How to Cook Dungeness Crab . By Jodi Hanlon. Or serve it as a dip with plantain or yuca chips. Some compare the crab’s meat to that of a Maine lobster, but more tender. Grill it or make it into a spicy curry served with steamed white rice. You could either reheat cooked Dungeness crabmeat in boiling water (or under the broiler) for under five minutes before adding it to a ready-to-serve dish, or add it cold to your hot soup, broth, stir-fry or any similar dish a minute before serving, giving it time to adequately heat up. Use the cracker to crack the shell on the claws and crab legs. For a little more flavor to go along with the decadence of clarified butter, try out The Kitchn’s recipe, made with an Ethiopian kibbeh-spice blend of fresh and dried herbs like turmeric, ginger, garlic, and cardamom. For a vegan-friendly dip, Well and Good’s recipe for a smoky chipotle mayo is made with soaked cashews that are blended into a creamy emulsion with filtered water, lemon juice, and chipotles in adobo sauce. Follow along with Alton Brown’s no-fuss recipe to make yourself a big batch, which can be refrigerated or frozen for an extended period of time. 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Works Any orders placed today will ship the week of Monday, December 7th. Rachael Ray’s straightforward recipe for tartar sauce is made with dill pickles, mayo, parsley (but you can use dill or tarragon), and a squeeze of lemon juice.

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