| Home | Company Profile | Fishing Reports | Fishing Regs | Interesting Links |
| Nootka Sound History | Photo Gallery | Porpoise's and Whales | Privacy Policy |
| Recipes | Saltwater | Site Map | Store | Weather |
| Home | Company Profile | Fishing Reports | Fishing Regs | Interesting Links |
| Nootka Sound History | Photo Gallery | Porpoise's and Whales | Privacy Policy |
| Recipes | Saltwater | Site Map | Store | Weather |
To Prepare: Plunge live crab into boiling salted water. Use 60 ml salt for each litre of water. Cover and simmer 15-20 minutes. Pull off top shell; remove gills; turn crab onto back; break off mouth parts, tail, and scrape out yellow fat and viscera. Rinse with cold water. Break body shell in two; pick or shake out body meat. Twist off and crack legs and claws; shake out meat. Rinse meat in salted water; drain. Serve as desired. Save shells for serving pieces: dry and scrub with a brush; store in plastic bag.
12 miniature bagels, split
1 8-ounce tub cream cheese with chive and onion or garden vegetable
1 tablespoon chili sauce
1 teaspoon prepared horseradish
1 6-1/2-ounce can crabmeat, drained, flaked, and cartilage removed
Snipped chives or parsley
Toast bagels lightly under the broiler for 1 to 2 minutes or until golden brown.
Meanwhile, for spread, stir together the cream cheese, chili sauce, and horseradish
in a mixing bowl until combined. Stir in crab. Transfer mixture to a serving
bowl. Garnish with snipped chives or parsley. Serve crab mixture with toasted
bagel halves.
Make-ahead tip: Prepare spread; cover and chill up to 2 hours.
Top
2 slices bread, crusts removed
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh Dungeness crabmeat
Break bread into small pieces and moisten with milk. Add remaining ingredients;
shape into four cakes. Fry or broil until golden brown.
Serves 4.
Top
3 tablespoons butter
4 leeks, chopped
1/3 cup all-purpose flour
2-1/2 cups milk
1 pound crabmeat, flaked and cartilage removed
1 cup frozen peas
1/4 cup dry sherry (optional)
1-1/2 teaspoons Cajun seasoning
2 tablespoons butter, melted
1 teaspoon Dijon-style mustard (optional)
2 sheets frozen phyllo dough (17x12-inch rectangle), thawed
1/8 to 1/4 teaspoon ground red pepper (optional)
In a large skillet melt the 3 tablespoons butter over medium heat. Cook and
stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to
the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until
mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired),
Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture
into a 2-quart square baking dish. In a small bowl stir together the 2 tablespoons
melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo
dough with butter mixture; fold in half crosswise. Repeat with other sheet.
Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square.
Place phyllo stack over crab mixture; tuck edges under. Brush any remaining
butter mixture over top. Bake in a 375 degree F oven for 25 to 30 minutes or
until heated through. Serve immediately. Makes 6 servings.
Top
For Soup
2 medium Armenian or burpless cucumbers, peeled, seeded, and chopped (about
3 cups)
2 medium yellow bell peppers, chopped (about 1 cup)
2 cups 1-inch cubes honeydew melon
1 1/2 tablespoons finely chopped shallot (about 1 large)
1 fresh jalapeño chili, or to taste, seeded and chopped
1/2 cup plain yogurt
3 tablespoons fresh lemon or lime juice, or to taste
1/2 pound Dungeness lump crab meat, picked over
1 tablespoon extra-virgin olive oil
2 teaspoons white-wine vinegar, or to taste
3 tablespoons finely chopped fresh chives, or to taste
Garnish: finely diced yellow bell pepper and 2-inch pieces fresh chives
Make Soup: In a blender purée soup ingredients with salt and pepper
to taste until smooth. Force soup through a fine sieve into a bowl and chill,
covered, 4 hours, or until very cold. Soup may be made 1 day ahead and chilled,
covered. Just before serving, in a small bowl toss crab with oil, vinegar, and
salt and pepper to taste. Divide crab mixture among 6 soup bowls, mounding it
in center, and ladle soup around it. Sprinkle each serving with finely chopped
chives and garnish with diced yellow pepper and chive pieces.
