Northwest Grilled Dungeness Crab Recipes

Steps:

• Preheat grill to medium high.
• Melt butter with olive oil, garlic, and lemon juice and grated peel.
• Toss crab in the butter mixture to coat and place it on the grill away from the flame.
• Toss vegetables in the butter mixture and season to taste with salt and pepper; place vegetables on the grill.
• Cook the crab for 4 minutes and turn over, burshing with the butter mixture.
• Turn the vegetables over and cook until the crab is heated through and the vegetables are tender crisp.
• Arrange the vegetables on a platter.
• Toss the herbs in the remaining butter mixture and add the crab; toss to coat.
• Arrange the crab over the vegetables and pour the remaning butter mixture over the platter, serve with crusty bread.

Steps:

• Prepare a grill to medium-high heat.
• In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted sesame oil and lime juice and bring to a boil. Add the crabs, shell-side up, and place the pan on the grill. Cover the grill and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking. Remove the crabs to a platter.
• Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper and chile flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes. Whisk in the butter. Halve the crabs and put 2 halves into 4 serving bowls. Pour the sauce over and garnish with cilantro.

Steps:

• Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer.
• Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil.
• Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm.
• Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with ½ cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet.
• Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.

Steps:

• Bring a large pot of water to a boil.
• Drop in the crabs and cook until they stop moving, about 3-4 minutes.
• Remove the crabs from the pot and cool.
• When they are cool enough to handle, pull of and discard the top shell.
• Scrape the insides clean with a small spoon.
• Remove the spongy lungs on both sides of the body.
• With a heavy knife, cut the crabs in quarters and crack the claws; set aside.
• Heat a small frying pan over medium heat.
• Toast the coriander seeds and peppercorns, stirring constantly, for 1 minute, then grind finely in a spice mill or coffee grinder.
• Place in a bowl and add the paprika, cayenne and turmeric; set aside.
• Heat the oil over medium heat in a frying pan or pot that will be able to accommodate the crab pieces.
• Fry the black mustard seeds until they pop.
• Add the onions and garlic and cook until lightly browned.
• Stir in the spice mixture and the water.
• Bring to a boil, and then simmer until the mixture is reduced by half.
• Add the coconut milk and bring to boil.
• Season with salt and add the crab.
• Cook for 5 minutes, turning the pieces over to ensure even cooking.
• Remove from the heat and serve.