Dungeness Baked Mac’n’Cheese

Servings: 6 servings
Time to prepare: 60 min
Method: Bake


6 oz ( 170g) Aqua Star Dungeness Crab Meat, thawed and drained
2 cups Rotini pasta
3 Tbsp butter
3 Tbsp flour
1 Tbsp powdered mustard
3 cups milk
½ cup yellow onion, finely diced
1 bay leaf
½ teaspoon paprika
¾ cup sharp cheddar cheese, shredded
1 large beaten egg
1 tsp garlic powder
1 tsp kosher salt
Fresh black pepper


3 Tbsp butter
1 cup Panko bread crumbs

Preparation Instructions:

  1. Preheat oven to 350°F (175°C). 

  2. Cook pasta to al dente, drain and set aside. 

  3. In a separate pot melt butter, whisk in the flour and mustard and keep stirring for about five minutes, making sure it's free of lumps.

  4. Stir in milk, onion, bay leaf and paprika; simmer 10 minutes and remove bay leaf.

  5. Stir in 3/4 of cheese, crab meat and egg; season with salt and pepper.

  6. Fold macaroni into crab mix and pour into a 2-quart casserole dish. Top with remaining cheese.


Melt butter in a sauté pan and toss bread crumbs to coat. Top macaroni with the bread crumbs. Bake for 30 minutes.
Remove from oven, rest for five minutes before serving.

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Pan Roasted Dungeness with Thyme Jus

Servings: 4
Time to prepare: 30 min
Method: Bake


2 Aqua Star Dungeness crab clusters, thawed and cut into single legs
1/2 cup white wine
1 Tablespoon olive oil
1 Tablespoon butter
1 shallot, chopped
1 sprig of fresh thyme leaves, chopped
1 Tablespoon red pepper flakes
10 garlic cloves, peeled and crushed
1/4 cup canola oil
1/4 cup chopped parsley

Preparation Instructions:

  1. In a medium pot combine white wine, olive oil, butter, shallot, thyme, red pepper and garlic; cook for 3 - 4 minutes. 

  2. Remove from heat, add canola oil and parsley; pour over crab legs in an ovenable dish.

  3. Bake crab in a pre-heated 325°F (160°C) oven for 14-16 minutes, basting every 4-5 minutes with juices. 

  4. Remove from oven, place in bowls and pour roasting liquid over top. 

  5. Serve immediately.

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King Crab Quiche

Servings: 8 servings
Time to prepare: 30 min
Method: Bake


6 ounces (170 grams) of Aqua Star King crab meat, thawed and drained
1 pie pastry shell, store bought
½ cup mayonnaise
2 eggs, beaten
½ cup milk
2 Tbsps all purpose flour
½ cup Swiss Cheese, grated 
½ cup Cheddar Cheese, grated 
1/3 cup scallions, chopped
Few drops hot sauce

Preparation Instructions:

  1. Pre-bake pie shell to package directions. Allow to cool.

  2. In a large bowl mix mayonnaise, eggs, milk and flour until well blended; stir in crab (reserve whole legs), cheese, scallions and hot sauce.

  3. Pour into pie shell and arrange whole legs on top.

  4. Bake in a preheated oven at 300°F (150°C) for 40-45 minutes until top is golden brown.

  5. Remove, let stand for 5 minutes, cut into wedges and serve.

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Star Cut Snow Crab Legs with Avocado Salsa

Servings: 4 servings
Time to prepare: 15 min
Method: Uncooked


2 Pounds (908 grams) Aqua Star Snow crab legs, thawed


2 Tomatoes, chopped
½ Sweet onion chopped
1 Jalapeno pepper, chopped
Juice of 1 lemon and 1 lime
2 Tbsp olive oil 
2 avocados, pit removed and diced into 1/4” pieces
1 Tbsp chopped cilantro
Salt and pepper to taste

Preparation Instructions:

1. Bake crab in a pre-heated 350°F oven for 6-8 minutes until hot.

2. Combine Salsa ingredients in a large mixing bowl and season to taste with salt and pepper.

3. Serve salsa with Aqua Star Snow Crab in shell for dipping.

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Snow Crab Stuffed Mushrooms

Servings: 8 servings
Time to prepare: 60 min
Method: Bake


6 ounces (170 grams) Aqua Star Snow Crab Meat, thawed
2 large eggs
1 cup plus 1 Tbsp mayonnaise
2 Tbsp fresh lemon juice
1 tsp dry mustard
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 cup dry breadcrumbs
24 brown mushrooms, stems removed and cleaned 
2 Tbsp half and half
1 Tbsp seafood seasoning

Preparation Instructions:

  1. Whisk 1 egg with 1 Tablespoon mayonnaise, 1 Tablespoon lemon juice, dry mustard, Worcestershire and salt. 

  2. In another bowl, combine crab and breadcrumbs and blend in egg mixture. 

  3. Stuff mushroom caps with crab mixture and arrange in buttered baking dish.

  4. Bake in a pre-heated 375°F (190°C) oven for 12-15 minutes. 

  5. Whisk Together remaining egg, mayo, lemon juice, and half & half. Drizzle over mushrooms and sprinkle with seafood seasoning.

