How much crab do you have? I love crab so much that just lemon and butter is wonderful.
How about a crab newberg?\
This recipe came from the Venus di Milo restaurant and is pretty classic...no curry no onions,,,,just a great sauce.
Add your crab meat and heat through....serve over toast or in a patty shell.
Newburg Sauce

Many recipes for Newburg Sauce call for paprika as the coloring agent rather than using a tomato product. While a sauce colored with paprika may be more stable, paprika has a tendency to be bitter tasting. For this reason we use tomato puree to color our Newburg Sauce. Take special care not to boil the sauce as the acidity of the tomato may cause the sauce to break or separate.

Preparation Time: Approx. 45 minutes
Yield: 4 servings

Ingredients:
1/4 cup butter2 cups milk
3 tablespoons all purpose flour
1/2 cup tomato puree
salt to taste
2 tablespoons sherry wine
Method:
Heat the milk in a heavy saucepan over a medium heat until the milk begins to simmer. In a separate saucepan melt the butter and add the flour to it making a roux and cook the roux over a medium heat for about a minute while whisking. Add the tomato puree to the roux and cook while whisking for an additional minute.

Add the hot milk to the roux �tomato mixture a � cup at a time while continually whisking. Once the milk is incorporated into the sauce add the sherry wine and check the seasoning for saltiness. Simmer the sauce over a low heat for about 10 minutes to allow the alcohol to burn off then remove the sauce from the fire and cover.

This is a truly decadent way to prepare crabmeat.

COACH HOUSE CRAB WITH PROSCIUTTO � 6 servings

24 thin slices of prosciutto
12 oz. Fresh lump crab meat
3/4 cup unsalted butter
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce (I use Cholula)
1 lemon
2 Tbs. minced parsley
Freshly ground black pepper

Arrange 4 slices of prosciutto on a flat surface, each slightly overlapping the other. Place a heaping tablespoon of crab in the center of the end slice. Roll ham slices over filling cigar-style; repeat with remaining meat and crab to make 6 rolls.

Heat butter in a large skillet; when it foams, add the six rolls. (The ham will cling to the crab when heated.) Turn rolls once and cook until ham starts to frizzle and crab is heated through. Transfer to a hot serving dish.

Add Worcestershire and Tabasco to skillet and squeeze in juice of lemon. Heat for about 30 seconds and pour over ham. Sprinkle each roll with parsley and pepper.

Here a couple of tried and true recipes.

How do you feel about serving breakfast for dinner?

Eggs Benedict made with Dungness Crab. You don't really need a recipe. Just serve poached eggs over the crab with a homemade Hollandaise sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Layered Crab And Spinach Terrine
================================
From the California Culinary Academy

Crab Layer

1/2 pound crab meat, picked over and flaked

1/4 cup sour cream

1 teaspoon lemon juice

1/2 teaspoon Dijon Mustard

Salt and pepper to taste

1/2 teaspoon cayenne pepper

2 large eggs

Spinach Layer

2 tablespoons unsalted butter

2 teaspoons flour

1/2 cup whipping cream

2/3 cup half and half

1-1/4 pounds cooked spinach
Drained and squeezed to remove excess moisture

3 eggs

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/2 teaspoon sugar

Salt to taste

Sauce

Mix together,

1 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon finely minced roasted red pepper
1 clove of minced garlic
Salt and pepper to taste.

Clives for garnish
. Preheat oven to 375�F. For the crab layer: In a medium bowl combine
the crab, sour cream, lemon juice, mustard, salt, pepper and cayenne.
Stir in eggs and set mixture aside.

For the Spinach layer: Melt butter in a heavy saucepan until foamy.
Whish in flour and cook for 3 minutes over medium heat, stirring
constantly.

Whisk in whipping cream and half-and-half. Bring to a boil and then
reduce heat and simmer slowly 10 minutes. Stir occasionally, scraping
down the sides and around the bottom as necessary. Mixture will
thicken as cooks.

Remove from heat and stir in spinach. Let cool. Stir in eggs, one at
a time then add black pepper, nutmeg, sugar and salt.

To assemble the terrine: Grease an 8 cup loaf pan/terrine pan with
butter. Spoon half the crab mixture in the bottom and cover with all
of the spinach mixture. Spoon remaining crab mixture over the spinach.

Set the terrine in a baking pan and pour 1 inch of hot water into the
baking pan. Bake uncovered until golden brown and puffy. Approximately
30 to 45 minutes. Cool on a rack and then refrigerate.

To serve, run a knife around the edge and invert on to a serving
platter. Slice about 1/2 thick slices and place two on each plate.
Decorate plate with a lettuce leaf and place a dollop of the sauce on
the lettuce leaf. Garnish with a few chives.

Home Cookin Chapter: Recipes From Thibeault's Table

Crab Stuffed Sole
=================

4 fillets of sole
1/2 pound Dungeness Crab Meat
1 tablespoon butter
2 shallots chopped fine
1 clove garlic chopped fine
1 teaspoon Dijon mustard
1 tablespoon fresh chopped dill
1 egg white (beat lightly)
1/8 to 1/4 cup fine bread crumbs
Salt and pepper

Sauce
1 clove garlic minced
2 shallots chopped
2 tablespoons butter
1/2 pound mushrooms (Crimini, Shiitake)
1/8 cup white wine/or chicken broth
Squeeze of lemon
Pinch salt
1/8 cup cream
. In 1 tablespoon butter saute shallots until tender and add garlic and
saute for another minute.

