For those of us who live in the Pacific Northwest and love shellfish December is a much anticipated time of year, not only for the holidays but for the opening of DUNGENESS CRAB season. It has been a part of my family’s traditional holiday celebration for as long as I can remember. Dungeness crab can be prepared many ways but my favorite is au naturalle: cooked, chilled and served with a simple zesty dipping sauce. If I want to dress it up a bit and make a salad course or entree my favorite is a crab stuffed avocado. Just add a little chopped celery and green onion to a serving of crab, season with salt and pepper and add a little remoulade, just enough to hold it together, pile onto an avocado half and serve with extra sauce. Fresh cooked crab is so luxurious and deserves a sauce that is worthy of its sweet, delicate flavor and this remoulade is my favorite. If you don’t care for crab or you can’t get it where you live this sauce is fantastic on cold SHRIMP too.
REMOULADE is a delicious dip for fresh veggies and is soooo tasty on French fries.
- 1-1/2 cup mayonnaise
- ¼ cup seafood cocktail sauce (I use Heinz)
- 2 tbsps red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish
- ¼ cup celery, finely chopped
- 2 tablespoons dill pickle, finely chopped
- 1 tablespoon capers, finely chopped
- 2 green onions, minced
- 1 teaspoon fresh tarragon
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 dash cayenne pepper
- Mix all ingredients together and refrigerate at least one hour.
Here are several of my favorite ways to prepare fresh crab meat.
I think DUNGENESS CRAB EGGS BENEDICT will be perfect for our New Year’s Day Brunch.
DUNGENESS CRAB SALAD WITH AVOCADO AND PAPAYA
DUNGENESS CRAB AND CHEDDAR OMELET
This post is linked to
FOODIE FRIDAY at Rattlebridge Farm
and ON THE MENU MONDAY at StoneGable
It’s so gracious of you to share all your great ideas and presentations..recipes..etc..
Thank You!
Monique recently posted..A new bread~
Cathy — it ALL looks so yummy and I spied some great low-carb options!!
Happy New Year!
Gail
Gail @ Faithfulness Farm recently posted..Making a list ….
You had my attention at the word “crab”…then you followed it with the word “avocado”….I can’t imagine a more tasty lunch unless it is the omelet, Eggs Benedict, or salad that followed! Sadly, our stash of dungeness is gone until next summer!
Kate recently posted..Minestrone Soup
A favorite for us. When we are in the Bay area, I tried to get my fill. Occasionally our Costco has them on Fridays and Saturdays. I’m saving your recipes just in case.
Best,
Bonnie
Bonnie recently posted..Visions of Sugar Plums….
OK, where is the best place to find good crab. I adore crab stuffed avocados. My mouth is watering.
Marilyn recently posted..My Word for 2013
Hi Marilyn – Oregon crabbing season opens Monday and hopefully a few markets in the area will have it on their ads in the next week to 10 days. Right now Costco has Dungeness crab meat from Washington state for $22.99/lb and it’s wonderful. In fact I’m having a crab Caesar salad for dinner. I’m going to the beach for a few days next week and hope to buy crab at the fish market on the wharf in Garibaldi. I like to crack it myself. Happy New Year!
Cathy recently posted..Dungeness Crab Stuffed Avocado with Seafood Remoulade
Mmm–crab…another reason to celebrate the new year that is coming:)
Have a wonderful time on your trip–I LOVE that town!
Blessings,
Aimee
That looks so good – and thanks for the reminder! We love fresh crab and it will make a nice change from all the Christmas herring.
I want each and every one of those. We eat a lot of seafood and love every bite. I’m crazy about remoulade too.
Happy New Year Cathy.
Sam
Sam @ My Carolina Kitchen recently posted..Black-Eyed Pea Soup – good luck food for the New Year
They all look mouthwatering!!
Happy New Year, Cathy.
Angie@Angie’s Recipes recently posted..Weizenbrötchen – German Hard Rolls with Poolish
love your crab recipes so so good, happy new year
rebecca recently posted..Wheat Berry Waldorf Salad
I’ve actually seen Dungeness Crab in the freezer section of my favorite grocery store but have yet to buy try it for fear I would be disappointed in the taste or texture after thawing it. Your crab recipes always look so delicious! I’ll be saving your remoulade sauce for the next time we have shrimp.
I don’t know if I’ve mentioned it yet but we love your home made tartar sauce to serve when I made crab cakes!
Susan recently posted..My Top 12 of 2012
Hi Susan – I’m not fond of crab meat that has been frozen but know that I’m spoiled by having it available fresh. I don’t think I would use it for a salad but it could be delicious in crab cakes or chowder. Even though it’s frozen I bet it is expensive. Shelled fresh crab meat here is around $30 per pound (Costco $22.99) so I usually buy it in the shell and crack it myself. I’ve done it so many times it takes me only a few minutes to clean a large crab. Happy New Year!
Cathy recently posted..Dungeness Crab Stuffed Avocado with Seafood Remoulade
Looks delicious. I like the addition of dill pickle.. I add fresh dill but haven’t added pickle. Will next time.
~Ann
Ann recently posted..Christmas Eve Tradition – Tourtiere
Hi Ann – I like adding pickles because it gives a nice tartness and texture to the sauce. I enjoy a little bit of crunch too. Happy New Year!
Cathy recently posted..Dungeness Crab Stuffed Avocado with Seafood Remoulade
They all look great Cathy, but of course the two breakfast ones are my favorites – especially with the piece of claw meat on top. The remolaude has been saved. I believe I’d have to eat the crab once a week if I lived out there, especially if I could catch my own. The ones that get shipped in here don’t look to appealing.
I can easily eat crab once a week during the season, Larry. It’s such a treat. I bought my son 2 crab pots several years ago because he loves to go crabbing. It’s a great outing and some days he is lucky and some days he isn’t. He can usually fine somebody with a crab steamer right on the dock to cook his catch. I can imagine it isn’t in great shape by the time it would reach your markets.
Cathy recently posted..Dungeness Crab Stuffed Avocado with Seafood Remoulade
I love this avocado idea Cathy. Now if I could just find some good fresh crab meat. And that darn eggs benedict has me speechless. Goodness it sounds incredible. Happy New Year to you!
Lea Ann (Cooking on the Ranch) recently posted..Scrambled Egg Enchiladas
YUM! Cathy, wish, at least right now, I wish I lived on the totally opposite side of the country, this sounds fabulous, delightful, wonderful!!!!! I do love how each are of the country is so unique in it’s culinary specialities!
The Café Sucré Farine recently posted..Quinoa & Spinach Stuffed Portobellos Capri
I have not tried dungeness crab dishes before but they sure look delicious, especially that eggs benedict! Yum! Wishing you and your family a very Happy New Year!
Jeannie recently posted..Sweet and sour pork with pineapples
Hi Cathy ,
Love Dungesess crab that we discovered while in Victoria. Of course, we never see this delicacy around here.
I will try this one more time; hope it works.
Rita
It worked; waving!!!!
I’m waving back, Rita. I hope you have a very Happy New Year.
Cathy recently posted..Dungeness Crab Stuffed Avocado with Seafood Remoulade
Some delightful looking eats you’ve got there!
Happy New Year!
Magic of Spice recently posted..What’s for dinner? Pappardelle Pasta with Candied Chestnuts and Quail Eggs
Your Pacific dungeness crab is a special treat and you have showcased some wonderful recipes.
Karen (Back Road Journal) recently posted..Let’s Celebrate
We love crab. Those are some great looking recipes.
My hubby would eat it everyday if we could get it and afford it.
Love your contributions!
W H Stoneman recently posted..Roast Chicken ~~ My Way!