Serves 6
Top
1 10-ounce package frozen cut asparagus
1 cup sliced fresh mushrooms
1/4 cup finely chopped onion
1 tablespoon margarine
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
Dash pepper
1 cup skim milk
8 ounces fresh or frozen crabmeat, drained, or frozen crab-flavored, crab-leg-shaped
fish pieces, cut into 1-inch pieces
2 tablespoons chopped toasted almonds
2 tablespoons grated Parmesan cheese
Cook asparagus according to package directions; drain well. Set aside. In
a medium saucepan cook mushrooms and onion in margarine until onion is tender
but not brown. Stir in cornstarch, salt, nutmeg, and pepper. Stir in milk all
at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute
more. Stir in crab and asparagus. Spoon mixture into four individual casseroles.
In a small bowl stir together almonds and Parmesan cheese. Sprinkle atop casseroles.
Bake in a 400 degree F oven for 10 minutes or until mixture is heated through
and cheese is browned. Makes 4 servings.
Top
1 slightly beaten egg
1/2 cup plain low-fat yogurt
2 tablespoons light mayonnaise or salad dressing
1 tablespoon snipped fresh parsley
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
1/4 teaspoon paprika
1/8 teaspoon pepper
1 pound crabmeat, drained, flaked, and cartilage removed
1/4 cup finely crushed saltine crackers
Nonstick spray coating
1 medium tomato, sliced
Lemon wedges (optional)
In a medium mixing bowl combine egg, 1/4 cup of the yogurt, the mayonnaise
or salad dressing, parsley, Worcestershire sauce, mustard, paprika, and pepper.
Stir in crabmeat and crushed crackers. Shape crab mixture into five 3-inch patties.
Spray a shallow baking pan with nonstick spray coating. Arrange patties in pan.
Broil 4 to 6 inches from the heat for 10 to 15 minutes or until lightly browned.
Do not turn patties during broiling. Serve crab cakes on tomato slices with
remaining yogurt. Garnish with lemon wedges, if desired. Makes 5 main-dish servings.
Make-Ahead Tip: Prepare crab patties; cover and chill up to 8 hours.
Broil as above.
Top
1 pound Dungeness crabmeat
1 clove garlic, minced
1 cup Parmesan cheese, grated
1 teaspoon parsley, chopped
2 eggs, lightly beaten
Salt and pepper
3 tablespoons Olive oil
Combine the crabmeat, Parmesan cheese, parsley and minced garlic. Add beaten
eggs, mix and form into small patties. Season with salt and pepper to taste.
Heat the olive oil in a skillet. Cook patties on each side until golden brown.
Serve hot.
Serves 4.
Top
110 g soft cream cheese
225 g dairy sour cream
5 ml onion salt
5 ml prepared horseradish
2 ml Worcestershire sauce
15 ml ketchup
5 ml lemon juice
125 g cooked crab meat
Beat cream cheese until smooth. Gradually beat in sour cream. Add remaining
ingredients except crab meat; blend well. Add crab meat and mix well. Chill
at least 2 hours, before serving with an assortment of crackers or raw vegetables.
Serving Size: 6
Top
stick butter
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 pound picked over lump crabmeat
2 teaspoons minced garlic
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
In a large saute pan over medium-high heat, melt the butter. Add the onions,
celery, and bell peppers and saute until the vegetables are wilted, about 10
to 12 minutes. Add the crabmeat, garlic, and bay leaves and reduce the heat
to medium. Heat until the crab is the temperature of the vegetables, stirring
occasionally, but don't break up the crab. Dissolve the flour in the water and
add to the crab mixture. Season with Kosher salt and cayenne. Stir until the
mixture thickens, about 4 minutes. Stir in the parsley and green onions and
continue cooking for 2 minutes. Serve over steamed rice.
