Crab is my all time favorite seafood. I can eat it in any form. I like it hot, cold, with cocktail sauce, with butter. If it’s crab, it’s good! So when I heard about Lark Creek’s Crab Festival my eyes popped wide open.
For the month of February Lark Creek is showcasing the West Coast’s local crab at the peak of its season. Chef/Partner John Ledbetter celebrates the occasion with a special menu featuring handpicked Dungeness crabs from the San Francisco Bay to the Pacific Northwest, and highlighting the sweet, delicate flavors of the crab meat. Ledbetter says: “Dungeness crab, unlike other varieties, is seasonal, and the crabs tend to be larger and meatier, which is why I am particularly excited to feature them at Lark Creek Newport Beach,” Below is the menu for the Crab Festival Taking place the month of February.
with Dungeness crab and chipotle aioli
Dungeness Crab Cakes
with shaved fennel, pickled papaya, and mizuna salad
with celery root remoulade and hand cut fries
Dungeness Crab Street Tacos
with spicy slaw, tomatillo and avocado relish
Combo Louis Salad
with bay shrimp, avocado, boiled egg, and Louis dressing
Dungeness Crab Cocktail
half chilled crab with horseradish root cocktail sauce
Wood Fired Filet Mignon
with potato gratin, Dungeness crab salad, and parsley persillade