SANDRA'S FAMOUS ALASKAN KING CRAB DIP for a crowd

The absolute best recipe, it's addicting and a great method in which to extend your
Wild Alaskan King Crab experience when its richness overcomes you...

Yield: (Appx. 2-1/2 cups)

Prep: 20 mins.

INGREDIENTS

2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces

3/4 cup whipped cream cheese

1/3 cup mayonnaise

1-1/2 teaspoon freshly squeezed lemon juice

1 teaspoon worcestershire

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1 teaspoon old bay seasoning

1/2 teaspoon seasoning salt (I used Johnny's)

1/2 teaspoon ground paprika

1/8 teaspoon ground cayenne

1/8 teaspoon freshly ground black pepper

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

METHOD

Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld. Spoon into a decorative serving bowl, surrounding the bowl with a larger platter spread with your favorite snacking options (a few suggestions are listed above), then top dip with fresh, finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

SANDRA’S OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

~~~~~~~~~~~

Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...

SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees.  Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves).  Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves.  Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover.  Turn oven up to broil.  Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.

Slightly golden brown after broiling 

Cut individual loaves into fourths, and serve. ~ Enjoy!

SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI

Simply put, this is another reason why I love living in Alaska! 
Yum...

Servings: (2)

Prep: 5 Mins.

Chill: 20 Mins.

Cook: 8 to 10 Mins.

INGREDIENTS

Seafood Aioli: (Yields ½ cup)

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

Fresh-Cooked Lump
Alaska Dungeness
Crab Meat

Crab cakes:

¼ cup mayonnaise

½ cup Italian seasoned bread crumbs

¼ teaspoon old bay seasoning

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 large egg, lightly beaten

1 teaspoons dijon

1 teaspoon worcestershire

¼ teaspoon sriracha (Asian Hot Sauce)

Pinches of fine-grain sea salt and white pepper

½ lb. cooked lump dungeness crab meat, picked over

--For frying:

----1 tablespoon vegetable oil

----1 tablespoon unsalted butter

Garnish:

1 green onion, finely sliced (green and white parts)

METHOD

Prepare steamed basmati rice, according to package directions (if using) beforehand.

Whisk the aioli (sauce) ingredients in a small bowl. Taste; add more sriracha sauce if you like it spicier.  Refrigerate for flavors to meld.  Store leftovers, covered, in refrigerator for up to 1 week.

Sandra's Creamy Seafood Aioli

Meanwhile, in a medium bowl, add all crab cake ingredients, except crab meat; mix to incorporate.  

Gently fold in the crab meat, just until incorporated. 

Shape mixture into four 1” thick crab cakes; transfer to a wax paper-lined plate.

Refrigerate formed crab cakes until firm for a minimum of 20 minutes, or up to 4 hours.

Heat oil and butter in a large cast-iron skillet over medium heat. Add crab cakes and cook until golden on bottom, about 4 to 5 minutes per side, for a total of 8 to 10 minutes. 

Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions, with a side of steamed basmati rice drizzled with ginger soy sauce. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:

Sandra's Ultimate Dungeness Crab Salad:
Click link for recipe...

SANDRA’S ULTIMATE ALASKA DUNGENESS CRAB SALAD

I keep the ingredients

to a minimum so the flavor of the
dungeness crab is paramount...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

4 cups iceberg lettuce, chopped or torn

1 tomato, chopped

1 rib of celery, sliced

1 green onion, sliced

½ teaspoon salad elegance

Pinches of fine-grain sea salt and white pepper

3 tablespoons mayonnaise

½ lb. ½ lb. cooked lump dungeness crabmeat, picked over

METHOD

Fresh-Cooked Lump
Alaska Dungeness Crabmeat

In a medium bowl add all the salad ingredients, except the crabmeat, and mix to combine.  Gently fold in the crabmeat, just until incorporated. Transfer crab salad to individual bowls, and serve. ~ Enjoy!

SANDRA’S CRAB and SPINACH STUFFED HALIBUT PINWHEELS

The cream cheese melts into the wine
