2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tablespoons butter, clarified
Salt and pepper to taste
Flour

PREPARATION:

Dry crab legs on a paper towel and dust with flour. Heat the clarified butter in a large frying pan. Add the crab legs and sauté until both sides are a very light brown. Add shallots and mushrooms. Sauté until the mushrooms are tender. Add sherry and cook at a high heat until the wine is reduced to half and the crab legs are glazed with a very light brown sauce.

Serve with pasta or rice.
Serves 4.

12 to 16 cherry tomatoes
1 1/2 teaspoons salt
2 cups fresh dungeness crabmeat
1/8 teaspoon cayenne
1/2 teaspoon dry mustard
1 tablespoon olive oil
1/2 tablespoon minced parsley
1 hard-cooked egg, sieved
3 tablespoons vinegar
3/4 cup mayonnaise
1 teaspoon minced capers
1 teaspoon minced stuffed olives

PREPARATION:

Wash tomatoes and cut out stems and centers. Sprinkle them lightly with half the salt.

Mix the rest of the salt with the crab meat, cayenne, mustard, olive oil, parsley, egg and vinegar. Fill the tomatoes with the mixture and chill thoroughly.

Mix the mayonnaise with the capers and olives. To serve, frost each filled tomato with the mayonnaise mixture.
4 servings

1 pound Dungeness crabmeat
1 tablespoon olive oil
4 eggs, beaten
2 tablespoons Parmesan cheese, grated
1 tablespoon parsley, minced
2 tablespoons onion, finely chopped

PREPARATION:

In an omelette pan, heat olive oil over medium heat. Add onions and sauté. Mix crabmeat, eggs and cheese; add to pan with sauteéd onions. Reduce heat slightly.

As the omelette cooks, lift the edges with a spatula, letting the uncooked part run underneath. When the top looks creamy and almost set, increase the heat to let it brown slightly. Turn the omelette onto a warmed plate and fold it in half. Garnish with parsley.
Serves 2

1/2 pound Dungeness crabmeat
1 1/2 teaspoons lemon juice
1 tablespoon light olive oil
1/4 cup mayonnaise
1 tablespoon shallots or scallions, finely minced
2 tablespoons fresh parsley, tarragon, basil or chives, minced
Salad greens
Tabasco
salt to taste

PREPARATION:

In a mixing bowl, season the crabmeat with lemon juice, oil, salt, Tabasco and herbs. Toss lightly, and let stand 20 minutes.

Shortly before serving, drain excess liquid from bowl and toss with just enough mayonnaise to lightly coat the crabmeat.

Serve on a bed of salad greens.
Serves 4.

•8 ounces fresh Dungeness crabmeat, picked over
•1/2 tablespoon sambal *
•1/4 cup chopped cilantro
•1 tablespoon chopped chives
•1 tablespoon honey
•1 teaspoon white pepper
•1 teaspoon kosher salt
•1 tablespoon peanut oil
•4 sheets nori (dried seaweed sheets)
•1/2 cup cucumber, seeded, peeled, and julienned
•Water for sealing sushi

PREPARATION:

•In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture. Place the cucumber on top of the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into 3 pieces.

*Sambal is an Asian Red Chili Paste that can be found in most good supermarkets in the Oriental food section.

SERVES 6
•1 lb Fresh Dungeness crabmeat, cleaned and picked over
•12 oz. cream cheese at room temperature
•1 tsp. soy sauce
•1 tsp. Chinese sesame oil
•1 tsp. Roasted garlic**
•About 4 dozen won ton wrappers
•1 beaten egg yolk

PREPARATION:

•Combine first 4 ingredients. Mix to a paste-like consistency. Place a spoonful of the mixture in center of each wrapper. Bring the corners of the wrapper together. Wet with egg yolk and pinch to seal. Deep fry at 375 degrees till golden brown. Serve with sweet and sour sauce or Chinese mustard. Leftovers are very perishable and should not be served again.
**SEE RECIPE FOR ROASTED GARLIC UNDER VEGETABLES

DIRECTIONS

In a medium heavy skillet, heat the olive oil over low heat. Add the onions and bell peppers and cook, stirring occasionally, for 6 to 8 minutes, or until softened. Add the garlic, cumin, and paprika and cook for 2 minutes more, until the aroma is released. Add the tomatoes, pimentos, bay leaf, vinegar, Tabasco, sherry, clam juice and salt to the pan and cook over low heat, stirring occasionally, for about 10 minutes or until thickened and saucy. Add the crab meat and cook for another 6 minutes, then remove from the heat and taste for seasoning. Cover and set aside at the back of the stove while you cook the cornmeal. In a large heavy saucepan, combine the cornmeal, water, oil, and salt. Mix together well and place the pan over mediumhigh heat. Bring the mixture to a boil, then reduce the heat and cover the pan. Cook for 25 to 30 minutes over very low heat, removing the lid to thoroughly stir the mixture every 2 or 3 minutes. When the cornmeal has thickened, season it generously with pepper. Remove the bay leaf from the sauce and gently reheat it if necessary. Ladle the cornmeal into shallow heated bowls and top with a generous ladleful of the crab sauce. Or if desired, mix the two together thoroughly before serving.

Yield: 6 servings

2 slices bread, crusts removed
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh Dungeness crabmeat

PREPARATION:

Break bread into small pieces and moisten with milk. Add remaining ingredients; shape into four cakes. Fry or broil until golden brown.
Serves 4.

1 pound Dungeness or Chesapeake Bay crabmeat 1 egg, beaten 2 teaspoons yellow mustard 1/2 cup mayonnaise 1/4 teaspoon Worcestershire sauce 1/2 cup diced onion 1/2 teaspoon ground black pepper 3/4 teaspoon crab seasoning 1 cup fresh grated bread crumbs

DIRECTIONS

Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same. Yield: 6 servings

24 large Crimini mushrooms
1/2 to 3/4 pound fresh, cooked Dungeness crab meat, not lump meat
4 ozs Mascarpone cheese
1 teaspoon mayonnaise
Minced onion to taste
Tabasco® sauce to taste
Finely chopped celery or minced garlic, if desired
1/2 cup Parmesano Reggiano cheese ( freshly grated)
Kosher salt to taste

PREPARATION:

Preheat the oven to 350°F. Remove stems from the mushrooms. Wipe the caps clean. Arrange the caps, upside down, in single layer in a baking dish, preferably glass.

Rinse and finely chop the stems. In a mixing bowl, combine chopped stems with mascarpone cheese, crab, onions, mayonnaise and Tabasco. Add a little celery or garlic if desired. Salt to taste. Fill each mushroom cap with some of the mixture.

Add enough water to cover the bottom of the baking dish. Sprinkle each cap with Parmesan cheese. Bake for 15 to 20 minutes, or until they are hot through and the cheese has browned.

Makes 24 stuffed mushrooms