Careme Recipes

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).

Ingredients

• Whole Cooked Dungeness Crab 1 lb (pick ~6–8 oz meat for 2 servings) $15.99 (1 lb)
• Organic Leeks (bunch) 2 medium leeks, white/light green only, thinly sliced $3.99/lb
• Organic Yukon Gold Potatoes 3/4 lb (about 2 medium), peeled and 1/2-inch diced $3.99 (3 lb)
• Sleeved Celery 1 stalk, small dice $1.79 (1 lb)
• Simple Truth Organic® Baby Dill 2 tbsp chopped (or to taste) $2.49

Instructions

1. Prep the leeks: slice 2 leeks (white/light green) thinly, then rinse well in a bowl of cold water to remove grit. Lift out and drain.
2. Pick the crab: crack and pick the 1 lb whole cooked Dungeness crab to get about 6–8 oz meat. Keep chilled; check for shell fragments.
3. Cook the base: in a pot over medium heat, melt 2 tbsp butter (or 1 tbsp butter + 1 tbsp olive oil). Add the sliced leeks plus 1 diced celery stalk and 1/2 tsp salt. Cook 6–8 minutes until soft and sweet (no browning).
4. Add potatoes: stir in 3/4 lb diced Yukon Gold potatoes. Add 2 cups chicken broth (or seafood/veg broth) and 1 bay leaf (optional). Bring to a simmer and cook 12–15 minutes until potatoes are very tender.
5. Make it creamy: reduce heat to low. Mash a few potato chunks against the side of the pot to thicken. Stir in 1 cup half-and-half (or milk) and warm gently—don’t boil.
6. Add crab gently: fold in the crab meat and warm 1–2 minutes. Season with black pepper, a little lemon juice (1–2 tsp), and salt to taste.
7. Finish: stir in 2 tbsp chopped dill right before serving.
8. Serve: ladle into bowls. Optional: toast bread or warm rolls on the side if you have them.