Crab Louie 1 lb crabmeat 1/2 lb crab claws 1 1/2 quarts salad greens, shredded 1 c mayonnaise 1/4 c chili sauce 2 T green pepper, finely chopped 2 T onion, finely chopped 2 T parsley, finely chopped 1/4 t cayenne pepper 2 hard boiled eggs, quartered 2 tomatoes, quartered Ripe olives Parsley sprigs Lemon wedges Line salad plates with salad greens and mound crabmeat on greens. Combine mayonnaise, chili sauce, green pepper, onion, parsley and cayenne. Pour sauce over crabmeat. Garnish plates with crab claws, eggs, tomatoes, olives, parsley springs and lemon wedges. Serves 4 Linguine with Crab and Wild Mushrooms 1 8-ounce bottle clam juice 1/2 t saffron threads 3 T butter 7 to 8 ounces fresh shiitake mushrooms, stemmed, sliced 1 bunch green onions, thinly sliced 1 T tomato paste 8 ounces crab meat, cut into bite-size pieces 2 t minced fresh tarragon or 3/4 t dried, crumbled 8 ounces linguine pasta Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 T tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2 Crabmeat Gratin 2 T minced carrot 2 T minced celery 2 T minced red bell pepper 1 T unsalted butter 1/2 c chicken broth 1/4 c dry vermouth or dry white wine 1/4 t dried tarragon, crumbled 1/2 c heavy cream 1/2 pound fresh lump crab meat, picked over (about 1 1/2 c) fresh lemon juice to taste 1/4 c freshly grated Parmesan cheese Accompaniment: lightly toasted thin French bread slices Preheat broiler. In a small heavy saucepan cook carrot, celery, and bell pepper in butter over moderate heat, stirring, 1 minute. Add broth, vermouth or wine, and tarragon and boil mixture until liquid is reduced to about 1 T. Add cream and boil sauce until thickened, 1 to 2 minutes. Stir in crab meat, lemon juice, and salt and pepper to taste and divide mixture between two 1-cup shallow baking dishes. Sprinkle Parmesan over crab mixture and set dishes in shallow baking pan. Broil gratin about 4 inches from heat 2 minutes, or until bubbling and golden, and serve with toasts. Serves 2 Crab Fritters with Spicy Lime Sauce 1/2 c fresh lime juice 6 T fish sauce (nam pla or nuoc mam) 1/4 c pure maple syrup 3 jalapeno chillies, seeded, chopped 2 garlic cloves, chopped 1/4 c mayonnaise 1 T Dijon mustard 1/2 t grated lemon peel 8 ounces fresh crabmeat, drained 2 grapefruits 2 oranges 1 1/2 c panko (Japanese breadcrumbs) 2 firm but ripe avocados, halved, pitted, peeled, sliced 2 T chopped fresh cilantro 2 T chopped fresh chives Make sauce: Mix all ingredients in large bowl to blend. Cover and chill at least 1 hour or overnight to develop flavors. Make fritters: Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend. Mix in crabmeat. Season to taste with salt and pepper. Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 c mixture for each. Place fritters on baking sheet. Cover and refrigerate at least 3 hours. Cut all peel and white pith from grapefruits. Using small sharp knife, cut between membranes to release segments. Repeat with oranges. Chill segments until ready to serve. Place panko in shallow dish. Coat each fritter with panko, pressing to adhere. Pour oil into heavy large skillet to depth of 1/2 inch and heat to 350°F. Cook fritters in batches until brown and heated through, about 2 minutes per side. Drain fritters on paper towels. Fan avocado slices and grapefruit and orange segments on plates. Drizzle 1 T sauce over each plate. Top each with 1 fritter. Sprinkle cilantro and chives over and serve. Serves 6 Crab Stew 2 T vegetable oil 3 T all-purpose flour 1 onion, chopped 1 small green bell pepper, chopped 1 8-ounce bottle of clam juice 2 fresh or canned plum tomatoes, seeded and chopped 1/2 pound lump crab meat, picked over 1/3 c thinly sliced scallion green cooked rice as an accompaniment In a large heavy saucepan combine the oil and the flour and cook the roux over moderately low heat, stirring constantly with a metal spatula, for 8 to 10 minutes, or until it is a deep caramel color. Add the onion and the bell pepper and cook the mixture over moderate heat, stirring occasionally, until the vegetables are softened. Add the clam juice, the tomatoes, and 1 cup water, bring the liquid to a boil, and simmer the mixture gently for 15 to 20 minutes, or until it is reduced and thickened. Stir in the crab meat and salt and pepper to taste, simmer the stew for 5 minutes, and stir in the scallion green. Serve the stew over the rice. Serves 2 Crab Cakes with Chili Lime Sauce Sauce 1 T vegetable oil 2 shallots, chopped 2 garlic cloves, chopped 2 t chili garlic sauce 1/2 c whipping cream 1/4 c sake 1/4 c fresh lime juice Crab Cakes 1 1/2 c fresh white breadcrumbs 8 ounces fresh crabmeat, picked over 1/3 c chopped green onions 1/4 c chopped fresh cilantro 1 large egg 2 T water 2 T vegetable oil For Sauce: Heat oil in heavy