Yield: 4 servings
Top
1/2 cup mayonnaise
1/2 cup sour cream
2 tbsp chili sauce
2 tbsp salad oil
1 tbsp vinegar
1 tbsp prepared horseradish
1tbsp fresh lemon juice
1 tbsp chopped fresh parsley
2 tsp grated onion
1/2 tsp salt
4 drops tabasco
1 lb frozen crab meat
1 medium head iceberg lettuce
Watercress sprigs
Lemon wedges
In a small bowl, mix together all the ingredients listed above down through
the Tabasco. Cover and refridgerate. Thaw the crab meat and pat it dry with
a paper towel. Break the lumps into bite-size pieces. Keep refridgerated until
ready to use. Shred the lettuce by cutting the head in half, then slicing it
thinly. Arrange a portion of the shredded lettuce on individual salad plates.
Mound crab meat over it, then top with sauce. Garnish with watercress and lemon
wedges. Serves 6
Top
1 to 1-1/4 pounds fresh or frozen cooked crab legs (1-1/2 cups cooked crabmeat)
1 10-ounce package (6) frozen patty shells
1 cup sliced fresh mushrooms
1 small leek, sliced, or 1/2 cup sliced green onion
1 clove garlic, minced
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
Dash white pepper
2 cups half-and-half, light cream, or milk
1/2 cup shredded Swiss cheese (2 ounces)
1/2 cup shredded process Swiss cheese (2 ounces)
2 tablespoons dry sherry
Fresh chives (optional)
Fresh thyme (optional)
Thaw crab, if frozen. (Ask your butcher to crack fresh crab legs for you. Otherwise,
use kitchen shears to crack them open.) Remove crabmeat from shells and cut
up. Set aside. Bake patty shells according to package directions. In a medium
saucepan cook mushrooms, leek or green onion, and garlic in margarine or butter
until tender but not brown. Stir in flour and white pepper. Add half-and-half,
light cream, or milk all at once. Cook and stir until mixture is thickened and
bubbly; cook and stir for 1 minute more. Reduce heat.
Add natural Swiss cheese and process Swiss cheese to cream mixture; stir until
melted. Stir in crabmeat and dry sherry. Heat through; do not boil. Serve immediately
in patty shells. Garnish with fresh chives and thyme, if desired. Makes 6 servings.
Top
1 (7 oz) can crab meat or two fresh crabs
1 (6 oz) pkg Philadelphia cream cheese
1 cup chopped celery
1 green spring onion, chopped fine
1 cup Best Foods Real Mayonnaise
1 can cream of mushroom soup
1 pkg unflavoured gelatine
Mix together softened cream cheese, crab meat, mayonnaise, celery and onion.
Set aside. Heat mushroom soup. Remove from heat. Mix 3 tbsp water to the gelatine
powder and add to the soup. Add to the rest of the ingredients. May be moulded
if desired. Refridgerate until firm. If using a mold, refridgerate overnight.
Serves 6
Top
2 large Hass avocados
1 1/2 cups fresh cooked Dungeness crab meat
1/4 cup chopped celery
1 tablespoon chopped green pepper
Few drops of onion juice
4 tablespoons mayonnaise
1 cup Mascarpone cheese or Cream cheese thinned with 4 teaspoons of cream
1 teaspoon nutmeg
Kosher salt to taste
Paprika
2 teaspoons capers
1 Eureka lemon, wedged into quarters
Wash the avocados in cold water. Cut the avocados in half lengthwise. Remove
the seed and leave the skin on. Place the avocado on a bed of Romaine leaves
with a wedge of lemon.
Mix the crab meat, celery, green pepper, onion juice Mascarpone cheese and mayonnaise
together; add nutmeg, salt and paprika. Heap this on the avocado half and decorate
with the capers.
Top
3 ounces cream cheese, room temperature
2 tablespoons minced onion
1 tablespoon minced fresh parsley
1 teaspoon minced fresh dill or 1/4 teaspoon dried dillweed
1 teaspoon minced garlic
1/8 teaspoon (scant) lemon-pepper
4 ounces Dungeness crabmeat
4 boneless skinless chicken breast halves
All purpose flour
2 eggs, beaten to blend
3 cups fresh breadcrumbs (about 3 ounces)
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Combine first 6 ingredients in medium bowl. Add crab and mix in thoroughly.
Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and chill.)
Using small sharp knife, cut horizontally through center of each chicken breast,
creating pocket. Fill each pocket with 1/4 of stuffing. Dip each chicken piece
into flour, then eggs, then crumbs to coat, covering completely. Melt butter
with oil in heavy large skillet over medium heat. Add chicken breast halves
to skillet and cook until golden brown and cooked through, about 10 minutes
per side.
