A Tasty And Easy Stuffed Dungeness Crab Food

THE EASIEST WHOLE DUNGENESS CRAB RECIPE

Steps:

• Bring a large stockpot of water to a boil, season with 1 tablespoon kosher salt. Once the water comes to a boil, remove from heat. Immerse two of the crabs into the water for 5-10 minutes until the crabs are warmed through. Remove the crabs from the water and set aside to drain. Bring the water to another boil and repeat with remaining crabs.
• Clean the crabs while the other two crabs are warming in the hot water. Crack the legs with the back of a heavy knife. Serve on a platter with fresh dill leaves, parsley and sliced lemons and limes.
• In a small saucepan over medium heat, melt the butter. Reduce the heat to low and skim the foam from the butter. Stir in the Old Bay Seasoning and the lemon juice. In a small bowl, mix the ketchup with the prepared horseradish. Serve the flavored butter and cocktail sauce alongside the crab.

DUNGENESS CRAB STUFFED SHELLS

Steps:

• Preheat oven to 275.
• Melt butter in a large saucepan. Saute garlic for 30 seconds, and then add cream. Whisk to combine, and cook over medium-low heat until reduced and slightly thickened. Add salt to taste.
• Par-boil shells for half of the cooking time. Remove from water and let cook until safe to handle.
• While the noodles are cooking, mix together the mascarpone, ricotta, egg, and herbs. Stir in reggiano and mozzarella.
• Coat the bottom of your baking dish with some of the cream sauce.
• Spoon filling into shells, and then place crab on top of the filling. Place shells into baking dish, pour remaining cream sauce evenly over the sides of the shells, and bake for 30 - 40 minutes.

A TASTY AND EASY STUFFED DUNGENESS CRAB RECIPE

Steps:

• Buy a whole cooked dungeness crab or follow the instructions below to cook the crab.
• To cook the crab:In a large pot filled with enough water to cover the crab, add salt (about 1 teaspoon). Bring to a boil and cook for 10 - 15 minutes depending on the size of the crab.
• Remove the crab carefully from the hot water, set aside and let completely cool. When cool, remove the carapace and set aside to be stuffed with the crabmeat mixture later. Continue by removing the meat from the abdomen and the legs.
• In a bowl, mix the breadcrumbs with the creme fraiche and set aside. Finely chopped the shallots, parsley and garlic.
• In a skillet melt butter and add oil. Add shallots, garlic and parsley. Add breadcrumb mixture and the crabmeat. Mix well. Let cook for about 1-2 minutes. Add oyster sauce or worcestershire sauce, rum and original hot sauce. Mix well. Cook while stirring for about 2 minutes under low heat.
• Prepare the crab shell.
• Stuff the shell with the crab mixture. Sprinkle the gruyere cheese and broil in a 415 degrees preheated oven under a broiler for 5-8 minutes or until the top is brown.
• Serve hot with toasted french bread or crackers.

STUFFED CRAB

Steps:

• In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
• Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
• Preheat oven to 375 degrees F.
• When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
• Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.