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.

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

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.

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