4 servings
Top
12 large jalapeno peppers
4 ounces Dungeness crabmeat, well drained
1/3 cup minced red onion
1/4 cup minced green bell pepper
1/4 cup mayonnaise
1/2 cup all purpose flour
3/4 cup beer
Corn oil (for deep frying)
All purpose flour
1/2 Hass avocado, peeled, diced
1/2 cup mild salsa, drained
1 tablespoon mayonnaise
Starting just below stem, cut chiles lengthwise in half, leaving stems attached.
Seed chiles. Place chiles in heavy medium saucepan. Cover with cold water and
bring to simmer. Drain. Repeat process. Dry chiles with a paper towel. Combine
crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and
pepper. Fill chile cavities with crab mixture. Press chile halves together to
compress filling. (Can be prepared 4 hours ahead. Cover and chill.) Place 1/2
cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes. Heat oil in
heavy deep pot to 375°F. Whisk batter to smooth. Dredge jalapeños
in flour. Holding stem end, dip into batter to coat completely and deep-fry
in batches until golden brown, about 3 minutes. Using slotted spoon, transfer
jalapeños to paper towels and drain. Combine avocado, salsa and mayonnaise
in small bowl. Season to taste. Arrange chiles on platter. Garnish with salsa.
Makes 12
Top
24 large Crimini mushrooms
1/2 to 3/4 pound fresh, cooked Dungeness crab meat, not lump meat
4 ozs Mascarpone cheese
1 teaspoon mayonnaise
Minced onion to taste
Tabasco® sauce to taste
Finely chopped celery or minced garlic, if desired
1/2 cup Parmesano Reggiano cheese ( freshly grated)
Kosher salt to taste
Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps
clean. Arrange the caps, upside down, in single layer in a baking dish, preferably
glass. Rinse and finely chop the stems. In a mixing bowl, combine chopped stems
with mascarpone cheese, crab, onions, mayonnaise and Tabasco. Add a little celery
or garlic if desired. Salt to taste. Fill each mushroom cap with some of the
mixture. Add enough water to cover the bottom of the baking dish. Sprinkle each
cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through
and the cheese has browned.
Makes 24 stuffed mushrooms
Top
1 package (3 1/2 ounces) of cellophane noodles
2 tablespoons vegetable oil
2 tablespoons chopped shallots
1 cup thinly sliced snow peas
1-ounce of dried woodear mushrooms, reconstituted in water
2 teaspoons chopped garlic
1 cup bean sprouts (packed)
Fish sauce (nuoc mam or nam pla)
Freshly ground black pepper
1/2 pound fresh crab meat, cartilage removed
1/4 cup chopped green onions
Place the noodles in a large bowl. Cover with warm water and allow to sit for
20 minutes. Drain and pat dry. In a wok, over medium heat, add the oil. When
the oil is hot, add the shallots, peas, mushrooms, garlic and bean sprouts.
Season with the fish sauce and black pepper. Stir-fry for 1 minute. Add the
crabmeat. Season with the fish sauce and black pepper. Continue to stir-fry
for 2 minutes. Add the noodles and green onions. Stir-fry for 1 minute. Remove
and serve on a large platter.
Yield: 4 servings
Top
2 tablespoons olive oil
1 jalapeno pepper, seeded and chopped
1 medium yellow onion, chopped
2 shallots, chopped
1/2-3/4 lb. Dungeness crab meat
1 teaspoon cumin
1 clove garlic, finely chopped
Juice of 1 lime
1 doz corn tortillas
1/2 cup corn or vegetable oil
1 8 oz. can Rosarita brand enchilada sauce
8 oz. grated Monterey Jack cheese
2 oz. grated Tillamook cheese
1 2 oz. can sliced olives
1/2 cup scallions, sliced in thin rounds
1/4 cup Fresh cilantro, chopped
Heat olive oil in a skillet to medium hot. Add chopped onions, shallots and
jalapenos until onions are translucent. Add garlic, cumin and lime juice. Let
cool and stir in 1/2 of the Monterey Jack cheese and the crab. Heat enchilada
sauce in a skillet and dip corn tortillas in sauce only long enough to soften.
