DUNGENESS CRAB TOASTS
Provided by Marian Burros
Categories easy, quick, appetizer
Time 10m
Yield Eight servings
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the crab, scallions and mayonnaise. Season to taste with salt, cayenne and lemon juice.
- Toast the bread slices and spread with the crab mixture. Garnish with a small sprig of chervil and serve immediately.
DUNGENESS CRAB DIP
This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com
Provided by NcMysteryShopper
Categories Crab
Time 40m
Yield 1 Cup, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350° degrees F.
- Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
- In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
- When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
- Makes approximately 1 cup.
Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2
NORTHWEST DUNGENESS CRAB CURRY
My two favorite things: dungeness crab and curry meet together to make an unusual, but lovely curry. Very romantic, and it would be great treat for a dinner-date. This recipe is from "Pacific Passions Cookbook" by Karen Barnaby.
Provided by Ashley U
Categories Curries
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil.
- Drop in the crabs and cook until they stop moving, about 3-4 minutes.
- Remove the crabs from the pot and cool.
- When they are cool enough to handle, pull of and discard the top shell.
- Scrape the insides clean with a small spoon.
- Remove the spongy lungs on both sides of the body.
- With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
- Heat a small frying pan over medium heat.
- Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
- Place in a bowl and add the paprika, cayenne and turmeric; set aside.
- Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
- Fry the black mustard seeds until they pop.
- Add the onions and garlic and cook until lightly browned.
- Stir in the spice mixture and the water.
- Bring to a boil, and then simmer until the mixture is reduced by half.
- Add the coconut milk and bring to boil.
- Season with salt and add the crab.
- Cook for 5 minutes, turning the pieces over to ensure even cooking.
- Remove from the heat and serve.
Nutrition Facts : Calories 1700.8, Fat 109.7, SaturatedFat 69.8, Cholesterol 401.2, Sodium 2225.3, Carbohydrate 55.4, Fiber 15.2, Sugar 28.8, Protein 132.7
OVEN-ROASTED DUNGENESS CRAB
Categories Citrus Garlic Shellfish Roast Valentine's Day Orange Crab Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
- Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.
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