Oven-Roasted Shellfish Bake with Fennel Slaw

Shellfish Bake
Shellfish Bake

Oven-Roasted Shellfish Bake with Fennel Slaw is a great dish for highlighting Pacific Northwest seafood.

Oven-Roasted Shellfish Bake with Fennel Slaw

Serves 4

Shellfish Bake Ingredients

1 whole Dungeness crab, precooked and cleaned
1 pound Manila clams
1 pound Penn Cove mussels, de-bearded
6 each oysters, popped
1 tablespoon garlic, shaved thin
2 tablespoons shallot, shaved thin
2 tablespoons canola oil
1/2 bunch dill, chopped
1/2 tablespoon salt, Kosher
1 lemon, juiced
4 ounces dry vermouth
1 cup fennel Slaw (recipe follows)

Shellfish Bake Directions
  1. Preheat oven to 400ËšF.
  2. Break crab into sections of legs.
  3. Crack legs slightly with back of spoon to expose meat.
  4. Place crab, clams and mussels in large bowl.
  5. Pop oyster shells open with shucking knife so they are just slightly opened.
  6. Add to bowl with crab, clams and mussels.
  7. Toss seafood with garlic, shallot, oil, dill, salt and lemon juice.
  8. Place seafood in heavy bottom pan with lid.
  9. Add dry vermouth and cover.
  10. Place in oven and cook for 30-40 minutes or until the seafood is open and fully cooked.
  11. Serve with fennel Slaw on top.
Fennel Slaw Ingredients

1 bulb fennel, thinly shaved
1/2 sweet onion, thinly shaved
3 stalks celery, thinly shaved
1 tablespoon red wine vinegar
2 tablespoons canola oil
1/2 bunch parsley, chopped
1 pinch salt, to taste

Fennel Slaw Directions
  1. Mix all ingredients together and set aside.
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