It took 920 pounds of cold cracked crab—marinated for 36 hours in the Restani family’s secret Italian marinade—and 100 volunteers to feed the 310 people at the sold-out Santa Clara Fire Fighters Foundation 5th Annual Crab Feed February 15.
“This is by far our biggest fundraiser,” says IAFF Local 1171 firefighter Stephanie Poloni, foundation president and event coordinator. The activities in the gym of St. Justin’s School in Santa Clara included a raffle with prize-winning tickets drawn from firefighters’ boots, and after-dinner dancing.
The 2013 crab feed, which also sold out, netted about $16,000 for the varied community causes the Firefighters Foundation supports, including the Alicia Ann Ruch Burn Foundation.
On February 13, the Firefighters Foundation received an Award of Recognition from the Santa Clara Unified School District for its contribution of 36 bikes to 15 schools.
“I’m proud of the firefighters for working so hard on their days off to help the community,” says Santa Clara Fire Chief William Kelly, enjoying a crab plate.
“The crab feed is a great event for our firefighters and the community. They can come and bring family and friends and socialize outside the work environment,” says Poloni.
Firefighter Dominic Restani, who coordinated the kitchen work, exclusively shared his Italian family’s no-longer-secret marinade recipe with the Weekly, emphasizing that all the seasonings are added “to taste.”
Marinade for 3-4 Crabs
Gradually whisk 3 cups dry white wine into
1 cup extra light olive oil or oil blend
1/8 to 1/4 cup lemon juice
1 teaspoon or more Dijon mustard
1 tablespoon or more chopped garlic
1 bunch flat leaf parsley (Italian, of course!), chopped
Tabasco and chili flakes
1/2 to 1 teaspoon salt