Craving something irresistibly seafood? Dive into our collection of 18 Delicious Dungeness Crab Recipes that promise to turn any meal into a coastal feast. Whether you’re after quick weeknight dinners or planning a special weekend indulgence, these recipes are your ticket to savoring the sweet, tender flavors of Dungeness crab. Get ready to impress your palate and keep the compliments coming—let’s get cooking!
Creamy Dungeness Crab Pasta
Heavenly in its richness and elegance, this Creamy Dungeness Crab Pasta combines the sweet, delicate flavors of fresh crab with a luxuriously smooth sauce, creating a dish that’s as indulgent as it is refined.
Ingredients
- 1 lb Dungeness crab meat
- 12 oz fettuccine pasta
- 2 cups heavy cream
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, melt butter in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute. Tip: Avoid browning the garlic to keep the flavor delicate.
- Pour in the heavy cream, stirring constantly to combine with the butter and garlic.
- Reduce heat to low and simmer the sauce for 5 minutes, allowing it to thicken slightly.
- Gently fold in the Dungeness crab meat, Parmesan cheese, lemon juice, salt, and black pepper. Tip: Be careful not to break up the crab meat too much.
- Drain the pasta and add it directly to the skillet, tossing to coat evenly with the sauce.
- Garnish with chopped parsley before serving.
Outstanding in its creamy texture and balanced flavors, this pasta dish is best enjoyed immediately, with a crisp white wine to complement the sweetness of the crab. For an extra touch of luxury, serve with a sprinkle of additional Parmesan and a side of crusty bread to soak up the sauce.
Garlic Butter Dungeness Crab
Amidst the bustling seafood scene, few dishes capture the essence of coastal luxury quite like garlic butter Dungeness crab. This recipe transforms the sweet, tender meat of the crab into a decadent feast, bathed in a rich, aromatic garlic butter sauce that’s both simple and sublime.
Ingredients
- 1 whole Dungeness crab, cleaned and cracked
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- In a large skillet over medium heat, melt the butter until it begins to foam, about 2 minutes.
- Add the minced garlic to the skillet, sautéing until fragrant and lightly golden, approximately 1 minute, being careful not to burn.
- Gently place the cleaned and cracked Dungeness crab into the skillet, turning to coat all pieces evenly with the garlic butter.
- Sprinkle the salt and black pepper over the crab, then drizzle with lemon juice for a bright, acidic balance.
- Cover the skillet and let the crab cook in the garlic butter sauce for 5 minutes, allowing the flavors to meld and the crab to heat through.
- Remove the lid, sprinkle the chopped parsley over the crab, and cook for an additional 1 minute to incorporate the herb’s freshness.
- Using tongs, carefully transfer the crab to a serving platter, pouring any remaining garlic butter sauce over the top for extra richness.
Craving a dish that’s as visually stunning as it is delicious? Serve this garlic butter Dungeness crab over a bed of steamed rice or with crusty bread to soak up every last drop of the buttery sauce, ensuring a meal that’s both hearty and refined.
Dungeness Crab Cakes with Lemon Aioli
Kickstart your culinary adventure with these exquisite Dungeness Crab Cakes, paired perfectly with a zesty Lemon Aioli. Each bite offers a harmonious blend of succulent crab meat and crisp, golden exterior, elevated by the creamy, tangy aioli that dances on the palate.
Ingredients
- 1 lb Dungeness crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp Old Bay seasoning
- 1/4 cup finely chopped parsley
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 garlic clove, minced
Instructions
- In a large bowl, gently mix the crab meat, panko breadcrumbs, 1/4 cup mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley until just combined. Tip: Overmixing can break down the crab meat, so fold ingredients carefully.
- Form the mixture into 8 equal-sized patties, about 1/2 inch thick. Chill in the refrigerator for 30 minutes to firm up. Tip: Chilling helps the crab cakes hold their shape during cooking.
- Heat butter and olive oil in a large skillet over medium heat until the butter is melted and the oil shimmers. Tip: A combination of butter and oil prevents burning and adds flavor.
- Cook the crab cakes for 4-5 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet; cook in batches if necessary.
- For the lemon aioli, whisk together 1/2 cup mayonnaise, lemon juice, lemon zest, and minced garlic in a small bowl until smooth.
- Serve the crab cakes hot, accompanied by the lemon aioli on the side.
