Dungeness Crab Dipping Sauce Recipe Recipe For Lasagna

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KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE



Killer Crab Whole Dungeness Crab Roasted in Garlic Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 to 4 servings

Number Of Ingredients 13

2 whole crabs (2 plus pounds each)
Crab butter
Crab innards (optional)
1/2 cup white wine
2 tablespoons olive oil
1 chopped medium shallot
1/2 sprig rosemary (chopped)
1 sprig thyme, leaves chopped
2 tablespoons Szechwan peppercorns
1/2 cup canola oil
1 tablespoon garlic salt
8 to 10 garlic cloves, roasted and pureed
Chopped parsley, for garnish

Steps:

  • Crabs: Depending on where you get the crabs they could be alive or preboiled.
  • If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
  • Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
  • In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
  • Preheat the oven to 325 degrees F.
  • Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

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

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.

DUNGENESS CRAB DIP



Dungeness Crab Dip image

This crab dip is so flavorful and easy to prepare. It can be made ahead of time and baked later. It is good served either hot or cold with peppered toasted French bread. This wonderful recipe was found on a beautiful website: www.finedinings.com

Provided by NcMysteryShopper

Categories     Crab

Time 40m

Yield 1 Cup, 8-10 serving(s)

Number Of Ingredients 10

3 ounces cream cheese, softened
2 tablespoons sour cream
1 garlic clove, minced
5 ounces fresh dungeness crabmeat
1 tablespoon parmesan cheese, finely grated
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt (adjust to taste)
1 loaf French bread
butter, melted
coarsely ground cracked peppercorn

Steps:

  • Preheat oven to 350° degrees F.
  • Slice the French bread very thinly into 1/4-inch slices, cut each slice into two pieces, place on a baking sheet and brush each slice with melted butter; add the cracked pepper, pressing to adhere; place under the broiler for approximately 2-3 minutes until lightly toasted; Turn each slice over and toast the other side for 2-3 minutes until lightly toasted; Remove from oven and cool in the pan on a rack.
  • In a small bowl combine the cream cheese, sour cream, garlic, crab, Parmesan, cayenne and salt; mix well; Lightly butter two 4 oz. (1/2 cup) ramekins, fill each ramekin with the crab mixture (This can be done ahead of time, covered and refrigerated until ready to bake).
  • When ready to serve, bake for approximately 20 - 22 minutes until top is bubbly and starting to turn brown; Place on a plate with a pate knife and the toasted bread and serve.
  • Makes approximately 1 cup.

Nutrition Facts : Calories 217.5, Fat 6.4, SaturatedFat 3.2, Cholesterol 24, Sodium 494.7, Carbohydrate 30.1, Fiber 1.7, Sugar 0.2, Protein 9.2

CRAB DIPPING SAUCE



Crab Dipping Sauce image

Make and share this Crab Dipping Sauce recipe from Food.com.

Provided by Sandi From CA

Categories     Sauces

Time 2m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons water
2 tablespoons fish sauce
1/4 cup white wine vinegar or 1/4 cup rice vinegar
2 tablespoons sugar (or to taste)
2 tablespoons chopped green onions
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon lime zest
1 teaspoon minced mint (optional) or 1 teaspoon lemon verbena (optional)

Steps:

  • Mix all ingredients together until sugar had dissolved.

Nutrition Facts : Calories 29.6, Sodium 707.7, Carbohydrate 7.2, Fiber 0.1, Sugar 6.8, Protein 0.5

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