CRACKED DUNGENESS CRAB WITH SPINACH DIPPING SAUCE

• 1 (2 to 3 lb.) Alaska dungeness crab, thawed if necessary
• 1/3 cup each dairy sour cream and mayonnaise
• 1/2 cup torn spinach leaves*
• 2 sprigs parsley, stems removed
• 1 tablespoon lime or lemon juice
• 1/4 teaspoon basil, crushed
• Dash each salt and pepper

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool running water. Break off legs; crack along edges. Break body section in half; break each half into several pieces. Microcook or steam until thoroughly heated; cool and refrigerate until served. Blend remaining ingredients in food processor or blender until smooth. Chill at least 1 hour to blend flavors. Serve crab with sauce.

Makes 3 or 4 servings.

*Torn romaine lettuce may be substituted

Serving Tip: Serve crab with small forks or picks to remove crab meat from shell.

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