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The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.

From Tom Douglas

Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should contain bread crumbs.

From Tom Douglas

It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.

From Tom Douglas

Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country.

From Tom Douglas

Oysters, such as Dabobs, Quilcenes, Westcotts, and Willapas, to name just a few, are often named after the place they are harvested.

From Tom Douglas

My own favorite way to cook and eat razor clams is to simply dredge them in a mix of seasoned flour and cornmeal, then pan fry them in butter until crisp and golden. Be careful not to overcook them so they stay tender, not tough and chewy.

From Tom Douglas

Albacore tuna has a mild flavor that's delicious served raw or seared briefly on the outside so that it's still rare on the inside.

From Tom Douglas

One of my favorite ways to eat albacore is tuna poke.

From Tom Douglas

A chunk of seared albacore tuna, salted and peppered, then seared rare in a little oil in a hot skillet for just a minute or so per side, is the perfect addition to a savory plate of fried rice. Just slice the tuna across the grain and fan those mild, meaty slices over the top of the rice.

From Tom Douglas

Cooks are an undervalued, awesome profession.

From Tom Douglas

Tom Douglas

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