A waterfront "village" at the City Pier,
anchored by Crab Central - a large circus tent sheltering a traditional Dungeness crab feed and the freshest Northwest seafood - salmon, oysters, mussels, Native American salmon, and more. Spreading out from Crab Central you will find Olympic Peninsula wine tasting, beer garden, chef demonstrations, entertainment, an environmental education and maritime center, and children's programs. Booths showcase fine Olympic Peninsula crafts, enticing packaged foods, organic produce, lavender and other local products.

See what we have planned for you!

On the Pier
We have the Signature "Crab Derby", Chef Demonstrations, an educational area, pier food and shopping!

Crab Central

Including information on the famous Crab Feed, other seafood specialties served, Wine, Beer & Music.

Area Events

 

Crab Central

 

Famous Crab Feed
Menu
Wine& Beer
Music

Friday Night Community Crab Feed - 4 pm to 8:30 pm
Saturday - 11 am - 8:30 pm
Sunday - 11 am - 5 pm

Windermere Real Estate Crab Central is a 7,000 square foot pavilion tent where you will find an old-fashioned Crab Feed complete with kettles of large fresh-caught Dungeness Crab. A selection of local restaurants have come together to bring visitors a sampling of the finest northwest seafood specialties. Visitors can enjoy a meal from their favorite restaurant or taste a sampling from several. . Excellent local wines and Pyramid beers are available, and there is a stage with great northwest music throughout the weekend.

Upon arriving at Crab Central, tokens must be purchased to buy food inside Crab Central. Large tables can accomodate an intimate group or a large party.

Take a look at the menu below to start your tastebuds watering!

Crab Feed

Enjoy our famous Crab Feed with a large whole Dungeness Crab, organic coleslaw and corn. The Crabs are freshly caught and brought to us live in tanks.

 

Menu

Old Fashioned Crab Feed
Fresh from Dungeness Bay

Whole Dungeness Crab (Steamed or Chilled) with

Sunny Farms Corn on the Cob & Nash's organic Coleslaw

 

Dungeness Crab Cake Company

Crab and more crab

Dungeness Crab Cake Plate

Dungeness Crab Cake Sandwich

Dungeness Crab Roll

Lemonade

 

Port Angeles Crab House

Fresh Waterfront Seafood

Dungeness Crab Cocktail
Creole Shrimp
Crab House Signature Crab & Shrimp Dip

Grilled Salmon Sandwich
Lavender Blueberry Lemonade

 

Toga's

Northwest Cuisine with an International Flair

  Crab Bisque

Clam Chowder

Tomato Bisque

Joy's Bistro

Crab & Shrimp Louis
Crab & Shrimp Rigatoni
Assorted Breads & Hummas

Lemonade

 

Sabai Thai

Authentic Thai Recipes

  Crab Rangoon

Pineapple Curry Chicken

Thai Iced Tea & Coffee

 

Mystery Bay Seafood

Freshly Harvested from Marrowstone Island

  Steamed Clams

Oyster Stew
BBQ Oysters
Clam & Oyster Combo

Neptune's Feast for Two
Apple Cider

 

Friends Of The Field

Fresh Baked Olympic Peninsula Pies

  Lazy J Apple Pie

Sequim Blackberry Pie

Sunny Farms Pumpkin Pie

Crab Fest Coffee

Lattes & Coffee Drinks

Hot Chocolate & Apple Cider

Coffee & Tea

Individual menu items range from $5 to $11, drinks from $1 to $3.

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Wine & Beer Garden

Sponsored by the Olympic Peninsula Winery Association, Olympic Distributors, and Pyramid Breweries.

Located inside Crab Central
Friday Night Community Crab Feed - 4 pm to 8:30 pm
Saturday - 11 am - 8:30 pm
Sunday - 11 am - 5 pm

The North Olympic Peninsula is home to winning combination-great scenery and some of the most distinctive wineries in the state.

The Dungeness Crab & Seafood Festival celebrates the harvest season with the opportunity to discover perfect pairings of fresh Seafood and fine wine. At the wine tasting booth, you will find a selection of wines to fit any palate. Wines made of grapes from the best vineyard appellations in Eastern Washington and estate grown fruit from our own appellation will be featured.

Enjoy a selection of some of the finest area ales from Pyramid Brewing Company. Don't forget to exchange your cash for tokens upon entering the Crab Central Tent to purchase your refreshments. Both the Beer and Wine make a great compliment to the savory seafood offerd throughout the weekend. Enjoy with dinner or while listening to the great local music!

