Dungeness Crab Recipes

Dungeness Crab Bisque

Makes 6 servings.

• 1 tbsp. minced onion
• 2 tbsp. butter or margarine
• 2 tbsp. flour
• 2 cups each chicken broth and half-and-half
• 1 lb. dungeness crab meat, thawed if necessary
• salt
• chopped parsley

Directions:

Saute onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes. Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.

Dungeness Crab Jambalaya

Makes 4 or 5 servings.

• (2 to 3 lb.) dungeness crab, thawed if necessary
• 2 slices bacon, diced
• 1/2 cup each chopped onion and green pepper
• 1 tbsp. flour
• 3 cups cooked rice
• 1 can (14-1/2 to 16 oz.) tomatoes, undrained
• 1 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• 1/8 tsp. thyme, crushed

Directions:

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve. Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.

Cracked Dungeness Crab with Spinach Dipping Sauce

Makes 3 or 4 servings

• (2 to 3 lb.) Dungeness crab, thawed if necessary
• 1/3 cup each dairy sour cream and mayonnaise
• 1/2 cup torn spinach leaves*
• 2 sprigs parsley, stems removed
• 1 tablespoon lime or lemon juice
• 1/4 teaspoon basil, crushed
• Dash each salt and pepper

Directions:

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool running water. Break off legs; crack along edges. Break body section in half; break each half into several pieces. Microcook or steam until thoroughly heated; cool and refrigerate until served. Blend remaining ingredients in food processor or blender until smooth. Chill at least 1 hour to blend flavors. Serve crab with sauce.