Served hot or chilled, Dungeness crab has a sweet flavor and flaky texture that lends itself to a wide variety of preparation methods, from the simple to the elegant. Its moist white meat is as versatile as it is delicious. It complements pasta, pastry, sauces and salads, but more often than not is enjoyed right out of shell.

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The possibilities are endless when you're cooking with Oregon Dungeness crab.Planning a Super Bowl party? How about a half-time crab feed? Lay out sports pages on a table to intercept the shells. Is your resolution to eat a bit lighter this year? Mix together a crab meat and hazelnut salad over fresh salad greens. Beautiful and delicious with just over 300 calories.

If you're looking for some comfort food "Northwest Style", try Oregon Dungeness Crab Leg Saute with cranberries and hazelnuts And for a quick but elegant lunch, serve a Dungeness crab sandwich flavored with herb-seasoned mayonnaise.

Some of the Northwest's leading chefs have provided us with a range of recipes that celebrates the great taste and versatility of Oregon Dungeness crab--a taste that's always delicious all year long.

Recipes

Select from these delicious recipes

Oregon Dungeness Crab Meat and Hazelnut Salad

Hazelnut Dressing with Tarragon

Oregon Dungeness Crab Salad Nicoise

Crab Club Sandwich on Toasted Brioche

Sorrel Mayonnaise

Crab Leg Sauteè

Classic Crab Louie

Dungeness Legs Sauteè

Dungeness Cakes Italienne

Mayonnaise De Crab

Dungeness Crab Fillo

Dungeness Crab Omelette

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Oregon Dungeness Crab Meat an Hazelnut Salad
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Green leaf and red leaf lettuce
Curly endive
radicchio
Watercress
3 hard-boiled eggs (1/2 egg per plate-optional)
1/4 lb. Oregon Dungeness Crab picked meat (per person)

Hazelnut Dressing with Tarragon
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2 T white wine vinegar
1 T Dijon-style mustard
Pinch salt, sugar, fresh ground pepper
Grated nutmeg
1 T pear or apple eau de vie (brandy)-optional
2 T finely chopped tarragon
1 cup plus 2 T hazelnut oil
1/4 cup roasted and chopped Oregon hazelnuts

Serves six.

In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.

Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.

Recipe courtesy Oregon Dungeness Crab Commission and the Oregon Hazelnut Marketing Board.

OREGON DUNGENESS CRAB SALAD NICOISE
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1 Lb. Oregon Dungeness crab meat (legs and body meat)
1 1/2 Lb. small red potatoes
1 Lb. fresh green beans
1 head radicchio (leaves separated, washed and patted dry)
1 head curly endive (Leaves separated, washed and patted dry)
1/4 cup capers
1/2 cup black Kalamata olives, pitted
1 red bell pepper, cut julienne
1/2 cup mixed chopped fresh herbs (rosemary, thyme, tarragon, basil, or substitute 1/4 cup dried "herbs de provence")
1 T minced fresh garlic
4-6 anchovies chopped fine
1 cup extra virgin olive oil
1/2 T crushed red pepper
1/2 cup fresh squeezed lemon juice
3 T dijon-style mustard
salt, pepper to taste

Quarter the potatoes and place them in a non-corrosive saucepan, covered with one inch of cold water. Add 1 T salt to the water and bring potatoes to a simmer over medium heat, taking care to not allow them to come to a boil. Stir gently and cook till just tender (about 10-15 minutes). Drain potatoes and spread on a cookie tray to dry.

Blanch green beans and red bell pepper julienne quickly in boiling water and refresh them in cold tap water. Drain. Pat dry with a towel and combine with dry potatoes in a mixing bowl.

In a small mixing bowl, mix the garlic, herbs, mustard, red pepper and chopped anchovies. Gradually whisk in olive oil until lightly emulsified. Then gradually whisk in the lemon juice and adjust the seasoning with salt and pepper to taste.

Moisten the potato, beans and peppers with dressing. Arrange this mixture on a bed of curly endive and radicchio. Top with Oregon Dungeness crab and a garnish of capers and olives. Serve with additional dressing on the side and a chilled Oregon Pinot Gris.

Serves four.Recipe developed by: Greg Higgins, Owner/ChefHiggins, Portland, Oregon

CRAB CLUB SANDWICH ON TOASTED BRIOCHE
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Caprial Pence, Owner/chef at Westmoreland Bistro has distinguished herself as one of the Northwest's more innovative chefs. This recipe is from her first cookbook, "Caprial's Seasonal Kitchen."

Basil-Thyme Mayonnaise:
1/4 cup white wine vinegar
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 T dijon-style mustard
3/4 cup prepared mayonnaise
1 T finely chopped fresh basil
1 T finely chopped fresh thyme
salt, pepper to taste.

