Deviled Dungeness Crab Recipes

Steps:

• For the sauce:
• Place clarified butter in a saucepan and add shallots and celery. Cook until soft. Add flour and cook until mixture reaches an amber color. Add hot milk and mix with a wire whisk to a smooth sauce. Add remaining ingredients to the sauce and cook for 10 minutes.
• For the Rice and Orzo:
• Combine rice and orzo. Add olive oil and lemon pepper. Mix well and put into the bottom of the crab shells.
• Preheat the broiler.
• For the crab:
• Saute crab meat in butter. Add Sherry until heated. Add the sauce to the crabmeat and mix well. Place the mixture on top of the rice and top with bread crumbs, butter, and Parmesan. Place under the broiler until golden brown.
• Serve with the sauce.
• For the wild rice:
• Wash the rice in cold water and strain. Lightly saute shallots in olive oil until transparent. Add wild rice and chicken stock. Bring to a boil and then turn down to a slow simmer and cover. Cook for 1 hour and 15 minutes until moisture is totally evaporated. Cool down in refrigerator.
• Bring salted water to a rolling boil. Add orzo and cook for 8 minutes. Strain orzo and cool down in ice water. When cool, strain and place in refrigerator.

Steps:

• Preheat the oven to 375 degrees F.
• Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
• Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.

Steps:

• In a 10 - 12" skillet combine 3 tablespoons butter and the oil and saute the onion and celery over low heat for 4- 6 minutes or until soft. Add the flour, a little at a time and cook stirring for 3 - 4 minutes. Meanwhile, heat milk and cream in a small saucepan. Add the heated milk gradually to the onion mixture, stirring constantly.
• In a small bowl combine the dry mustard, Tabasco, Worcestershire, sherry, lemon juice, and parsley. Add this mixture to the onion mixture in the skillet, stirring well. Bring to a simmer and stir until the sauce thickens, about 3 - 4 minutes. Add the chopped eggs and crab. Taste for seasoning, adding salt and pepper to taste.
• Divide the mixture between 6 scallop shells or ramekins. Dot them with the remaining butter and cover with the cheese. Place them in a pre-heated 375 F oven for 15 minutes or until they are lightly browned and bubbling. Serve as a first course. Note: This can also be served as a main course by placing the crab mixture in a shallow casserole and accompanying it with Sourdough Bread and a fresh spinach salad!

Steps:

• In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Steps:

• Preheat oven to 425°. Melt 2 tablespoons butter in a saucepan until foamy. Add flour and cook 3 minutes. Slowly add light cream, Worcestershire, and onion, stirring until thoroughly blended and thickened. Remove from heat and stir in crabmeat until well mixed. Spoon mixture into 4 scallop shells and refrigerate until well chilled. Remove filled shells from refrigerator and top with bread crumbs, dots of remaining butter, lemon slices and paprika. Bake for 15 minutes or until bread crumbs are browned and crab mixture is bubbly. Serve immediately. Editors' Extra: If you don't have scallop shells, this works well in any shallow oven-proof dish. Fun Fact: Dungeness crab is the world's standard for super-premium crab. It is unmatched for quality, texture and taste. Dungeness crabs are found only on the West Coast of the United States from central California to the Gulf of Alaska. It gets its name from the small fishing village of Dungeness on the Strait of Juan de Fuca in Washington state where the first commercial harvesting of the crab was done. The Dungeness Crab & Seafood Festival is held each year in Port Angeles, Washington, near Dungeness.