Yield to the allure of these crab cakes, where the crisp exterior gives way to tender, flavorful crab meat, and the lemon aioli adds a bright, creamy contrast. Consider serving atop a bed of mixed greens for a light, elegant presentation.
Spicy Dungeness Crab Soup
On a brisk evening, nothing comforts the soul quite like a bowl of Spicy Dungeness Crab Soup, a luxurious blend of succulent crab meat and a fiery broth that promises to warm you from the inside out.
Ingredients
- 1 tbsp olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp red pepper flakes
- 4 cups seafood stock
- 1 cup heavy cream
- 1 lb Dungeness crab meat
- 1 tbsp lemon juice
- 1/4 cup chopped cilantro
- Salt to taste
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
- Add 1 cup diced onion, sautéing until translucent, about 5 minutes.
- Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Sprinkle 1 tsp red pepper flakes into the pot, stirring to combine with the aromatics.
- Pour in 4 cups seafood stock, bringing the mixture to a gentle boil.
- Reduce heat to low, simmering for 10 minutes to meld flavors.
- Slowly add 1 cup heavy cream, stirring continuously to incorporate.
- Gently fold in 1 lb Dungeness crab meat, heating through for 3 minutes.
- Finish with 1 tbsp lemon juice and 1/4 cup chopped cilantro, adjusting salt to taste.
Every spoonful of this soup offers a harmonious blend of creamy richness and spicy warmth, with the sweet, tender crab meat providing a delightful contrast. Serve it with a side of crusty bread to soak up every last drop of the flavorful broth.
Dungeness Crab and Avocado Salad
Kickstarting your culinary journey with a dish that marries the richness of the sea with the creaminess of the land, this Dungeness Crab and Avocado Salad is a testament to simplicity meeting sophistication. Perfect for a light lunch or an elegant starter, it promises a burst of fresh flavors with every bite.
Ingredients
- 1 lb Dungeness crab meat, cooked and shelled
- 2 ripe avocados, diced
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- In a large mixing bowl, gently combine the Dungeness crab meat, diced avocados, and finely chopped red onion.
- Add the chopped fresh cilantro, lime juice, salt, and black pepper to the bowl.
- Drizzle the olive oil over the mixture and toss lightly to combine, ensuring the avocado pieces remain intact for texture.
- Chill the salad in the refrigerator for 15 minutes to allow the flavors to meld together.
- Before serving, give the salad a gentle stir to redistribute the dressing and check for seasoning, adjusting if necessary.
Offering a delightful contrast between the tender crab and the buttery avocado, this salad is a celebration of textures and tastes. Serve it atop a bed of mixed greens for an added crunch or in avocado halves for a visually stunning presentation.
Steamed Dungeness Crab with Old Bay Seasoning
Revered for its sweet, tender meat, the Dungeness crab takes center stage in this simple yet sophisticated dish, where the bold flavors of Old Bay seasoning elevate the natural brininess of the sea.
Ingredients
- 2 live Dungeness crabs (about 2 lbs each)
- 1/4 cup Old Bay seasoning
- 1/2 cup white vinegar
- 1 gallon water
- 1 lemon, cut into wedges
- 1/2 cup unsalted butter, melted
Instructions
- Fill a large pot with 1 gallon of water and add 1/2 cup of white vinegar. Bring to a boil over high heat.
- While waiting for the water to boil, prepare the crabs by removing the apron and lifting the carapace to clean out the guts. Rinse under cold water.
- Once the water is boiling, carefully add the crabs to the pot. Cover and steam for 15 minutes. Tip: Ensure the pot is large enough to accommodate the crabs without overcrowding.
- After 15 minutes, check that the crabs have turned a bright orange color, indicating they are fully cooked. Remove from the pot and let cool for 5 minutes.
- While the crabs are cooling, mix 1/4 cup of Old Bay seasoning into the melted butter. Tip: For a spicier kick, add an extra tablespoon of Old Bay to the butter mixture.
- Serve the steamed crabs with lemon wedges and the spiced butter on the side for dipping. Tip: Crack the claws and legs slightly before serving to make them easier to eat.
Succulent and richly flavored, the steamed Dungeness crab pairs beautifully with the aromatic Old Bay butter, offering a delightful contrast of textures from the tender meat to the crisp lemon accents. For a festive presentation, arrange the crabs on a platter lined with seaweed and accompany with crusty bread to soak up the spiced butter.