On a cutting board, fill each tortilla with the mixture, and roll up. Place
the filled tortillas in a teflon lined baking pan tightly side by side. Evenly
pour the enchilada sauce over the tortillas. Sprinkle next with the remaining
Monterey Jack cheese and the Tillamook Cheese. Garnish with the sliced scallions
and olives. Bake in a 325 degree oven for 20 minutes. Garnish with cilantro.
Serves 4-6
Top
DUNGENESS CRAB AND CORNMEAL STEW
Sauce:
1/4 cup Spanish olive oil
2 medium onions, finely chopped
2 large red bell peppers, stemmed, seeded, and finely chopped
6 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons paprika
6 canned plum tomatoes, drained and coarsely chopped
1/2 cup drained and chopped pimentos
1 bay leaf
2 tablespoons red wine vinegar
3 dashes Tabasco
1/2 cup dry sherry
1/2 cup clam juice
1 teaspoon salt
2 pounds fresh lump crab meat, picked over
1 1/2 cups coarsely ground yellow cornmeal
9 cups cold water
5 tablespoons olive oil
2 teaspoons salt
Freshly ground black pepper
In a medium heavy skillet, heat the olive oil over low heat. Add the onions
and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until
softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until
the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco,
sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally,
for about 10 minutes or until thickened and saucy. Add the crab meat and cook
for another 6 minutes, then remove from the heat and taste for seasoning. Cover
and set aside at the back of the stove while you cook the cornmeal. In a large
heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well
and place the pan over mediumhigh heat. Bring the mixture to a boil, then reduce
the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing
the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal
has thickened, season it generously with pepper. Remove the bay leaf from the
sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated
bowls and top with a generous ladleful of the crab sauce. Or if desired, mix
the two together thoroughly before serving.
Yield: 6 servings
Top
6 strips cooked bacon, crumbled
2 tablespoons reserved bacon fat
2 tablespoons chopped onion
2 teaspoons chopped parsley
1 cup flaked fresh dungeness crabmeat
1/4 cup tomato juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups hot cooked rice
In a skillet, sauté the onion, parsley and crab meat the reserved bacon
fat, until the onion is tender.
Add the tomato juice, salt and pepper and cook over low heat until the tomato
juice has been completely absorbed. Add the crumbled bacon and the rice to the
crab meat mixture. Mix lightly and serve.
6 servings
Top
2 tablespoons minced carrot
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 tablespoon unsalted butter
1/2 cup chicken broth
1/4 cupdry white wine
1/4 teaspoon dried tarragon, crushed
1/2 cup heavy cream
1/2 pound fresh Dungeness crab meat, picked over (about 1 1/2 cups)
fresh lemon juice to taste
1/4 cup freshly grated Parmesan cheese
Preheat broiler.
oIn a small heavy saucepan cook carrot, celery, and bell pepper in butter over
moderate heat, stirring, 1 minute. Add broth, vermouth or wine, and tarragon
and boil mixture until liquid is reduced to about 1 tablespoon. Add cream and
boil sauce until thickened, 1 to 2 minutes. Stir in crab meat, lemon juice,
and salt and pepper to taste and divide mixture between two 1-cup shallow baking
dishes. Sprinkle Parmesan over crab mixture and set dishes in shallow baking
pan. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and
golden, and serve with toasted sour dough baquette rounds.
Serves 2
Top
2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tablespoons butter, clarified
Salt and pepper to taste
Flour
Dry crab legs on a paper towel and dust with flour. Heat the clarified butter
in a large frying pan. Add the crab legs and sauté until both sides are
a very light brown. Add shallots and mushrooms. Sauté until the mushrooms
are tender. Add sherry and cook at a high heat until the wine is reduced to
half and the crab legs are glazed with a very light brown sauce. Serve with
pasta or rice.
Serves 4.
Top
1 cup cream or evaporated milk
3 tablespoons butter or margarine
2 cups flaked, canned or fresh dungeness crabmeat
3/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 egg yolks
1 teaspoon Worcestershire Sauce
1 tablespoon sherry
6 slices buttered toast
Heat the cream or milk with the butter or margarine in the top of a double
boiler. Add the crab meat, salt, paprika and nutmeg.