2 cups Oregon Dungeness Crab meat, picked Brioche bread
Fresh tomatoes
red leaf lettuce
fresh chives
red bell pepper, cut into strips

To make the mayonnaise: in a mixer or a food processor fitted with a metal blade, place vinegar, shallots, garlic, mustard and mayonnaise. Pulse to blend. Add herbs and seasoning and pulse to mix. Refrigerate until needed.

To assemble the open-faced sandwich: Mix crab meat with 1/2 C Basil-Thyme Mayonnaise. Spread remaining 1/4 C of mayonnaise on toasted bread slices (12 slices). Layer toast with lettuce leaves and tomato slices and crab mixture. Garnish the top of the sandwich with chive strips and julienne red pepper.

Serves Six. (Two slices per person)

Sorrel Mayonnaise
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Use this herb-flavored mayonnaise to compliment Dungeness crab's delicate taste. If you want to save some time, eliminate the lemon juice, egg, and oils and replace with two cups of commercial mayonnaise.

1/3 Cup sorrel (fresh spinach is a perfectly acceptable substitution)
1/4 - 1/2 T salt
1 T lemon juice
1 garlic clove
1 whole scallion or green onion, cut into thirds
1 egg
1 cup corn oil
1/2 cup olive oil

Put the sorrel, salt, lemon juice, garlic, scallion, and egg in the bowl of a food processor or blender and process for 30 seconds. Blend the oils and, with the machine still running, add the oil mixture drop by drop until the mixture thickens.

If using commercial mayonnaise, process all ingredients in a blender or food processor until smooth. Season with salt if necessary.

Recipe from: Dungeness Crabs and Blackberry Cobblers: The Northwest Heritage Cookbook by Janie Hibler.

Crab Leg Saute' in Cranberry Orange Beurre Blanc
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Senior Chef Bill King of Jake's Famous Crawfish in Portland, Oregon , earned the title of Oregon Seafood Chef of the Year in 1988 with this recipe. The use of spaghetti squash as an accompaniment makes an easy yet striking presentation. The extra preparation time is repaid handsomely with a delicious entree.

1/2 cup beurre blanc (recipe below)
1 orange, juice and segments
2 cups cooked spaghetti squash
pinch salt
2 T butter
8 oz. Dungeness crab leg meat
12 whole hazelnuts, toasted and peeled
2 T avocado balls, scooped with a melon baller
3 T whole cranberries cooked in a little water until they pop

Preheat oven to 350°

Prepare beurre blanc and reserve.

Using a sharp parring knife, peel the orange making sure to remove all of the white pith. Cut the orange segments from between the membranes and reserve. Then squeeze what is left of the orange and its membranes to extract the juice. Reserve the juice and segments.

To cook spaghetti squash: split 1 squash lengthwise and scrape out the seeds. Place it in a baking dish, cut-side down, add 1 cup water and bake for 1 hour or until soft. Remove and run slow running cold water over the cooked squash to cool. Drain, cut side down on a towel.

When the squash has cooled and drained, use a dinner fork to scrape out the pulp. It will string and look like golden strand of thin spaghetti.

Place 2 cups of the cooked squash in a baking dish, sprinkle with salt and dot with 1 T butter. Put in oven to heat while you prepare the crab.

Melt 1 T butter in a saute pan over medium heat. Add crab legs and hazelnuts. Heat for 1 minute. Add avocado, orange segments, orange juice and cranberries. Cook for 30 seconds and remove from heat.
Remove squash and create nests on two dinner plates. Spoon crab into the center of each nest and arrange some of the cranberries and hazelnuts on the squash as a garnish. Pour the sauce over all.

Approximate preparation time: 1 1/2 hours to cook and cool the squash. 20 minutes for the remainder of the preparation.

Beurre Blanc Sauce:

6 oz. white wine
3 oz. white wine vinegar
3 whole black peppercorns
1 shallot, cut into quarters
1 cup heavy cream
6 oz. cold, unsalted butter, cut into pieces
3 oz. cold butter, cut into pieces

Combine wine, vinegar, peppercorns and shallot in a non-corrosive saucepan (stainless steel, Teflon, Calphalon).

Reduce until the mixture is just 1-2 tablespoons and has the consistency of syrup.

Add the cream and reduce again until mixture is 3 to 4 tablespoons and very syrupy.Remove pan from heat.

Add butters, about 2 ounces at a time, stirring constantly and allowing each additional piece to melt in before adding more. (If mixture cools too much, butter will not melt completely and you'll have to reheat slightly.)

Strain and hold warm on a stove-top trivet or in a double-boiler over very low heat until you are ready to use it.