making for a very flavorful and saucy broth
to drizzle over the pinwheels and herb rice...

Servings: (4)

Prep: 10 Mins. (Including time to prepare rice)

Bake: 12 to 15 Mins.

-- 4 toothpicks

INGREDIENTS

Filling:

1 tablespoon olive oil

8 ozs. frozen chopped spinach, thawed, drained and squeezed dry, and chopped finer

½ teaspoon old bay seasoning

1 teaspoon garlic granules

1 teaspoon onion granules

4 ozs. cooked Dungeness crabmeat

6 ozs. cream cheese, at room temperature

Halibut:

2 (rather large 10 oz.) fresh skinless, boneless halibut fillets

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

1 tablespoon cold butter cut into four pieces

1/3 cup quality white wine (or feel free to use all chicken broth)

1/3 cup low-sodium chicken broth

Garnish:

1 tablespoon chopped parsley

4 fresh meyer lemon wedges

METHOD

--1 Recipe of prepared Basmati Rice N’ Herbs

Prepare Basmati Rice N’ Herbs recipe, ensuring rice is finished steaming by the time the halibut pinwheels are done baking.

Preheat oven to 400 degrees. Spray an 8”x”8 inch square baking dish, place atop a foil-lined baking sheet, and set aside.

Combine all the filling ingredients in a small bowl, and set aside.

Lay the halibut fillets on a work surface, and cut them in half lengthwise.  

Fillet each strip starting at the thinnest point.

Fillet through the mid section to the thickest part (do not cut all the way through) to form strips of fish to fill and form pinwheels.  

The strips will end up looking like this.

Place about 2 tablespoons of filling on strips and spread to ½” of each end. Roll strips up towards the thin end to encase filling.  

Once filled, secure each pinwheel with a toothpick.

Place pinwheels in prepared baking dish. Drizzle wine and chicken broth over pinwheels. Dot each pinwheel with a piece of butter. 

Cover baking dish and bake for 12 to 15 minutes, just until halibut flakes easily with a fork (please do not overcook or halibut will become dry). 

To serve, fluff rice and place equally among 4 serving dishes, top each serving with a stuffed halibut pinwheel (be sure to remove toothpicks), and drizzle saucy broth over them.  Garnish with parsley and a wedge of lemon. ~ Enjoy!

SANDRA’S HOT DUNGENESS CRAB, ARTICHOKE and SPINACH DIP

A festive crowd-pleasing and year-round appetizer 
perfect for any occasion...

Serves: (4 to 6)

Prep: 10 Mins. | Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 cup cooked lump Dungeness crab meat

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

¼ teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees.  Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in crab, artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top.  Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

SANDRA'S SENSUOUS LUMP CRAB AVOCADO BISQUE

This bisque, I must say, is one of my most 
favorite creations to date...

Servings (4)
Prep: 5 Mins.
Cook: 15 Mins.

INGREDIENTS

***Bisque:
2 avocados, roughly chopped
1 teaspoon freshly squeezed lime juice
1 tablespoon of unsalted butter
1 tablespoon light olive oil
1/2 small Spanish (yellow) onion, finely chopped
1 garlic clove, minced
1 heaping tablespoon of all-purpose flour
2 cups low-sodium chicken stock
1/2 cup of heavy cream
1 cup freshly cooked lump dungeness crab (or quality canned lump crab, drained)
¼ cup freshly grated parmesan cheese
1 tablespoon fresh parsley, chopped
½ teaspoon kosher salt
1/8 teaspoon cayenne pepper

***Bread:
1/2 fresh baguette, sliced
1 garlic clove, halved

METHOD

Mash together avocados and lime juice in a medium bowl, and set aside.

Preheat oven to 375 degrees. Place slices of bread on a baking sheet, and set aside.

Saute chopped onion in butter and light olive oil in a heavy-bottom saucepan over medium heat, until translucent. Add garlic, and continue sautéing 30 seconds more. Add all-purpose flour and stir for 1 minute to cook out raw flour flavor. Add chicken stock while whisking until smooth, and bring to a boil just to thicken. Reduce heat to low to simmer; add avocado mixture to liquid and cook low and slow for 5 minutes. Add cream, crab, parmesan, parsley, including kosher salt and cayenne pepper, then simmer for 3 minutes more (do not boil).

