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CRAB RECIPES

WILD, SUSTAINABLE, HEALTHY, DELICIOUS

DUNGENESS CRAB

Metacarcinus magister

CRAB & POTATO TAPAS

CRAB LETTUCE CUPS

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Crab Recipe

Chilli Crunch Crab & Potato Tapas

YIELD 8 (16 bites) | TIME Prep: 25 minutes | Cook: 30 minutes | Total: 55 minutes 

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INGREDIENTS

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  • 1 pound (450 g) Yukon gold potatoes, thinly sliced

  • ½ small (70 g) onion, thinly sliced

  • 5 large eggs

  • ½ cup (120 ml) olive oil (for cooking)

  • 1 pinch (1 g) salt

  • 1 pound (450 g) Oregon Dungeness crab meat, picked

  • 2–3 tablespoon (30–45 ml) garlic aioli (to lightly bind)

  • 2 teaspoon (10 ml) lemon juice, divided

  • 1 pinch (1 g) salt to taste

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Garlic Aioli (Base)​

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  • ½ cup (120 ml) mayonnaise

  • 1 clove garlic, finely grated

  • 1 pinch (1 g) salt

  • 1 teaspoon (5 g) chile crunch (for garnish)*

 

*Look for chile crunch in the Asian food section or the condiment aisle of your grocery store.

 

PREPARATION

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Step 1

To make the Spanish Tortilla: Heat the olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and onions, cooking slowly until tender but not browned. Drain the excess oil and whisk the eggs in a large bowl with a pinch of salt. Fold the warm potatoes and onions into the eggs.
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Step 2
Pour the mixture back into the skillet with a tablespoon of the reserved oil. Cook until the bottom is set, then flip (using a plate to help) and cook the other side until just firm. Let the tortilla cool, then cut into 16 small bite-sized squares or rounds.
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Step 3
Prepare the Garlic Aioli by whisking together the mayonnaise, grated garlic, 1 teaspoon of lemon juice, and salt. In a separate bowl, gently toss the Dungeness crab meat with 2–3 tablespoons of this aioli and the remaining 1 teaspoon of lemon juice. Season with salt to taste.
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Step 4
To assemble, place a spoonful of the crab mixture on top of each tortilla bite. Finish with a small dollop of the remaining aioli and a drizzle of chile crunch.

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Recipe by Gregory Smith

Crab & Potato Tapas

Oregon Dungeness Crab Lettuce Cups

YIELD Serves 8 (16 small bites) | TIME Prep: 25 minutes | Cook: 0 minutes | Total: 25 minutes 

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INGREDIENTS

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  • 1 pound (450 g) Oregon Dungeness crab meat, picked over for shells

  • 1 tablespoon (15 ml) extra virgin olive oil

  • 2–3 teaspoon (10–15 ml) fresh lemon juice, divided

  • 1 teaspoon (2 g) grapefruit zest

  • 1 pinch (1 g) salt & white pepper to taste

  • 2 ripe (300 g) avocados, medium dice

  • 1 large (300 g) grapefruit, segmented, cut into bite-size pieces

  • 2 tablespoon (30 ml) olive oil (for dressing)

  • 1 tablespoon (15 ml) fresh grapefruit juice

  • 1 teaspoon (7 g) honey

  • 1 teaspoon (5 ml) champagne vinegar (or white wine vinegar)

  • 1 pinch (1 g) salt

  • 16 pieces small butter lettuce or gem lettuce leaves

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PREPARATION

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Step 1

In a medium bowl, gently toss the Dungeness crab meat with 1 tablespoon of olive oil, 1–2 teaspoons of lemon juice, and the grapefruit zest. Season with salt and white pepper to taste. Chill until ready to serve.
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Step 2
In a separate small bowl, combine the diced avocados and grapefruit segments. Gently toss with the remaining 1 teaspoon of lemon juice to prevent the avocado from browning.
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Step 3
Prepare the Light Dressing: Whisk together 2 tablespoons of olive oil, the fresh grapefruit juice, honey, champagne vinegar, and a pinch of salt until emulsified.
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Step 4
To assemble, lay out the lettuce cups on a platter. Place a spoonful of the avocado and grapefruit mixture into each cup, followed by a generous portion of the seasoned crab meat.
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Step 5
Drizzle a small amount of the light dressing over each cup just before serving. Finish with a tiny pinch of white pepper if desired.

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Recipe by Gregory Smith

Crab Lettuce Cups
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