Beat the egg yolks, add the Worcestershire Sauce and sherry and mix a little
of the hot liquid from the crab/cream mixture with the yolks.
Then pour the egg mixture into the sauce. Cook 1 or 2 minutes more over simmering
water. Serve on buttered toast.
6 servings.
Top
1 pound Dungeness crabmeat
1 tablespoon olive oil
4 eggs, beaten
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, minced
2 tablespoons onion, finely chopped
In an omelette pan, heat olive oil over medium heat. Add onions and sauté.
Mix crabmeat, eggs and cheese; add to pan with sauteéd onions. Reduce
heat slightly. As the omelette cooks, lift the edges with a spatula, letting
the uncooked part run underneath. When the top looks creamy and almost set,
increase the heat to let it brown slightly. Turn the omelette onto a warmed
plate and fold it in half. Garnish with parsley.
Serves 2
Top
12 to 16 cherry tomatoes
1 1/2 teaspoons salt
2 cups fresh dungeness crabmeat
1/8 teaspoon cayenne
1/2 teaspoon dry mustard
1 tablespoon olive oil
1/2 tablespoon minced parsley
1 hard-cooked egg, sieved
3 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon minced capers
1 teaspoon minced stuffed olives
Wash tomatoes and cut out stems and centers. Sprinkle them lightly
with half the salt. Mix the rest of the salt with the crab meat, cayenne, mustard,
olive oil, parsley, egg and vinegar. Fill the tomatoes with the mixture and
chill thoroughly. Mix the mayonnaise with the capers and olives. To serve, frost
each filled tomato with the mayonnaise mixture.
4 servings
Top
1 lb Fresh Dungeness crabmeat, cleaned and picked over
12 oz. cream cheese at room temperature
1 tsp. soy sauce
1 tsp. Chinese sesame oil
1 tsp. Roasted garlic
About 4 dozen won ton wrappers
1 beaten egg yolk
Combine first 4 ingredients. Mix to a paste-like consistency. Place a spoonful
of the mixture in center of each wrapper. Bring the corners of the wrapper together.
Wet with egg yolk and pinch to seal. Deep fry at 375 degrees till golden brown.
Serve with sweet and sour sauce or Chinese mustard. Leftovers are very perishable
and should not be served again. Serves 6
Top
1/2 pound Dungeness crabmeat
1 1/2 teaspoons lemon juice
1 tablespoon light olive oil
1/4 cup mayonnaise
1 tablespoon shallots or scallions, finely minced
2 tablespoons fresh parsley, tarragon, basil or chives, minced
Salad greens
Tabasco
salt to taste
In a mixing bowl, season the crabmeat with lemon juice, oil, salt, Tabasco
and herbs. Toss lightly, and let stand 20 minutes. Shortly before serving, drain
excess liquid from bowl and toss with just enough mayonnaise to lightly coat
the crabmeat. Serve on a bed of salad greens.
Serves 4.
Top
EARLY CALIFORNIA CRAB & CORN PUDDING
2 tablespoons (1/4 stick) butter
1/2 cup minced shallots
1/4 cup roasted red bell pepper, minced
1/4 cup minced seeded fresh poblano chilis
12 ounces fresh corn kernels (about 3 cups)
1 3/4 cups half and half
6 large eggs
3 tablespoons all purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1 1/2 cups (packed) fresh Dungeness crabmeat (about 8 ounces)
4 tablespoons freshly grated Parmesano Reggiano cheese
1/4 cup italian flat leaf parsley, finely chopped
Preheat oven to 350°F. Lightly butter eight 3/4-cup custard cups or soufflé
dishes. Melt butter in heavy small skillet over medium heat. Add shallots and
poblano chili; sauté until chili is tender, about 3 minutes. Puree corn
in processor. Add half and half and next 6 ingredients. Using on/off turns,
process until mixture is smooth. Transfer to large bowl. Add crabmeat, roasted
peppers and chili mixture; stir to blend. (Can be made 8 hours ahead. Cover;
chill.) Divide custard among prepared cups. Sprinkle 1/2 tablespoon cheese over
each. Place cups in large roasting pan. Pour enough hot water into pan to come
halfway up sides of cups. Bake until custards are set in center and knife inserted
into center comes out clean, about 50 minutes. Sprinkle tops with parsley flakes
and serve.
