Dungeness Crab Sandwiches
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4 Servings
3/4 pound Dungeness Crab meat
1 cup shredded cheddar cheese
1/2 cup finely chopped celery
2/3 cup chopped parsley
1/2 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/8 teaspoon Tabasco pepper sauce
4 each English muffins *
Mix crabmeat, cheese, celery, and parsley. Combine mayonnaise, lemon, mustard,
and Tabasco.
Toss crabmeat mixture with dressing. Split in half English muffins, spread
mixture
on muffins. Broil about 4 inches from heat for 4-5 minuets or until
heated through. For appetizers, quarter muffins.
*sliced sourdough bread can be substituted for English muffins.
Amount Per Serving:
Calories 540
Calories from Fat 307
Percent Total Calories From:
Fat 57%; Protein 21%, Carbohydrates 22%
DUNGENESS
CRAB ENCHILADAS ˆ
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Enchiladas don't get any better than this!
INGREDIENTS: Serves 4-6
• 2 tablespoons olive oil
• 1 jalapeno pepper, seeded and chopped
• 1 medium yellow onion, chopped
• 2 shallots, chopped
• 1/2-3/4 lb. Dungeness crab meat
• 1 teaspoon cumin
• 1 clove garlic, finely chopped
• Juice of 1 lime
• 1 doz corn tortillas
• 1/2 cup corn or vegetable oil
• 1 8 oz. can Rosarita brand enchilada sauce
• 8 oz. grated Monterey Jack cheese
• 2 oz. grated Tillamook cheese
• 1 2 oz. can sliced olives
• 1/2 cup scallions, sliced in thin rounds
• 1/4 cup Fresh cilantro, chopped
PREPARATION:
• Heat olive oil in a skillet to medium hot. Add chopped onions, shallots
and jalapenos until onions
are translucent. Add garlic, cumin and lime juice.
Let cool and stir in 1/2 of the Monterey Jack cheese and the crab.
Heat enchilada
sauce in a skillet and dip corn tortillas in sauce only long enough to soften.
On a cutting board, fill each tortilla with the mixture, and roll up.
Place
the filled tortillas in a Teflon lined baking pan tightly side by side.
Evenly
pour the enchilada sauce over the tortillas.
Sprinkle next with the remaining
Monterey Jack cheese and the Tillamook Cheese.
Garnish with the sliced scallions
and olives. Bake in a 325 degree oven for 20 minutes.
Garnish with cilantro.
CRAB STUFFED AVOCADO
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What a great combination for an elegant brunch!
•INGREDIENTS:
2 large Hass avocados
1 1/2 cups fresh cooked Dungeness crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
4 tablespoons mayonnaise
1 cup Mascarpone cheese or Cream cheese thinned with 4 teaspoons of cream
1 teaspoon nutmeg
Kosher salt to taste
Paprika
2 teaspoons capers
1 Eureka lemon, wedged into quarters
•PREPARATION:
Wash the avocados in cold water. Cut the avocados in half lengthwise.
Remove
the seed and leave the skin on. Place the avocado on a bed of Romaine leaves
with a wedge of lemon.
Mix the crab meat, celery, green pepper, onion juice Mascarpone cheese and
mayonnaise together;
add nutmeg, salt and paprika. Heap this on the avocado half and decorate
with the capers.
Chilled Crab and Artichoke Dip
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Cold Appetizer, makes 8-10 Servings
Mayonnaise1/2 cup , Sour cream 1/2 cup
Dungeness Crab Meat 3/4 pound
Artichoke Hearts one 14 1/2 oz.can ( not marinated ), drained and coarsely
chopped
Fresh Dill Weed 2 teaspoons, chopped or 1 teaspoon dried
Green Onions 1/2 cup, thinly sliced
Lime Juice 2 teaspooons, freshly squeezed
Dash of Tabasco
Salt and Pepper to taste
Combine all the ingredients ( except 1/4 cup of the crab meat ) in a medium
bowl, mixing well. Taste and season with salt and pepper.
Refrigerate and chill ( covered ) 2 hours overnight. Just before serving,
top with the remaining crab meat, and if you like, a few sprigs of
fresh dill.
Confetti Crab Salad with Lime Dresssing
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Dungeness Crab Meat 1 pound
Yellow Bell Pepper ½ pound
Red Onion ½ cup chopped
Roma Tomatoes ½ cup diced
Green Onions ¼ cup, thinly sliced
( white and green portions )
Radishes ¼ cup, diced
Cucumber ½ cup, peeled, seeded, and diced
Fresh Cilantro 2 tablespoons, chopped
Hearts of Romaine Lettuce I cup finely shredded
For the Dressing
Lime Juice 3 tablespoons, fresh squeezed
Extra Virgin Oil ½ cup
Dijon Mustard 1 teaspoon
Coarse Sea Salt ½ teaspoon or to taste
Combine all the dressing ingredients in a blender. Set aside. In large bowl,
combine the remaining ingredients,
tossing well. Pour the dressing over the salad tossing well, and mound the
salad on chilled plates.