In a bowl add the crab meat, mustard, the shallot and garlic mixture,
dill, and breadcrumbs. Add the beaten egg white and mix well. Season
with salt and pepper.

Lay fillet flat and top with crab meat mixture, roll up and secure with
a toothpick. Sit the rolls up in a shallow buttered oven proof dish.
Dot each fillet with a small pat of butter. Bake at 375 degrees for
15 minutes. Remove to serving dishes.

Sauce

In a saut� pan melt the butter and saut� the mushrooms until tender.
Add the chopped Shallots and the garlic. When shallots are tender, add
the wine or broth and simmer for a couple of minutes. Add the lemon
juice and the cream. Reduce slightly and season with salt and pepper.

Place Fish on plate and top with some of the mushroom mixture.

Warm, dip in butter, devour!
Wish I could snatch that Crab Benedict through the screen. Yum!

Thanks for the recipes. I have about 2 cups.

Ann T - Your pictures look so delicious.

Clare

Here are a couple that I like:

Crab Gyoza

Dumplings:
1/3 cup finely chopped shiitake mushroom caps
1/3 cup minced celery
3 tablespoons finely chopped green onions
2 garlic cloves, minced
1 teaspoon grated peeled fresh ginger
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
12 ounces lump crabmeat*
1 large egg, lightly beaten
18 gyoza skins
1 teaspoon cornstarch
Grape seed oil, for sauteing

Dipping sauce:
1 tsp sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon water
1 teaspoon sambal oelek (ground fresh chili paste) or Thai chili paste

To prepare dumplings, combine the first 7 ingredients in a medium bowl, or process in a small food processor on pulse. Add crabmeat and egg, tossing to combine.
Working with 1 gyoza skin at a time (cover remaining skins to prevent drying), spoon about 1 tablespoon filling into center of each skin. Rub the inside edge of the skin and fold in half, being careful to squeeze out air. Place dumplings on a baking sheet sprinkled with cornstarch; cover loosely with a damp towel to prevent drying.
Heat a small amount of oil in a large, deep skillet, and saute the gyoza for about three minutes. Then add about 1 tablespoon of water and cover with a domed lid and cook using low heat for about 8 minutes more.

To prepare sauce, combine sugar and remaining ingredients, stirring with a whisk until sugar dissolves. Serve sauce with dumplings.

Yield: 9 servings (serving size: 2 dumplings and about 1 teaspoon sauce)

*Can substitute 5 oz. chopped scallops for part of the crab meat.

---------------------------

Deviled Crab

Ingredients:
16 oz. Crabmeat (Snow crab is fine)
1 tsp Lobster or Crab soup base
3 tbsp butter
2 tbsp olive oil
1/2 large onion, finely diced (approx. 1/4 cup)
3-4 stalks of celery (including leaves) diced
8-10 fresh Serrano peppers, all seeds removed, and minced
1/3 -1/2 cup flour
1 tbsp minced fresh lemon thyme (or regular thyme)
1 tsp minced fresh Thai basil (optional)
1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice
2 tbsp Dijon mustard (or spicy brown mustard)
juice of two lemons, about 1/4 - 1/3 cup
2 dashes of cayenne
1/8 tsp black or white pepper
1 egg, slightly beaten
2/3 cup fresh bread crumbs, the size of small peas
1-2 tbsp butter, for the crumbs

Directions:
Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and peppers separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base.
In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano peppers and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly.

Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crabmeat and stir to combine.

Lightly grease a 9"x6"x2" baking dish (or individual ramekins) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top.

Broil for 5-7 minutes not too close to the heat or bake at 425� for 6-8 minutes, or until the breadcrumbs are crispy.

Serves four as a main course or six as an appetizer.

-----------

Both of these I make mainly as appetizers, but they can also be a main dish.

I like crab stuffed sole, but I also make a crab sauce that I serve over fish:

Crab Sauce for Fish

Ingredients:
2-1/2 tbsp Butter
1 tbsp Olive Oil
1/4 cup minced Onion
1/4 cup minced Red Bell Pepper
1 Jalapeno, minced
1/4 tsp Thyme
1/4 tsp Dried Basil
1/4 tsp White Pepper
1/4 pound Crab Meat
1 tbsp Lobster (or Crab) soup base
3/4 cup Potato Water
3 tbsp Potato Starch
1/4 cup Lemon Juice (or white wine)

Instructions:
Melt the butter in a saucepan with the olive oil. Add the onion, red bell pepper, and jalapeno and saute until the onion is translucent. Add the thyme, basil, and white pepper, and saute a two minutes more. Add the crab meat and cook for another minute or so, to heat the crab.

Combine the soup base with the potato water (or plain hot water) and add to the saucepan. Heat just to simmer.

Mix the potato starch with the lemon juice (or wine) and add to sauce pan. Heat just until mixture has thickened.

Serve over grilled fish, such as Opah, Swordfish, Marlin, or other mild flavored fish. Can also be used with Sole or Flounder.

Note: if you do not have seafood soup base, you can add the appropriate amount of salt - generally about 1/3 as much salt as soup base.

Lars

I love dungeness! Major jealousy here....

One of my favorite ways to eat it is just barely warmed and piled on a great sourdough roll.
A bit of mayo or butter (preferred) if you like for moisture.
Just pure crab!
Like a lobster roll but better IMO. :)

Deanna

I sauteed it in garlic butter last night until it was just warm. I love it that way. It took me over an hour to deshell just one. I love crab but hate the work getting all the sweet meat out of it.

Thanks for new recipes.
Clare