Careme Recipes

Ingredients

• Whole Cooked Dungeness Crab 1 lb whole (pick ~6–8 oz meat) $15.99 (1 lb)
• Organic Lacinato Kale 1 bunch, ribs removed, thinly sliced $2.79
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $1.99
• Organic Ginger Root (optional) 1 tsp finely grated (optional) $3.99/lb

Instructions

1. Pick crab meat from the whole cooked crab (aim for 6–8 oz). Keep chilled; check for shells.
2. Sauté kale: heat 1 tbsp olive oil in a large skillet over medium-high. Add kale and a pinch of salt; splash in 2 tbsp water and cook 3–4 minutes until tender. Move kale to a plate.
3. Make pan sauce: lower heat to medium. Add 1 tbsp butter + 1 tbsp olive oil. Add sliced garlic (and optional ginger) and cook 30–45 seconds until fragrant.
4. Deglaze: add 1/3 cup dry white wine (or broth). Simmer 1–2 minutes to reduce slightly.
5. Warm crab: add crab meat and a squeeze of lemon; toss just until warmed (30–60 seconds). Do not boil—keep it “fresh-ish.”
6. Finish: swirl in 1 tbsp butter, add black pepper, and taste for salt.
7. Serve: pile kale onto two plates and spoon crab + pan sauce over the top. Great with crusty bread or roasted potatoes if desired.

Ingredients

• Whole Cooked Dungeness Crab 1 lb whole (pick ~6–8 oz meat) $15.99 (1 lb)
• Del Monte No Sugar Added Citrus Salad or Red Grapefruit Jar 3/4–1 cup segments, drained $9.99 (52 oz)
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.49
• Organic Iceberg Lettuce 1/2 head, shredded $3.49
• Simple Truth Organic® Baby Dill 1–2 tbsp, chopped $2.49

Instructions

1. Pick 6–8 oz crab meat from the cooked crab; keep cold.
2. Make dressing: whisk 2 tbsp olive oil + 1 tbsp grapefruit (or lemon) juice + 1/2 tsp Dijon (optional) + salt and pepper.
3. Build salad: toss shredded iceberg with cucumber slices and drained grapefruit/citrus segments.
4. Add crab: gently fold crab into the salad (or mound on top to keep it pristine).
5. Finish: sprinkle chopped dill and extra black pepper; add a little more citrus juice if you want it brighter.
6. Serve immediately (cold/room temp) for the most ‘fresh’ crab flavor.

Ingredients

• Whole Cooked Dungeness Crab 1 lb whole (pick ~6–8 oz meat) $15.99 (1 lb)
• Simple Truth Organic® Butter Lettuce 1 head (use 8–10 leaves) $3.99
• Organic Long English Cucumber 1/2 cucumber, small dice $2.49
• Organic Jalapeño Peppers 1 small jalapeño, very thinly sliced $3.99/lb
• Simple Truth Organic® Garlic Bulbs 1 small clove, grated $1.99

Instructions

1. Pick crab meat (6–8 oz) and keep chilled.
2. Make drizzle: stir together 2 tbsp mayo (or Greek yogurt) + 1 tbsp lime/lemon juice + 1 tsp grated garlic + pinch of salt. Add a few jalapeño slices to infuse heat.
3. Prep crunch: dice 1/2 cucumber; season with salt and a squeeze of citrus.
4. Warm option (grill method): lightly oil a cast-iron skillet or grill-safe pan and set on the grill over medium heat. Add crab for 30–45 seconds just to take the chill off (optional). Keep it gentle—don’t cook it hard.
5. Assemble: spoon cucumber into butter-lettuce leaves, top with crab, drizzle sauce, and garnish with extra jalapeño slices.
6. Serve: 4–5 lettuce cups per person. Add a side of roasted potatoes or grilled corn if you want it heartier.

Ingredients

• Whole Cooked Dungeness Crab 1 lb (cracked; pick ~6–8 oz meat for 2 servings) $15.99 (1 lb)
• Organic Lacinato Kale 1 bunch (about 6–8 oz), ribs removed, thinly sliced $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $1.99
• Organic Long English Cucumber (optional for a quick fresh side) 1/2 cucumber, thinly sliced $2.49
• Simple Truth Organic® Roma Tomatoes 1–2 tomatoes, diced (optional) $2.99 (16 oz)

Instructions

1. Prep the crab: crack the 1 lb whole cooked Dungeness crab, pick out about 6–8 oz crab meat for 2 servings, and keep it chilled. Check carefully for shell bits.
2. Prep the greens: de-stem 1 bunch Lacinato kale and thinly slice the leaves (about 3–4 packed cups).
3. Start pasta water: bring a large pot of salted water to a boil for 6–8 oz linguine (or spaghetti).
4. Build the flavor base: heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and cook 30–60 seconds until fragrant (don’t brown).
5. Wilt the kale: add the sliced kale plus a pinch of salt and 2–3 tbsp water. Toss and cook 2–3 minutes until just tender and glossy.
6. Cook the pasta: add 6–8 oz linguine to boiling water and cook until al dente. Reserve 1/2 cup pasta water, then drain.
7. Finish the sauce: add the drained pasta to the skillet. Add 2 tbsp butter (or more olive oil), zest of 1 lemon, and 2–4 tbsp lemon juice. Toss, adding reserved pasta water a splash at a time until silky.
8. Warm the crab gently: fold in the picked crab meat and toss 30–60 seconds—just to warm through so it stays sweet and tender. Taste and adjust salt and pepper.
9. Optional quick side: toss 1/2 sliced English cucumber (and diced tomato if using) with 1 tsp olive oil, 1 tsp lemon juice, salt, and pepper.
10. Serve: plate the pasta, top with extra lemon zest and black pepper.

Ingredients

• Whole Cooked Dungeness Crab 1 lb (pick ~8–10 oz meat for 2 servings) $15.99 (1 lb)
• Organic Iceberg Lettuce 1/2 head, shredded $3.49
• Del Monte® No Sugar Added Red Grapefruit Jar (or Citrus Salad) 1 cup segments, drained $9.99 (52 oz)
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated $1.99
• Organic Jalapeño Peppers (optional) 1 small jalapeño, seeded and minced (optional) $3.99/lb

Instructions

1. Prep the oven and pan: heat oven to 450°F. Line a sheet pan with parchment and brush with 1 tbsp olive oil.
2. Prep the crab: crack/pick the 1 lb whole cooked Dungeness crab to yield about 8–10 oz meat. Pat the meat dry and check for shells.
3. Make the crab cake mix: in a bowl, combine the crab meat with 1/3 cup mayo, 1 tsp Dijon, 1 grated garlic clove, 1 tsp Old Bay (or paprika + celery salt), 1 tbsp chopped parsley (optional), 1/2 cup panko, and 1 beaten egg. If using heat, add 1 minced jalapeño. Gently fold so crab stays chunky.
4. Form cakes: shape into 4 crab cakes (about 3 oz each). Chill 5–10 minutes while oven finishes heating (helps them hold).
5. Bake: place crab cakes on the oiled parchment, drizzle or brush tops with 1 tsp olive oil. Bake 10–12 minutes, then broil 1–2 minutes to brown the tops (watch closely).
6. Make the winter citrus salad: shred 1/2 head iceberg lettuce. Toss with 1 cup drained grapefruit segments, 1 tbsp olive oil, 1–2 tsp grapefruit (or lemon) juice, salt, and pepper. Optional: add a pinch of chili flakes.
7. Serve: plate 2 crab cakes per person with the citrus salad. Offer lemon wedges and a little extra Dijon or quick tartar (mayo + pickle relish).