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Ingredients

• ✓ dungeness crabmeat
• cream cheese
• onion
• parsley
• dill
• garlic
• lemon pepper
• chicken breast
• all-purpose flour
• egg
• bread crumb
• butter
• vegetable oil

Instructions

1. 1 In a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. Add crabmeat and mix thoroughly. Season with salt and pepper to taste. Cover and chill in refrigerator (can be prepared 2 hours ahead).
2. 2 Using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. Fill each pocket with 1/4 of the crab stuffing. Then dip each chicken piece into flour, eggs and finally bread crumbs to coat. Cover completely.
3. 3 In a large skillet melt butter or margarine with oil over medium heat. Add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. Remove from skillet, drain on paper towels and serve.

By MARBALET

Ingredients

• ✓ dungeness crabmeat
• cooking spray
• poblano pepper
• panko bread crumb
• green onion
• lemon juice
• salt
• black pepper
• mayonnaise
• lemon zest
• cayenne pepper
• sole fillet
• salt
• paprika

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking dish with cooking spray.
2. 2 Mix crabmeat, poblano pepper, panko, green onion, lemon juice, salt, and black pepper together in a bowl until well combined. Stir mayonnaise, lemon zest, and cayenne pepper together in a second bowl.
3. 3 Place sole fillets onto a work surface with the flat sides facing up. Season with salt. Divide crab mixture between fillets. Roll fillets around filling and place into the prepared baking dish, seam-side down.
4. 4 Spread 1/2 of the mayonnaise mixture over the sides and tops of each fillet. Spoon remaining mayonnaise mixture into a piping bag, then pipe it in a zigzag over fillets. Sprinkle paprika over top.
5. 5 Bake in the preheated oven until fish flakes easily with a fork and topping is browned, 15 to 20 minutes.

By John Mitzewich

Ingredients

• ✓ dungeness crabmeat
• cayenne pepper
• dill
• salt
• lemon zest
• paprika
• creme fraiche
• wonton wrapper
• jalapeno pepper
• cayenne pepper
• salt
• seafood seasoning
• crabmeat
• worcestershire sauce
• dijon mustard
• mascarpone cheese
• egg
• saltine cracker

Instructions

1. 1 Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
2. 2 Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
3. 3 Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
4. 4 Bring a pot of salted water to a boil.
5. 5 While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
6. 6 Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
7. 7 Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

By John Mitzewich

Ingredients

• ✓ dungeness crabmeat
• lemon
• egg
• cherry tomato
• avocado
• celery
• cucumber
• bibb lettuce
• black pepper
• salt
• cayenne pepper
• paprika
• chili powder
• worcestershire sauce
• sweet pickle relish
• ketchup
• lemon juice
• mayonnaise
• asparagus

Instructions

1. 1 Fill a medium bowl with ice water and set it aside. Bring a large pot of lightly salted water to a boil. Add asparagus and cook in boiling water until tender, 2 to 3 minutes. Remove asparagus and immediately immerse in ice water for several minutes to cool. Drain and pat dry asparagus well; set aside.
2. 2 Whisk together mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl to make dressing.
3. 3 Combine crabmeat, lettuce, cucumber, and celery in a large bowl. Pour dressing over crabmeat mixture; toss to coat well.
4. 4 Pile salad evenly onto 4 serving plates; add equal portions of asparagus, avocado, tomatoes, and hard-boiled eggs. Garnish each plate with a lemon wedge.

By sonjagroset