1 whole fresh Dungeness Crab
1 cup sour cream or yogurt
1 cup mayonnaise
1 tbsp. lemon juice
1 tbsp. lemon pepper
Parsley flakes
Dill Seed
Chopped Mushrooms
Break the crab out of it’s shell and remove viscera, cook legs and body meat
10-15 minutes in boiling water, let cool and remove meat. You can use canned
crab or shrimp if you cannot get fresh.
Mix the sour cream (or yogurt) and mayonnaise together. Add the cooked crab
and mix until you create a paste. Add lemon juice, lemon pepper, parsley
flakes, dill seed and chopped mushrooms to the paste.
Halibut Roast
2- to 3-pound Halibut roast (1- to 1 1/2-inches thick)
1 to 1 1/ 2 cups Cheddar cheese
Place halibut roast in a baking dish and cut deep slices, with the grain,
every 3/4 inch. Stuff the paste mixture into the slices and top the roast
with the remaining mixture. Grate Cheddar cheese over the entire dish as
desired. Cover dish for baking
Bake at approximately 375°F for 15 to 20 minutes.
Uncover during the final 5 minutes to brown and glaze the cheese.
From the kitchen of Robert, Sandra and Alie Ward