Meanwhile, bake bread slices for 3 to 5 minutes, just until lightly golden and crispy. Remove from oven, and while hot rub with a raw garlic clove that has been cut in half, and set aside.  Toss used garlic.

When crab and avocado bisque is done, ladle into bowls, and serve with toasted garlic bread slices. ~ Enjoy!

SANDRA'S CRISPY CRAB WONTONS with a SWEET CHILI DIPPING SAUCE

Servings: (6 to 8)

Prep: 20 Mins. |
Cook: 2 to 3 Mins.

Posted by Sandra

INGREDIENTS:

***Filling
1 tsp onion, grated
1/2 tsp cilantro, finely chopped (plus whole leaves for garnish)
1/2 tsp ginger, grated
1 clove garlic, grated
½ teaspoon old bay seasoning
1/2 tsp worcestershire
1/2 tsp sriracha (Asian hot sauce)
2 cups dungeness crabmeat
8 oz cream cheese, at room temperature
kosher salt and ground pepper to taste

***Wrappers
1 package of wonton wrappers, thawed if frozen
1 egg, beaten
peanut oil for deep frying

***Sweet Chili Dipping Sauce (Yields: 1/2 cup)
2 tablespoons rice vinegar
2 tablespoons light olive oil
2 tablespoons hot tap water
2 tablespoons honey (for recipe: Sandra's Alaska Fireweed Homemade Honey)
1/2 of a fresh lime, juiced
1/2 teaspoon 'hot' chili garlic sauce, such as Sunluck
--(found in the Asian isle of the market)

***Garnish:
--whole cilantro leaves

METHOD

Preheat peanut oil (just enough to adequately cover wonton wrappers) to 350 degrees in an electric skillet or dutch oven, and place a slotted spoon nearby. Prepare a baking sheet lined with paper towels, and set aside.

Meanwhile, mix all the filling ingredients together in a medium bowl. Using a teaspoon, place filling into wonton wrappers, brushing edges with the beaten egg, and then fold each to seal while removing excess air from inside (see photo).

Deep fat fry both sides until lightly golden brown (just a couple of minutes), and remove by placing wontons onto prepared baking sheet with the slotted spoon to drain. Be sure to gently salt wontons while hot.

In a small non-reactive bowl, whisk all the dipping sauce ingredients together, and set aside.

Serve the crab wontons with the sweet chili dipping sauce, and garnish with whole cilantro leaves. – Enjoy!

SANDRA'S CRAB STUFFED BUTTERFLIED SHRIMP WRAPPED IN BACON

What a wonderful combination of flavors ~
You're bound to love these...

Servings: (4)
Prep: 20 mins. | Cook/Bake: 30 mins.

Posted by Sandra

INGREDIENTS

1 tablespoon butter
3 green onions, finely chopped
1/2 cup red bell pepper, finely chopped
1/4 teaspoon garlic powder
1-1/2 tablespoons heavy cream
1 tablespoon dijon mustard
dash cayenne pepper
1/2 cup saltine cracker, finely crumbled
1/4 cup mayonnaise
1 egg, beaten
2 tablespoons fresh parsley, chopped
1-1/2 tablespoons fresh lemon juice
1 lb. cooked crabmeat, separated into smaller chunks
24 large shrimp/prawns, peeled, deveined, tails on (about 1 lb.)
12 slices bacon, cut crosswise in half
24 toothpicks

--prepared steamed jasmine rice
--hollandaise sauce, for recipe – click here: Sandra's 5-minute Hollandaise Sauce)

METHOD

Preheat oven to 400 degrees F.

Place an ovenproof rack on a foil-lined baking sheet. Place all the bacon strips on rack, and par-bake the bacon for 5 minutes (you don’t want to fully cook them at this point).  Remove from oven and place par-baked bacon on a paper-towel line plate. Discard the used tin foil, and then re-foil the baking sheet and place the same rack on top, and set aside.

Reduce oven temperature to 350 degrees.

Melt butter in a skillet over medium heat and cook green onions, red pepper, and garlic powder until peppers are tender, and then place in mixing bowl and add cream, dijon and cayenne pepper, mixing well.

Add cracker crumbs, mayonnaise, beaten egg, parsley, and lemon juice, mixing well. Gently fold in crabmeat. Roll into 24 small tubes to stuff into shrimp, and set aside.

Butterfly the shrimp down the outside center to tail, being very careful not to cut all the way through. Stuff each shrimp with crabmeat stuffing. Wrap each shrimp in par-cooked bacon and secure with a toothpick. Place on the prepared baking sheet and bake at 350 degrees until bacon is crisp and shrimp are pink, about 12 to 15 minutes, turning halfway through  (watch closely after 10 minutes, as baking time varies depending upon size of shrimp).

To serve, arrange 6 shrimp on 4 plates with small individual containers of warm hollandaise sauce, along with a side steamed jasmine rice.

