We thank Chef Ky of Kelly’s Merch for sharing these delicious recipes with CrabFest!
NW Dungee Po’ Boy
- Brenner’s Brioche Hoagie or BIG Pane d’ Amore baguettes – 2ea
- Dungeness Lump Crab Meat – Drained – 6oz
- Bay Scallops Poached – Cooled – 6oz
- Bay Shrimp – Cooked- Drained – 6oz
- Green Onions – Bias Cut – 1/4 Cup
- Sriracha Chili Sauce – 1 tsp
- Mayonnaise – 1/3 – 1/2 cup or to personal taste
- Lemon Zest- Fine – 1 1/2 Tbsp
- Lemon Juice – Fresh – 2 Tbsp
- Salt & Pepper – To Taste
- Toasted Panko- 1/4 cup
- Olive Oil – 2 Tbsp
Mix sriracha and olive oil, reserve. Split a pocket in the crown of the hoagie roll. Gently combine shrimp, scallops, green onions, lemon juice, lemon zest, mayonnaise, and crabmeat last. Salt & Pepper to taste. Brush outside of hoagie with chili oil. Fill hoagies to just full, wrap in a foil “boat” and bake at 350-375 for 8-10 minutes.
Crab Stuffed Mushrooms
- Fresh Parsley – Minced – 2 tbsp
- Cream Cheese – Softened – 4oz
- Parmesean Cheese – Grated/Shredded – 3oz
- Lump Crab Meat – Drained – 3oz
- Salt & Pepper- to taste
- Mushrooms, Crimini or Button – Medium – 12ea
Decap Mushrooms, mix together all ingredients (reserving 1/2 the parmesan cheese & 1 Tbsp minced parsley). Season with salt & pepper to taste. Stuff mushroom caps. Top with parmesan & remaining parsley . Bake at 350 for 5-6 minutes or until cheese is lightly browned.
Crab Rangoon Flatbread 
- Lump Crabmeat – Drained- 4oz
- Green Onion – Biased Cut – 1/4 cup
- Mae Ploy Sweet Chili Sauce – 2oz
- Cream Cheese – Softened – 4oz
- Lemon Zest – Fine – 1 tsp
- Lemon Juice – Fresh -1 Tbsp
- Flatbread – Par Cooked – 2each (Chef Ky ‘LOVES’ Pane d’ Amore’s Focaccia flatbread, split)
- Olive Oil – Blend – 2 Tbsp
- Fontina Cheese – Shredded – 3-4oz
- Salt & Pepper – To Taste
Puree cream cheese & chili sauce, set aside. Gently toss Crab, lemon Juice, and lemon zest together, set aside. Brush a baking sheet pan with olive oil and place flatbread on sheet pan, top with cream cheese mix. Evenly distribute crab mixture atop the flatbread, sprinkle with fontina and green onion. Bake at 350 for 5-6 minutes.