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2008 Music Stage
Sponsored by Jim's Pharmacy

      The Music Stage is located in the Crab Central Tent. Live music will be entertaining guests during festival hours. Please check back to get a list of the performers we have lined up!

Friday night
4:30-5:30 pm - Pete Barthow
5:45-8:15 pm - Lynn Peterson & the Phatt Kattz

Saturday
11 am - noon - Blackbird
12:15 -1:15pm- Acoustic News
1:30 -2:30pm - BOWI
2:45 -3:45pm - Kevin Magner
4:00-5:00 pm - Soul Shakers
5:15 -6:15pm - BOWI
6:30 -8:30pm - Soul Shakers

Sunday
11am - noon - Blackbird
12:15-1:15pm-Luck of the Draw
1:30-2:30pm - Kevin Magner
2:45-3:45pm - Acoustic News
4:00-5:00pm-Electric Wood

        

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On The Pier

Crab Derby
Chef Demonstrations
Education
Pier Food
Shopping

 

Grab-a-Crab Derby

Sponsored by Wilder Auto & High Tide Seafoods
10 am to 5 pm Saturday
10 am to 4 pm Sunday
Port Angeles City Pier

Participate in the Wilder Auto Grab a Crab Tank Derby Grab A Crab Derby by crabbing from large holding tanks on the city pier using crab snares and bait. A $5 entry will allow you to crab for 10 minutes and each Dungeness crab you catch is a chance for cash and a variety of great prizes from local merchants and restaurants. No license or gear whatsoever is required. You can have the crab you catch cleaned and cooked on the spot!

For more take a look at the Crab Derby Photo Album.

 

Chef Demonstrations

Sponsored by
First Federal
10am -5 pm Saturday
1 am - 4 pm Sunday
Port Angeles City Pier

The Olympic Peninsula is rich with culinary treasure, and this year, First Federal Savings and Loan is once again sponsoring the Education Pavilion at the Dungeness Crab and Seafood Festival.  The stage will feature the riches we have available to us here: lots of fabulous fresh seafood, paired with local produce and wine.  We will highlight food preparation and cooking techniques by local and nationally recognized chefs while other exhibits will provide information about local organic farming and related nonprofit organizations.  Many people love seafood, but feel intimidated when it comes to actually dealing with it in the kitchen.   While we can get tips from cookbooks or watching celebrity chefs on television, nothing compares to a hands-on lesson.  These live demonstrations will reveal all aspects of seafood preparation, from the live crab to the finished product.  The emphasis will be on fresh, local cuisine.

Pacific Northwest chefs will offer demonstrations for all levels of cooking ability, beginning with live crab and whole salmon, proceeding with step-by-step instruction on cleaning, filleting and preparation techniques, and finishing with mouth-watering, nutritious and beautiful appetizers and entrees.

Several of the highlights include:

            - Chef Jason Wilson, Chef and Owner of Crush Restaurant in Seattle, is one of Food and Wine magazine’s best new chefs of 2006. Chef Jason Wilson remains true to his ideals by preparing the finest local, organic ingredients in a manner befitting the title Modern Northwest Cuisine.

            - Eric Wright, Executive Chef for the Snoqualmie chapter of Slow Food, is an award-winning chef who has been involved with many well-known restaurants.  He will be tantalizing our taste buds with Crab Chardonnay Bisque.

            - Chris Tanghe and James Lechner, owners of Elevage Wine, will appear for the first time to demonstrate seafood and wine pairings.  Their company endeavors to bring great wine to the common table.

            - Victoria Chef Les Chan will demonstrate Chinese cuisine recipes using Dungeness Crab, including his scrumptious Stir Fried Crab with Ginger and Green Onion Sauce.

            There’s a lot to learn and none of it is too difficult!  In fact, it’s fun.  Come to the demonstration stage to share in the excitement of fresh, local cuisine!

Chef Demonstration Schedule

Saturday, October 11
10:30 a.m.       Far Afield - Arran Stark
                        Chef and Caterer – Cultivated Palate Catering
                        Chef Stark will demonstrate techniques for dealing with local, organic chicken!  He will demonstrate from the whole chicken to the final product in this surprise crowd pleaser.
                        Chef Stark owns Cultivated Palate Catering in Port Townsend and often appears at the Port Townsend Farmer’s Market, where he  demonstrates a broad range of cooking techniques.  Come learn from a pro!

