A tasty trio!
Ingredients
- 4 Dungeness crab clusters
- For soy caramel sauce:
- 2 tablespoon soy sauce
- ¼ cup sake
- 3 tablespoon mirin
- 1 teaspoon sugar
- 1 tablespoon lemon juice
- ¼ cup cold unsalted butter, cut into tablespoons
- For avocado herb sauce:
- 1 avocado, peeled and pitted
- ¼ cup packed fresh cilantro, leaves and stems
- ¼ cup plain Greek-style yogurt
- 1 tablespoon mayonnaise
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon champagne or white wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon Tabasco, or other hot sauce
- For lemon panko sauce:
- ½ cup panko
- ½ tablespoon freshly grated lemon zest
- ¼ cup fresh Italian parsley, finely chopped
- ¼ teaspoon salt
- Pinch of cayenne
- ¼ cup unsalted butter
Directions
Prepare Table and Crabs
Lay out several sheets of newspaper, plenty of napkins, and tools for cracking crabs. Steam, boil, grill, or bake crab for 5 minutes until heated through.
Make soy caramel sauce
In small saucepan, combine soy sauce, sake, mirin, sugar, and lemon juice. Bring to a boil over high heat, then lower the heat and reduce to a simmer. Cook the sauce until it is reduced by half, 5 to 7 minutes. Turn heat to lowest setting and whisk in butter one tablespoon at a time, adding more after previous tablespoon has fully melted.
Purée Avocado Herb Sauce
Add all ingredients to a blender or food processor and blend to a smooth purée.
Mix lemon panko sauce
In a small bowl, mix panko, lemon zest, parsley, salt, and cayenne. Melt the butter and pour it into a separate small bowl. Serve the panko mixture and butter separately, dipping the crab into the melted butter and then into the lemon panko mixture.
Serve
Serve sauces either in large shared bowls or in smaller individual bowls.
Know Your Cook
Becky Selengut
Becky Selengut is a cookbook author and friend of the fishermen of Sitka Salmon Shares. She’s author, most recently, of Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms (2014) and Good Fish (2011), our favorite seafood cookbook in the whole wide world. This recipe is adapted from that book.
