DukeTales

Crab

The Story Behind Duke’s Crab Un-Crab Cakes

It’s no secret that I love salmon. I mean, I really love it. It’s one of my favorite things to eat in the world! Breakfast, lunch or dinner, I will always love Wild Alaskan Salmon. But if I had to pick a second favorite, I’d go with Dungeness crab. This is a love I share…

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Reviewers – Voted Best Seafood Restaurant, Best Happy Hour, Best Lunch

Voted Best Seafood Restaurant by KING5 Best of Western Washington viewers, 2015! Voted Best Restaurant, Best Happy Hour, Best Lunch by 425 Magazine readers, 2016! TripAdvisor Reviewers: “Great food, Great service – Happy Hour” – My wife and I went there for a beer and a bite – both were great. On top of the very good food…

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Duke's New Cookbook

About “As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes”

The “must have” seafood cookbook for your culinary collection. As Wild As It Gets . . . Duke’s Secret Sustainable Seafood Recipes Duke’s Secret Sustainable Seafood Recipes . . . Including Intimate Tales of the Legend Himself Buy Duke’s NEW Cookbook, As Wild As It Gets, NOW! Searching for the world’s finest seafood and ingredients…

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Searching for the World’s Finest Seafood and Ingredients is Duke’s Passion

Searching for the World’s Finest Seafood and Ingredients is Duke’s Passion. Searching for the world’s finest seafood and ingredients is Duke’s passion. Whether he’s traveling to Chesapeake Bay to visit clammers or brewing up his special custom blend of bourbon at Kentucky’s world famous Woodford Reserve, Duke is in search of natural foods that are…

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Our Contributors

Most Popular

Dukes Chowderhouse dishes

Wild Bill Ranniger

is the heart of the kitchen at Duke’s and makes food ideas come to life. Wild Bill has been part of Duke’s team for 22 years, adding his spicy and wild style to everything he creates. Bill’s boundless creativity gives our company its saucy personality. Watch for Bill’s take on cooking and preparing seafood and other dishes on this blog, and don’t forget to watch his YouTube videos that really show how it’s done. Wild Bill is the corporate executive chef, but everyone calls him “The Food Dude.”

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Duke Moscrip

Founder and chief innovator of Duke’s Seafood & Chowder, dreams about food. He is passionate about sustainably sourced food and searches the country for the best of the best for the restaurant. Duke is known for his outrageous “Capers,” wild ideas that never fail to shake things up. A deep thinker who cares about healthy eating, catch Duke’s contributions to the blog in Bringing Duke’s Home Recipe Series.

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Amy (Moscrip) Waeschle

is a writer and the author of Going Over the Falls and Chasing Waves, A Surfer’s Tale of Obsessive Wandering. Her passions start with surfing. Never slowing down, Amy also runs mountain trails, hikes, and seems to have a knack for finding hidden foodie gems when she travels. She lives in Poulsbo, Washington with her family. Amy is an expert regarding all things gluten free and was the inspiration behind many of Duke’s gluten free recipes. For the blog, she shares her insights into “growing up with Duke” and tells stories of her food and drink discoveries around the