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Recipe by Julia Khusainova

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August 20, 2016

Recipe by Julia Khusainova

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  • 11 August, 2022 10:06
  • This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market’s.
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