Number of Servings: 6Ingredients: Green leaf and red leaf lettuceCurly endiveradicchioWatercress3 hard-boiled eggs (1/2 egg per plate-optional)1/4 lb. Oregon Dungeness Crab picked meat (per person)Hazelnut Dressing with Tarragon (see below)Hazelnut Dressing with Tarragon2 T white wine vinegar1 T Dijon-style mustardPinch salt, sugar, fresh ground pepperGrated nutmeg1 T pear or apple eau de vie (brandy)-optional2 T finely chopped tarragon1 cup plus 2 T hazelnut oil1/4 cup roasted and chopped Oregon hazelnutsNutrition Information: Calories: 329
Cholesterol: 220mg
Sodium: 442mg
Protein: 28g
Carbohydrates: 6g
Fat: 22g
Instructions: Hazelnut Dressing with Tarragon
In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.
Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.
Source: Recipe courtesy Oregon Dungeness Crab Commission and the Oregon Hazelnut Marketing Board.
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Number of Servings: 8Ingredients: 1/2 cup mayonnaise1/2 cup sour cream3/4 pound Dungeness crab meat1 14 1/2 can of artichoke hearts (not marinated); drained and coarsely chopped2 teaspoons of fresh dill weed, chopped (or 1 teaspoon dried)1/2 cup green onions, thinly sliced2 teaspoons of lime juice, freshly squeezedv1 dash of TabascoSalt and pepper to tasteInstructions: Combine all the ingredients (except 1/4 cup of the crab meat) in a medium bow, mixing well. Taste and season with salt and pepper. Refrigerate and chill (covered) 2 hours or overnight. Just before serving, top with the remaining crab meat, and a few sprigs of fresh dill, if you like.
Source: Recipe courtesy of Oregon Dungeness Crab Commission.
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