Dungeness Crab Recipes

Graham Kerr Velvet Omelet

Serves 2
Fresh crab meat
1 cup Eggbeaters South Western Style
2 Large Eggs
Freshly Ground Sea Salt
Freshly Ground White Peppercorns
2 tsp Wouldn’t Believe It’s Not Butter – Mediterranean (Olive Oil)
8 oz Parsnip, peeled, diced, steamed soft (about 15 minutes)
4-5 oz Evaporated Skim Milk (not fat)
½ tsp Herbs of Provence (or Graham’s Southern France Ethmix™)

Garnish
Paprika
Chopped Parsley
Parmesan Cheese (a scattering!!)

The Velvet Parsnip Sauce:
Place the steamed parsnips into a blender with approximately ½ cup evaporated skim milk and blend at high speed for 3-4 minutes. You may have to add a little more to get it to a pouring consistency.
Season first with the Herbs of Provence, taste, then add pepper and salt, taste again (please don’t overdo the salt.) If you need more flavor add a little more of the herbs (treat it like an expensive perfume!)

Omelet Method:
Combine Eggbeaters with whole eggs, fold lightly don’t beat hard.
Season with salt and pepper.
Pre-heat 6=7” omelet pan, add “butter”, wait till it just browns.
Add half the mix, stir rapidly with a fork, also move the pan.
Add fillings you prefer at right angles to the handle.
Fold both sides to the middle, slide to side opposite the handle.
Turn omelet onto plate folded side down.

Serving the Omelet:
Keep the first omelet warm in a 200 degree F oven (or over a medium saucepan of hot water.)
Make the second and then coat both with the Velvet Parsnip Sauce, dust with cheese, paprika and parsley and serve.

Dungeness Crab Ravioli with Brown Butter and  Arugula - Dave Senters, Bella Italia

For the Ravioli....
3 ½ Cups all purpose flour
4 Large eggs
1 Tablespoon extra virgin olive oil
Pinch of salt

For the Filling....
1 Cup (or equal parts)
                Nash's sweet carmelized onions (or any good quality sweet or yellow onions)
                Roasted garlic
                Cubed Bel Paese (Port Salute, or brie work as well)
                Spinach, cooked and drained
¼ Cup mayonaise
2 Cups fresh Dungeness crab meat
2 Tablespoons old bay seasoning

For the Sauce....
4 oz. Butter
1 Tablespoon minced garlic
1 Head arugula
Squeeze of lemon
Salt

Filling:
Slice the peeled onion thinly and cook over low heat in a large, heavy saute pan with a splash of olive oil. (You will need about 2 to 3 large onions to make 1 cup carmelized onions). At the same time coat about 1 ¼ cups peeled garlic cloves liberally with oil and bake in a shallow pan or dish at 375 degrees (this will equal 1 cup). The objective is to slowly cook the onions and garlic over low heat until soft, carmelized, and very well done. Set aside and chill. Blanch spinach in a shallow pan on the stove top to equal 1 cup (about ¾ pound spinach). Chill. Combine remaining ingredients.

Ravioli:
Heap the flour and salt into a mound and form a “volcano” by making a wide indentation in the center. You will be pouring the liquid ingredients into the center and stirring with a fork, gradually incorporating more flour from the sides as you mix until the dough becomes too stiff to stir with a fork.

Continue kneading by hand until the dough is smooth,resilient,and springs back at the touch. Add more or less flour as needed. Refrigerate covered for 1 hour. On a clean very flat surface roll out the dough with a rolling pin into an even, thin sheet. Keep plenty of flour around to keep the dough from sticking. but do not let the dough get too dry or incorporate any dried bits into the dough. The aim is to trim the rolled out sheet into two even rectangles, spoon the filling into evenly spaced mounds, then lay the second sheet of dough on top, gently pressing around the filling to seal the sheets. Cut the pasta between the mounds with a paring knife to form the ravioli squares. You may “indent” the edges with a fork to seal them.

Sauce:
In a large saute pan heat the butter until melted, and continue cooking until “foamy” and brown colored. Remove from heat and add the cleaned arugula leaves,garlic,juice of about ½ lemon, and not too much salt.

