How Do I Cook Crab?

3 to 4 pounds King, Snow or Dungeness crab legs, cooked
2 tablespoons olive oil

Butter Sauce:

1/2 cup unsalted butter, melted
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dill weed
1/8 teaspoon white pepper

Red Sauce:

1/2 cup bottled chili sauce
1 teaspoon prepared horseradish
1 teaspoon rice vinegar

Verde Sauce:

1 medium avocado, peeled, pitted and mashed
1/3 cup low-fat sour cream
2 teaspoons cumin
2 teaspoons lime juice
1/4 teaspoon hot pepper sauce

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Fill a large sauté or fry pan with water to ½-inch depth; add crab legs and
bring to a boil. Reduce heat, cover and simmer for 4 minutes. Drain and
serve with your choice of dipping sauces.

To assemble dipping sauces, combine ingredients for desired sauce in a small
bowl and blend well.

Makes 4 servings.



Crab cakes

2 pounds Dungeness crabmeat
1/2 cup mayonnaise
1/4 cup red bell peppers, chopped
1/4 cup green bell peppers, chopped
1/4 cup yellow bell peppers, chopped
1/3 cup chipotle puree (see note)
Salt and pepper, to taste
1 egg, beaten
1/2 cup flour
1/2 cup dry bread crumbs
3 tablespoons vegetable oil
Combine crab meat, mayonnaise, bell peppers, chipotle puree, salt and pepper. Mix well. Form mixture into about 12 cakes.

Arrange the beaten egg, flour and bread crumbs in separate shallow dishes. Dip cakes in flour, then egg, then bread crumbs.

Heat oil in a large skillet. Cook crab cakes until lightly browned, about 2 to 3 minutes on each side. Keep warm in a 250-degree oven until ready to serve.

Makes about 12 crab cakes.



2 T. Butter
1/4 cup shallots, finely diced
3 T. Chardonnay
2/3 cup of Italian bread cut into 1/2" cubes
2 T. Mayonnaise
1 1/2 tsps. Lemon zest
1 large egg, beaten
1/4 tsp. Ground black pepper
1/4 tsp.cayenne pepper
1/4 tsp. Smoked paprika
1/2 tsp. Sea salt
1 pound jumbo lump crab meat
1/8 cup chopped chives
2 cups panko bread crumbs
1 cup fresh bread crumbs
Vegetable oil for frying
1/2 cup mayonnaise
1/8 cup dill pickle, finely diced
1 T. Lemon juice
1/2 tsp. Dijon mustard
1/4 tsp. Salt
1/4 tsp. Black pepper
1/8 tsp. Smoked paprika
1/8 tsp. Cayenne pepper

For crab cakes
In a medium saute pan melt butter over medium heat. Add shallots and saute until translucent. Then add the chardonnay followed by the bread cubes. Stir to incorporate and saute for one more minute.

Remove from heat and set aside. In a small bowl whisk mayonnaise, lemon zest, egg, salt, pepper, and spices until smooth.

Add this mixture, the crab meat and the chives to the bread mixture.

Mix gently without breaking apart the lumps of crab meat. Refrigerate this crab mixture for 30 minutes or up to 8 hours. On a work surface combine the panko and the fresh bread crumbs. Place a 3 inch biscuit cutter on top of the bread crumbs.

Firmly press the crab mixture into the biscuit cutter until full. Carefully remove the biscuit cutter. Then gently coat the top and sides of the crabmeat with panko mixture.

Repeat with the remaining crab mixture. Refrigerate crab cakes for 20 minutes until set.

In a large pot or deep fryer heat the vegetable oil. There should be enough oil to submerse the crab cakes. Carefully lower the crab cakes into the oil and fry until golden. Transfer to a cooling rack.

Serve crab cakes immediately with Dill Pickle Tartar Sauce.

For dill pickle tartar sauce:
Combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, cayenne pepper, and smoked paprika until smooth.



Crab bake
1 (7 oz.) crab meat (pasteurized)
1 (8 oz.) cream cheese
7 drops Tabasco sauce
1/2 tbsp. Worcestershire sauce
1 tbsp. Lemon juice
Slivered almonds (optional)

Mix into loaf. Top with slivered almonds. Bake at 450 degrees for 15 minutes (uncovered).


Crab alfredo

1 pint half and half
1 stick unsalted butter
2 T. Cream cheese
1/2 to 3/4 C. Parmesan cheese
1 tsp. Garlic powder
4 to 6 crab legs

In a saucepan melt butter. When butter is melted, add the
cream cheese. When the cream cheese is softened add heavy
cream and the Parmesan Cheese. Add garlic powder, and stir
well. Simmer this for 15 - 20 minutes on low. You may wish to
season with a little salt and pepper. Once again, a true person
would not use the cream cheese, but it does help thicken the
sauce up, without much difference to the taste, you can omit it -
just be prepared to stay with the sauce a little longer to thicken it.

Boil crab legs as you normally would in boiling water, crack open
legs, lightly paper towel the meats so that you get the excess
water off, and place the meats on top of the Alfredo sauce and
pasta.