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! Holiday 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. On weekends we serve brunch, not lunch at most our locations.
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.
Here is an original dish that comes with a savory sauce to compliment your dungeness crab. The crab should be steamed first o
The buttery sauce that coats the crabmeat and the shells is part of the pleasure of this dish; to really enjoy it, dispense w
This simply crafted dish highlights your favorite kind of crab. With large chunks of crab, this pasta dish is accented with g
Dungeness Crab adds a special Northwest touch to this classic chowder. Yukon gold potatoes, sweet onion, fennel, red pepper a
Salty's Shellfish festival for 2013 leads off with this delicious delight. Dungeness Crab Crusted Ling Cod is a perfect dish
You can serve crab cakes with a poached egg for a classy holiday brunch, or tiny versions of the cakes at a boisterous holida
Here is my fan-freakin'-tastic fritter recipe. These are also called Beignets (pronounced ben-yeh). I love it and I want you
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
A truly local pairing: wild salmon stuffed with Dungeness crab and a delicious sauce picatta.
After cracking the king legs open slighty, we oven roast them with a mixture of garlic, Meyer lemon, castelvetrano olives, a
A fresh salad for summer featuring crab, asparagus, chanterelles and almonds.
When you have a banner day crabbing you're going to find yourself in the enviable position of having a ton of crabmeat on you