Dungeness Crab Puffs Recipes

Steps:

• In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.

Steps:

• In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.

Steps:

• In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
• In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
• In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
• Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.

Steps:

• Crabs: Depending on where you get the crabs they could be alive or preboiled.
• If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
• Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
• In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
• Preheat the oven to 325 degrees F.
• Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

Steps:

• Preheat oven to 400°. Combine crab, mayonnaise, Swiss cheese, and onion in a medium bowl, blending well. Flatten sheets of puff pastry and lightly roll them out. Cut each of the sheets into thirds lengthwise, and then into fourths along the short side, making a total of 12 squares per sheet. Brush lightly with beaten egg and water. Put a teaspoon of filling in center of each square. Fold squares in half diagonally, and seal by pressing tines of a fork around the edges. Brush tops with more of the beaten egg mixture. Place puffs on a baking sheet lined with baking parchment (or a non-stick baking sheet) and bake for 10-12 minutes, or until puffed and golden brown. Let cool for 4 minutes or so before serving.