Whole Dungeness crabs are cooked in a boiling seafood stock with red potatoes, Andouille sausages, onions, and fresh corn. Reviewer Wayne Ward gave this recipe 5 stars: "I used this as a guide but doubled the crab legs and added shrimp. It was amazing!" A delicious and filling seafood omelet made with Dungeness crab, mushrooms, and Swiss cheese.
CRAB LEGS – As stated above, Dungeness crab has a distinct flavor that doesn’t need much “jazzing” up. Garlic salt and Old Bay seasoning will do the trick without overpowering it. Choose Dungeness crab leg clusters at the grocery store.
Photo by Meredith. This rich chowder is made with Dungeness crab meat, onion, celery, thyme, potatoes, cream, and clam juice for a bowl of sophisticated comfort food. If you prefer a chunkier chowder, only puree half the soup, or use a hand held blender so you have more control.
The recipe works best with fresh live crabs but will do well with previously frozen crabs." Clean and crack crab and place in large bowl. Mix the above items together and pour over the crab. Mix well. Sprinkle some chopped parsley over crab. Let marinate for several hours to over night in the refrigerator, mixing well every couple of hours.