medium skillet over medium-low heat. Add shallots and garlic and sauté until tender, about 5 minutes. Add chili garlic sauce and stir 1 minute. Add cream, sake and lime juice. Simmer until sauce is slightly thickened, about 7 minutes. For Crab Cakes: Mix first 4 ingredients in medium bowl. Season with salt and pepper. Whisk egg and 2 T water in small bowl. Stir 2 T egg mixture into crab mixture (mixture will be dry). Discard remaining egg mixture. Form crab mixture into four 2 1/2- to 3-inch round patties, using about 1/2 cupful for each. Heat oil in heavy large skillet over medium-high heat. Add crab cakes and sauté until golden brown, about 4 minutes per side. Transfer to plates. Drizzle sauce over and serve. Serves 4 as an appetizer or two as an entree Corn and Crab Soup 1 can creamed corn 1 can chicken stock 1 star anise (optional) 1 t cornstarch mixed in 1/4 c water 1/4 c dry sherry 1 small can crab meat Combine all ingredients in a saucepan and heat to a simmer, stirring occasionally. Taste and adjust the seasoning. Serves 4 Avocado And Crab Enchiladas 1/4 c chopped onion, finely chopped 1/4 c black olives, chopped 1/4 c fresh mushrooms, sliced 2 T butter 1 lb crab meat 1 avocado, mashed 1 1/2 c sour cream, divided 1 t lemon juice 3 dashes tabasco sauce 12 tortillas 1 c peanut oil 1 c cheddar cheese, grated Saute onion, chopped olives and mushrooms in butter. Remove from heat and stir in crabmeat, avocado mixed with 1 c sour cream, lemon juice and Tabasco sauce. Dip each tortilla into hot oil and drain on absorbent paper. Fill each tortilla with some of the crab mixture, roll and place seam-side down in buttered 9 by 11 inch casserole. Cover with remaining sour cream and sprinkle with cheese. Bake at 350F for 20 minutes and serve immediately. Serves 6 Crab Bisque 2 lb crab, in shells 1 leek, sliced coarsely 1 carrot, sliced 1 celery stalk, sliced 2 shallots, chopped 1 garlic clove, minced 1 T tomato puree 1 1/2 c dry white wine 2 qt water 1 chicken bouillon cube 1 pinch saffron 1 herb bouquet 1 T safflower or olive oil 4 T cornstarch 4 T non-fat powdered milk 4 basil leaves 1 t tarragon, minced 1 T chives 1/2 t cognac or brandy Remove meat from shells. In a large saucepan, heat the oil over moderate heat, then add the crab shells and cook them. Stir slowly but continuously for 5 minutes. Add the vegetables and tomato puree and cook another 5 minutes, stirring. Add the wine and bring to a boil for 30 seconds, scraping the bottom to dissolve any coagulated juices. Add the water, bouillon cube, saffron and herb bouquet (1/2 t thyme, 1/2 bay leaf, 5-6 fresh parsley stems, tied in cheesecloth). Return to a simmer and cook, covered, for 1 hour. Pour the stock through a fine strainer into a bowl, pressing down on the vegetables and crab shells with a soup ladle to extract all of the liquid. (For a finer result, strain again through cheesecloth.) Return the stock to a boil. Moisten the cornstarch in a little cold water, then add it to the saucepan and boil for 4 minutes. Taste for salt and pepper. (The recipe can be prepared ahead to this point and refrigerated.) Bring stock to a simmer. Add the crabmeat and cook for 3 minutes. Remove immediately with a slotted spoon and divide among 4 heated soup plates. Pour the stock into a blender, add the powdered milk and cognac. Blend until smooth and homogeneous. Pour immediately into the soup plates over the crabmeat. Garnish each dish with an equal amount of the herbs. Serves 4 Crab Souffle 3 tb butter 4 tb flour 1 1/4 c milk or chicken stock salt & pepper to taste 1 c cleaned crabmeat 1 T sherry 6 ea egg yolks 8 ea egg whites 1/8 t cream of tartar pinch of salt 1/2 green pepper, chopped 1/4 c parmesan cheese Simmer green pepper in boiling water for 10 minutes. Drain and immediately add cold water to pan. In another pan, melt butter, stir in flour. Add milk or chicken stock gradually. Remove pan from heat and add egg yolks, 1 at a time. Add drained peppers, crabmeat and sherry to sauce. Add salt and pepper to taste. Beat egg whites with pinch of salt and cream of tartar until stiff. Fold sauce into egg whites and fill prepared 6-cup souffle dish. Dust surface of unbaked souffle with Parmesan cheese. Place in preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for 25 min. Serve with Mornay Sauce. Serves 6-8 Crabmeat Quiche 1 8" or 9" unbaked pie shell 2 c half & half 2 c swiss cheese, grated 1 salt & pepper to taste 1 lb crabmeat 4 ea eggs 1/2 t red pepper 1 lg onion, minced Place crabmeat over bottom of pie shell, sprinkle onion and then cheese on top. Beat eggs with salt and cream. Pour egg mixture over all. Bake in preheated 425F for 5 minutes. Reduce heat to 350F and bake until firm. Serves 6-8

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