Wasabi Crab on Green Onion Pancakes

2 (6-ounce) cans lump crabmeat, drained

4 tablespoons wasabi mayonnaise

1/2 teaspoon lemon juice

1/2 teaspoon low-sodium soy sauce

1 teaspoon finely chopped fresh chives

For Green Onion Pancakes:

4 flour tortillas

1 large egg, lightly beaten

2 tablespoons green onions, thinly sliced

2 tablespoons chopped chives, for garnish

2 tablespoons prepared wasabi, for garnish

In a medium bowl, combine the crabmeat, wasabi mayonnaise,lemon juice, soy sauce, and chives. Cover with plastic wrap and refrigerate for 1 hour.

For the Green Onion Pancakes: Using a pastry brush, lightly coat 1 side of each tortilla with the beaten egg. Sprinkle each of 2 tortillas, egg sides facing up, with 1 tablespoon sliced green onions. Take remaining 2 tortillas, egg sides facing down, and place on top of green onion sprinkled tortillas. Press firmly together.

With a 2-inch round cutter (or empty tomato paste can with top and bottom removed), carefully cut 8 to 10 rounds from each tortilla sandwich. Place green onion pancakes in a dry, nonstick skillet over medium heat. Toast pancakes until golden brown on each side. Remove to a plate and set aside.

To serve, spoon a small amount of crab mixture on top of eachpancake. Garnish with chopped chives or a very small amount of prepared wasab

Deviled Eggs with Crab

Ingredients

• 4 ounces lump crabmeat
• 1/2 stick celery, finely chopped
• 2 tablespoons mascarpone cheese, at room temperature
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh chives
• Salt and freshly ground black pepper
• 6 hard boiled eggs, peeled, halved, and yolks removed

Directions

In a medium mixing bowl combine the crabmeat, celery,mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves.

Transfer the filled eggs to a platter and serve.

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Wasabi Crab on Green Onion Pancakes

Dungeness Crab

The Dungeness crab, Metacarcinus magister (formerly Cancer magister), is a species of crab that inhabits eelgrass beds and water bottoms on the west coast of North America. It typically grows to 20 cm (7.9 in) across the carapace and is a popular seafood.

Cron Jons Crab Shack and Restaurant

About one quarter of the crab's weight is meat. The flesh has what is considered to be a delicate flavour that is slightly sweet. Dungeness crabs can typically be purchased either live or cooked. Larger crabs are valued for the higher meat to shell ratio. Live crabs are cooked simply by steaming for 15–18 minutes, or by boiling for about 10 minutes in water in a crab pot. Beer, crab boil spices, or other flavorings can also be added to the water if desired. The crabs will stop eating once caught, and the resulting starvation will make the meat spongy and discoloured (greyish) and will draw calcium from the shell, weakening the shell of the crab in just one day. When buying crabs, freshness can be tested by feeling the outer parts of the legs. If they bend easily, the crab is not fresh. Unlike blue crabs, Dungeness crabs are not sold as soft-shells.

Two common tools for removing crab meat from the shell are a crab cracker and a shrimp fork. Sometimes, a cleaver, mallet or small hammer is used for cracking.