INGREDIENTS:
2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles (3 inches long), stemmed, seeded, chopped and soaked in warm water to cover for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
For the sauce:
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired
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INGREDIENTS:
2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tablespoons butter, clarified
Salt and pepper to taste
Flour
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INGREDIENTS:
12 to 16 cherry tomatoes
1 1/2 teaspoons salt
2 cups fresh dungeness crabmeat
1/8 teaspoon cayenne
1/2 teaspoon dry mustard
1 tablespoon olive oil
1/2 tablespoon minced parsley
1 hard-cooked egg, sieved
3 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon minced capers
1 teaspoon minced stuffed olives
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INGREDIENTS:
6 strips cooked bacon, crumbled
2 tablespoons reserved bacon fat
2 tablespoons chopped onion
2 teaspoons chopped parsley
1 cup flaked fresh dungeness crabmeat
1/4 cup tomato juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
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INGREDIENTS:
1 cup cream or evaporated milk
3 tablespoons butter or margarine
2 cups flaked, canned or fresh dungeness crabmeat
3/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 egg yolks
1 teaspoon Worcestershire Sauce
1 tablespoon sherry
6 slices buttered toast
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INGREDIENTS:
1 pound Dungeness crabmeat
1 tablespoon olive oil
4 eggs, beaten
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, minced
2 tablespoons onion, finely chopped
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INGREDIENTS:
1/2 pound Dungeness crabmeat
1 1/2 teaspoons lemon juice
1 tablespoon light olive oil
1/4 cup mayonnaise
1 tablespoon shallots or scallions, finely minced
2 tablespoons fresh parsley, tarragon, basil or chives, minced
Salad greens
Tabasco
salt to taste
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INGREDIENTS:
1 pound Dungeness crabmeat
1/2 pound Dungeness crab legs
1 1/2 quarts salad greens, shredded
1 cup mayonnaise
1/4 cup chili sauce
2 tablespoons green pepper, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons parsley, finely chopped
1/4 teaspoon cayenne pepper
2 hard boiled eggs, quartered
2 tomatoes, quartered
Ripe olives
Parsley sprigs
Lemon wedges
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INGREDIENTS:
•8 ounces fresh Dungeness crabmeat, picked over
•1/2 tablespoon sambal *
•1/4 cup chopped cilantro
•1 tablespoon chopped chives
•1 tablespoon honey
•1 teaspoon white pepper
•1 teaspoon kosher salt
•1 tablespoon peanut oil
•4 sheets nori (dried seaweed sheets)
•1/2 cup cucumber, seeded, peeled, and julienned
•Water for sealing sushi
PREPARATION:
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INGREDIENTS:
SERVES 6
•1 lb Fresh Dungeness crabmeat, cleaned and picked over
•12 oz. cream cheese at room temperature
•1 tsp. soy sauce
•1 tsp. Chinese sesame oil
•1 tsp. Roasted garlic**
•About 4 dozen won ton wrappers
•1 beaten egg yolk
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