Dungeness Crab Chimichangas Recipes

BOILED DUNGENESS CRAB WITH HOMEMADE COCKTAIL SAUCE

Boiled Dungeness Crab with Homemade Cocktail Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 9

Ingredients

1 cup chili sauce
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
Juice from 1/2 a lemon
Pinch sea salt
Pinch cracked black pepper
2 whole, live Dungeness crabs (about 2 pounds each)
Lemon slices, for serving
Lime slices, for serving

Steps:

For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Chill until serving.
For the crab: Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes. Be aware that the meat cooks very fast once exposed to the hot water. Remove the crabs from the water and pull the main shell off. If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open. Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard. Clean out all entrails and other waste from the top shell portion. Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation. Serve with the cocktail sauce.

GARLIC AND CHILE ROASTED DUNGENESS CRABS

Garlic and Chile Roasted Dungeness Crabs image

Provided by Food Network

Categories appetizer

Time 2h5m

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 10

Ingredients

1 1/2 teaspoons salt, plus more for cooking the crabs
1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves

Steps:

Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
Preheat the oven to 450 degrees F.
When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.

DUNGENESS CRAB CHIMICHANGAS

DUNGENESS CRAB CHIMICHANGAS image

Categories Shellfish

Yield 8 servings

Number Of Ingredients 10

Ingredients

l/2 cup sliced green onion
1 pound fresh lump crabmeat, drained and picked over
1 (8-ounce) container sour cream
1/2 cup shredded Monterey Jack cheese
2 cups baby spinach, coarsely chopped
1/2 cup chopped fresh cilantro
1/2 cup diced tomato
1/4 cup pickled jalapeno slices, drained
8 (10-inch) flour tortillas
Canola oil

Steps:

Combine first 8 ingredients in a large bowl. Heat tortillas according to package directions. Spoon 1/2 cup crab mixture down the center of each tortilla. Roll up tortillas, making sure to fold in the ends. Pour oil to the depth of 2 inches into a Dutch oven; heat oil to 350°. Fry chimichangas in batches 7 to 8 minutes or until golden. Drain well on paper towels. Makes 8 servings.

OVEN-ROASTED DUNGENESS CRAB

Oven-Roasted Dungeness Crab image

Categories Citrus Garlic Shellfish Roast Valentine's Day Orange Crab Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

Ingredients

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

Steps:

Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

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