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 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 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 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 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 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!