~~~~~~~~~~~~~~~~~~~~~~~


Tip: Any leftover crabmeat mixture can be made into crab cakes, and fried in a skillet until crispy on both sides, and then serve with any remaining hollandaise sauce, if desired ;-)


Also, keep hollandaise sauce warm until serving by storing the covered blender pitcher in a bowl filled with hot tap water.

SANDRA'S TRI-SEAFOOD CREPES with HERB MORNAY SAUCE (Shrimp/Prawns, Scallops, Crab)

Crepes to most seem intimidating to prepare
if you have not done so -- but believe me
they are not.  I'll walk you through the process,
with a notation that you will find
that it is best to set up a
preparation 'assembly line' by
reading through the recipe
before actually preparing crepes...

Yields: (8 crepes, i.e., 2 each for 4 total servings)
Prep: 10 mins. |
Crepe Batter standing time: 30 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

***Herbed Crepes:
1/2 cup all-purpose flour, sifted
Pinch of kosher salt
2 eggs, beaten
1/2 cup milk
2 tablespoons unsalted butter, melted
1 tablespoon fresh chives, chopped
1 tablespoon fresh thyme, chopped

***Mornay Sauce - and Seafood Filling:
3 tablespoons butter
2 crimini mushrooms, finely sliced
1 garlic clove, grated
1 teaspoon grated shallots
2 tablespoons all-purpose flour
1 cup milk
1 egg yolk, mixed with
--2 tablespoons heavy cream
Zest of ½ lemon
¼ teaspoon old bay seasoning
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh chives, finely chopped
Pinch kosher salt
Pinch ground pepper
4 tablespoons grated parmesan cheese, divided
4 tablespoons grated gruyere cheese, divided
1 lb. cooked seafood: 1/3 lb. each of shrimp/prawns, scallops, and lump crabmeat (cut into small pieces)

--Freshly steamed pencil asparagus (see “Tip” below)

METHOD

***Making the Crepes: In a mixing bowl, whisk together flour and salt. Add eggs and milk and whisk until smooth. Stir in butter and herbs. Batter should be consistency of very thin pancake batter. Let stand 30 minutes, and then stir before using (may thicken upon standing, so add more milk to thin, if needed). Make crepes in a small nonstick skillet lightly brushed with butter over medium heat by ladling in 3 tbs. of batter, and lifting skillet while swirling batter evenly around to form crepe. Cook for about 1 minute per side, until lightly browned. Stack crepes between parchment paper squares to prevent them from sticking together, and let stand covered with a damp paper towel.

***Making the Sauce and Seafood Filling: In a medium-size saucepan, melt butter over medium heat. Add the finely-sliced crimini mushrooms, grated garlic and shallots, and saute for 2 minutes, whisk in flour and cook while whisking for 2 more minutes. Slowly add milk and continue whisking until smooth and sauce will start to thicken. In a small bowl, whisk the egg yolk with the cream and lemon zest. Ladle a little of the hot sauce into the egg yolk and whisk to temper, then stir tempered mixture into the sauce. Season with old bay seasoning, fresh basil, chives, and kosher salt and ground pepper, then stir in 2 tablespoons each of Parmesan and Gruyere, (remove ¼ cup of sauce to small bowl, and set aside). Stir in cooked seafood into remaining sauce in saucepan and continue cooking, just until seafood is heated through], and set aside.