Serves 8.
Top
1 6-ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked
and cartilage removed (about 1-1/2 cups)
1 egg, slightly beaten
1/2 cup fine dry bread crumbs
2 green onions, finely chopped (2 tablespoons)
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
2 teaspoons Dijon-style or Creole mustard
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon salt
1/4 cup cornmeal
2 tablespoons cooking oil
Salad greens (optional)
Lemon wedges (optional)
1 cup mayonnaise or salad dressing
1/4 cup finely chopped dill pickle or sweet pickle relish
1 tablespoon sliced green onion
1 tablespoon snipped fresh parsley
1 tablespoon diced pimiento
1 teaspoon lemon juice
Thaw crab, if frozen; set aside. In a medium bowl combine egg, 1/4 cup of the
fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise
or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce,
and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties.
In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties
with cornmeal mixture. In a large skillet heat the cooking oil; add crab cakes.
Cook over medium heat about 3 minutes on each side or until crab cakes are golden
and heated through, adding additional oil, if necessary. For tartar sauce, in
a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill
pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon
parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens
and top with tartar sauce, if desired. Garnish with lemon wedges, if desired.
Makes 4 servings.
Make-Ahead Tip: Prepare and shape crab cakes but do not coat with cornmeal.
Cover and chill up to 4 hours. Coat, cook, and serve as above. Prepare sauce;
cover and chill up to 24 hours.
Top
2 drops tabasco
1 (6 oz) tin crab, drained
1 (8 oz) pkg cream cheese
1 tsp minced onion
1 tbsp lemon juice
1 tsp horseradish
1 tbsp milk
Mix all of above ingredients except crab. Fold in crab. Bake 20 minutes at
325 F. Serve with crackers. Freezes well. Serves 6
Top
1 6-ounce package frozen, cooked crab meat or one 6-ounce can crab meat, drained
and cartilage removed
1 egg, slightly beaten
2 tablespoons finely chopped green onion
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
2 teaspoons Dijon-style mustard or Creole mustard
2 teaspoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon salt
1/2 cup fine dry bread crumbs
1/4 cup cornmeal
2 tablespoons cooking oil
Lemon wedges
Tartar sauce (optional)
Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise,
parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread
crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick.
Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal
mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat
about 3 minutes on each side or until golden and heated through. Add additional
oil, if necessary. Serve crab cakes hot with lemon wedges and, if desired, tartar
sauce. Makes 4 main-dish servings.
Make-Ahead Tip: Prepare and shape crab cakes. Cover and chill up to 8
hours before cooking.
Top
2 large live Dungeness crabs, each about 1 1/4 - 1 1/2 pounds
10-12 fresh red chiles, stemmed, seeded and chopped or 6 dried Asian chiles
(3 inches long), stemmed, seeded, chopped and soaked in warm water to cover
for 10 minutes, drained
2 tablespoons minced garlic, or to taste
2 tablespoons minced shallots
1 tablespoon finely grated gingerroot
2 tablespoons vegetable oil, plus additional
For the sauce:
1/2 cup ketchup
1 1/2 cups water
1 tablespoon Asian fish sauce, such as Nam Pla
1/3 cup Thai sweet chile sauce
2 tablespoons fresh lime juice
1 tablespoon cornstarch combined with 2 tablespoons water
2 large eggs, lightly beaten
3 tablespoons sliced scallion for garnish
Slices of white bread as an accompaniment, if desired
In a casserole or large pot of boiling salted water, add the crabs and cook
them for about 1 minute, or until no longer moving. Drain and set aside until
cool enough to handle. To clean the crabs pull off top shells; pull and twist
off each apron; remove gills. With sharp knife cut crabs into quarters, rinse
and drain. In mortar and pestle or small food processor pound or process chiles,
garlic, shallots and ginger with a little oil if necessary.