Dungeness Crab Risotto
Delicately rich and brimming with the sweet, briny essence of the Pacific Northwest, Dungeness crab risotto is a luxurious dish that marries the creamy texture of Arborio rice with the succulent meat of Dungeness crab. Perfect for a special occasion or a refined weeknight dinner, this recipe promises to transport your senses to coastal elegance with every bite.
Ingredients
- 1 cup Arborio rice
- 4 cups chicken stock
- 1/2 cup dry white wine
- 1 lb Dungeness crab meat
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Heat the chicken stock in a medium saucepan over low heat; keep warm throughout the cooking process.
- In a large, heavy-bottomed pot, heat the olive oil and 1 tbsp butter over medium heat until the butter melts.
- Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Stir in the Arborio rice, coating the grains with the oil and butter mixture, and toast for 2 minutes until slightly golden.
- Pour in the white wine, stirring constantly until the liquid is fully absorbed.
- Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
- Once the rice is al dente and the mixture is creamy, gently fold in the Dungeness crab meat, Parmesan cheese, remaining 1 tbsp butter, salt, and pepper.
- Remove from heat and let the risotto rest for 2 minutes to allow the flavors to meld.
- Garnish with chopped fresh parsley before serving.
Keenly balanced, the Dungeness crab risotto offers a harmonious blend of creamy rice and tender crab, with a subtle sharpness from the Parmesan. Serve it in warmed bowls, perhaps with a drizzle of truffle oil for an extra layer of sophistication.
Dungeness Crab Stuffed Mushrooms
Gracefully blending the delicate sweetness of Dungeness crab with the earthy depth of mushrooms, this dish is a testament to the art of fine dining at home. Perfect for impressing guests or treating yourself to a luxurious appetizer, these stuffed mushrooms are a harmonious blend of texture and flavor.
Ingredients
- 12 large white mushrooms
- 1 cup Dungeness crab meat, cooked and shredded
- 1/4 cup cream cheese, softened
- 2 tbsp mayonnaise
- 1/4 cup grated Parmesan cheese
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Clean the mushrooms with a damp paper towel, then carefully remove the stems to create a cavity for the stuffing.
- In a mixing bowl, combine the crab meat, cream cheese, mayonnaise, Parmesan cheese, parsley, garlic powder, salt, and black pepper until well blended.
- Lightly brush each mushroom cap with olive oil to prevent sticking and enhance browning.
- Spoon the crab mixture into each mushroom cap, filling generously and mounding slightly on top.
- Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown on top.
- Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld beautifully.
Zesty and rich, these Dungeness Crab Stuffed Mushrooms offer a delightful contrast between the juicy mushroom and the creamy, savory filling. Serve them atop a bed of arugula for an elegant presentation or alongside a crisp white wine to elevate your dining experience.
Dungeness Crab and Corn Chowder
Gracefully blending the sweet, succulent flavors of the Pacific Northwest, this Dungeness Crab and Corn Chowder is a luxurious homage to coastal cuisine. Its velvety texture and rich, layered flavors make it an irresistible centerpiece for any gourmet gathering.
Ingredients
- 2 tbsp unsalted butter
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced red bell pepper
- 2 cloves garlic, minced
- 3 cups fresh corn kernels
- 1 lb Dungeness crab meat, picked over for shells
- 4 cups seafood stock
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt to taste
- 2 tbsp chopped fresh parsley
Instructions
- Melt the unsalted butter in a large pot over medium heat until foamy.
- Add the diced yellow onion, celery, and red bell pepper, sautéing until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the fresh corn kernels, cooking for another 3 minutes to slightly caramelize.
- Pour in the seafood stock, bringing the mixture to a gentle boil, then reduce heat to simmer for 10 minutes.
- Gently fold in the Dungeness crab meat, being careful not to break it up too much.
- Stir in the heavy cream, smoked paprika, and cayenne pepper, simmering for an additional 5 minutes to blend flavors.
- Season with salt to taste, then garnish with chopped fresh parsley before serving.
Zesty with a hint of spice, this chowder boasts a creamy consistency punctuated by the tender chunks of crab and bursts of sweet corn. Serve it in hollowed-out sourdough bowls for an edible presentation that delights both the eyes and the palate.
Dungeness Crab Louie Salad
Lusciously layered with fresh Dungeness crab, crisp greens, and a creamy, tangy dressing, this Dungeness Crab Louie Salad is a celebration of West Coast flavors, perfect for a sophisticated lunch or a light dinner.
