SUMMARY AND NUTRITION FACTS
Native to the west coast of the U.S. and Canada, Dungeness crab has long been a favorite of Pacific Northwest chefs. Growing in popularity, word of this secret delicacy has spread and Pacific Seafood is thrilled to bring dungeness crab for sale to lovers worldwide. Some compare the crab’s meat to that of a Maine lobster, but more tender. Its sweet, delicate flavor is perfect steamed and dipped in melted butter, or as the highlight of your favorite salad, pasta dish, or crab cake recipe.
These sought-after West Coast crustaceans don’t yield their sweet meat easily. Cooking, cleaning, cracking, and shelling crab is a chore.
Crab Louis Salad
Dungeness Crab Cakes
Dungeness Crab Mac n Cheese
Dungeness Crab Roll
Hot Crab Dip
Melt butter in a 1-quart saucepan over low heat, without stirring, 10-15 minutes or until melted and solids separate from the fat.
Remove from heat; let stand 5 minutes. Skim off foam. Slowly pour off the clear yellow liquid, leaving behind the residue of milk solids that have settled to the bottom of the pan. Pour into a warmed cup and serve with warm crab legs.
To cook crab: Bring water to a simmer and add dungeness crab headfirst to water. Cook 1 ½ to 2 ½ pound crabs about 15 minutes, and 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with clarified butter
CRAB LOUIS SALAD
2 heads butter leaf lettuce, shredded
1 ½ lbs cooked lump crab meat – Buy Now!
4 eggs, hard-boiled, peeled and quartered
2 tomatoes, chopped
2 avocado, pitted, peeled and sliced|
1 lemon, quartered
1 cup mayonnaise
¼ cup ketchup-based chili sauce
¼ cup minced scallion
2 Tbsp minced green olives
2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 tsp bottled horseradish
salt and pepper to taste
To Prepare Dressing:
In a small bowl, combine all dressing ingredients.
To Prepare Salad:
Place lettuce on a large platter or divide among 4 individual serving plates.
Top with crab, eggs, tomatoes, avocado, and lemon dividing evenly.
Serve to dress alongside.
DUNGENESS CRAB CAKES
1 lb Pacific Seafood dungeness crabmeat – Buy Now!
½ cup of mayonnaise
1 egg, beaten
2 cups Panko
3 Tbsp fresh chives, chopped
1 ½ Tbsp fresh parsley, chopped
2 ½ tsp lemon juice
½ tsp cayenne pepper
1 tsp Lemon Zest
In a small bowl, mix together mayonnaise, egg, and lemon juice.
In a medium bowl, lightly toss together Dungeness Crabmeat, chives, parsley, cayenne pepper, lemon zest, and panko. Gently fold in mayonnaise mixture.
Cover and refrigerate for 1 hour.
Shape mixture into 8 crab cakes, about a ½ cup each.
Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes on each side.
*Optional: serve with tartar sauce and lemon wedges