SWEET & SUCCULENT
The meat of a Dungeness boasts a sweet yet salty taste with a firm texture that holds up well in many recipes. Crab cakes, crab melts, crab puffs, and steamed crab legs are all favorites with home chefs. There are few tastes that can compete with fresh, pure Dungeness crab meat dipped in hot butter and garlic. Whether it is served cold or hot, mixed with fresh ingredients or still in the shell, Pucci’s Dungeness is going to make you the most popular person in town when your friends and family sit down to the West Coast’s most traditional feast.
pounds cooked crabmeat
bunches scallions, white and light-green parts only, thinly sliced
celery stalks, finely diced
juice of 1 lemon
teaspoon kosher salt
teaspoon black pepper
rolls or hot dog buns
leaves lettuce (such as Bibb)
ripe tomatoes, sliced
1. Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat.
2. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper.
3. Toast the rolls until lightly browned.
4. Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.