Ingredients
- 1 lb Dungeness crab meat, cooked and shelled
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1/4 cup heavy cream
- Salt to taste
Instructions
- In a large bowl, gently toss the mixed salad greens and cherry tomatoes together.
- In a separate bowl, whisk together the mayonnaise, ketchup, lemon juice, Worcestershire sauce, and hot sauce until smooth.
- Gradually add the heavy cream to the dressing mixture, whisking continuously until the dressing is light and fluffy.
- Season the dressing with salt, adjusting to your preference.
- Arrange the salad greens and tomatoes on a serving platter, creating a bed for the crab.
- Evenly distribute the Dungeness crab meat over the salad greens.
- Drizzle the dressing over the salad, ensuring it coats the crab and greens lightly.
- Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld.
Velvety dressing clings to each piece of sweet crab, while the crisp greens offer a refreshing contrast. Serve this elegant salad with a slice of crusty bread for a complete meal that’s as visually stunning as it is delicious.
Dungeness Crab Benedict
Kickstarting your morning with a luxurious twist, this Dungeness Crab Benedict combines the delicate sweetness of crab with the rich, velvety embrace of hollandaise, all atop a perfectly toasted English muffin. It’s a dish that promises to elevate your brunch game to new heights.
Ingredients
- 2 English muffins, split
- 4 large eggs
- 1 cup Dungeness crab meat, picked over for shells
- 1/2 cup unsalted butter, melted
- 2 egg yolks
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 tbsp white vinegar
- 1 tbsp chives, finely chopped
Instructions
- Preheat your oven to 200°F to keep the muffins warm.
- Toast the English muffin halves until golden brown, about 3 minutes per side, then keep warm in the oven.
- Fill a large saucepan with 2 inches of water and bring to a simmer over medium heat for poaching the eggs.
- In a blender, combine the egg yolks, lemon juice, salt, and cayenne pepper. Blend for 30 seconds until smooth.
- With the blender running, slowly drizzle in the melted butter until the hollandaise sauce is thick and creamy. Keep warm.
- Add the vinegar to the simmering water. Crack each egg into a small cup, then gently slide into the water. Poach for 3-4 minutes for soft yolks.
- Divide the crab meat evenly among the toasted muffin halves.
- Using a slotted spoon, lift the poached eggs from the water, drain well, and place on top of the crab.
- Spoon hollandaise sauce over each egg, garnish with chives, and serve immediately.
Creating a symphony of textures, the crisp muffin gives way to the tender crab and the oozing egg yolk, all enveloped in the creamy hollandaise. For an extra touch of elegance, serve with a side of lightly dressed arugula to cut through the richness.
Dungeness Crab and Artichoke Dip
Heavenly in its richness and depth, this Dungeness Crab and Artichoke Dip combines the sweet, delicate flavors of the Pacific’s finest crab with the earthy tones of artichokes, all enveloped in a creamy, cheesy sauce that’s irresistibly decadent.
Ingredients
- 1 cup Dungeness crab meat, cooked and shredded
- 1 cup artichoke hearts, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
- In a large mixing bowl, combine the mayonnaise, sour cream, minced garlic, lemon juice, smoked paprika, and cayenne pepper, whisking until smooth for a uniformly flavored base.
- Gently fold in the shredded Dungeness crab meat and chopped artichoke hearts, being careful not to break up the crab too much to maintain texture.
- Add the Monterey Jack and Parmesan cheeses to the mixture, stirring until just combined to keep the cheeses from clumping.
- Transfer the mixture to a greased baking dish, spreading it evenly with a spatula for consistent cooking.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly, indicating it’s perfectly done.
- Let the dip stand for 5 minutes before serving to allow the flavors to meld and the dip to set slightly for easier scooping.
Yielded is a luxuriously creamy dip with a hint of smokiness and spice, punctuated by the tender chunks of crab and artichoke. Serve it warm with crusty bread or crisp vegetables for a contrast in textures that elevates every bite.
Dungeness Crab Tacos with Mango Salsa
These Dungeness Crab Tacos with Mango Salsa are a celebration of summer’s bounty, combining the sweet, tender meat of Dungeness crab with the vibrant, tangy flavors of fresh mango salsa for a dish that’s as visually stunning as it is delicious.
