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.
eawater.
Clean the live Dungeness crab under running water by using
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
FOR THE CRAB SALAD:.
Combine the lime juice,
Stir the sliced black olives into the prepared crab salad.
Combine the softened cream cheese with the crab salad mixture.
Spread evenly on each flour tortilla.
Tightly roll up the tortillas and wrap with plastic wrap.
Refrigerate for 30 minutes to an hour.
Remove tortillas from fridge and slice into 1/2 to 3/4 inch pinwheels.
Discard the ends, or save for the cook (you) to sample.
Secure with toothpicks, if desired.
Spread the crab salad over each english muffin half and top with shredded cheddar cheese.
Bake in a 375 degree oven for 10-15 minutes, or until cheese starts to bubble.
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.
Place lettuce in bottom of glass serving bowl. top with half the crab, bell pepper, celery, onions, and eggs, arranging ingredients in a single layer. Top with half the dressing. Repeat layers. Top with remaining dressing. DO NOT STIR. Cover and refrigerate up to 4 hours before serving.
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
nto triangles.
MAKE THE CRAB SALAD:
Combine tomatoes, scallions, maynnaise
nto medium size bowl for salad for step 2. RESERVE rest
In a bowl combine rice, crab, salad dressing, green pepper, onion and celery.
Pack into an oiled 6-cup mold.
Chill at least 6 hours or overnight.
Unmold onto a bed of leaf lettuce.
Garnish with parsley and lemon if desired.
Yields 4 to 6 main dish or 12 to 14 side dish servings.
ombined.
To make the salad, in a medium bowl, gently
Mix first 5 ingredients thoroughly.
Then add mayonnaise and mix until well blended.
Scoop crab salad into avocado halves and serve on bed of lettuce.