Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab about 1 lb (meat picked from whole crab) or ~8 oz picked crab meat $18.99/lb
• Organic Yellow Potatoes 1 lb, small/medium $2.49/lb
• Organic Leeks 1 large leek (about 8 oz), cleaned and thin-sliced $5.49/lb
• Simple Truth Organic® Sliced White Mushrooms 8 oz, sliced (or buy whole and slice) $3.99 (8 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Butter 2 tbsp, divided
• Olive oil 2 tbsp, divided
• Heavy cream 1/2 cup
• Dry white wine or seafood stock 1/4 cup
• Lemon 1/2 lemon (zest + 1 tbsp juice)
• Dijon mustard 1 tsp
• Fresh dill (optional but great) 1 tbsp, chopped $2.79 (0.5 oz)
• Salt and black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Pick crab meat from about 1 lb whole Dungeness crab (or measure ~8 oz picked crab). Keep the best lumps whole; refrigerate. Zest 1/2 lemon and squeeze 1 tbsp juice. Thin-slice 1 cleaned leek and slice 8 oz mushrooms. Mince 2 garlic cloves.
2. Stove: Boil 1 lb yellow potatoes in salted water until just tender, 12–15 minutes. Drain well and let steam-dry 2 minutes.
3. Oven: Heat oven to 450°F. Toss drained potatoes with 1 tbsp olive oil, 1 tbsp melted butter, 1/2 tsp salt, and pepper. Spread on a sheet pan and smash each potato flat with a cup. Roast until crisp and browned, 18–22 minutes.
4. Stove: While potatoes roast, heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high. Add sliced mushrooms with a pinch of salt; cook until browned and their liquid evaporates, 6–8 minutes.
5. Stove: Add sliced leek and cook until soft and sweet, 3–4 minutes. Add minced garlic and a pinch of red pepper flakes; cook 30 seconds.
6. Stove: Deglaze with 1/4 cup white wine (or stock). Simmer 1–2 minutes. Stir in 1/2 cup heavy cream and 1 tsp Dijon; simmer gently until slightly thickened, 2–3 minutes. Season with salt and pepper.
7. Stove (gentle): Add crab meat, lemon zest, and 1 tbsp lemon juice; warm just until heated through, 1–2 minutes (don’t boil—keeps crab tender). Stir in 1 tbsp chopped dill if using.
8. Serve: Plate crispy smashed potatoes and spoon crab–leek–mushroom cream over the top. Finish with extra black pepper and a little more lemon zest if you like.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab about 1 lb whole crab, picked (or ~8–10 oz picked crab meat) $18.99/lb
• Organic Cucumber 1, thin-sliced $1.49 each
• Organic Baby Bok Choy 1 lb (or about 3–4 small heads), halved $3.99/lb
• Organic Ginger Root 1 tbsp, finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Cooked rice (jasmine or short-grain) 1 cup dry rice (makes ~3 cups cooked) or 3 cups cooked rice
• Soy sauce 2 tbsp
• Rice vinegar or apple cider vinegar 3 tbsp
• Sugar or honey 2 tsp
• Sesame oil 1 tsp
• Neutral oil (canola/avocado) 2 tbsp, divided
• Lime 1/2 lime (1 tbsp juice)
• Optional: chili crisp or sriracha to taste
• Salt to taste
• Optional: sesame seeds 1 tsp

Instructions

1. Prep: Cook 1 cup dry rice according to package (or reheat ~3 cups cooked rice). Pick meat from about 1 lb whole Dungeness crab (or measure ~8–10 oz picked crab). Thin-slice 1 cucumber. Halve 1 lb baby bok choy. Grate 1 tbsp ginger and mince 2 garlic cloves.
2. Quick pickle (stove not needed): In a bowl, mix 3 tbsp vinegar, 2 tsp sugar, 1/2 tsp salt, and 1 tbsp water. Add sliced cucumber and toss. Let sit 10–15 minutes while you cook.
3. Stove: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add bok choy cut-side down with a pinch of salt; sear until browned, 2–3 minutes. Flip, add 2 tbsp water, cover, and steam 2 minutes until crisp-tender. Remove to a plate.
4. Stove: In the same skillet, add 1 tbsp neutral oil. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
5. Stove (gentle): Add crab meat, 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp lime juice. Toss and warm just until hot, 1–2 minutes (avoid boiling). Add chili crisp/sriracha to taste.
6. Serve: Divide rice between 2 bowls. Top with warm ginger-garlic crab. Add bok choy and quick-pickled cucumber alongside. Sprinkle with sesame seeds if using.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab about 1 lb whole crab, picked (or ~8 oz picked crab meat) $18.99/lb
• Fresh Organic On the Vine Tomatoes 1 lb, diced $3.99/lb
• Organic Jumbo Yellow Onions 1/2 lb (about 1 small onion), finely diced $2.19/lb
• Fresh Organic Large Ripe Avocado 2 avocados, halved and pitted $3.50 each
• Organic White Sweet Potatoes 1 lb, cut into wedges $2.79/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, grated or minced $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter (optional but tasty) 1 tbsp
• Lemon 1/2 lemon (1–2 tbsp juice)
• Salt and black pepper to taste
• Smoked paprika or chili powder 1/2 tsp
• Optional: Thai basil 2 tbsp torn (or any basil/cilantro) $2.79 (0.5 oz)

Instructions

1. Prep: Heat oven to 425°F. Cut 1 lb white sweet potatoes into wedges. Dice 1 lb tomatoes and finely dice about 1/2 lb yellow onion. Pick crab meat from about 1 lb whole Dungeness crab (or measure ~8 oz picked crab). Halve and pit 2 avocados; keep in the skin. Mince/grate 1 garlic clove. Squeeze 1–2 tbsp lemon juice.
2. Oven: Toss sweet potato wedges with 1 1/2 tbsp olive oil, 1/2 tsp smoked paprika (or chili powder), 3/4 tsp salt, and pepper. Roast on a sheet pan, flipping once, until browned and tender, 25–30 minutes.
3. Stove: While wedges roast, make the relish. In a skillet over medium heat, warm 1/2 tbsp olive oil. Add diced onion with a pinch of salt; cook 3 minutes. Add diced tomatoes and cook 4–5 minutes until juicy but not mushy. Season with salt, pepper, and 1 tbsp lemon juice. Turn off heat and stir in 2 tbsp torn Thai basil if using.
4. Stove (gentle): In a bowl, toss crab with minced garlic, 1/2 tbsp olive oil, and 1 tbsp melted butter (optional). Season with salt, pepper, and a squeeze of lemon (about 1 tbsp).
5. Grill: Preheat grill to medium (about 375–425°F). Lightly oil the grates. Place avocado halves cut-side down and grill 1–2 minutes for grill marks. Flip cut-side up, spoon crab into each avocado cavity, and close lid to warm 2–3 minutes (just until crab is hot).
6. Serve: Plate crab-stuffed grilled avocados, spoon warm tomato–onion relish over the top, and serve with roasted sweet potato wedges. Finish with extra lemon if desired.