Best 2 Dungeness Crab Toasts Recipes
Tantalize your taste buds with the delectable flavors of Dungeness crab in these culinary creations. From the classic Dungeness Crab Toasts, a harmonious blend of succulent crab meat, creamy avocado, and tangy lemon-herb butter, to the innovative Dungeness Crab and Avocado Summer Rolls, a refreshing fusion of flavors and textures, each recipe promises a unique and unforgettable experience. Indulge in the richness of the Dungeness Crab Cakes, where tender crab meat is complemented by a medley of aromatic herbs and spices, or savor the simplicity of the Steamed Dungeness Crab, allowing the crab's natural sweetness to shine through. Elevate your next gathering with the elegant Dungeness Crab Stuffed Mushrooms, a delightful combination of crab, cheese, and savory seasonings, or impress your loved ones with the Dungeness Crab Pasta, a luscious symphony of crab, tomatoes, and herbs. Satisfy your seafood cravings with the Dungeness Crab Bisque, a creamy and comforting soup bursting with crab flavor, or enjoy the rustic charm of the Dungeness Crab and Corn Chowder, a hearty and flavorful dish perfect for a cozy meal. Explore the versatility of Dungeness crab with these diverse and delectable recipes, each offering a distinctive culinary adventure.
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DUNGENESS CRAB TOASTS
Provided by Marian Burros
Categories easy, quick, appetizer
Time 10m
Yield Eight servings
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the crab, scallions and mayonnaise. Season to taste with salt, cayenne and lemon juice.
- Toast the bread slices and spread with the crab mixture. Garnish with a small sprig of chervil and serve immediately.
COLD CRACKED DUNGENESS CRAB WITH CRAB TOASTS RECIPE
Provided by รก-170456
Number Of Ingredients 5
Steps:
- Place the crab in a large pot and cover with water. Place the pot over high heat and bring to a boil. Cook for 15 minutes. Drain the crab and rinse under cold running water. Refrigerate until almost ready to serve, about 1 hour. About 30 minutes before serving, heat the oven to 350 degrees and remove the crab from the refrigerator. Pull off the legs and claws. Crack the large sections of each using the back of a heavy knife or a nutcracker. Arrange on a platter. Lift off the top shell. Using a small spoon, scoop out all of the golden butter and any ivory fat. Set these aside in a small bowl. With your fingers, pull away the slender, finger-like gills and discard them. Also pull away the thin, hard jaws from the front of the crab and the fat "spade" from the bottom. Using a heavy chef's knife, cut the body in half lengthwise, then in half again crosswise, cutting through the leg joints to expose as much meat as possible. Add these to the platter. Spoon the crab butter and the fat into a strainer and using the back of a wooden spoon or a plastic spatula, press them through the strainer into another bowl. (Be sure to scrape the bottom of the strainer; much of the crab butter collects there.) You should get about one-quarter cup of strained crab butter. Add the mayonnaise, vinegar and salt and whisk until smooth. The mixture should be about the consistency of stirred yogurt. Taste the mixture; it should be intensely crabby and slightly sharp. If necessary, squeeze in a little lemon juice. Arrange the baguette slices on a baking sheet and spoon 2 to 3 teaspoons of this crab mixture onto the center of each baguette slice. Bake until the crab mixture is puffed and golden and the edges of the baguette are beginning to brown, 10 to 12 minutes. Arrange these crab toasts on the platter around the crab pieces or on a separate platter. Careful, they're hot. Serve immediately. This recipe yields 4 servings. Each serving: 447 calories; 1,238 mg. sodium; 68 mg. cholesterol; 8 grams fat; 1 gram saturated fat; 62 grams carbohydrates; 29 grams protein; 3.40 grams fiber.
Tips:
- Choose the right crab: Look for crabs that are heavy for their size and have bright orange-red shells. Avoid crabs with brown or greenish shells, as these may be old or spoiled.
- Cook the crab properly: To ensure that the crab is cooked through, boil it for 8-10 minutes per pound. You can also steam or bake the crab, but be sure to adjust the cooking time accordingly.
- Pick the crab meat: Once the crab is cooked, remove the meat from the shell. Be careful not to break the meat into small pieces, as this will make it difficult to form the crab cakes.
- Make sure the crab cakes are well-formed: When forming the crab cakes, be sure to pack the mixture tightly together. This will help to prevent the crab cakes from falling apart when they are cooked.
- Cook the crab cakes over medium heat: Cooking the crab cakes over medium heat will help to prevent them from burning on the outside while remaining raw on the inside.
Conclusion:
With a little planning and effort, you can easily make delicious crab cakes at home. Just be sure to follow the tips above and you'll be sure to impress your friends and family with your culinary skills. Crab cakes are a versatile dish that can be served as an appetizer, main course, or even a snack. They are also a great way to use up leftover crab meat. So next time you have some crab on hand, be sure to give this recipe a try.
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