- 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.
Jose E. from Yelp!
Everything [AQUA TERRA @home] was amazing. Perfect portions (looked smaller than it was – very filling). My husband was skeptical, but liked everything. I was very surprised he ate the eggplant & chard. His favorites were the fish and risotto (best risotto he ever had)…We followed your directions and everything was perfect. Thanks for adding fish to our weekday diet!
I've enjoyed Chef and Caterer Dory Ford's on several occasions, most recently at a Private Party held last night in Carmel and at numerous wine events including the Great Wine Escape and at the Harvest. I'm even more so impressed with his mission to improve school lunches starting at a...
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It has been so great seeing your business blossom! We were pleasantly surprised to find your tasty treats in the Carmel Valley Roasting company!! I actually go more because of them!
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