Dungeness Crab Quesadilla Recipes

CRAB QUESADILLAS

Steps:

• Shred crab meat; mix together with sour cream, lime juice, and green onions in a small bowl.
• Season to taste with salt and pepper.
• Heat griddle or small frying pan with a small amount of oil or cooking spray.
• Take a tortilla, place about 1/8 of crab mixture on it and spread evenly.
• Top with 1oz.
• (about 1/4 cup) cheese and sprinkle with some chopped cilantro.
• Place on hot griddle; when cheese starts to melt, fold in half.
• Allow to heat through and brown nicely, then remove from heat.
• Repeat with other tortillas.
• Quesadillas can be kept warm on a stoneware plate or baking dish in the oven on warm while you are busy with the others.
• Serve topped with a dallop of sour cream or guacamole, and wedges of lime, if you wish.

OVEN-ROASTED DUNGENESS CRAB

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.

NORTHWEST DUNGENESS CRAB CURRY

Steps:

• Bring a large pot of water to a boil.
• Drop in the crabs and cook until they stop moving, about 3-4 minutes.
• Remove the crabs from the pot and cool.
• When they are cool enough to handle, pull of and discard the top shell.
• Scrape the insides clean with a small spoon.
• Remove the spongy lungs on both sides of the body.
• With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• Heat a small frying pan over medium heat.
• Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• Place in a bowl and add the paprika, cayenne and turmeric; set aside.
• Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• Fry the black mustard seeds until they pop.
• Add the onions and garlic and cook until lightly browned.
• Stir in the spice mixture and the water.
• Bring to a boil, and then simmer until the mixture is reduced by half.
• Add the coconut milk and bring to boil.
• Season with salt and add the crab.
• Cook for 5 minutes, turning the pieces over to ensure even cooking.
• Remove from the heat and serve.

DUNGENESS CRAB TOASTS

Steps:

• In a mixing bowl combine the crab, scallions and mayonnaise. Season to taste with salt, cayenne and lemon juice.
• Toast the bread slices and spread with the crab mixture. Garnish with a small sprig of chervil and serve immediately.

DUNGENESS CRAB QUESADILLA

Steps:

• Preheat oven to 350°. Coat skillet with oil. Sauté onion and bell peppers for 2 minutes. Add cream cheese and jalapeño chiles. Remove from heat and stir. Mix mayonnaise, lemon juice, salt and pepper into pan with onion/cheese mixture. Gently fold in crabmeat. Spread crab mixture on half of each tortilla. Sprinkle with tomatoes and cheese. Fold tortilla in half and press firmly to seal. Coat underside of tortilla with cooking spray and place on cookie sheet. Bake 6-8 minutes. Cut in wedges. Note: You may substitute cooked, flaked halibut or salad shrimp.