Reader Tom Trapani, of Millbrae, California, likes to make this sandwich when fresh Dungeness crab is in season and less expensive. He also serves it on toasted French bread with a slice of tomato. Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.
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.
These pack in loads of lump crab meat, the perfect blend of seasonings, and just enough filler to hold it all together. Add the mayonnaise, green onion, mustard, egg, Old Bay, lemon juice, and salt to a medium mixing bowl. Mix well to combine.
Chop the black pepper roughly. Heat up the butter in the microwave, then add the black pepper and salt. Stir to mix well. To kill a live Dungeness crab, stab the crab in the middle of the body, above its abdominal flab. As pictured here. Set aside for 10 minutes, until all the murky dark water from inside the Dungeness crab drains out.