In a large pot of boiling water cook the ravioli for 3 to 5 minutes. Drain, toss with sauce, and serve. Makes 25-30 ravioli.

Crab Melt Mix by Doug Metzger

Ingredients:
51/3 ounces      Pacific red crab meat, drain and break up
2 2/3 ounces     Dungeness crab meat, drain and break up
1/3 Tbsp          Green onion, minced
¼ Cup              Celery, diced ¼ inch
½ Ea                Lemon extract juice
1 Pinch White ground pepper
1 1/3 Fl oz        Mayonnaise
1 tsp                 Minced garlic
1 Tbsp             Minced  parsley

Drain Crab Meat
Mix all wet ingredients together, blend in spices and vegetables.
Mix wet ingredients with crab meat.
  Will hold for four days.

Crostini Preparation:
2 Ea                   Sliced baguette, crostini
1 Ea                   Tomato slice, cut in half
1 Fl oz               Crab melt mix
1 slice                Cheddar cheese
1 slice                Avocado
1 as needed       Sliced green onion

Slice baguette on bias
Spread crab mixture evenly to coat crostini
Place tomato slice on top, then add avocado and cheese
Place in 500 degree oven until cheese is melted and bubbly and mixture is heated
Garnish with green onion
Serve at once

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.

 

The Culinary Madman's Hot Dungeness Crab Dip by Jess Owen , Ocean Crest Resort

Ingredients:
1/2 lb    Dungeness Crab (shelled)
1/2        Medium Yellow Onion (diced)
4oz       Marinated Artichoke Hearts (diced)
4oz       Hearts of Palm (diced)
2cups    Mayonnaise
4oz       Parmesan Cheese (shredded)
Bread for Dipping (Baguette or Ciabatta)

Preparation:
1. Preheat oven to 400F degrees on the bake setting.
2. Place first 6 ingredients in a mixing bowel and stir until well
mixed.
3. Pour Crab Mixture into a baking dish and bake until warm,
bubbly around the edges, and slightly browned on top.
4. Slice Bread, toasting is optional, and serve.

The Culinary Madman's Wild Salmon au Poivre with Maple and Balsamic Glazed Strawberries by Jess Owen , Ocean Crest Resort

Ingredients:
4          Salmon Fillets Boned and Skinned (6-8 ounces each)
4oz       Pure Maple Syrup
4oz       Balsamic Vinegar
4-8       Strawberries (sliced)
Olive Oil (or cooking spray)
Salt and Pepper to taste

Preparation:
1. Preheat grill or grill pan to ~400F.
2. Oil fillets and apply salt and pepper on both sides.
3. Place salmon fillets on grill or in grill pan and cook, turning
once, until desired doneness (I suggest medium rare).
4. Place syrup, vinegar and strawberries into a pan and place on
medium high heat until reduced by 25%.
5. Plate salmon, spoon on maple and balsamic glazed strawberries,
and serve at once.

Fresh shucked oysters and crab meat baked with cream cheese, Parmesan cheese, bacon, shallots and basil...

Ingredients:
12        fresh med or large sized beach cultured oysters (unshucked - need to use the oyster shells for baking!)
2 lbs     cream cheese ( room temp)
1 tsp     garlic powder
1 lb      shallots
1 lb      double smoked back bacon
4 oz      fresh basil
2 lbs     cooked Dungeness crab meat.
1 lb      Parmesan cheese
salt and pepper to taste

(this recipe makes about a 12 or little over portions)

Fresh shucked oysters and crab meat baked with Bearnaise, smoked paprika and bread crumbs...

