ALASKA DUNGENESS CRAB CAKES

  • 10 to 12 oz. (2 cups) Alaska dungeness crab meat, thawed if necessary

  • 1 cup soft bread crumbs

  • 1/4 cup each minced green onion and celery

  • 3 tbsp. mayonnaise

  • 1 egg, beaten

  • generous dash bottled hot pepper sauce

  • dash salt and pepper

  • flour

  • 3 tbsp. vegetable oil

Combine all ingredients except flour and oil; mix well. Chill. Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saute crab cakes in hot oil on both sides about 10 minutes or until golden brown.

Makes 4 crab cakes.

Serving Suggestions: For hot crab sandwiches, serve on toasted English muffins. Delicious served with chili sauce.

 

ALASKA DUNGENESS CRAB FRUIT SALAD

  • 1 (2 to 3 lb.) Alaska dungeness crab, thawed if necessary

  • 2 cups fresh pineapple chunks*

  • 2 apples or pears, cut into chunks

  • 1 orange, peeled, sliced and halved

  • lettuce

  • Honey Dressing

  • lime or lemon wedges

Left off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut into serving-sized pieces. Break body section into several pieces. Micro-cook or steam until thoroughly heated; cool. Remove meat from body. Combine crab meat from body with fruit. Arrange fruit mixture and cracked crab legs on lettuce-lined platter. Serve with Honey Dressing. Garnish with lime wedges.

*One can (about 15-14 oz.)pineapple chunks, drained, may be substituted.

Makes 5 servings.

Honey Dressing: Combine 1/2 cup mayonnaise, 1 tbsp. lime juice, 1-1/2 tsp. honey and 1/8 tsp. ground ginger. Makes about 1/2 cup.

 

ALASKA DUNGENESS CRAB BISQUE

  • 1 tbsp. minced onion

  • 2 tbsp. butter or margarine

  • 2 tbsp. flour

  • 2 cups each chicken broth and half-and-half

  • 1 lb. Alaska dungeness crab meat, thawed if necessary

  • salt

  • chopped parsley

Saute onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes. Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.

Makes 6 servings.

 

ALASKA DUNGENESS CRAB NEWBURG

  • 3/4 cup sliced mushrooms

  • 1/4 cup finely chopped onion

  • 1/4 cup butter or margarine

  • 3 tbsp. flour

  • 1-1/2 cups half-and-half or milk

  • 2 egg yolks, slightly beaten

  • 5 to 6 oz. (1 cup) Alaska dungeness crab meat, thawed if necessary

  • 2 tbsp. dry sherry

  • dash cayenne pepper

  • salt

  • patty shells or toast points

  • paprika

Saute mushrooms and onion in butter until tender. Stir in flour; cook and stir 1 minute. Add half-and-half; cook and stir about 5 minutes or until thickened. Stir a small amount of hot mixture into yolks; return to hot mixture. Stir in crab, sherry and cayenne; salt to taste. Cook and stir until crab is thoroughly heated. Serve in patty shells; sprinkle with paprika.

Makes 4 servings.

ALASKA DUNGENESS CRAB JAMBALAYA

  • 1 (2 to 3 lb.) Alaska dungeness crab, thawed if necessary

  • 2 slices bacon, diced

  • 1/2 cup each chopped onion and green pepper

  • 1 tbsp. flour

  • 3 cups cooked rice

  • 1 can (14-1/2 to 16 oz.) tomatoes, undrained

  • 1 tsp. Worcestershire sauce

  • 1/4 tsp. paprika

  • 1/8 tsp. thyme, crushed

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. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve. Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.

Makes 4 or 5 servings.

Serving Tip: Serve with small forks and extra napkins. Nice served with crusty French bread.

 
 

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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Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603

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