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Dungeness crabs are a variety of crab
found in the Pacific Ocean from Alaska to Mexico. Only
the males can be sold legally. This crab has a
flattened body, a reddish-brown spotted hard shell
that turns bright orange when it is steamed. Unlike
its’ cousin the King Crab, the Dungeness variety has
very short legs. The delicate white flesh has a sweet
flavor that compliments but doesn’t overpower the
taste of any fish that you’d like to put this stuffing
into.
Ingredients
1Tblsp. Olive Oil
2Tblsp. Butter
4 Cloves of Garlic, finely chopped
2 Cups Baby Spinach
8 oz. Button Mushrooms, thinly sliced
1 Cup Dungeness Crab Meat, shelled and cleaned
˝ Cup Heavy Cream
Salt and Pepper To Taste
˝ Cup Grated Pecorino/Romano Cheese
˝ Cup Shredded Monterey Jack Cheese
˝ Cup Shredded Medium Sharp Cheddar Cheese
˝ Cup Japanese Style Panko Bread Crumbs
Method
1. Place a non-stick sauté pan over
medium high heat.
2. Add the olive oil and butter to the pan and allow
to melt.
3. Place garlic into the pan and cook until just
softened but not browned.
4. Put the spinach and mushrooms into the pan and
reduce the heat to medium. Allow the spinach to sweat
down and become soft.
5. Add the crab meat and stir.
6. Slowly add the heavy cream and allow the mixture to
reduce by half in volume.
7. Add the three cheeses to the mixture and continue
to cook while the cheese melts.
8. Slowly add the bread crumbs a little at a time
until the mixture thickens. You may want to use a
little more or less than the recipe calls for
depending on your taste.
9. Remove the pan from the heat and allow the mixture
to cool in the refrigerator for at least 2 hours
before using it. This can also be made a day in
advance if need be. |