Preheat oven broiler.

***To Plate for Serving: Roll up two crepes with seafood mixture, and repeat three more times, then place two filled-crepes on heatproof serving dishes (as in photo). Just before serving, spoon 1 TB of reserved sauce down the middle of crepes in each dish, and sprinkle them evenly with remaining cheeses. Place all baking dishes on a baking sheet under broiler, just until crepes are golden, about 2 to 4 minutes. Serve hot. - Enjoy!


~~~~~~~~~~~~~~~~~~~~~~~


*Tip: I usually begin making steamed pencil asparagus to serve as a garnish, and side dish when crepes shells are completed, but prior to making the sauce.

SANDRA'S TUTORIAL ON HOW TO SECTION A LIVE CRAB (for sautéing, roasting, or grilling):

It's rather easy and enjoyable to do...

***HOW TO SECTION A LIVE CRAB
(For sauteing, roasting, or grilling):


Place the crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for Sandra's Grilled Whole-Sectioned Dungeness Crab recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread, and chop between each leg and body area if you want to separate it further into eight sections.

SANDRA'S GRILLED WHOLE-SECTIONED DUNGENESS CRAB

The absolute perfect method
in which to enjoy grilling
the tastiest Dungeness Crab ever...

Servings: (2)
Prep: 20 Mins. |
Grill on BBQ: 15 to17 Mins.

INGREDIENTS:

1 whole, fresh uncooked Dungeness crab, cleaned and sectioned
--(See instructions below***)
3 large cloves of garlic, chopped
--(Reserved juices of crab)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 teaspoon old bay seasoning
½ fresh lemon, cut lengthwise,
--(Set aside one half; cut other into 4 wedges for serving)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon flat-leaf italian parsley, chopped

---Garnish:
4 reserved fresh lemon wedges

METHOD

Pre-heat BBQ grill to medium-high heat (we prefer to use a charcoal.)

***Clean and section the fresh uncooked crab (see below).

Melt butter with olive oil over medium heat, add the chopped garlic and saute for 1 minute. Add the reserved juices of the crab (see below) and old bay seasoning; cooking just until warmed through.

Place cracked crab in a medium cast iron dutch oven. Pour the garlic/butter/oil mixture over the crab sections, and add salt and pepper, to taste, while gently turning crab sections to coat. Place dutch oven (without lid) with crab onto BBQ grill over direct medium-high heat, close lid on grill, and cook for 15 to 17 minutes (depending on size of crab), shells should be pink and flesh opaque when done. Remove from grill, and squeeze 1⁄2-fresh lemon over crab; it'll steam as you do so.

Using tongs, place grilled Dungeness crab sections onto a large, deep platter, and drizzle juices in dutch oven over top. Sprinkle with chopped parsley, and place 4 reserved lemon wedges along side. Provide crab crackers and pickers, including an abundance of napkins ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: You can alternatively roast the crab in a 425-degree oven, using the same method for the same amount of cooking time.

***HOW TO SECTION A LIVE DUNGENESS CRAB 
(For sauteing, roasting, or grilling):

Place the live crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for above recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread and split each leg and body area if you want to separate it further into eight sections.

SANDRA'S HOMEMADE SPICY COCKTAIL SAUCE

A delicious cocktail sauce to serve with whole cooked shrimp,
king or dungeness crab and halibut or salmon,
or with raw oysters shooters, and so on...

Yields: (Appx. 1 cup)
Prep: 15 mins.

Posted by Sandra

INGREDIENTS:

1 cup ketchup
2 tablespoons ‘hot’ horseradish (not sauce)
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
½ teaspoon balsamic vinegar
1 teaspoon sriracha sauce (or tabasco)
1 stock celery, finely minced
1 teaspoon onion, grated
1 small clove garlic, grated
½ teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon dried parsley

METHOD:

