Dungeness Crab

Oregon Dungeness Crab Meat and Hazelnut Salad Number of Servings:  6 Ingredients:  Green leaf and red leaf lettuce Curly endive radicchio Watercress 3 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 Tarragon 2 T white wine vinegar 1 T Dijon-style mustard Pinch salt, sugar, fresh ground pepper Grated nutmeg 1 T pear or apple eau de vie (brandy)-optional 2 T finely chopped tarragon 1 cup plus 2 T hazelnut oil 1/4 cup roasted and chopped Oregon hazelnuts 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. Nutrition Information:  Calories: 329 Cholesterol: 220mg Sodium: 442mg Protein: 28g Carbohydrates: 6g Fat: 22g

Chilled Crab and Artichoke Dip Number of Servings:  8 Ingredients:  1/2 cup mayonnaise 1/2 cup sour cream 3/4 pound Dungeness crab meat 1 14 1/2 can of artichoke hearts (not marinated); drained and coarsely chopped 2 teaspoons of fresh dill weed, chopped (or 1 teaspoon dried) 1/2 cup green onions, thinly sliced 2 teaspoons of lime juice, freshly squeezedv 1 dash of Tabasco Salt and pepper to taste Instructions:  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.