Ingredients
- 1 lb Dungeness crab meat, cooked and shelled
- 8 small corn tortillas
- 1 cup mango, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeded and minced
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 avocado, sliced
Instructions
- In a medium bowl, combine the mango, red onion, cilantro, jalapeño, lime juice, and salt to make the salsa. Set aside to allow flavors to meld.
- Heat the olive oil in a skillet over medium heat. Warm the tortillas one at a time for about 30 seconds on each side until pliable and slightly charred. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
- Divide the crab meat evenly among the tortillas, placing it in the center of each.
- Top each taco with a generous spoonful of mango salsa and a few slices of avocado. Tip: For an extra kick, add a dash of hot sauce to the salsa before serving.
- Season with black pepper to finish. Tip: Serve immediately to ensure the tortillas remain crisp and the crab meat stays tender.
Just as the sweetness of the mango complements the richness of the crab, the crisp tortillas provide the perfect textural contrast. For a festive presentation, serve these tacos on a platter garnished with lime wedges and extra cilantro.
Dungeness Crab Pot Pie
Brimming with the rich, sweet flavors of the Pacific Northwest, this Dungeness Crab Pot Pie is a luxurious twist on a classic comfort dish. Its flaky, golden crust encases a creamy, seafood-filled interior that promises to delight the senses with every bite.
Ingredients
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1 pound Dungeness crab meat
- 1/2 cup frozen peas
- 1 tablespoon chopped fresh parsley
- 1 package (14 oz) refrigerated pie crust
- 1 egg, beaten
Instructions
- Preheat oven to 375°F.
- In a large saucepan, melt butter over medium heat. Tip: Ensure the butter doesn’t brown to maintain a light roux.
- Add flour to the melted butter, whisking continuously for 2 minutes to form a roux.
- Gradually whisk in milk and heavy cream until the mixture is smooth and begins to thicken, about 5 minutes.
- Stir in salt, black pepper, and cayenne pepper.
- Add diced onion, celery, and carrot to the sauce. Cook for 5 minutes, or until vegetables are tender. Tip: Dicing vegetables uniformly ensures even cooking.
- Gently fold in crab meat, frozen peas, and parsley. Remove from heat.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour the crab mixture into the crust.
- Cover with the second pie crust, sealing the edges. Cut slits in the top crust to vent.
- Brush the top crust with beaten egg for a golden finish. Tip: Brushing with egg wash adds shine and color.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly.
Notably, the Dungeness Crab Pot Pie boasts a harmonious blend of textures, from the tender crab to the crisp, buttery crust. Serve it alongside a crisp, green salad to complement its richness, or enjoy it as a standalone masterpiece that celebrates the bounty of the sea.
Dungeness Crab Sushi Rolls
Gracefully combining the delicate sweetness of Dungeness crab with the refined artistry of sushi, these rolls are a testament to the beauty of coastal cuisine. Perfect for a sophisticated appetizer or a light meal, they promise a harmonious blend of textures and flavors that will transport your senses straight to the waterfront.
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 4 sheets nori
- 8 oz Dungeness crab meat
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 1 tbsp sesame seeds
- Wasabi and soy sauce, for serving
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain well.
- Combine the rice and water in a rice cooker, and cook according to the manufacturer’s instructions. Tip: Let the rice sit for 10 minutes after cooking to achieve the perfect texture.
- In a small saucepan, warm the rice vinegar, sugar, and salt over low heat until dissolved. Gently fold this mixture into the cooked rice, then cool to room temperature.
- Lay a nori sheet on a bamboo mat, spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
- Arrange crab meat, avocado slices, and cucumber strips horizontally across the rice. Tip: Moisten the nori’s border with water to help seal the roll.
- Roll the sushi tightly using the bamboo mat, then slice into 8 pieces with a sharp, wet knife. Tip: Clean the knife between cuts for neat slices.
- Sprinkle sesame seeds over the rolls and serve with wasabi and soy sauce.
Juxtaposing the creamy avocado with the crisp cucumber and tender crab, these sushi rolls offer a delightful contrast in every bite. For an elegant presentation, arrange them on a slate board garnished with edible flowers.