Combine all ingredients in a small non-reactive bowl (glass or ceramic), and cover to chill for at least 30 minutes for flavors to meld before serving. – Enjoy!

SANDRA'S LUSCIOUS ALASKA SHRIMP BISQUE

The lusciousness of this bisque 
is outstanding in every way...

Servings: (6)
Prep: 20 mins. |
Cook: 30 mins.

Posted by Sandra

INGREDIENTS:

1 tablespoon butter
1 tablespoon olive oil
3/4 cup spanish onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup carrot, finely chopped
2 tablespoon all-purpose flour
3 cups chicken broth
1 (14.5 oz.) canned diced tomatoes, drained
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1 lb. fresh shrimp/prawns, cleaned and deveined, and cut into ½” pieces
1 cup milk
¼ cup heavy cream
kosher salt and ground pepper to taste

Garnish:
1 lemon cut into wedges
1 green onion finely chopped (mostly green parts)

METHOD:

In a dutch oven or heavy-bottom saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and saute for 5 minutes. Add the flour, stirring constantly for 2 minutes to cook the flour flavor out. Stir in the broth, tomatoes, wine, bay leaf, and marjoram, and bring to a boil. Lower the heat and cover and simmer for 15 minutes, then discard the bay leaf.

In a food processor or blender, puree 'half' of the bisque (in batches if necessary) for 30 seconds, or until smooth (I like my bisque creamy, but still with some texture). Return to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, just until the soup is heated through and the shrimp turn pink (do not overcook). Remove from heat and season bisque with the salt, pepper, and lemon juice to taste. Serve in four individual bowls, and garnish with sliced green onions. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Tip: I like to serve the shrimp bisque with crispy bread, and a garden salad along side. --- This recipe is also very tasty if you choose to alternately use a mixture of halibut, crab, scallops, and shrimp as well.

SANDRA'S DUNGENESS CRAB BRIE BITES

A splendid and tasty appetizer where the
ingredients compliment each other spectacularly...

Yields: (30 individual bites)

Posted by Sandra
Prep: 10 mins. |
Bake: 5 mins.

INGREDIENTS:

1 (8 oz.) wheel of brie cheese, cold
2 cups of cooked Dungeness crab ‘leg meat’, chopped
3 tablespoons mayonnaise
2 teaspoons jarred roasted bell pepper, finely chopped
1 green onion, finely sliced
30 frozen phyllo tartlet shells
1 tbsp. fresh chives, chopped

METHOD

Heat oven to 350 degrees. Lightly spray miniature muffin pan (or baking sheet) with oil.

Trim rind from outside edge of cold cheese. Cut crosswise into 6 strips. Trim rind from each strip. To form 30 pieces, cut each of the 4 longest strips into 6 cubes, and then cut each of the 2 shortest strips into 3 cubes.

In small bowl, combine crabmeat, mayonnaise, roasted bell pepper, and green onions.

Arrange shells in the prepared miniature muffin pan (or baking sheet). Spoon 1 teaspoon crab mixture evenly into each one. Top each of them with a brie cheese cube. Bake 5 minutes, just until cheese is soft and melted. Sprinkle with chives. ~ Enjoy!

SANDRA'S YUMMY CRAB and ASPARAGUS QUICHE

A quiche that is most delicious anytime of day
during, brunch, breakfast, lunch, or dinner...

Serves: (6)
Prep: 15 mins. |
Cook: 10 mins. to par-bake pie shell + 40 mins. to bake quiche

Posted: by Sandra

INGREDIENTS

2 slices bacon, browned and crumbled
½ bunch fresh asparagus, trimmed and cut into 1” inch pieces
1 garlic clove, minced
1 (9 inch) unbaked pie crust
1 cup cooked lump crab meat
--(I prefer Alaska king crab)
3 eggs
1-1/2 cups half-and-half cream
2 green onions, finely sliced
¼ teaspoon old bay seasoning
kosher salt and pepper to taste
2 cups gruyere cheese, shredded

METHOD

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, crumble and set aside. Place asparagus and garlic in a skillet with bacon drippings and cook until tender but still firm, about 5 minutes. Drain and cool.

