The recipes listed in Oregon's Crabs, Oregon's Razor Clams or Oregon's Bay Clams were contributed by clam digging enthusiasts and are cause for celebration when dinning with family and friends. Each recipe is an adventure in fine dinning ranging from an intimate dinner to a good old fashion clambake. Join in the fun. Share you favorite mussel or clams recipe by emailing us at
There is no substitute for the satisfaction you experience when your family and friends sit down to eat the fresh cooked crabs caught that day. Your family expects to taste the delicate sweet flavor of the fresh cooked Dungeness and red rock crabs in every dish you prepare.
Some coastal fish markets sell live Dungeness crabs. You have the option of having them cooked and backed before taking them home or you can take them home live on ice and cook them yourself. The whole cooked crab sold in supermarkets can be several days old. Don't hesitate to ask the butcher for freshest crab available. If the crab has been in the case for more than one day delay buying it until a fresh shipment arrives at the market. Get the most value for your money by purchasing the largest crabs available. Purchase crabs that weigh more than two pounds. Ask the butcher back the whole crabs you purchased at the supermarket.
I encourage you, your family and your friends to participate in the rewards of recreational crabbing because of all your options fresh caught and fresh cooked crabs taste the best.
OREGON'S CRAB LOUIE
Oregon's Crab Louie is a melding of flavors that accentuate the delicate flavor of Oregon's Dungeness and red rock crabs. The flavor of Oregon's red rock crabs is sweeter to the taste than the flavor of Oregon's Dungeness crabs. The addition of the crab meat from red rock crabs elevates Oregon's Crab Louie to a new level. The recipe makes 4 generous servings.
Crab meat from 2 Dungeness crabs and from the claws and honeycomb from red rock crabs or 1 pound of fresh Dungeness crab meat and 1/2 pound of crab meat from the Dungeness crab’s claws and leg segments purchased from your local fish market.
Ice Berg Lettuce 1/2 large head or 1 whole medium head
Mixed Salad Greens 1/2 package
Eggs 4 hard-cooked, quartered
Tomatoes 4 quartered
Lemon wedges quartered
Avocado 1 julienne sliced into segments.
Red Onion 1/2 or chives finely chopped
Carrots 1/2 cup julienne thinned sliced
Celery 1 cup medium chopped
Italian Parsley 2 tablespoons, finely chopped
Green Pepper 2 tablespoons, finely chopped
Black Olives 1 cup finely chopped
1. Shred the Ice Berg lettuce into bite sized pieces using you hands. Mix the shredded lettuce with 1/2 half package of mixed salad greens. Line salad plates or bowls with the salad greens and mound with 6 ounces of crab meat. Garnish with the tomatoes, eggs, sliced lemon wedges and any of the optional ingredients. Apply dressing to taste.
OREGON'S CRAB LOUIE DRESSING
The recipe for the Oregon's Crab Louie dressing is based on ability to enhance the flavor of the ingredients of Oregon's Crab Louie. The optional ingredients consisting of Chipotle chili pepper sauce or fresh ground ginger. Either ingredient adds a flavor component to Oregon's Crab Louie that complements the delicate sweet flavor of the fresh crab meat.
Mayonnaise 2 cups
Catsup 2/3 cup
Hamburger relish 3 tablespoons
Lemon Juice 1/2 lemon
Chipotle flavored hamburger relish 1 tablespoon if available optional or 1 minced Chipotle chili pepper from a can of Embasa Chipotle chili peppers optional
Fresh Ginger Root 1 plus tablespoon finely chopped optional
1. Oregon's Crab Louie dressing is a combination of mayonnaise catsup, hamburger relish and lemon juice mixed thoroughly to taste. Add the optional ingredients to enhance the flavor the Louie Dressing. Add 1 tablespoon of Chipotle flavored hamburger relish or fresh minced ginger to compliment and enhance the flavors of the crab meat and other ingredients. If the Chipotle flavored hamburger relish is unavailable add 1 minced Chipotle chili pepper to the three tablespoons of hamburger relish. Do not allow the flavor of the chipotle or ginger to over power the dressing by using too much. (C) Enjoy, Bill
OREGON'S BROILED CRAB MELT
Oregon's Broiled Crab on an Italian Baguettes made with fresh Dungeness and/or red rock crab is a very popular dish with Oregon families. This is great recipe for appetizers served on toasted sliced Italian baguettes or served as a light snack on toasted bagels or English muffins.
Crab meat from 1 or 2 Dungeness crabs and the crab meat from the claws and honeycomb of red rock crabs.
I brick of cream cheese, softened
2 tablespoons sour cream
2 tablespoon parmesan cheese, freshly grated
1/4 teaspoon kosher salt (adjust to taste)
1 loaf Italian baguette bread
Freshly ground black pepper
1 quarter pound unsalted softened butter
1 tablespoon of Italian parsley chopped
2 cloves of garlic minced
1. Preheat oven to 350 degrees F.
2. Mix the unsalted butter with the minced garlic and chopped Italian parsley.
3. Slice the Italian baguette bread very thinly into 1/4 to 1/2-inch slices. Place the slices on a baking sheet and brush each slice with melted parsley butter. Turn the oven temperature to broil. Place the sliced Italian baguette under the broiler until lightly toasted; Turn each slice over and toast the other side until lightly toasted; Remove from oven and cool in the pan on a rack.
4. Combine the cream cheese and sour cream in a food processor with a pinch of salt and a twist of ground black pepper blend thoroughly. Combine the blended mixture with the crab in a small mixing bowl folding the crab into the mixture.
5. Spread the crab and crème cheese mixture onto the slices of Italian baguette. Sprinkle with graded parmesan cheese.
6. Place the sliced Italian baguette and crab mixture under the broiler until the parmesan cheese melts and turns to golden brown.
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