I
t is early evening,
yet the Alaska
summer sun is still
angling through
the windows of
e Widgeon, a former troop
carrier and crabbing boat,
now run aground and turned
into a cooking school. Inside,
Chef Mandy Dixon instructs a
small group of visitors on how
to make beignets from Alaska
king crab, dropping gobs
of blended crab, flour, eggs,
spices, and cheese into bub-
bling canola oil.
f a l l / w i n t e r 2 0 1 5 | 6 3
