Dungenesscrabdijonnaise Recipes

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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 DIJONNAISE



Dungeness Crab Dijonnaise image

Make and share this Dungeness Crab Dijonnaise recipe from Food.com.

Provided by lazyme

Categories     Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb crabmeat, Dungeness
4 tablespoons butter
4 fresh garlic cloves, minced
1/2 lb fresh mushrooms, sliced
2 tablespoons chopped shallots
1/2 cup dry white wine
1/2 cup whipping cream
1 tablespoon dijon-style mustard
salt and pepper, to taste
lemon juice, to taste
minced fresh parsley

Steps:

  • In skillet, saute crab in butter for 3 to 4 minutes.
  • Remove crab and keep warm.
  • Add garlic, shallots and mushrooms.
  • Cook for 1 minute.
  • Deglaze pan with wine.
  • Reduce to 2 tablespoons.
  • Add cream and reduce until thick.
  • Whisk in mustard.
  • Do not boil.
  • Add salt, pepper and lemon juice.
  • Return crab to pan and toss quickly in sauce.
  • Serve over fettuccine.
  • Sprinkle with parsley.

Nutrition Facts : Calories 344.3, Fat 23.4, SaturatedFat 14.3, Cholesterol 118.9, Sodium 1065.6, Carbohydrate 5.3, Fiber 0.6, Sugar 1.5, Protein 23.6

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