NOTE: This sauce may be flavored with orange, lemon, spice, herbs, berry or fruit concentrates. These may be added at the end or during the reduction of the cream.

CLASSIC CRAB LOUIE
Makes 4 servings
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Dungeness Crab Meat 1 pound
Dungeness Crab Legs 1/2 pound
Salad Greens 1 1/2 quarts, shredded
"Lite" Mayonnaise 1 cup
Chili Sauce 1/4 cup
Green Pepper 2 tablespoons, finely chopped
Onion 2 tablespoons, finely chopped
Parsley 2 tablespoons, finely chopped
Cayenne Pepper 1/4 teaspoon
Eggs 2 hard-cooked, quartered
Tomatoes 2 quartered
Parsley Sprigs
Lemon wedges

Line salad plates or bowls with salad greens and mound crab meat on greens. Combine mayonnaise, chili sauce, green pepper, onion, parsley and cayenne. Pour sauce over crab meat. Garnish plates with crab legs, eggs, tomatoes, olives, parsley and lemon wedges.

DUNGENESS LEGS SAUTE'
makes 4 servingsReturn

Crab legs 2 dozen
Shallots 1/4 cup, minced
Garlic 1 small clove, minced
Mushrooms 1/2 cup, fresh, thinly sliced
Dry Sherry 1/4 cup
Clarified Butter 3 tablespoons
Salt and Pepper to taste
Flour

DUNGENESS CAKES ITALIENNE
Makes 4 servings
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Dungeness Crab Meat 1 pound
Garlic 1 small clove, minced
Parmesan Cheese 1 cup, grated
Parsley 1 teaspoon, chopped
Eggs 2, lightly beaten
Salt and Pepper
Olive Oil 3 tablespoons

Combine the crab meat, Parmesan cheese, parsley and minced garlic. Add two lightly beaten eggs, mix, and form into small patties. Season with salt and pepper to taste. Heat the olive oil in a skillet, adding patties when hot. Cook on each side until golden brown. Serve hot.

MAYONNAISE DE CRAB
Cold crab appetizer, makes 3-4 servings
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Dungeness Crab Meat 1/2 pound
Lemon Juice 1/2 tablespoon
Olive Oil 2 tablespoons
"Lite Mayonnaise 1/4 cup
Shallots or Scallions 1 tablespoon, finely minced
Parsley, Tarragon, Basil or Chives 2-3 tablespoons, fresh minced
Salad Greens
White Pepper or Tabasco
Salt to taste

In a mixing bowl, season the crab meat with lemon juice, oil, salt, pepper or Tabasco, and herbs. Toss lightly and let stand at least 20 minutes to absorb the flavor of the seasonings. Shortly before serving, drain excess liquid from bowl and toss with just enough mayonnaise to lightly coat the crab meat. Serve on a bed of salad greens.

DUNGENESS CRAB FILLO
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Makes 24 servings cut for appetizers, 6-8 servings cut as an entree

Dungeness Crab Meat 1 pound
Frozen Fillo Dough 1 pound package
Seasoned Bread Crumbs 1/2 cup
Bearnaise Sauce 1 1/2 cups
Melted Butter 1/2 cup
Preheat oven to 400 degrees. Lightly grease a baking sheet. Combine crab meat with bearnaise sauce and set aside. Place first leaf of fillo dough on baking sheet and brush with melted butter and sprinkle with bread crumbs. Repeat this process with seven to ten more leaves. Spread crab mixture evenly over last leaf. Begin layering fillo as before on top of crab mixture. Pile fillo, butter, and bread crumbs seven to ten leaves high. Mold sides shut with ice water. Score top in diamond design to serve 24. (If serving as an entree, score in six to eight pieces.) Brush top with remaining butter and bake in the middle of a preheated oven for 25-30 minutes or until top is golden brown. Serve hot with additional sauce, in a serving dish.

DUNGENESS CRAB OMELETTE
Makes 2-3 servings
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Dungeness Crab Meat 1 cup
Onion 1 small, minced
Olive Oil 1 tablespoon
Eggs 4 beaten
Parmesan Cheese 2 tablespoons, grated
Parsley 1 tablespoon, minced

In an omelette pan, heat olive oil over medium heat. Add onion and saute. Mix crab meat, eggs and cheese, and add to pan with sauteed onions. Reduce heat slightly.

As the omelette cooks, lift it with a spatula, letting the uncooked part run underneath. When the top looks creamy and almost set, increase the heat to let it brown slightly underneath. Turn the omelette onto a warmed plate and fold it in half. Garnish with parsley.

Nutritional Facts about Dungeness Crab

Not only does Dungeness crab taste good, it is good for you too. It is an excellent source of protein that is low in both fat and calories, and it contains less cholesterol than many other popular shellfish.

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