Ingredients:
12        fresh med or large sized beach cultured oysters (unshucked - need to use the oyster shells for baking!)
2 lbs     cooked Dungeness crab meat
1 Tbsp smoked paprika
1 lb      bread crumbs

For Bearnaise sauce:
4 oz      fresh terragon
12        eggs
1 lb      unsalted butter
1Tbsp fresh lemon juice
1/2 cup    white wine vinegar
4 oz      shallots
1 Tbsp peppercorns
salt to taste

Crab Salad Nicoise

VINEGRETTE DRESSING
Ingredients;
3          anchovy fillets
3 Tbsp red wine vinegar
1 Tbsp balsamic vinegar
3 Tbsp fresh lemon juice
2 Tbsp capers
2 Tbsp fresh tarragon
1 Tbsp             Dijon mustard
1          shallot chopped
2          garlic cloves
1 cup    extra virgin olive oil
salt and pepper to taste

FOR THE SALAD

Ingredients:
12        asparagus stalks
1 lb      Yukon gold or baby red potatoes
4 lbs     cooked Dungeness crab meat
2 cups  cherry tomatoes , mixed red and yellow
6          large eggs        
1          red onion thinly sliced
1          lemon
1 lb      Nicoise olives
2 heads  butter lettuce
2 lb      mixed baby greens

"Moquecas" Brazilian Fish Stew utilizing Northwest Seafood by Michael McQuay of Kokopelli’s Grill

Feeds 1 hungry person but can easily be dinner for 2

Ingredients:
1/4 lb mussels
1/4 lb Clams
1 to 2 oz each Halibut, Salmon, Calamari, Shrimp and Scallops
1 oz high quality Spanish dry aged chorizo
1 t garlic
1 T shallots
1 T Cilantro
2 T Green Onion
2 T poblano peppers diced
1 oz white wine
2 oz coconut milk
2 oz Clam Juice
1 oz cilantro oil (see below)
1 cup of cooked white rice (I use Jasmine)
1 T Olive Oil or Palm Oil

Medium sauce pan with lid. Get pan very hot. Saute chorizo in olive oil then add shallots, Garlic and Peppers add clams, stir, then add remaining seafood except calamari.
Deglaze pan with white wine, 1/2 off clam juice, 1/2 of coconut milk
Add 1 T each Green Onions and Cilantro
Cover and simmer until shelfish is completely opened.
Add Calamari and season, Cover and simmer for 1 minute then turn off heat leave covered while finishing rice.
Take cooked rice in a small saute pan and heat with remaining clam juice, coconut milk, green onion and cilantro oil. Check seasoning and add salt as needed.
Place cooked green rice in the center of a large pasta type bowl. Gently arrange seafood around rice and add the broth around the edges so as not to disturb the rice.

Cilantro Oil:
1/2 bunch each of parsley and cilantro
Olive Oil

Place cleaned cilantro and parsley in a blender add olive oil until it is wet enough to liquify add a little salt and strain through fine mesh strainer or cheese cloth.

Marsala Mushroom & Onion Sauce for Pan Seared Alaska Weathervane Scallops

By Mona Stone of Alaska Weathervane Scallops

Ingredients
¼ cup of sliced or diced white onions
1 pound of sliced mushrooms
1 tablespoon of crushed garlic
3 tablespoon Olive Oil
1 cup of Marsala Wine
2  cups of strong beef broth
2  cup of heavy cream
½ cup of roux, Wundra, or potato flour for thickener

Saute onions  & mushrooms (reserve ½ of the sautéed mushrooms & onions to add when finished)  in Olive Oil until partially cooked. Add 1 cup of Marsala wine and bring to a boil for 15 minute. Add beef broth & heavy cream and bring to a slight boil. Reduce heat and add remaining mushroom & onion mixture In a separate frying pan melt ½ stick of butter to ½ cup of flour to make a roux. Add to Marsala sauce to thicken or wisk in Wundra.  Potato flour & gluten free beef broth can be used as thickener for a gluten free sauce.

*This sauce is fantastic drizzled over Pan Seared Alaskan Weathervane Scallops

Pan Seared Alaska Weathervane Scallops

Ingredients
1 pound of Alaska Weathervane Scallops
Olive Oil
Tony Cachere’s Creole Seasoning
Or your favorite seasoning
Large frying pan

Heat pan to med-high heat. Generously coat frying pan with Olive oil. Place Scallops in hot pan minimum of 1 inch a part. Do not overcrowd the pan. Sprinkle with seasoning and cook until edges are brown. Turn and repeat.
It is important not to over cook them.

Take Scallops out and place on platter.

Drizzle with your favorite sauce or place them right on your side dish.

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.