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SEATTLE — Alki Beach — 206-937-1600
DES MOINES — Redondo Beach — 253-946-0636
PORTLAND — Columbia River — 503-288-4444

Please know that our fabulous waterfront views are visible from virtually every seat in our restaurants, not just window seats. While we wish we could give everyone a window seat, they are first-come first-served! Holidays reservations must be made by telephone — we do not accept online reservations for Valentine's Day, Easter, Mother's & Father's Day, Thanksgiving or New Year's. Please call for parties of 11 or more.

Crab Recipes

The task of cooking crabs is not as difficult as is sometimes perceived. But, thank goodness, for those of you who don’t want the extra work, or the possibility of getting pinched by those large front claws, Dungeness crab meat can readily be found pre-cooked. That means you can spend more time eating and less time preparing.

Dungeness Crab Crusted Ling Cod

  • Category: Crab
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15h

Salty's Shellfish festival for 2013 leads off with this delicious delight. Dungeness Crab Crusted Ling Cod is a perfect dish to start out the new year.

by Corp. Chef Jeremy McLachlan

Ingredients
1.5 pound(s) Ling cod filet, 1 pinch(es) salt to taste, 0.75 cup(s) crab mix, 3 tablespoon(s) breadcrumbs, 0.5 cup(s) black olive tapenade, 4 ounce(s) fresh dungeness crab, 1 clove garlic, minced, 0.5 small shallot, minced, 0.5 tablespoon(s) dill, chopped, 1 tablespoon(s) parsley, chopped, 2 tablespoon(s) heavy cream, 1 egg, whole, 2 tablespoon(s) flour, 1 pinch(es) salt, 3 grinds pepper, 3.8 ounce(s) small can sliced black olives, chopped fine, 2 tablespoon(s) capers, chopped fine, 0.25 cup(s) roasted red pepper, chopped fine, 1 tablespoon(s) parsley, chopped, 0.5 tablespoon(s) red wine vinegar, 0.25 cup(s) extra virgin olive oil,

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Dungeness Crab Legs Three Ways

  • Category: Crab
  • Difficulty: 
  • Cost: 
  • Ready in: 1h
  • Cooking time: 15h

Done up Asian, Herb and El Natural at Home, Dungeness Crab Legs Three Ways is a Salty's favorite that guest come in for time and time again — guaranteed to be a favorite at home as well.

by Corp. Chef Jeremy McLachlan

Ingredients
1 Dungeness crab, precooked, 1 cup(s) Asian cocktail, 1 green onion, chopped, 0.5 teaspoon(s) white sesame seeds, toasted, 1 dungeness crab, precooked, 1 tablespoon(s) dill, chopped, 1 tablespoon(s) parsley, chopped, 0.5 tablespoon(s) tarragon, chopped, 2 tablespoon(s) drawn butter, 1 dungeness crab, precooked, 6 ounce(s) cocktail sauce, 1 lemon, wedged, 0.5 bunch italian parsley sprigs, 1 teaspoon(s) tomato paste, 2 tablespoon(s) chili sauce, 0.25 cup(s) rice wine vinegar, 1 tablespoon(s) sugar, 1 clove garlic, minced, 0.5 teaspoon(s) chili flakes, 1 teaspoon(s) Hoisin sauce, 1 teaspoon(s) plum sauce, 1 teaspoon(s) prepared horseradish, 0.25 cup(s) chili sauce, 0.13 cup(s) ketchup, 2 dash(es) Worcestershire sauce, 1 dash(es) Tabasco sauce, 0.5 lemon, juiced, 0.25 teaspoon(s) black pepper,

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