SHELLFISH RECIPES

The recipes listed in Oregon's Crabs, Oregon's Razor Clams or Oregon's Bay Clams were contributed by clam digging enthusiasts and are cause for celebration when dinning with family and friends. Each recipe is an adventure in fine dinning ranging from an intimate dinner to a good old fashion clambake. Join in the fun. Share you favorite mussel or clams recipe by emailing us at crabbinginfo@yahoo.com.

There is no substitute for the satisfaction you experience when your family and friends sit down to eat the fresh cooked crabs caught that day.  Your family expects to taste the delicate sweet flavor of the fresh cooked Dungeness and red rock crabs in every dish you prepare.

Some coastal fish markets sell live Dungeness crabs. You have the option of having them cooked and backed before taking them home or you can take them home live on ice and cook them yourself. The whole cooked crab sold in supermarkets can be several days old. Don't hesitate to ask the butcher for freshest crab available. If the crab has been in the case for more than one day delay buying it until a fresh shipment arrives at the market. Get the most value for your money by purchasing the largest crabs available.  Purchase crabs that weigh more than two pounds. Ask the butcher back the whole crabs you purchased at the supermarket. 

I encourage you, your family and your friends to participate in the rewards of recreational crabbing because of all your options fresh caught and fresh cooked crabs taste the best.

OREGON'S BROILED CRAB MELT

Oregon's Broiled Crab on an Italian Baguettes made with fresh Dungeness and/or red rock crab is a very popular dish with Oregon families. This is great recipe for appetizers served on toasted sliced Italian baguettes or served as a light snack on toasted bagels or English muffins. 

Ingredients:

Crab meat from 1 or 2 Dungeness crabs and the crab meat from the claws and honeycomb of red rock crabs.

I brick of cream cheese, softened

2 tablespoons sour cream

2 tablespoon parmesan cheese, freshly grated

1/4 teaspoon kosher salt (adjust to taste)

1 loaf Italian baguette bread

Freshly ground black pepper pepper

1 quarter pound unsalted softened butter

1 tablespoon of Italian parsley chopped

2 cloves of garlic minced

 Preparation:

1. Preheat oven to 350 degrees F.

2. Mix the unsalted butter with the minced garlic and chopped Italian parsley.

3. Slice the Italian baguette bread very thinly into 1/4 to 1/2-inch slices. Place the slices on a baking sheet and brush each slice with melted parsley butter.  Turn the oven temperature to broil.  Place the sliced Italian baguette under the broiler until lightly toasted; Turn each slice over and toast the other side until lightly toasted; Remove from oven and cool in the pan on a rack.

4. Combine the cream cheese and sour cream in a food processor with a pinch of salt and a twist of ground black pepper blend thoroughly.  Combine the blended mixture with the crab in a small mixing bowl folding the crab into the mixture.

5. Spread the crab and creme cheese mixture onto the slices of Italian baguette. Sprinkle with graded parmesan cheese.

6. Place the sliced Italian baguette and crab mixture under the broiler until the parmesan cheese melts and turns to golden brown.

Return to Crab Max Crab Traps.