  6. Bake an additional 8-10 minutes until sauce thickens. Serve hot.

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Warm Crab and Mushroom Tarts

Servings: 24 servings
Time to prepare: 60 min
Method: Bake


Puff Pastry
½ pound puff pastry rolled 1/8-inch thick (use store bought puff pastry)

Crab and Goat Cheese Mixture
8 oz plain goat cheese
6 Tbsp grated fresh parmesan cheese
½ cup whipping cream
1 cup Aqua Star Dungeness Crab Meat (thawed according to package directions)
Salt and pepper to taste

Wild Mushroom Ragout
2 Tbsp unsalted butter
1 lb mixed mushrooms, lightly chopped
2 cloves garlic, minced
¼ cup parsley, finely chopped
Salt and pepper to taste

Preparation Instructions:

Make Puff Pastry rounds:

  1. Preheat Oven to 350° F.

  2. Using a 1½ inch biscuit cutter, cut pastry into rounds. 

  3. Place rounds on parchment-lined baking sheet. Place second sheet of parchment paper on the top of the rounds (this to keep the pastry from rising).

  4. Bake 25 – 30 minutes. The baked rounds should be ¼ -inch thick and crisp and flakey when snapped in half.

  5. Cool and store in a dry, air-tight container.

Assemble Crab and Goat Cheese mixture:

  1. In a small bowl combine crab, goat cheese, Parmesan Cheese and whipping cream.

  2. Season with salt and pepper to taste. Refrigerate until ready to assemble tarts.

Make Wild Mushroom Ragout:

  1. Melt butter in a sauté pan. 

  2. Add mushrooms and sauté until they give off their juices. Salt lightly and cook until juice thickens slightly.

  3. Stir in garlic and parsley and cook for 30 seconds.

  4. Season with salt and pepper to taste. Cool and refrigerate until ready to assemble tarts.

To Assemble Tarts:

  1. Preheat Oven to 350º F

  2. Spread each puff pastry round with 1 Tbsp crab and goat cheese mixture.

  3. Press a tablespoon size portion of the mushroom ragout on top of goat cheese.

  4. Place the rounds on a sheet pan and bake at 350° F until cheese begins to melt, approximately 5 minutes. Serve hot.

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Grilled King Crab Legs with Provencal Butter

Servings: 6 servings
Time to prepare: 15 min
Method: BBQ/Grill

2 pounds (908 grams) Aqua Star Pre-Split King crab legs; thawed
1/4 cup butter
1/4 cup olive oil
2 cloves garlic, minced
1/2 tsp thyme
1/2 tsp rosemary

Preparation Instructions:

  1. Melt butter with olive oil in a small saucepan over medium heat; stir in garlic, thyme and rosemary. Remove from heat.

  2. Place crab legs on a well oiled grill over medium heat. Grill 4 minutes brushing with butter, until crab is heated thoroughly.

  3. Use remaining Provencal butter as dipping sauce.

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Crab and Citrus Salad

Time to prepare:


6 cups sectioned oranges

6 cups sectioned grapefruits

12 cups thinly chopped arugula or baby arugula

1-1/2 cups avocado oil

1-1/2 cups shredded white cheddar

6 cups Aqua Star Crab meat

3 cups of dried cherries or cranberries (optional)

Preparation Instructions:

 1. Mix Crab, oranges, grapefruit and arugula together and place on a large platter

2. Drizzle avocado oil over salad and sprinkle with cheese

3. Garnish with dried cherries (optional)

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Steak Oscar

¼ cup white wine vinegar
½ cup dry white wine
2 tbsp chopped tarragon, divided
1 small shallot, chopped
2 egg yolks
1 ½ sticks plus 1 tbsp unsalted butter
Salt and pepper to taste
4 filet mignon steaks (about 6 oz. each)
Kosher salt and finely ground black pepper, to taste
8 oz. Aqua Star Crab
1 bunch asparagus, trimmed and steamed

1. Combine vinegar, wine, shallot, and half of the tarragon in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gently simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine mesh strainer and transfer to a blender. Add a pinch of salt.

2. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup

3. With the blender constantly running, very slowly pour hot butter. Continue pouring until all butter is added. Sauce should be thick and creamy. If it is thin and runny, transfer to a large bowl set over a pot of barely simmering water. Whisk constantly and vigorously until sauce is thickened. Season to taste with salt. Whisk in remaining chopped tarragon.

4. Heat 1 tbsp. butter with oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper and add to skillet; cook, flipping once, until browned and cooked to desired doneness, 4–5 minutes for medium rare; keep warm.

5. Wipe out skillet and melt remaining butter over medium heat. Add crab; cook until warmed, 1–2 minutes. To serve, divide steaks among plates; top with crabmeat and asparagus. Spoon béarnaise sauce over top.

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Chesapeake Style Crab Cakes

2 slices firm white sandwich bread torn into small pieces
8oz Aqua Star crabmeat
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1 tsp Old Bay Seasoning
2 tbp chopped green onion
1 large egg, beaten
2 tablespoon unsalted butter

1. Combine all ingredients except for butter in a large bowl. Mix gently but thoroughly, then form into 4 patties (about 3 inches in diameter).

2. Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.

3. Serve with lemon wedges, tartar sauce, or a citrus vinaigrette

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Cocktail Sauce

Mix Together:

½ Cup Ketchup

3 Tbsp Prepared Horseradish

2 Tsp Lemon Juice

½ Tsp Worcestershire Sauce

Hot Sauce to Taste

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