoop out the soft brown substance in the center of the body. This part is known as the “tamale,” and is considered a delicacy in many countries. In Japan it is called kani miso.
6. Cut the body section in half lengthwise.

Usually I serve cracked crab in a big bowl from which everyone can feast. I usually give each leg, especially the the claws, a “pre-crack” to make it easier for people to get to the meat. To do this I simply make a single cut halfway through the leg with kitchen shears. I will give the claws one good whack with the back of a knife blade.

Tips

Eating cracked crab is messy business, so I like to provide each quest with finger bowls filled with warm water and a slice of lemon.

The best tool for picking? The pointy tip of one of the legs. It’s small, manageable, and fits perfectly in all the nook and crannies.

Save the shells and boil them down later for a delicious crab stock.

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The best thing about Daily Dozen is that their doughnuts are mini so you can eat more of these light (well, light in the the fluffy sense, not the diet sense. But again, erase it from your mind) pillowy treats. So eat up! I mean, they’re mini so they have less calories right? (This is where you nod your head rapidly in agreement). Enjoy a half-dozen ($2 with tax) or throw caution to the wind and get a dozen sampler bag. Cinnamon, plain, powdered sugar and chocolate with sprinkles.

And don’t be ashamed of that powdered sugar in the corners of your mouth as you walk through the market. You’re not the only one. Hold your head high.

The mini doughnut machine and me waiting last in line oh so patiently.

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