• 1/2 pound Dungeness crab meat, picked through for shells and broken into flakes • 2 tbsp chopped green onion • 1 tbsp chopped parsley • 2 eggs, slightly beaten • 1 tsp Worcestershire sauce • 1/4 cup unbleached flour
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