Dungeness Crab Dijonnaise Food

DUNGENESS CRAB BOIL

Steps:

• In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
• In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
• In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
• Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
• Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
• In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
• Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
• Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
• Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
• **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
• Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
• Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
• Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
• Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.

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.

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 ROLL

Steps:

• In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.

DUNGENESS CRAB

Steps:

• Preheat the oven to 350°F (176°C). Using the flat side of the knife, press down and smashed the black peppercorns. Chop the black pepper roughly. Heat up the butter in the microwave, then add the black pepper and salt. Stir to mix well.
• To kill a live Dungeness crab, stab the crab in the middle of the body, above its abdominal flab. As pictured here. Set aside for 10 minutes, until all the murky dark water from inside the Dungeness crab drains out. Rinse and pat dry with water.
• Coat the butter-black-pepper mixture on the crab and roast in oven for 30 minutes.
• Remove from oven, garnish with parsley and lemon wedges. Serve immediately.

DUNGENESS CRAB DIJONNAISE

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.