The summer Dungeness crab fishing season is now in full swing, and many crabbers will be bringing home one of the most sought after seafoods around to the dining table.
Outdoor cookbook author Tiffany Haugen who has a passion for preparing Pacific Northwest seafood has a tasty crab appetizer recipe that will wow your guests at the next cookout.
Haugen will be contributing some of her delicious recipes for the Reel Time Northwest Fishing blog. Each of her recipes will be related to the “catch” of the week.
She and her husband Scott Haugen live in Western Oregon, and many know Scott for his writing expertise on fishing and hunting. Tiffany’s recipes have been posted regularly on Wednesdays with many other Seafood Recipes of the Week or tips and advice on how to prepare some of the best local fish and seafood.
This season we have weekly recipes and advice through October on how to cook up and dish out a wide variety of local seafood by experts like Chef Tom Douglas; Anthony’s Restaurant; tackle shop owners; local seafood-market owners; and fishing guides and charter services.
Creamy Crab Tarts
24 small wonton or egg roll wraps
1 tablespoon melted butter
4 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon chopped fresh chives
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1/2 teaspoon chili sauce
1/4 teaspoon Chinese Five-Spice
1 cup chopped crab meat
Chives or green onion for garnish
Brush each side of wonton wrappers with melted butter and place in a mini-muffin pan. Par-bake in a preheated, 375 degree oven, 5 minutes.
In a medium bowl, mix remaining ingredients until thoroughly combined. Remove baked wonton shells from muffin pan and place on baking sheet.
Divide filling evenly among shells.
Return to preheated 375 degree oven for four minutes. Garnish with chives or green onion if desired.
Recipe alternative: Wonton wrappers can also be fully cooked by baking 375 degrees for 7-8 minutes or until golden brown. Cool completely before filling with chilled tart filling.
The Haugen’s latest book is Cooking Seafood with a wide range of creative recipes including the one mentioned above, and another book is Smoking Salmon & Steelhead.