RECIPES

Soups & Appetizers

• Crab Bisque This rich crab soup is prefect for a cold witner day or elegant entertaining.
• Oregon Dungeness Crab Chowder (Chef Vitaly Paley/Paley's Place)
• Oregon Dungeness Crab Football (shaped) Poppers (Chef Ryan Smith, McCormick and Schmick's)
• Oregon Dungeness Crab Deviled Eggs (Chef Philippe Boulot, The Heathman Restaurant)
• Oregon Dungeness Crab Tator Tots (Cathy Farley)

Salads

• Confetti Crab Salad with Lime Dressing This festive salad serves 4.
  
• Oregon Dungeness Crab Meat and Hazelnut Salad A delicious blend of Oregon's favorites creates an elegant salad.
  
• Oregon Dungeness Crab Salad Nicoise A Northwest twist on this French classic.
• Oregon Dungeness Crab & Potato Salad (Chef Cory Schreiber, Wildwood Restaurant)

Main Dishes

• Crab Leg Saute' in Cranberry Orange Beurre Blanc (Senior Chef Bill King, McCormick and Schmick's Portland, OR)
  
• Oregon Dungeness Crab Quesadilla with Apple Jicama Slaw (Chef Bob Neroni, EVOO Cooking School)
• Scrambled Eggs with Oregon Dungeness Crab (Chef Pascal Sauton, Carafe Restaurant)
• White Bean Chili with Oregon Dungeness Crab (Chef Jason Smith, The Dundee Bistro)
• Oregon Dungeness Crab Crepe (Chef Rolland Wesen, Rivers American Grill)

Sandwiches

• Crab Club Sandwich on Toasted Brioche A delicious and innovative sandwich by Chef Caprial Pence.
• Truffled Oregon Dungeness Crab Melt (Chef Vitaly Paley/Paley's Place)
• A.B.L.C- Avocado, Bacon, Lettuce & Oregon Dungeness Crab (Chef Vitaly Paley/Paley's Place)