Looking to try something new for dinner? Look no further than these delicious recipes featuring Dungeness crab! Whether you prefer the classic flavors of crab cakes, the light and refreshing taste of crab salad, or the rich and creamy goodness of crab linguine, we've got you covered. And the best part? You can easily get your hands on some fresh Dungeness crab right from the comfort of your home by ordering from our website, Shoalwater Seafood. So why wait? Treat yourself to a taste of the Pacific Northwest with these mouthwatering recipes today!
1. Dungeness Crab Cakes
Ingredients:
1 pound Dungeness crab meat, picked over for shells
1/2 cup breadcrumbs
1/3 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley
1/2 teaspoon Old Bay seasoning
Salt and freshly ground black pepper
2 tablespoons unsalted butter
Lemon wedges, for serving
Directions:
In a medium bowl, whisk together the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, Old Bay seasoning, salt and pepper.
Gently fold in the crab meat.
Shape the mixture into 8 patties, each about 3 inches in diameter and 1 inch thick.
Heat the butter in a large skillet over medium heat until melted.
Add the crab cakes and cook until golden brown and heated through, about 3-4 minutes per side.
Serve with lemon wedges.
2. Dungeness Crab Salad
Ingredients:
1 pound Dungeness crab meat, picked over for shells
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallots
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
Directions:
In a medium bowl, whisk together the mayonnaise, lemon juice, shallots, Dijon mustard, tarragon, salt and pepper.
Gently fold in the crab meat.
Serve the salad chilled.
3. Dungeness Crab Linguine
Ingredients:
1 pound linguine
1/2 cup unsalted butter
2 tablespoons olive oil
1/2 cup finely chopped shallots
1/4 cup dry white wine
1/2 cup heavy cream
1 pound Dungeness crab meat, picked over for shells
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper
Directions:
Cook the linguine according to package directions.
In a large skillet, heat the butter and olive oil over medium heat until melted.
Add the shallots and cook until softened, about 3-4 minutes.
Add the white wine and cook until reduced by half, about 2-3 minutes.
Add the heavy cream and bring to a simmer.
Gently fold in the crab meat and parsley.
Season with salt and pepper to taste.
Drain the linguine and add it to the skillet, tossing to coat with the sauce.
Serve hot.