- 2 whole dungeness crabs (cleaned, cooked and shelled)
- 1 cup grated jack cheese
- 3/4 cup mayonnaise
- 1/4 cup grated Parmesan
- 1/4 cup green onions, minced, optional
- 2 cloves minced
- 3 tablespoons Worcestershire sauce
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon tabasco
- 1 tablespoon dijon mustard
- Salt and pepper
Preheat oven to 325 degrees F.
Remove hats from the crabs. Steam for 13 minutes and cool quickly in an ice bath. Shell the crabs and reserve the meat checking for small pieces after all is cleaned. Combine all of the ingredients in a medium sized bowl and mix well. Transfer to a oven proof baking dish. Bake for 40 minutes or until bubbly. Serve hot with crostini or crackers.
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While working at an event in Pacific Grove, I was able to taste the creations of Chef Dory Ford. In a word: Phenomenal! Unique, mouth watering, and according to the businesses principles, made with sustainable methods. A must for anyone who has a refined palate and a green spirit.
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