you neva know

When we first opened Etta’s 12 years ago, it was important to me to serve a few favorites that didn’t quite fit on my Dahlia menu. Some of these items became Etta’s Classics, such as Spice Rubbed Salmon with Cornbread Pudding, Tom’s Tasty Tuna, and Fried Squid with Green Olive Relish. Other items were hand-me-downs from when I was Chef at Café Sport 13 years prior, such as Black Bean Soup, Spicy Peanut Sauce Noodles, and fresh ground, charcoal grilled burgers. Still other items from Etta’s opening menu tanked, probably for good reason, like Octopus Skewers with Orange Teriyaki and Black Cod with Caraway Eggs and Celery.

And then there’s the Crab Roll with Butter and Sea Salt. Only in Seattle would this crash and burn. A simple hotdog bun, the cut side sautéed until crunchy in whole butter and sea salt, fresh Dungeness Crab bathed gently in herbed mayo with celery slivers, a touch of sweet peppers, lemon juice and zest, all stuffed into our bun, crowned with a smattering of fried Walla Walla onions. Oh my God...it’s delicious.

But here’s the kicker. Etta’s Crab Roll kept getting sent back, over and over again without even a bite being eaten. Why you might ask? Because in Seattle, at least at that time, Crab Roll meant “Maki;” a Japanese sushi roll filled with rice and crab and wrapped in seaweed (often referred to as a California Roll) and the hottest item on any sushi menu in 1995. C’est la vie.

About two years ago, I started making my Crab Rolls again for some catering parties and finally these mouth watering rolls are making what I hope is a triumphant return to the Etta’s menu, both lunch and dinner for the whole month December – yeah!

Cheers,
Tom