eawater.
Clean the live Dungeness crab under running water by using
he Soup:
1. Wrap crab shells in a tea towel
Break up the dungeness crab meat.
Add peppers, celery, scallions, and spices. Add mayonnaise.
Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
Form into round crab cakes.
Deep fry or saute in olive oil.
Serve crab cakes with greens and balsamic vinaigrette.
ill, extra parmessan and remaining dungeness crab.
Enjoy!
In a medium bowl, combine cheese, bread crumbs, green onions and basil.
In a separate smaller bowl, combine the Tabasco sauce, wine, lemon juice, garlic and egg and add to the bread crumb mixture. Without breaking up the crab too much, add the crab meat to the bread
crumb mixture and mix until well blended. Refrigerate for at least 1 hour or overnight.
60 mL) dressing into the crab meat and taste, adjusting as
br>Serve topped with fresh Dungeness crab and drizzle with the chipotle
Melt butter in oil in a large pot and saute onions, carrots and celery until onions are translucent.
Add the other ingredients except cognac, cream and salt and pepper.
Bring to a boil and cook about 45 minutes.
Strain into another pot and add cream and cook on low for about 10 minures.
Season with salt and fresh ground pepper.
Add cooked meat from 1 large Dungeness crab and heat.
Add cognac and serve hot.
mall pieces-no piece of crab should be larger than the
Chill six wide soup bowls.
Combine all the gazpacho ingredients in a blender and puree until smooth. Reserve in the refrigerator.
Combine the crab, lemon zest and olive oil, and toss gently. Reserve in the refrigerator.
When ready to serve, pour 1 cup of gazpacho into each bowl (you may end up with a bit left over), place four watermelon balls into each bowl, then add the diced cucumber and peppers. Place a pile of the crab in the center of each bowl, top with the cilantro and drizzle the olive oil around.
Clean the crab and remove the meat from
To clean the crab, pull of the top shell.
In a large bowl, combine cilantro, garlic, onions, ginger, soy, and honey. Add crab pieces. Cover and chill 15 minutes to 1 hour, turning crab often.
Coarsely grind pepper in a coffee grinder or crush with a rolling pin.
Pour oil into a 14-inch wok or 6- to 8-quart pan over medium-high heat. Pour crab, marinade, and 1 1/2 tablespoons pepper into wok. Stir often until crab is steaming hot, about 5 minutes.
Sprinkle remaining pepper over crab and mix well. Ladle crab and juices into bowls.
nd grated peel.
Toss crab in the butter mixture to
Pick through crab and remove any shell; if needed, rinse crab and squeeze
For the Crab Cake:
Carefully clean the
owl and stir in the crab meat. Refrigerate until firm.
In skillet, saute crab in butter for 3 to 4 minutes.
Remove crab and keep warm.
Add garlic, shallots and mushrooms.
Cook for 1 minute.
Deglaze pan with wine.
Reduce to 2 tablespoons.
Add cream and reduce until thick.
Whisk in mustard.
Do not boil.
Add salt, pepper and lemon juice.
Return crab to pan and toss quickly in sauce.
Serve over fettuccine.
Sprinkle with parsley.
Preheat oven to 350 degrees.
Thinly slice the onion.
Chop the artichoke hearts.
Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.
e able to accommodate the crab pieces.
Fry the black