Chef Brandon Gross and Fathom Seafood Team Up

Photo Credit: Brass Heart Restaurant via Facebook

Anyone can create yummy recipes with live Dungeness crab. From traditional crab cakes to fancy crab cake spinoffs, from delectable seafood salads to soothing soups and dips, and of course you can roast, grill, steam, boil, and fry crab. Dungeness crab can make such simple and easy meals for the whole family. But what about using live Dungeness crab to create something one-of-a-kind? That is exactly what Chef Brandon Gross did when he ordered a box of live Dungeness crab from Fathom Seafood. 

Brandon Gross is an executive chef for the Columbia Country Club in Chevy Chase, Maryland, who has innovative, outside-of-the-box ideas when it comes to food. He has worked in the culinary world for over a decade and his experience and ingenuity show in the kitchen, as he brings a freshness to every plate he prepares. Chef Gross, before his current position at the resort, “had served as the Executive Sous Chef of The Metropolitan Club of the City of Washington (D.C.) for more than three years, where he launched charcuterie and bbq programs, spearheaded numerous popups and themed events, and more.”

In an interview with Club and Resort Chef, Gross stated “I love being a club chef because through food you get to create experiences and memories that members keep with them forever.” He also says that the main rule of conduct in his kitchen is “that we are ambassadors of our craft—so honor it, respect the process and never stop learning it.” It is obvious that Chef Gross takes great pride in his work and he wants to pass down his ideals and work ethic to younger generations.

Now back to his experience with Fathom Seafood.

When he requested a box of live Dungeness crab from Fathom, they were delighted that he was going to use their crabs to create something amazing for his blog and followers. 

Here is what Chef Gross had to say when the box of crabs was at his doorstep:

“When I received these crabs they reminded me of my childhood crabbing with my grandfather off the Oregon coast.  Dungeness crabs are one of life's greatest pleasures and being able to receive them alive and fresh is truly a blessing.  Being a Chef quality is of the utmost importance and these really set the bar.  They show up as fresh as coming out of the nets themselves.”

What exactly did he do with the Dungeness crabs he received? He made an exceptional meal, of course! 


Dungeness Crab Ciopinno

Follow Chef Gross’ cioppino recipe below.


  • 1ea vidalia onion—julienne
  • 2tbsp minced garlic
  • 1/2ea red bell pepper--julienne
  • 1/2ea green bell pepper--julienne
  • 1/2ea green bell pepper--julienne 
  • 1/2# cremini mushrooms--slice
  • 2ea can Italian diced tomatoes
  • 1/2ea jar favorite jar of Marinara---I used it cause I had it usually I use tomato paste and tomato sauce
  • 1tbsp dried oregano
  • 2tbsp dried Italian seasoning
  • 2tbsp chili flakes—up to you how spicy you would like to go
  • 3ea scallion—thinly slice
  • 1ea bunch Italian flat leaf parsley—chop roughly
  • 2ea Dungeness crabs, cleaned and in halves
  • 2ea lobster tails
  • 8ea u-8 tiger prawns
  • 1/2lb bay scallops—all they had when I went to the store, you can use u-10 scallops though
  • 1lb mahogany clams


  1. Sauté the onion and mushrooms until they start to gain some color. Add the peppers and cook for about 4 minutes.
  2. Add diced tomatoes and sauté for a few moments. Add oregano, chili flake, and Italian seasoning.
  3. Add the marinara. You may need to add about 2 cups of water to thin the liquid.
  4. Let the sauce simmer for about 15 minutes. Taste and adjust seasoning with salt and pepper. Check other spices to your liking.
  5. Add prawns, let cook for about 8 minutes. Add Crab and let cook for about 10 more minutes
  6. While that is cooking, sauté the scallops until golden brown on each side
  7. Cut lobster tails in half in the shell. Sear them in a pan flesh side down. Take the flesh out of the shells and add it to the rest of the liquid. Add the scallops as well at his point.
  8. Taste and serve in a bowl. Garnish with the scallions and the parsley  

After you make this tasty meal, tag Fathom Seafood and Chef Gross in your pictures online! Follow Chef Brandon Gross on Linkedin, Facebook, Instagram, and Twitter

You can also follow his personal blog, AnotherChefsDayOff, which will bring you on a culinary journey.

Happy cooking! 

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