Combine all sauce ingredients. Heat a wok over moderately high heat. Add 2 tablespoons
oil and heat until hot. Add chili and garlic paste and stir-fry 1 minute. Add
crabs and stir-fry 2 to 3 minutes or until shells turn red. Add sauce ingredients,
bring to boil and simmer, covered, 5 to 7 minutes. Transfer crabs to serving
dish.
Bring sauce in wok to a boil. Stir cornstarch mixture and add to wok. Simmer
until thickened. Gradually add eggs in a stream, whisking, and cook for 1 minute.
Pour sauce over crabs and garnish with scallion.
Yield: 4 to 6 servings
Top
SPICY DUNGENESS CRAB SUSHI ROLLS
8 ounces fresh Dungeness crabmeat, picked over
1/2 tablespoon sambal *
1/4 cup chopped cilantro
1 tablespoon chopped chives
1 tablespoon honey
1 teaspoon white pepper
1 teaspoon kosher salt
1 tablespoon peanut oil
4 sheets nori (dried seaweed sheets)
1/2 cup cucumber, seeded, peeled, and julienned
Water for sealing sushi
In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and
oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture.
Place the cucumber on top of the crab. Roll it tightly, dampen edge with water
and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into
3 pieces.
*Sambal is an Asian Red Chili Paste that can be found in most good supermarkets
in the Oriental food section.
Top
6 teaspoons cooking oil
1 cup coarsely shredded zucchini (about 5 ounces)
1/4 cup thinly sliced green onions
1 egg, beaten
1/2 cup seasoned fine dry bread crumbs
1 tablespoon Dijon-style mustard
1/2 teaspoon snipped fresh lemon thyme or snipped fresh thyme
1/8 to 1/4 teaspoon ground red pepper (optional)
8-ounces fresh cooked crabmeat,* chopped (1-1/2 cups)
2 large red and/or yellow tomatoes, cut into 1/4-inch-thick slices
Red and/or yellow cherry tomatoes (optional)
1 large lemon or lime, cut into wedges (optional)
1/2 cup dairy sour cream
3 tablespoons minced yellow and red tomatoes
1 to 2 tablespoons lemon or lime juice
1/8 teaspoon seasoned salt
Tomato-Sour Cream Dipping Sauce (optional)(recipe follows)
In a large skillet heat 2 teaspoons of the cooking oil. Cook and stir the zucchini
and green onions about 3 minutes or until vegetables are just tender and the
liquid is evaporated. Cool slightly. In a large mixing bowl combine the beaten
egg, bread crumbs, Dijon-style mustard, lemon thyme, and, if desired, red pepper.
Add the zucchini mixture and crabmeat; mix well. Using about 1/4 cup of the
mixture for each crab cake, shape into 8 patties, 1/2 inch thick and 2-1/2 inches
in diameter. Brush both sides of the crab cakes lightly with the remaining 4
teaspoons of oil. Place crab cakes directly on a lightly oiled, preheated grill
rack. Grill crab cakes on an uncovered grill directly over medium-hot coals
for 6 to 8 minutes or until golden brown, turning once.
To serve, overlap 2 crab cakes on individual salad plates along with sliced
tomatoes. Garnish with cherry tomatoes and lemon or lime wedges, if desired.
Serve with Tomato-Sour Cream Dipping Sauce. Makes 4 side-dish servings (2 crab
cakes with 2 tablespoons sauce).
*Note: Purchase about 1-1/4 pounds crab legs to get 8 ounces crabmeat.
Tomato-Sour Cream Dipping Sauce: In a small mixing bowl stir together
dairy sour cream, minced yellow and red tomatoes, lemon or lime juice, and seasoned
salt. Cover and chill. Serve with crab cakes. Makes about 3/4 cup.
Make-Ahead Tip: Prepare Tomato-Sour Cream Dipping Sauce; cover and chill
up to 4 hours.
Top
For
problems or questions regarding this website contact the
Web
Master.
| Home | Company Profile | Fishing Reports | Fishing Regs | Interesting Links |
| Nootka Sound History | Photo Gallery | Porpoise's and Whales | Privacy Policy |
| Recipes | Saltwater | Site Map | Store | Weather |