Ingredients:

8 cups water
4 cups white distilled vinegar
1 1/3 cups old bay seasoning
1/2 cup coarse salt
1/2 cup dry mustard
1/4 cup cracked black pepper
1/4 cup red chili flakes
48 live blue crabs

Methods:

1. In a large pot with a steaming rack, combine water and vinegar.
2. In a small bowl, mix together the Old Bay, salt, mustard, pepper, and chili flakes.
3. Layer crabs on the rack, sprinkling the spice mixture over each layer.Tightly cover, placing a weight on the lid to deter escapees.
4. Boil over high heat until crabs are bright red, about 20 minutes.
5. Turn them out onto a newspaper-covered table, preferably outdoors, and dig in. Drawn butter and lemon are fitting accompaniments.

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Ingredient

1/3 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon chopped celery
1 tablespoon chopped green pepper
1 tablespoon chopped onion
1 tablespoon chopped flat-leaf parsley
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 pound fresh lump or jumbo crab meat, picked over
2 cups soft white bread crumbs, divided
1/4 cup butter (no substitutions)
4 tablespoons vegetable oil, divided
Lemon wedges

Methods:

1. Combine mayonnaise, egg, celery, green pepper, onion, parsley, lemon juice, mustard, seafood seasoning, Worcestershire sauce and Tabasco sauce in a bowl.Fold in crab meat and 1 cup bread crumbs, just until blended.

2. Line a baking sheet with waxed paper. Place remaining 1 cup bread crumbs on a large plate. Set aside.

3. Gently shape a rounded 1/3 cup crab mixture into a 2 1/4-inch patty; coat lightly with bread crumbs. Transfer crab cakes to prepared baking sheet. Repeat process with remaining crab mixture and crumbs. Refrigerate 4 hours.

4. Meanwhile, make clarified butter. Microwave butter on HIGH (100%) in 1-cup glass measure covered with plastic wrap 1 to 1 1/2 minutes, until melted. Let stand 2 minutes until milk solids settle to bottom. Skim off foaming top; discard. Pour clear liquid into cup.

5. Heat oven to 250*F (120*C).

6. Heat 1 tablespoon clarified butter and 2 tablespoons oil in skillet over medium heat.When hot, add 4 crab cakes and cook until golden, about 4 minutes.Turn cakes and cook 4 minutes more.Transfer cakes to baking sheet keep warm in oven.Wipe out skillet and cook remaining cakes with remaining butter and oil. Serve with lemon.

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Ingredients:

1 (9-ounce) package BUITONI® Angel Hair Pasta
1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
8 ounces fresh lump crab meat or surimi
1/4 cup freshly grated Parmesan cheese

Methods:

1. Prepare pasta according to package directions.
2. Heat sauce and crab meat in medium saucepan until hot add pasta, heat through.Top with Parmesan cheese.

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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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