Please enjoy some recipes from our local and celebrity chefs!

 

Dungeness Crab & Leek Gratin with Sweet Pork Crumbs

  as demonstrated by

Jason Wilson of CRUSH Restaurant

at the 2007 festival.

Ingredients:

 

2 lbs. Dungeness Crab Meat

2 Each Leeks, Sliced in Rings ¼ inch thick & soaked in warm H20

2 cloves Garlic

1/3 bunch Thyme, sprigs removed, chopped fine

2 tbsp. chopped Parsley

½ cup clean Duck Fat

½ cup Heavy Cream

2 tbsp. Sea Salt

2 tbsp. Lemon Zest, Chopped

½ cup Brioche Bread Crumbs, Whites only, lightly toasted

1/3 lb. Pork Belly, Chopped fine,

3 tbsp. Brown Sugar

   

Procedure:

In a stainless Steel Sauce Pot, simmer the leeks, garlic, thyme & lemon zest in the duck fat and cream until reduced by half. Add the thyme and simmer 15 minutes, add the salt and fold the crab meat into the mixture. In a separate pan, render the pork belly(or bacon) until crispy, add the brown sugar and cook an additional 4 minutes on medium heat until the sugar melts. Place the warm mixture into a casserole dish or Cazuela (earthenware dish from Spain ) and top with the bread crumbs and ground pork belly. Bake in a preheated oven at 400 for 20 minutes. Allow 5 minutes to rest.

 

Dungeness Crab Recipes

Dungeness Crab Bisque

Makes 6 servings.

• 1 tbsp. minced onion
• 2 tbsp. butter or margarine
• 2 tbsp. flour
• 2 cups each chicken broth and half-and-half
• 1 lb. dungeness crab meat, thawed if necessary
• salt
• chopped parsley

Directions:

Saute onion in butter. Add flour; cook and stir 1 minute. Gradually stir in chicken broth and half-and-half; cook and stir 5 minutes. Break crab into chunks; add to broth. Salt to taste. Heat thoroughly. Garnish with parsley.

Dungeness Crab Jambalaya

Makes 4 or 5 servings.

• (2 to 3 lb.) dungeness crab, thawed if necessary
• 2 slices bacon, diced
• 1/2 cup each chopped onion and green pepper
• 1 tbsp. flour
• 3 cups cooked rice
• 1 can (14-1/2 to 16 oz.) tomatoes, undrained
• 1 tsp. Worcestershire sauce
• 1/4 tsp. paprika
• 1/8 tsp. thyme, crushed

Directions:

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool, running water. Break off legs; crack along edges. Cut legs into serving-sized pieces. Break body section into several pieces; remove meat and reserve. Cook bacon until crisp. Add onion and green pepper; cook until tender. Stir in flour; cook 1 minute. Stir in remaining ingredients except crab meat; break up tomatoes with spoon. Cook 5 minutes; stir occasionally. Stir in reserved crab meat. Arrange cracked crab legs over rice mixture. Cover and cook over medium heat about 5 minutes or until crab is thoroughly heated.

Cracked Dungeness Crab with Spinach Dipping Sauce

Makes 3 or 4 servings

• (2 to 3 lb.) Dungeness crab, thawed if necessary
• 1/3 cup each dairy sour cream and mayonnaise
• 1/2 cup torn spinach leaves*
• 2 sprigs parsley, stems removed
• 1 tablespoon lime or lemon juice
• 1/4 teaspoon basil, crushed
• Dash each salt and pepper

Directions:

Lift off back shell of crab. Remove and discard viscera and gills. Rinse crab thoroughly under cool running water. Break off legs; crack along edges. Break body section in half; break each half into several pieces. Microcook or steam until thoroughly heated; cool and refrigerate until served. Blend remaining ingredients in food processor or blender until smooth. Chill at least 1 hour to blend flavors. Serve crab with sauce.