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

DIRECTIONS

In a casserole or large pot of boiling salted water, add the crabs and cook them for about 1 minute, or until no longer moving. Drain and set aside until cool enough to handle.

To clean the crabs pull off top shells; pull and twist off each apron; remove gills. With sharp knife cut crabs into quarters, rinse and drain.

In mortar and pestle or small food processor pound or process chiles, garlic, shallots and ginger with a little oil if necessary.

Combine all sauce ingredients.

Heat a wok over moderately high heat. Add 2 tablespoons oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients, bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving dish.

Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute. Pour sauce over crabs and garnish with scallion.

Yield: 4 to 6 servings

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

PREPARATION:

Dry crab legs on a paper towel and dust with flour. Heat the clarified butter in a large frying pan. Add the crab legs and sauté until both sides are a very light brown. Add shallots and mushrooms. Sauté until the mushrooms are tender. Add sherry and cook at a high heat until the wine is reduced to half and the crab legs are glazed with a very light brown sauce.

Serve with pasta or rice.
Serves 4.

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

PREPARATION:

Wash tomatoes and cut out stems and centers. Sprinkle them lightly with half the salt.

Mix the rest of the salt with the crab meat, cayenne, mustard, olive oil, parsley, egg and vinegar. Fill the tomatoes with the mixture and chill thoroughly.

Mix the mayonnaise with the capers and olives. To serve, frost each filled tomato with the mayonnaise mixture.
4 servings

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

PREPARATION:

In a skillet, sauté the onion, parsley and crab meat the reserved bacon fat, until the onion is tender.

Add the tomato juice, salt and pepper and cook over low heat until the tomato juice has been completely absorbed.

Add the crumbled bacon and the rice to the crab meat mixture. Mix lightly and serve.
6 servings

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

PREPARATION:

Heat the cream or milk with the butter or margarine in the top of a double boiler. Add the crab meat, salt, paprika and nutmeg.

Beat the egg yolks, add the Worcestershire Sauce and sherry and mix a little of the hot liquid from the crab/cream mixture with the yolks.

Then pour the egg mixture into the sauce. Cook 1 or 2 minutes more over simmering water. Serve on buttered toast.
6 servings.

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

PREPARATION:

In an omelette pan, heat olive oil over medium heat. Add onions and sauté. Mix crabmeat, eggs and cheese; add to pan with sauteéd onions. Reduce heat slightly.

As the omelette cooks, lift the edges with a spatula, letting the uncooked part run underneath. When the top looks creamy and almost set, increase the heat to let it brown slightly. Turn the omelette onto a warmed plate and fold it in half. Garnish with parsley.
Serves 2

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

PREPARATION:

In a mixing bowl, season the crabmeat with lemon juice, oil, salt, Tabasco and herbs. Toss lightly, and let stand 20 minutes.

Shortly before serving, drain excess liquid from bowl and toss with just enough mayonnaise to lightly coat the crabmeat.

Serve on a bed of salad greens.
Serves 4.

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

PREPARATION:

Line salad plates with salad greens and mound crabmeat on greens. Combine mayonnaise, chili sauce, green pepper, onion, parsley and cayenne. Pour sauce over crabmeat. Garnish plates with crab legs, eggs, tomatoes, olives, parsley springs and lemon wedges.
Serves 4.

•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:

•In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture. Place the cucumber on top of the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into 3 pieces.

*Sambal is an Asian Red Chili Paste that can be found in most good supermarkets in the Oriental food section.

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

PREPARATION:

•Combine first 4 ingredients. Mix to a paste-like consistency. Place a spoonful of the mixture in center of each wrapper. Bring the corners of the wrapper together. Wet with egg yolk and pinch to seal. Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers are very perishable and should not be served again.
**SEE RECIPE FOR ROASTED GARLIC UNDER VEGETABLES