Ingredients:

Alaska Crab Clusters:
24 Whole Alaska Dungeness Crab, thawed, cleaned and halved
1/4 cup sea salt
1/2 cup coriander seeds
1/4 cup cayenne pepper
1/4 cup crushed red pepper flakes
2 tablespoons peppercorns

Roasted Pepper Aioli:
1 1/2 cups fresh lemon juice
1/2 cup garlic, coarsely chopped
4 large eggs
1 1/2 quarts vegetable oil
6 cups roasted bell peppers, coarsely chopped
1 cup (2-oz.) chopped parsley
1 teaspoon salt
1/2 teaspoon cayenne pepper

Verde Dip:
20 medium avocados
1/4 cup ground cumin
1/4 cup fresh lime juice
1 1/2 cups hot pepper sauce

Dill Dip:
3 quarts plain low-fat yogurt
3 cups chopped fresh dill
1 1/2 cups chopped green onions
3/4 cup creamy horseradish
2 tablespoons white vinegar
1 1/2 teaspoons white pepper

Methods:

1. For Alaska Crab Clusters: In a stockpot, combine salt, coriander seeds, cayenne, red pepper flakes, peppercorns, bay leaves and enough water to cover clusters. Bring to boil and cook for 5 minutes or until heated through.

2. For Aioli: Combine lemon juice and garlic in bowl of food processor pulse untilminced. Blend in whole eggs and yolks with motor running, drizzle in oil until blended and thick. Blend in roasted peppers, parsley, salt and cayenne pepper. Cover and refrigerate.

3. For Verde Dip: In clean processor, blend avocado until smooth. Add sour cream, cumin, lime juice and hot pepper sauce. Blend until smooth. Cover and refrigerate.

4. For Dill Dip: In food processor, blend yogurt,dill, green onions, horseradish, vinegar and white pepper. Cover and refrigerate until serving.

5. Serve 2 crab clusters per person with 1/2 cup of each of the 3 dips.

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