What’s Hot Now! Surfing Chefs

Three founders of Chefs Who Surf, a group that promotes ocean conservation and sustainable seafood, give us a taste of their seasonal specialties.

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Slice it thinly to serve as an appetizer or into large wedges for a main course.
Photographer Ray Kachatorian, Stylist Jennifer Flanagan

Dungeness Crab Pie

The dish on his dish: Who doesn’t love a pie during the holidays? This one’s a new twist on the classic; the ingredient list reflects Philippe’s penchant for combining seasonal items in a simple but sophisticated dish in which the flavor of each really shines. And it’s versatile, too: Slice it thinly to serve as an appetizer or into large wedges for a main course.

Recipe:  Dungeness Crab Pie

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