Rogue Style Crab And Whiskey

Watching the crab boats come in to our hometown of Newport, Oregon is making us hungry.

This is the height of the Dungeness Crab season. From the Rogue Distillery on Yaquina Bay, we see fishermen unload their catch and then sail back out to sea for more. It’s a short walk to the docks for some fresh Dungeness and after about 20 minutes in the boiler, we’ve got lunch.

Here’s how we do lunch at Rogue Spirits.
Here’s how we do lunch at Rogue Spirits.

Can we possibly improve this picture? How about a splash of whiskey on the side? Whiskey and fresh Dungeness crab is one of the great pairings of winter. But getting it right takes a little bit of planning.

The flavor of Dungeness meat is sweet, delicate and pure. You’ll want to pair it with a whiskey that’s similar in taste and intensity

The birthplace of Oregon Single Malt Whiskey, the fields of Rogue Farms Risk™ malting barley.
The birthplace of Oregon Single Malt Whiskey, the fields of Rogue Farms Risk™ malting barley.

Of all the whiskies we make at Rogue Spirits, the best match is our Oregon Single Malt. Mashed with our Rogue Farms Risk™ malt, it has a sweet backbone that pairs with the taste of Dungeness.

And talk about pure, Oregon Single Malt is crafted from just three simple ingredients – our malt, our proprietary Pacman yeast and Free Range Coastal Water.

Think of this as the Rogue version of surf and turf. Fresh crab caught by our friends and neighbors in Newport paired with whiskey crafted from malting barley we grew in the dirt at Rogue Farms in Tygh Valley.

To take this pairing to the next level, try this recipe for whiskey and crab soup.

Rogue Spirits Oregon Single Malt Whiskey Crab Soup

2 tablespoons unsalted butter
1 cup finely chopped onion
3 tablespoons all-purpose flour
4 cups fish stock
8 ounces Dungeness Crab
2 cups half-and-half or whipping cream
2 ounces Oregon Single Malt Whiskey
Kosher salt and freshly ground white pepper
2 teaspoons chopped chives

Melt the butter in a saucepan over medium heat. Add onions and cook until they’re soft and tender, about three to five minutes. Sprinkle flour over the onions and stir until they are coated evenly. Now add the fish stock and bring to a boil while continuing to stir. Then reduce heat to medium-low and simmer until the mixture is slightly thickened. This will take about five to seven minutes.

Add crab meat but first check for any bits of shells or cartilage. Then pour in the half-and-half, whiskey and stir. Simmer until the soup is heated. Add salt, pepper and chives to taste. Serves four to six.