11:30               Barbeque Creole Shrimp - Michael Despars
.        Executive Chef – The Crab House
                        Chef Michael Despars will prepare a specialty seafood dish: Barbecue Creole Shrimp.  He will demonstrate all aspects of this delectable dish.Chef Despars has been in the cooking business for many years.  After starting out in a supper club, he has cooked in cafes, a BBQ house, a fishing boat, and in full service restaurants.

           

12:30 p.m.       Crab Quesadilla -    Dave Long
                        Chef and Caterer, Oven Spoonful Catering
         Chef Long will demonstrate all aspects of the creation of this south-of-   the border-inspired dish, beginning with the whole crab! Chef Long is a chef and the co-owner of Oven Spoonful, a catering   company from right here in Port Angeles.  Upon graduating from culinary school, he cut his chops in some of Seattle's finest restaurants and hotels, alongside several noted chefs, such as Caprial Pence, at Fullers, Jerry Traunfeld, at the Alexis Hotel, and Rip Ripley, at the Greenlake Grill.

1:30 p.m.         Crab Luxe - Chef Jason Wilson
                        Chef and Owner, Crush,, Seattle
            Jason Remains true to his ideals, preparing the finest and freshest organic ingredients in a manner befitting the style Modern American Cuisine.  A graduate of the esteemed California Culinary Academy in San Francisco, Jason passion for knowledge and experience brought him to his most influential kitchens of the Flying Saucer, Aqua and Stars where he worked in San Francisco, Singapore and eventually Seattle.  He was named one of Food and Wine magazine’s Best New Chefs of 2006.  Today, he will wow us with a super luxurious Crab preparation.

3:00 p.m.         Crab Chardonnay Bisque- Chef Eric Wright
                    Executive Chef, Snoqualmie Slow Food
           Executive Chef Eric Wright comes to us from the Snoqualmie Chapter of Slow Foods and from Microsoft, where he runs their largest café.  He is an award winning chef who will awaken our taste buds with his new recipe for Crab Chardonnay Bisque.

4:00 p.m.         Crab Foo Yung -    Chef Les Chan
Chef Chan hails from Victoria.  Today, he will prepare Crab Foo Yung.  He is sure to entertain the crowd with his sharp wit and ongoing commentary throughout his demonstration.
As a cooking instructor, Chan injects humour into his culinary classes.  His sold-out classes bring people from all walks of life who are interested in good health and good eating.  A lot of Chan’s creative juices flow from his natural ability, along with his easy-going nature enabling others to be come more comfortable with oriental cuisine. Chan encourages personal failures and successes with cooking.

 

Sunday, October 12

10:30 a.m.       Crab Chardonnay Bisque - Chef Eric Wright
                        Executive Chef, Snoqualmie Slow Food

                        Executive Chef Eric Wright comes to us from the Snoqualmie Chapter of Slow Foods and from Microsoft, where he runs their    largest café.  He is an award winning chef who will awaken our taste buds with his new recipe for Crab Chardonnay Bisque.         

11:30 a.m.       Crab Foo Yung -   Chef Les Chan

Chef Chan hails from Victoria.  Today, he will prepare Crab Foo Yung.  He is sure to entertain the crowd with his sharp wit and ongoing commentary throughout his demonstration.
As a cooking instructor, Chan injects humour into his culinary classes.  His sold-out classes bring people from all walks of life who are interested in good health and good eating.  A lot of Chan’s creative juices flow from his natural ability, along with his easy-going nature enabling others to become more comfortable with oriental cuisine. Chan encourages personal failures and successes with cooking.

12:30               Chris Tanghe & James Lechner
                        Sommeliers and Owners, Elevage, Seattle

        Chris and James are certified sommeliers who own Elevage, a wine-  consulting business in Seattle.  Elevage works on building wine programs and managing personal wine cellars.  They bring a very high level of expertise to demonstrate the ins and outs of pairing seafood with wine.

1:30                 Barbeque Creole Shrimp - Michael Despars
                        Executive Chef – The Crab House

            Chef Michael Despars will prepare a specialty seafood dish: Barbecue Creole Shrimp.  He will demonstrate all aspects of this delectable dish.

3:00                 The Art of Cheese and Wine
                        Edgar Burks -     Harbinger Winery

           This year we are lucky to have local cheese and wine aficionado, Edgar Burks, from Harbinger Winery presenting finer points of  cheese and wine pairing.  Why bother with these details?  Come find   out!

4:00                 Crab Specialties - Chef George Goodrich
                        Corporate Executive Chef - Red Lion Hotels

                        Chef George Goodrich will prepare a specialty dish, featuring local seafoods and crab, such as Dungeness Crab Towers or Crab Cakes.     It’s the chef’s choice.

