24 Whole Alaska Dungeness
Crab, thawed, cleaned and halved
1/4 cup sea salt
1/2 cup coriander seeds
1/4 cup cayenne pepper
1/4 cup crushed red pepper flakes
2 tablespoons peppercorns
Roasted Pepper Aioli:
1 1/2 cups fresh lemon juice
1/2 cup garlic, coarsely chopped
4 large eggs
1 1/2 quarts vegetable oil
6 cups roasted bell peppers, coarsely chopped
1 cup (2-oz.) chopped parsley
1 teaspoon salt
1/2 teaspoon cayenne pepper
Verde Dip:
20 medium avocados
1/4 cup ground cumin
1/4 cup fresh lime juice
1 1/2 cups hot pepper sauce
Dill Dip:
3 quarts plain low-fat yogurt
3 cups chopped fresh dill
1 1/2 cups chopped green onions
3/4 cup creamy horseradish
2 tablespoons white vinegar
1 1/2 teaspoons white pepper
For Alaska Crab Clusters: In a stockpot, combine salt, coriander
seeds, cayenne, red pepper flakes, peppercorns, bay leaves and
enough water to cover clusters. Bring to boil and cook for 5
minutes or until heated through.
For Aioli: Combine lemon juice and garlic
in bowl of food processor; pulse untilminced. Blend in whole
eggs and yolks with motor running, drizzle in oil until blended
and thick. Blend in roasted peppers, parsley, salt and cayenne
pepper. Cover and refrigerate.
For Verde Dip: In clean processor, blend avocado
until smooth. Add sour cream, cumin, lime juice and hot pepper
sauce. Blend until smooth. Cover and refrigerate.
For Dill Dip: In food processor, blend yogurt,dill,
green onions, horseradish, vinegar and white pepper. Cover and
refrigerate until serving.
Serve 2 crab clusters
per person with 1/2 cup of each of the 3 dips.
Makes 24 servings.
Recipe and Photo: Courtesy
of Alaska Seafood Marketing Institute.
