Dungeness Crab Boil with Dip Medley
A crab boil is a fun social event for a whole bunch of people, enjoying good food and good company.
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 Aïoli:
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-ounce) chopped parsley
1 teaspoon salt
1/2 teaspoon cayenne pepper
20 medium avocados
1/4 cup ground cumin
1/4 cup fresh lime juice
1 1/2 cups hot pepper sauce
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 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 Aïoli: Combine lemon juice and garlic in bowl of food processor; pulse until minced. 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 photograph provided courtesy of Alaska Seafood Marketing Institute.