Alaska Dungeness Crab Boil with Dip Medley

Source: Alaskan Seafood Council

Yield: 24 (2-cluster) servings

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Nutritional Information:

Ingredients

•	ROASTED PEPPER AIOLI:

•	1 1/2 C. SYSCO Imperial fresh lemon juice

•	1/2 C. Arrezzio garlic, coarsely chopped

•	4 large SYSCO Classic whole egges

•	4 SYSCO Classic egg yolks

•	1 1/2 Qt. SYSCO Classic Vegetable Oil

•	6 C. SYSCO Imperial roasted bell peppers, coarsely chopped

•	1 C. SYSCO Imperial parsley, chopped

•	1 tsp. SYSCO Imperial McCormick salt

•	1/2 tsp. SYSCO Imperial McCormickcayenne pepper

•	VERDE DIP:

•	20 medium SYSCO Imperial California avocados, peeled and pitted

•	3 C. SYSCO Imperial sour cream (low-fat)

•	1/4 C. SYSO Imperial McCormick ground cumin

•	1/4 C. SYSCO Imperial fresh lime juice

•	1 1/2 C. SYSCO House Recipe hot pepper sauce

•

DILL DIP:

•	3 Qt. Cool and Classy plain yoghurt (low-fat)

•	3 C. SYSCO Imperia McCormick fresh dill, chopped

•	1 1/2 C. SYSCO Imperial green onion, chopped

•	3/4 C. SYSCO Classic creamy horseradish

•	2 Tbsp. SYSCO Classic white vinegar

•	1 1/2 tsp. SYSCO Imperial McCormick white pepper

•

CRAB:

•	24 (2 to 3 lb. ea.) SYSCO Imperial whole Alaska Dungeness Crab, thawed, cleaned & halved

•	1/4 C. SYSCO Imperial McCormick sea salt

•	1/2 C. SYSCO Imperial McCormick coriander seeds

•	1/4 C. SYSCO Imperial McCormick crushed red pepper flakes

•	2 Tbsp. SYSCO Imperial McCormick Peppercorns

•	24 SYSCO Natural Bay Leaves

Preparation

1.	Aioli: Combine lemon juice and garlic in bowl of food processor; pulse until minced. Blend in whole eggs and yolks with motor running, drizzle in oil until blended and thick. Blend in roasted peppers, parsley, salt and cayenne pepper. Cover and refrigerate.

2.	Verde: In clean processor, blend avocado until smooth. Add sour cream, cumin, lime juice and hot pepper sauce. Blend until smooth. Cover and refrigerate.

3.	Dill: In clean food processor, blend yoghurt, dill, green onion, horseradish, vinegar and white pepper. Cover and refrigerate until serving.

4.	For each serving: In a stockpot, combine 1/2 teaspoons salt, 1 teaspoon coriander seeds, 1/2 teaspoon each cayenne and red pepper flakes, 1/4 teaspoon peppercorns, 1 bay leaf and enough water to cover clusters. Bring to boil and cook 5 minutes or until heated through.

5.	Serve 2 crab clusters with 1/2 cup of each of the 3 dips.