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Three dipping sauces—spicy, savory and zesty—bring out the delicate natural flavors of Dungeness Crab. Pair with a California Chardonnay or Syrah.



  • 1 whole large Dungeness crab, cooked and cracked (or other types of locally available crab)
  • Red Pepper Sauce:
  • 1 large red bell pepper
  • 1 teaspoon (5ml) olive oil
  • 1/2 cup (120ml) yogurt
  • 1/4 teaspoon (1.25ml) cumin
  • 1 teaspoon (5ml) dried chili flakes
  • 1/2 teaspoon (2.5ml) sea salt
  • Caper Butter Sauce:
  • 4 tablespoons (60g) butter
  • 1 tablespoon (15ml) chives, cut into minced rounds
  • 1 tablespoon (15ml) lemon zest (grated lemon peel)
  • 1 tablespoon (15ml) capers, crushed
  • 3 tablespoons (45ml) fresh squeezed lemon juice
  • Soy Ginger Sauce:
  • 2 tablespoons (30ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar or white vinegar
  • 1 teaspoon (5ml) grated ginger
  • 1/4 teaspoon (1.25ml) grated garlic
  • 1 teaspoon (5ml) sugar
  • 2 tablespoons (30ml) sesame oil

Serves 4


  • Red Pepper Sauce:
  • Preheat the oven to 375 F. (190 C.)
  • Rub the red pepper with olive oil and place on a shallow baking dish.
  • Roast in preheated oven for 30 minutes
  • Remove from the oven and place the roasted pepper in a bowl.
  • Cover the bowl with plastic wrap and let sit for 20 minutes.
  • Let the pepper cool then remove the stem, veins, seeds and skin.
  • Place in a food processor with yogurt, cumin, chili flakes and ½ teaspoon sea salt
  • Process until well blended.
  • Caper Butter Sauce:
  • Melt the butter in a small saucepan until it starts to sizzle.
  • Remove from heat and stir in chives, lemon zest, capers and lemon juice.
  • Serve warm.
  • Soy Ginger Sauce:
  • In a small bowl mix together the soy sauce, vinegar, ginger, garlic and sugar.
  • Whisk in the sesame oil until well blended.
  • Serve by placing the sauces in small bowls around the crab on a large platter.

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