Dungeness Crab Souffle 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

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 SOUFFLE

Steps:

• Set the oven to 350 degrees. Prepare the base: Melt 3 Tbsp of butter in a sauce pan. Add 3 Tbsp of flour, and stir until completely mixed. Add 1 can (8 oz) of shrimp bisque soup, 1 jigger dry sherry, 1 Tbsp dry mustard, and 1/2 tsp salt. Bring to a slow simmer, stirring constantly, for 2 minutes. Allow to cool, 5 to 10 minutes. Beat the 3 egg yolks until lemony. Add the yolks to the mixture slowly, stirring constantly. Set aside. Prepare the crab: Remove all meat from the shell, leaving pieces as intact as possible. Prepare the egg whites: Beat the egg whites until stiff. Final assembly: Add the beaten egg whites to the mixture, being careful not to stir them too much. Use a 2 1/2 quart oven proof casserole. You will prepare 3 layers of bread, crab meat, cheese,and base mixture. For each layer, place one third of the bread strips in the casserole. Then add one third of the crab meat, and one third of the base mixture, and one third of the cheese. Bake at 350 for one hour and 15 minutes (75 minutes).

SHRIMP AND CRAB SOUFFLES WITH RED BELL PEPPER AND TARRAGON

Steps:

• Position rack in center of oven and preheat to 400°F. Butter one 10-cup soufflé dish or six 1 1/4-cup soufflé dishes; sprinkle with Parmesan cheese to coat. (If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.) Combine crab, shrimp, roasted peppers and tarragon in processor; chop finely, using on/off turns.
• Melt butter in heavy large saucepan over medium heat. Add flour, shallot and cayenne. Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute. Gradually whisk in milk, then wine. Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes. Remove from heat. Mix yolks and salt in bowl. Add yolk mixture all at once to sauce; whisk in quickly. Stir in crab mixture. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold 1/4 of whites into lukewarm soufflé base to lighten. Fold in 3/4 cup Parmesan cheese, then remaining whites. Transfer soufflé mixture to prepared dish.
• Place soufflé in oven. Bake soufflé until puffed, golden and gently set in center, about 40 minutes for large soufflé (or 25 minutes for small soufflés). Using oven mitts, transfer soufflé to platter and serve immediately.

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.