• 2 Cups crab meat • 2 Cups lettuce leaves, shredded • 1 Celery stalk, sliced • 6 Radishes, sliced • 1/4 Cup green onion, sliced • 2 Hard-cooked egg whites, sliced • 1/4 Cup low-fat Thousand Island salad dressing
Alaskan Crab and Chanterelle Risotto
• 12 oz King or Dungeness crab meat • 4 tablespoons unsalted butter • 8 to 12 chanterelle mushrooms, wiped clean, trimmed, and thinly sliced • 3 cups chicken stock, preferably homemade • 1/2 cup finely chopped onion • 1
Rosemary Roasted Alaskan Crab
• 2 lbs King crab OR Dungeness crab legs and claws • 6 to 8 long sprigs rosemary (approx 1 1/2 oz) • 1 large lemon, thinly sliced • 1/4 cup olive oil • 4 cloves garlic, chopped • 1/4
Rosemary Roasted Alaskan Crab
2 lbs Alaska King crab or Dungeness crab legs and claws 6 to 8 long sprigs rosemary (approx 1 1/2 oz) 1 large lemon, thinly sliced 1/4 cup olive oil 4 cloves garlic, chopped 1/4 tsp dried red pepper flakes
Crab Louie
2 Cups Dungeness crab meat 2 Cups lettuce leaves, shredded 1 Celery stalk, sliced 6 Radishes, sliced 1/4 Cup green onion, sliced 2 Hard-cooked egg whites, sliced 1/4 Cup low-fat Thousand Island salad dressing 1 Tomato, cut in wedges 1
Alaskan Crab with Linguine
1 pound uncooked linguine 2 tablespoons butter 5 tablespoons white wine 2 teaspoons grated Parmesan cheese 2 cloves garlic, minced 1 teaspoon chopped fresh parsley 1 pound Alaskan King crab or Alaskan Dungeness Crab, picked for shells Preparation Instructions 1.