Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4-6
10 minutes
5 minutes
Pacific Northwest
Appetizer
Wild Dungeness crab legs are served with toasted baguette, fresh lemon, and herbs alongside three homemade dipping sauces: cocktail, Dijon-mayo, and curry-mayo.
Wild Dungeness Crab Snap-N-Eats
French baguette, sliced
Butter, for the baguette
Lemons, sliced (reserve a squeeze for the cocktail sauce)
Herbs, for garnish
2 parts ketchup
1 part creamy horseradish
Fresh lemon juice, to taste
2 parts mayonnaise
1 part Dijon mustard
Mayonnaise
Red curry powder, to taste
Thaw the crab legs.
Toast the baguette slices with butter.
Make the cocktail sauce: combine the ketchup, horseradish, and lemon juice to taste.
Make the Dijon-mayo sauce: combine the mayonnaise and Dijon mustard to taste.
Make the curry-mayo sauce: combine the mayonnaise and curry powder to taste.
Assemble the crab legs with the lemon slices, toasted baguette bites, herbs, and the three sauces.
Share and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