Dungeness Crab and Shrimp Gumbo
Glistening under the golden hues of a Louisiana sunset, our Dungeness Crab and Shrimp Gumbo is a symphony of flavors, marrying the sweetness of seafood with the deep, earthy tones of a perfectly roux. This dish is a testament to the rich culinary traditions of the Gulf Coast, offering a bowl of comfort that’s as luxurious as it is heartwarming.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 4 cups seafood stock
- 1 lb Dungeness crab meat
- 1 lb shrimp, peeled and deveined
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 bay leaf
- Salt to taste
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
Instructions
- Heat vegetable oil in a large pot over medium heat for 2 minutes until shimmering.
- Whisk in flour gradually to form a roux, stirring constantly for 15-20 minutes until it reaches a dark chocolate color. Tip: Maintain a steady heat to avoid burning the roux.
- Add diced onion, celery, and green bell pepper to the roux, cooking for 5 minutes until vegetables soften.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in seafood stock slowly, whisking continuously to combine with the roux until smooth.
- Add Worcestershire sauce, hot sauce, dried thyme, dried oregano, bay leaf, and salt. Bring to a simmer and cook for 20 minutes. Tip: Skim off any foam that rises to the surface for a clearer gumbo.
- Gently fold in Dungeness crab meat and shrimp, cooking for an additional 5 minutes until shrimp turn pink and opaque. Tip: Avoid overcooking the seafood to maintain its tenderness.
- Remove from heat and discard the bay leaf. Stir in chopped green onions and parsley before serving.
Lusciously rich with a velvety texture, this gumbo boasts layers of flavor from the sea and spice. Serve it over a mound of steamed rice or with a side of crusty bread to soak up every last drop of its savory broth.
Dungeness Crab Mac and Cheese
Unveiling a luxurious twist on a classic comfort food, this Dungeness Crab Mac and Cheese combines the rich, creamy texture of perfectly cooked pasta with the sweet, delicate flavor of fresh crab, creating a dish that’s as indulgent as it is unforgettable.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups grated sharp cheddar cheese
- 1 cup grated Gruyère cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 lb Dungeness crab meat, picked over for shells
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
- In the same pot, melt 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1 minute until golden.
- Gradually whisk in the milk, ensuring no lumps form, and bring to a simmer. Cook for 3-5 minutes until the sauce thickens.
- Remove from heat and stir in the cheddar and Gruyère cheeses until melted and smooth. Season with salt, black pepper, and cayenne.
- Gently fold in the cooked macaroni and crab meat, ensuring the crab is evenly distributed without breaking it up too much.
- Transfer the mixture to the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with 2 tbsp melted butter and sprinkle over the mac and cheese.
- Bake for 20-25 minutes until the top is golden and the sauce is bubbly.
- Let rest for 5 minutes before serving, garnished with chopped parsley.
With its creamy interior and crispy, buttery topping, this Dungeness Crab Mac and Cheese offers a delightful contrast of textures. The subtle heat from the cayenne and the sweetness of the crab elevate the dish, making it perfect for a special occasion or a decadent weeknight dinner.
Dungeness Crab Cocktail with Spicy Sauce
Harvesting the bounty of the Pacific Northwest, this Dungeness Crab Cocktail with Spicy Sauce is a celebration of the sea’s delicate flavors, elevated with a kick of heat that tantalizes the palate.
Ingredients
- 1 lb Dungeness crab meat, cooked and chilled
- 1/2 cup ketchup
- 1 tbsp horseradish, prepared
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1/4 tsp salt
- 1/4 tsp black pepper, freshly ground
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- In a medium bowl, combine the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Whisk until smooth.
- Gently fold the chilled Dungeness crab meat into the spicy sauce, ensuring the crab is evenly coated without breaking the meat apart.
- Divide the diced avocado among four serving glasses, placing it at the bottom as the first layer.
- Spoon the crab mixture over the avocado in each glass, filling them to the top.
- Garnish each cocktail with chopped cilantro and a lime wedge on the rim for a burst of freshness.
- Chill the assembled crab cocktails in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Delight in the contrast of the creamy avocado against the succulent crab, with the spicy sauce offering a bold backdrop. Serve these elegant cocktails as a starter to a seafood feast or as a luxurious appetizer at your next gathering.
Conclusion
Absolutely, this roundup of 18 Delicious Dungeness Crab Recipes is a treasure trove for seafood enthusiasts! From cozy comfort dishes to elegant entrees, there’s something to satisfy every craving. We’d love for you to dive in, try these recipes, and share your favorites in the comments. Don’t forget to pin your top picks on Pinterest for fellow seafood lovers to discover. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.