Language
‹ Back to Recipes
Fresh Dungeness Crab with Three Dipping Sauces
Three dipping sauces—spicy, savory and zesty—bring out the delicate natural flavors of Dungeness Crab. Pair with a California Chardonnay or Syrah.
Pairs With
Ingredients
- 1 whole large Dungeness crab, cooked and cracked (or other types of locally available crab)
- Red Pepper Sauce:
- 1 large red bell pepper
- 1 teaspoon (5ml) olive oil
- 1/2 cup (120ml) yogurt
- 1/4 teaspoon (1.25ml) cumin
- 1 teaspoon (5ml) dried chili flakes
- 1/2 teaspoon (2.5ml) sea salt
- Caper Butter Sauce:
- 4 tablespoons (60g) butter
- 1 tablespoon (15ml) chives, cut into minced rounds
- 1 tablespoon (15ml) lemon zest (grated lemon peel)
- 1 tablespoon (15ml) capers, crushed
- 3 tablespoons (45ml) fresh squeezed lemon juice
- Soy Ginger Sauce:
- 2 tablespoons (30ml) soy sauce
- 1 tablespoon (15ml) rice vinegar or white vinegar
- 1 teaspoon (5ml) grated ginger
- 1/4 teaspoon (1.25ml) grated garlic
- 1 teaspoon (5ml) sugar
- 2 tablespoons (30ml) sesame oil
Serves 4
Instructions
- Red Pepper Sauce:
- Preheat the oven to 375 F. (190 C.)
- Rub the red pepper with olive oil and place on a shallow baking dish.
- Roast in preheated oven for 30 minutes
- Remove from the oven and place the roasted pepper in a bowl.
- Cover the bowl with plastic wrap and let sit for 20 minutes.
- Let the pepper cool then remove the stem, veins, seeds and skin.
- Place in a food processor with yogurt, cumin, chili flakes and ½ teaspoon sea salt
- Process until well blended.
- Caper Butter Sauce:
- Melt the butter in a small saucepan until it starts to sizzle.
- Remove from heat and stir in chives, lemon zest, capers and lemon juice.
- Serve warm.
- Soy Ginger Sauce:
- In a small bowl mix together the soy sauce, vinegar, ginger, garlic and sugar.
- Whisk in the sesame oil until well blended.
- Serve by placing the sauces in small bowls around the crab on a large platter.
Pairs With
