Alaskan Crab Recipes For Dungeness and King Crabs

Paleo Diet Cookbook

With so much great seafood, it’s no surprise that the crab meat coming out of Alaska is second to none. Especially prized among Alaska’s crab offerings are the king crab and the dungeness crab. Both are considered to be among the finest, most exquisite varieties of crab to be had anywhere. The dungeness crab season, much longer than the king crab season, lasts between December and June, and most of the fresh dungeness will be found towards the beginning of that period.

Consider trying out either of these magnificent recipes the next time you have the delight of buying either of these excellent crabs at your local market…or if you ever make it out to Alaska! A particular favorite is the cream of crab soup recipe described below!

· Dungeness Cream of Crab Soup:

Heat a half stick of butter in a pot, and when it begins to brown add a cup of milk, 4 cups half and half, and a small can of cream of celery soup. Stir and add minced parsley and spices (a pinch each of Old Bay, curry powder, and salt and pepper), and after 5 minutes of cooking add a pound of crab meat. Turn off flame and let sit several minutes. Add a splash of sherry or cognac to add a kick.

· King Crab Royale:

Split open several king crab legs (about 12 ounces of meat in all), leaving the meat inside the shells, though possibly separating and cutting up a bit, to make removal easier when eating. Separately, combine in a bowl a half cup of melted butter, one grated onion, finely chopped parsley and tarragon (a small handful in total), the juice of half a lemon, and a tablespoon of hot sauce, with salt and pepper to taste. Baste the crab legs, and send to the broiler. Cook under a high flame for 5 or 5 minutes, removing every 2 minutes to baste again.

These two king crab and dungeness crab recipes represent everything there is to be loved about Alaskan seafood: simplicity and versatility. Seafood consumers seem to appreciate those two qualities, as well as everything else that there is to love about the ecologically-conscious Alaskan seafood industry and all it has to offer. You could even start with the cream of crab soup, and then work your way to the King Crab Royale as a finale!

Source by Allie Moxley

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