Best 3 Dungeness Crab Dijonnaise Recipes
Embark on a culinary journey to savor the succulent flavors of Dungeness crab, expertly combined with the creamy richness of Dijon mustard in this delectable dish. Our diverse selection of recipes caters to every palate, from the classic elegance of the traditional Dungeness Crab Dijonnaise to the innovative fusion of the Dungeness Crab Dijonnaise Spring Rolls. Indulge in a symphony of textures and flavors as you explore these culinary creations, each offering a unique interpretation of this timeless seafood classic.
Check out the recipes below so you can choose the best recipe for yourself!
OLD BAY STEAMED DUNGENESS CRAB CLUSTERS
The pride of the Pacific coast, the mighty Dungeness crab is well known for its slightly sweet, delicate flavor and abundance of meat. Crab clusters are an easy way to enjoy these treasures! Steamed up with OLD BAY® and served with butter, this is a treat no crab connoisseur can pass up.
Provided by Old Bay
Categories Entrees,
Yield 2
Number Of Ingredients 5
Steps:
- Pour equal quantities of water and vinegar in large pot with a raised rack (a minimum of 2 inches high) to just below the level of the rack. Cover. Bring to boil on high heat.
- Carefully place crabs on rack in single layer. (Clusters should be above the water level.) Sprinkle with OLD BAY. Cover.
- Steam about 8 to 10 minutes or until crabs turn bright orange. Drain well. Serve with melted butter, if desired.
GINGER SCALLION DUNGENESS CRAB STIR FRY
Ginger scallion crab is a classic Cantonese dish that I've enjoyed my entire life. Although many restaurants have their own version, nothing has ever come close to the one my dad makes. Like an artist, he spent years perfecting his technique to find the delicate balance between the sweetness of Dungeness crab, kick from fresh ginger coins and exact consistency of the slurry that coats the crab as it simmers for the final minutes. I promise it's even better than a restaurant! When I was younger, I would help smash the garlic cloves and whisk the sauce together. As I got older, I moved on to prepping the aromatics and even cleaning the crab. But the day I learned to cook it by myself for my dad is one I'll cherish forever. He took one bite and I knew it was a success. I hope when you make this recipe in your home, you can taste the work we've both put into this family favorite meal.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
- Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
- Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
- Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
- Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
- Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
- Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
- Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
- Transfer to a platter and serve warm with white rice.
DUNGENESS CRAB BOIL
Steps:
- In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette.
- In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
- In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
- Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.
Tips:
- When selecting live Dungeness crab, choose those with a deep red or purple hue and heavy weight for their size. Avoid crabs with missing limbs or cracked shells.
- To clean the crab, rinse it well under cold water and remove the rubber bands from the claws. Using a sharp knife, cut the crab in half lengthwise. Remove the gills, intestines, and yellow-orange "mustard" from the body. Crack the claws and legs with a mallet or seafood cracker.
- For the best flavor, use fresh herbs and high-quality Dijon mustard. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
- To prevent the sauce from curdling, whisk in the cream slowly and over low heat. If the sauce does start to curdle, remove it from the heat and whisk in a little bit of cold cream or milk until smooth.
- Serve the crab immediately with crusty bread, roasted potatoes, or a green salad.
Conclusion:
Dungeness crab dijonnaise is a delicious and elegant dish that is perfect for a special occasion. The rich, creamy sauce is perfectly complemented by the sweet and succulent crab meat. This dish is sure to impress your guests and leave them wanting more.
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