Crab Bisque ˆ
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Hot Soup, makes 6 servings
Butter 2 tablespoons
Shallot 1 tablespoon, minced
Flour 2 tablespoons
Chicken Broth 2 cups
Tomato Paste ¼ cup
Heavy Whipping Cream 2 cups
Dungeness Crab Meat 1 pound
Sour Cream 2 tablespoons
Fresh Parsley 1 tablespoon, chopped
In a stockpot over medium heat, sauté the shallot in butter for 2-3
minutes or until soft
Remove from heat and stir in the flour until blended. Return to heat and cook
until
Mixture is bubbly (1-2 min.). Gradually add the chicken broth, then the tomato
paste.
Whisk until smooth. Add the whipping cream and crab. Bring to a boil; reduce
heat to a simmer.
Cook 3-4 min., and served with sour cream and a sprinkling of parsley.
Crab and Avocado Sandwiches
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Lunch or Brunch Sandwiches, makes 4 servings
Crusty French Baguette one 18" loaf
Mayonnaise to taste
Red Lettuce 4 large leaves
Radicchio 1 cup finely shredded
Red Onion one medium, sliced wafer thin
Ripe Avocado 1 large, peeled, pitted and sliced lengthwise
Yellow or Red Tomatoes 2 large, sliced
Dungeness Crab Meat 1 pound
Cornichons for garnish
Split the baguette in half lengthwise. Spred generously with mayonnaise.
Arrange the lettuce, shredded radicchio, red onion, avocado and tomato evenly
over one half of bread.
Distribute the crab over the other half.
Close the sandwich and divide into 4 equal portions, cutting them with a serrated
knife.
Serve garnished with Cornichons.
CRISPY CRAB CAKES
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Hot Crab Cakes, makes 4 servings
Dungeness Crab Meat 1 pound
Fresh Parsley 2 tablespoons, chopped
Green Onion ¼ cup, thinly sliced
Fresh Bread Crumbs 1 cup
Egg 1 large
Dijon Mustard 2 teaspoons
Mayonnaise 2 tablespoons
Fresh Lemon Juice 1 tablespoon
Green Tabasco 3-5 drops
Salt and Pepper to taste
Olive Oil 3 tablespoons
In a medium bowl, combine the crab meat, chopped parsley,
green onion, and ½ cup of the fresh bread crumbs.
Set aside. In a small bowl, whisk together the egg,
mustard, mayonnaise, lemon juice and Tabasco.
Fold the dressing into the crab mixture,
taking care to leave the meat as whole as possible.
Taste, and season with salt and pepper. Shape into 8 small cakes;
coat with remaining bread crumbs.
Heat the oil in a large skillet over medium-high heat.
Fry the cakes on the first side until golden brown.
With a wide spatula, carefully turn the cakes, and brown on second side.
Serve hot on a toasted English muffin or with a garden salad on the side.
DUNGENESS GRATINÉE
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Hot Entrée, makes 6 servings
Butter 2 tablespoons
Green Onion ½ cup, thinly sliced
(White and green portions)
Fresh Parsley 2 tablespoons, chopped
Flour 2 tablespoons
Salt and Pepper to taste
Whole Milk 2 cups
Dry Sherry ¼ cup
Dungeness Crab Meat 1 pound
Sharp Cheddar Cheese 1 cup, shredded
White Rice 3 cups, cooked
Preheat the oven to 350. In a medium skillet over medium heat,
sauté the green onions and parsley in butter unitl soft.
Remove from heat, and stir in the flour, making sure all the lumps are well
blended.
Season with salt and pepper. Return to heat and gradually add the milk and
sherry.
Distribute the crab meat evenly over the bottom of a glass baking dish
sprayed with non-stick vegetable spray.
Top with the sauce, and then the grated cheddar cheese.
Bake for 20 - 25 minutes, or until the cheese is melted and
the sauce is bubbly. Serve hot over rice.
BLACK PEPPER SHRIMP or PRAWNS ( the larger the better )
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Place in deep frying pan a layer of butter and pepper.
Cover with a layer of large shrimp – repeat layers. Stir fry on high
heat until shrimp turn red.
When done mix in juices and serve hot.
The butter pepper sauce goes great over sticky rice to accompany the meal.
When peeled the shrimp get the flavor of the black pepper, but not the hot
taste.
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