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Newspaper Crab with Three Sauces

Newspaper Crab with Three Sauces Recipe

A tasty trio!

Newspaper Crab with Three Sauces | Sitka Salmon Shares

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.


Tags*

*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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