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Crab: Dungeness Crab Meat Stuffing




Source of Recipe


Tene Shake, Owner, Lattitudes at Lover's Point Restaurant


Recipe Introduction


Dungeness crabs are a variety of crab found in the Pacific Ocean from Alaska to Mexico. Only the males can be sold legally. This crab has a flattened body, a reddish-brown spotted hard shell that turns bright orange when it is steamed. Unlike its’ cousin the King Crab, the Dungeness variety has very short legs. The delicate white flesh has a sweet flavor that compliments but doesn’t overpower the taste of any fish that you’d like to put this stuffing into.


List of Ingredients




1 Tblsp. Olive Oil
2 Tblsp. Butter
4 Cloves of Garlic, finely chopped
2 Cups Baby Spinach
8 oz. Button Mushrooms, thinly sliced
1 Cup Dungeness Crab Meat, shelled and cleaned
½ Cup Heavy Cream
Salt and Pepper To Taste
½ Cup Grated Pecorino/Romano Cheese
½ Cup Shredded Monterey Jack Cheese
½ Cup Shredded Medium Sharp Cheddar Cheese
½ Cup Japanese Style Panko Bread Crumbs

Recipe



1. Place a non-stick sauté pan over medium high heat.

2. Add the olive oil and butter to the pan and allow to melt.

3. Place garlic into the pan and cook until just softened but not browned.

4. Put the spinach and mushrooms into the pan and reduce the heat to medium. Allow the spinach to sweat down and become soft.

5. Add the crab meat and stir.

6. Slowly add the heavy cream and allow the mixture to reduce by half in volume.

7. Add the three cheeses to the mixture and continue to cook while the cheese melts.

8. Slowly add the bread crumbs a little at a time until the mixture thickens. You may want to use a little more or less than the recipe calls for depending on your taste.

9. Remove the pan from the heat and allow the mixture to cool in the refrigerator for at least 2 hours before using it. This can also be made a day in advance if need be.