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.
This post is linked to
FOODIE FRIDAY at Rattlebridge Farm
and ON THE MENU MONDAY at StoneGable
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