Jakes Dungeness Crab Tortellini Recipes

JAKE'S DUNGENESS CRAB TORTELLINI

Steps:

• Heat butter in skillet until it starts to bubble. Sauté mushrooms in butter until they start to brown, approximately 2 minutes. Add garlic and stir; before garlic starts to brown, add cream and salt and pepper. Allow cream to start to reduce so that it begins to thicken. Add tortellini and toss together. Add crab and cheese and heat.

DEVILED DUNGENESS CRAB

Steps:

• Preheat oven to 425°. Melt 2 tablespoons butter in a saucepan until foamy. Add flour and cook 3 minutes. Slowly add light cream, Worcestershire, and onion, stirring until thoroughly blended and thickened. Remove from heat and stir in crabmeat until well mixed. Spoon mixture into 4 scallop shells and refrigerate until well chilled. Remove filled shells from refrigerator and top with bread crumbs, dots of remaining butter, lemon slices and paprika. Bake for 15 minutes or until bread crumbs are browned and crab mixture is bubbly. Serve immediately. Editors' Extra: If you don't have scallop shells, this works well in any shallow oven-proof dish. Fun Fact: Dungeness crab is the world's standard for super-premium crab. It is unmatched for quality, texture and taste. Dungeness crabs are found only on the West Coast of the United States from central California to the Gulf of Alaska. It gets its name from the small fishing village of Dungeness on the Strait of Juan de Fuca in Washington state where the first commercial harvesting of the crab was done. The Dungeness Crab & Seafood Festival is held each year in Port Angeles, Washington, near Dungeness.

EASY CRAB TORTELLINI

Steps:

• Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
• Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
• Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
• Bring a pot of salted water to a boil.
• While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
• Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
• Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

DUNGENESS CRAB CAKES

Steps:

• Break up the dungeness crab meat.
• Add peppers, celery, scallions, and spices. Add mayonnaise.
• Combine in bowl to form paste, then add eggs and bread crumbs to thicken.
• Form into round crab cakes.
• Deep fry or sauté in olive oil.
• Serve crab cakes with greens and balsamic vinaigrette.