Place pie crust in quiche baking dish or pie plate, and place foil under a smaller round baking dish and put atop center of crust as a weight (to prevent shrinking); place in oven and par-bake for 10 minutes. Remove from oven, taking weight off, and sprinkle pie crust with ingredients in this order: crumbled bacon, lump crabmeat, chopped asparagus, and shredded gruyere cheese. In a medium bowl, beat together eggs, cream, green onion, old bay seasoning, and salt and pepper, and then pour over cheese.

Bake uncovered for about 35 to 40 minutes, until a knife inserted in center comes out clean. Let quiche rest for 5-10 minutes before cutting. I like to serve this with a garden salad, dressed with vinaigrette.


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Tip: This quiche is also delicious served at room temperature.

SANDRA'S ALASKA KING CRAB MELT SUPREME

What a special treat that is so quick to prepare,
a must when you have fresh Alaskan king crab...

(Serves 2 as an entree,
or 4 as a sidedish)

Posted: by Sandra
Prep: 15 min |
Cook time 20 min

INGREDIENTS

***Crab mixture
· ½ lb. king crab meat
· 1/4 cup mayonnaise
· 1/4 cup sour cream
· ½ teaspoon lemon juice
· ½ teaspoon worcestershire sauce
· ½ teaspoon dijon mustard
· 1/8 teaspoon curry powder
· ¼ teaspoon each:
--Old bay seasoning, onion powder, garlic powder
· Kosher & freshly ground pepper to taste

***Cheddar cheese sauce
· 1-1/2 tablespoons butter
· 1-1/2 tablespoons flour
· Kosher salt & freshly ground pepper to taste
· 3/4 cup milk
· 1/2 cup sharp cheddar cheese; grated
· 1/4 teaspoon ground turmeric (beautifully enhances ‘yellow’ color)
· 4 slices of quality bread
· Olive oil (for brushing the bread before toasting)
· 4 bacon slices, cut in half, and cooked
· 1 tomato, thinly sliced (placed on top after cooking, but before cheese sauce)

***Garnish options
· paprika
· 1 chives (or green onions), chopped

METHOD

Preheat the over to 300 degrees. Cook the bacon then set aside on paper towel. In a medium bowl whisk the mayonnaise, sour cream, lemon juice, worcestershire, dijon, and curry powder together, and then fold in the crabmeat; set aside.

Scantly brush the bread with olive oil and ‘lightly’ toast in toaster (to prevent getting soggy in the oven), and place on a foil-lined baking sheet. Layer each with two ½-slices of bacon, and generously place crabmeat mixture over the bacon. Bake for 20 minutes.

Meanwhile, melt butter in a saucepan over medium heat. Whisk in the flour and seasonings and let the ‘flour flavor’ cook out for a couple of minutes; gradually adding the milk and heat (do not boil), whisking constantly until well blended. Turn heat off and add the cheese and tumeric, blending until smooth.

Remove bread with crab and bacon from oven; placing two apiece on each serving plate, place a slices of tomato on top, covering with cheese sauce, and garnish with paprika, and chives. Serve hot. ~ Enjoy!

SANDRA'S ALASKA CRAB and BACON WRAPS

What a fantastic twist for an ultimately
succulent crab wrap...

Serves: (4)

Posted by Sandra

Prep Time: 15 min

INGREDIENTS:

2 strips of bacon, browned & chopped

1 small tomato, chopped (1/2 cup)

1 medium green onion, chopped (1 tablespoons)

½ lb. crabmeat, cooked & coarsely chopped (King or Dungeness preferably)
1 cup iceberg lettuce, finely chopped
¼ cup jarred red bell pepper, finely chopped
2/3 cup mayonnaise
1/8 teaspoon hot sauce
¼ teaspoon garlic powder
1/8 teaspoon Old Bay Seasoning
Salt & freshly ground black pepper to taste

4 flour tortillas (10”)

METHOD

Cut the bacon strips in half and brown in a small skillet, drain and cool, and then finely chop into bits.

In medium bowl mix all of the ingredients as listed, including the bacon bits, (except not the tortillas).

Heat a large non-stick skillet over medium heat, place a tortilla into the dry skillet until it slightly bubbles; turn over doing the same—repeat with remaining three tortilla [this process removes its flour and tangy flavor].

Spread 2/3-cup crabmeat mixture on each tortilla; roll up, and then cut diagonally in half, and serve. ~ Enjoy!