Crab Hominy Chowder

This is an amazing Crab chowder! It's best to use Dungeness Crab for this one!

Ingredients

• 3 slices bacon
  
• 1 large leek
  
• 1/2 cup dry white wine
  
• 2 cups reduced-sodium chicken broth
  
• 1 cup hominy, drained and rinsed
  
• 12 ounces red thin-skinned potatoes
  
• 1 teaspoon salt
  
• 1 avocado
  
• 1 teaspoon lime juice
  
• 1/4 cup whipping cream
  
• 8 ounces Dungeness crab, cooked and shelled
  
• 1/4 cup vegetable oil
  
• 1/4 cup olive oil
  
• 1 cup cilantro, chopped
  
• 2 fresh jalapeno chilies
  
• 1 clove garlic

Directions
In a 4- to 6-quart pan over medium-high heat, cook bacon, chopped, until fat starts to render. Discard all but 1 teaspoon fat from pan. Add white part of leek, halved, rinsed, and thinly sliced; stir until limp. Add wine and boil until almost evaporated. Add chicken broth; 2 cups water; hominy; potatoes, scrubbed and cut into 1/2-inch chunks; and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced, about 10 minutes. Meanwhile, make cilantro puree (see below). Also pit, peel, and chop avocado; mix with lime juice. Stir whipping cream and salt and pepper to taste into chowder. Add Dungeness crab; cover and cook until heated through, stirring as little as possible to keep crab intact. Spoon chowder into bowls and top each with a tablespoon of cilantro puree and a spoonful of avocado. To make the cilantro puree, in a blender, combine vegetable oil; olive oil; cilantro; chilies, rinsed, stemmed, and seeded; garlic, peeled; and 1/2 teaspoon salt. Whirl until smooth. Any leftovers can be spread on toast for an easy appetizer.
Source:Hominy

Crab Puffs with Cream Cheese

I love cooking with cream cheese. It's a little fatty, but taste is never compromised. These little appetizers remind me of jalapeno poppers, but with yummy crab meat. I usually make these for a game day snack, but they can be brought to any gathering you require an appetizer for.

Ingredients

• 2 cups oil for deep frying
  
• 1/2 pound cooked Jonah crab meat
  
• 1/2 (8 ounce) package cream cheese, softened
  
• 1 tsp garlic salt
  
• 1 (16 ounce) package small won ton wrappers
  

Directions
Heat oil in large, heavy saucepan to 375 degrees F (190 degrees C).
In a medium bowl, mix together cooked crab meat, cream cheese and garlic salt. Roll a small amount of the crab meat mixture inside each won ton wrapper and seal. In small batches, carefully place won tons into the hot oil. Fry 2 to 3 minutes, until golden brown. Drain on paper towels.
Source: Puffs

Briochette Crab Melts

As far as the crab goes for this recipe, I think Jonah Crab is the most suitable. The sweet delicate flavor of the Jonah Crab meat pairs well with the granny smith apples.

Ingredients

• 8 small round brioche or buttery dinner rolls, split crosswise
  
• 6 tablespoons truffle butter or unsalted butter, softened
  
• 1/2 cup mayonnaise
  
• 1/4 cup minced red onion
  
• 1/4 cup chopped flat leaf parsley
  
• 1 tablespoon fresh lime juice
  
• 1/2 Granny Smith apple--quartered lengthwise, cored and thinly sliced crosswise
  
• Several dashes of hot sauce
  
• Salt and freshly ground pepper
  
• 1 pound Jonah crab meat, picked over
  
• 1 1/2 cups shredded Gruyere cheese

Directions
Preheat the broiler. Spread the cut sides of the brioche with the truffle butter and set on a baking sheet, cut sides up. Broil the rolls 6 inches from the heat, until toasted. Reduce the oven temperature to 400 degrees F.In a large bowl, mix the mayonnaise, red onion, parsley, lime juice, apple and hot sauce and season with salt and pepper. Fold in the crab meat.Set the top halves of the rolls aside. Top the bottoms with the crab salad and sprinkle with the Gruyere. Bake in the upper third of the oven until the cheese is melted. Close the crab melts and serve.
Source:Brioche

Crab Salad with Ginger & Orange Dressing

This great crab recipe has a fantastic Asian flair you will find yourself yearning for time and again! I prefer using Dungeness Crab meat for this recipe, but you can also use Snow Crab, Alaskan King Crab or Jonah Crab.

Ingredients

• 3 tablespoons vegetable oil
  
• 3 large scallion whites, thinly sliced
  
• 1 large scallion green, thinly sliced
  
• 1 tablespoon minced fresh ginger
  
• 2 tablespoons sake
  
• 1 tablespoon rice vinegar
  
• 1 teaspoon soy sauce
  
• 1 teaspoon sugar
  
• 1 pound Dungeness Crab meat
  
• Salt and freshly ground pepper
  
• 1/2 teaspoon granulated dried orange peel

Directions
In a large skillet, heat the oil. Add the scallion whites and ginger and cook over moderate heat until starting to brown, about 3 minutes. Add the sake, rice vinegar, soy sauce and sugar and cook, stirring to dissolve the sugar, about 1 minute. Add the crab meat and scallion green and toss lightly to coat. Season with salt and pepper. Transfer the salad to a platter and sprinkle with the granulated orange peel. Serve at room temperature or lightly chilled.
Source:Orange Peel