Dungeness Crab Dijonnaise Recipes

THE EASIEST WHOLE DUNGENESS CRAB RECIPE

The Easiest Whole Dungeness Crab Recipe image

Whole Dungeness crabs are the simplest way to create a festive meal that looks totally elegant but is actually deceptively easy to prepare.

Provided by Heidi

Number Of Ingredients 9

Ingredients

4 cooked Dungeness crabs (, about 2 pounds each)
1 tablespoon kosher salt
16 tablespoons 1 cup or 2 sticks salted butter
1 teaspoon Old Bay Seasoning
1 lemon (, juiced)
1/2 cup ketchup
1-2 teaspoons prepared horseradish (, to your taste)
Fresh dill and parsley for garnish
Sliced lemon and limes

Steps:

Bring a large stockpot of water to a boil, season with 1 tablespoon kosher salt. Once the water comes to a boil, remove from heat. Immerse two of the crabs into the water for 5-10 minutes until the crabs are warmed through. Remove the crabs from the water and set aside to drain. Bring the water to another boil and repeat with remaining crabs.
Clean the crabs while the other two crabs are warming in the hot water. Crack the legs with the back of a heavy knife. Serve on a platter with fresh dill leaves, parsley and sliced lemons and limes.
In a small saucepan over medium heat, melt the butter. Reduce the heat to low and skim the foam from the butter. Stir in the Old Bay Seasoning and the lemon juice. In a small bowl, mix the ketchup with the prepared horseradish. Serve the flavored butter and cocktail sauce alongside the crab.

Nutrition Facts : Calories 585 kcal, Carbohydrate 12 g, Protein 30 g, Fat 47 g, SaturatedFat 29 g, TransFat 2 g, Cholesterol 217 mg, Sodium 2903 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 14 g, ServingSize 1 serving

DUNGENESS CRAB DIJONNAISE

Dungeness Crab Dijonnaise image

Make and share this Dungeness Crab Dijonnaise recipe from Food.com.

Provided by lazyme

Categories Very Low Carbs

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb crabmeat, Dungeness
4 tablespoons butter
4 fresh garlic cloves, minced
1/2 lb fresh mushrooms, sliced
2 tablespoons chopped shallots
1/2 cup dry white wine
1/2 cup whipping cream
1 tablespoon dijon-style mustard
salt and pepper, to taste
lemon juice, to taste
minced fresh parsley

Steps:

In skillet, saute crab in butter for 3 to 4 minutes.
Remove crab and keep warm.
Add garlic, shallots and mushrooms.
Cook for 1 minute.
Deglaze pan with wine.
Reduce to 2 tablespoons.
Add cream and reduce until thick.
Whisk in mustard.
Do not boil.
Add salt, pepper and lemon juice.
Return crab to pan and toss quickly in sauce.
Serve over fettuccine.
Sprinkle with parsley.

Nutrition Facts : Calories 344.3, Fat 23.4, SaturatedFat 14.3, Cholesterol 118.9, Sodium 1065.6, Carbohydrate 5.3, Fiber 0.6, Sugar 1.5, Protein 23.6

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