Dungeness Crab Toasts Recipes

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.

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 DIP

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.

COLD CRACKED DUNGENESS CRAB WITH CRAB TOASTS RECIPE

Steps:

• Place the crab in a large pot and cover with water. Place the pot over high heat and bring to a boil. Cook for 15 minutes. Drain the crab and rinse under cold running water. Refrigerate until almost ready to serve, about 1 hour. About 30 minutes before serving, heat the oven to 350 degrees and remove the crab from the refrigerator. Pull off the legs and claws. Crack the large sections of each using the back of a heavy knife or a nutcracker. Arrange on a platter. Lift off the top shell. Using a small spoon, scoop out all of the golden butter and any ivory fat. Set these aside in a small bowl. With your fingers, pull away the slender, finger-like gills and discard them. Also pull away the thin, hard jaws from the front of the crab and the fat "spade" from the bottom. Using a heavy chef's knife, cut the body in half lengthwise, then in half again crosswise, cutting through the leg joints to expose as much meat as possible. Add these to the platter. Spoon the crab butter and the fat into a strainer and using the back of a wooden spoon or a plastic spatula, press them through the strainer into another bowl. (Be sure to scrape the bottom of the strainer; much of the crab butter collects there.) You should get about one-quarter cup of strained crab butter. Add the mayonnaise, vinegar and salt and whisk until smooth. The mixture should be about the consistency of stirred yogurt. Taste the mixture; it should be intensely crabby and slightly sharp. If necessary, squeeze in a little lemon juice. Arrange the baguette slices on a baking sheet and spoon 2 to 3 teaspoons of this crab mixture onto the center of each baguette slice. Bake until the crab mixture is puffed and golden and the edges of the baguette are beginning to brown, 10 to 12 minutes. Arrange these crab toasts on the platter around the crab pieces or on a separate platter. Careful, they're hot. Serve immediately. This recipe yields 4 servings. Each serving: 447 calories; 1,238 mg. sodium; 68 mg. cholesterol; 8 grams fat; 1 gram saturated fat; 62 grams carbohydrates; 29 grams protein; 3.40 grams fiber.