As you most likely already know, Alaska Dungeness crab is probably the tastiest, most yummy unique sea food that you could buy. But after you have this in your possession, you might be unsure of tips on how to actually prepare it.
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Luckily, Alaska Dungeness crab is really one of the easiest foods that you can include in a recipe. Depending on how you get it, it might also be partially or wholly prepared already in the store! This means that you may not even need to mess with cooking the meat - you can simply add it to recipes as well as go from there.
One of the most popular ways to make Alaska Dungeness crab is always to make crab cakes. Have about two cups of crab meat, one beaten egg, a tablespoon of flour, three tablespoons of mayonnaise or sour cream, and a cup of bread crumbs, mix them all with each other, and sauté in oil. You can include spices like salt as well as pepper, red pepper flakes, and curry to taste. You can serve these with salad for a great light lunch for two which is both healthy and tasty.
Or you can increase the recipe and provide as an appetizer and a dinner celebration or a cocktail hour. Bring these to any social event, and people will be astounded beyond words!
An additional excellent way to prepare Alaska Dungeness crab is to make a seafood salad. Take the crab in chunks, and coat in a little bit of oil and also vinegar, adding spices like salt and pepper to taste. Blend with fresh lemon juice, chopped celery, onions, and also green peppers. You can use this salad for any sandwich instead of the tired classic tuna salad sandwich, or even you can eat it on its own to get a tasty substitute for boring meals.
You may also make a crab soup if you would like. For this, you want fish broth as well as cream (one cup each per half a pound of crab), quite a few onion, butter, and also a few tablespoons of flour, depending on how heavy you want the soup.
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Sauté the onion in butter and add the flour. Stir in the crab and quickly put the broth, accompanied by the spices to taste. Heat, and the cream, and garnish with parsley.