    

 

    

Education

Several non-profit environmental organizations will come together in the environmental tent to inform visitors on the protection and needs of the marine life and northwest.

 

 

 

Pier Food

If you find yourself hungry while on the pier, there will be plenty of festival food to satisfy.
10 am to 5 pm Saturday
10 am to 4 pm Sunday
Port Angeles City Pier

Jeremiah's BBQ
Van Goes Pizza
The Roaster - Corn & Potatoes
Casey's Kettle Corn
JAWA's Nuts
The Beanery Coffee

Princess Valiant Coffee

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Shopping

Many artists, Merchants, sponsors, and organizations are participating in the 2008 Dungeness Crab And Seafood Festival and will have booths on the City Pier.

The Landing Mall

The Landing Mall has undergone some changes recently, including some decorative additions, a salmon sculpture adorned spiral staircase, and a new wine bar, Wine on the Waterfront.  The Art Gallery showcases local talents and the two restaurants, Downrigger’s Waterfront Restaurant and the Landing Restaurant & Dockside Lounge, will offer seafood specials along with their usual menu for the festival.  Visitors will have the opportunity to learn that national marine sanctuaries are America's ocean treasures and how sanctuaries promote conservation while allowing compatible commercial and recreational activities.More artists booths and shopping make the Landing Mall a great addition to the festival.

 

Events

Olympic Peninsula Tour of Wineries & Poker Run 

Just when you thought the Dungeness Crab & Seafood Festival couldn’t get any better, the Olympic Peninsula Wineries and Seven Cedars Casino are throwing something new into the pot!

The first annual self-guided Tour of Wineries & Poker Run will take place on Saturday,
Oct. 11 and Sunday, Oct. 12 from 11 a.m. – 7 p.m. The best five-card poker hand at the end of the weekend wins a wine gift basket and a trio of gift certificates to the Totem Grill at Seven Cedars Casino;  the Double Eagle Steak & Seafood Restaurant at Cedars, Dungeness; and the Longhouse Market in Sequim. Anyone age 21 and over is welcome to join in the fun.

Here’s how it works. Begin the run at any of the North Olympic Peninsula’s seven artisan wineries located in Port Townsend, Sequim and Port Angeles; at Seven Cedars Casino in Sequim: or at the Crab Festival’s Wine & Beer Garden located on Port Angeles City Pier. Enjoy some award-winning locally made wine or perhaps a round of Black Jack, and then pick-up your Poker Run Card, complete with instructions and a map.

The 8.5 x 11 card displays the symbol for each suit horizontally across the top. Below each symbol are numbered grids representing the cards in each suit. You will be offered the opportunity to draw one playing card from
a poker deck presented to you by the venue’s Poker Run coordinators. The coordinators will then stamp your Poker Run card with the value of the card drawn.

Now it’s time to begin the tour of wineries! Each winery you visit, in addition to Seven Cedars Casino and the Crab Fest Beer & Wine Garden, offers the opportunity to draw a card and have your personal Poker Run card stamped. Visit all nine locations and you’ve got nine opportunities to draw for the best potential poker hand, but the number of stops you make is completely up to you. A minimum of five stops required for validation.

Each venue will have an official depository for completed cards, and will accept cards until close. The wineries will be open from 11 a.m. – 5 p.m. on Saturday and Sunday, and the Crab Festival Beer & Wine Garden from 10 a.m. – 7:30 p.m. on Saturday and from 10 a.m. –
5:30 p.m. on Sunday. Seven Cedars Casino opens at 10 a.m. every day, and will offer the last chance to drop-off completed Poker Run cards at 7 p.m. on Sunday.

The Poker Run is free of charge. Wine tasting will be available at all seven Olympic Peninsula Wineries throughout the day, and customary tasting fees will apply. Stop by the wine & beer garden near on City Pier near Crab Central and sample wines from all seven wineries in a single location. Seven Cedars Casino offers evening entertainment including live music.

At the end of the weekend, all Poker Run cards will be gathered and transferred to the casino where the winning hand will be determined. The winner will be notified by phone and email.

The Olympic Peninsula Wineries, Seven Cedars Casino and the Dungeness Crab & Seafood Festival invite you to come out and try your luck while enjoying World Class Wines, World Class Cuisine and a World Class Casino all tucked into one spectacular region. A winning experience is guaranteed!

We are always adding new things to the weekend - so check back often!