Ingredients
Dip No. 1:
1 pint mayonnaise
2 cups roasted bell peppers, coarsely chopped
1/3 cup chopped parsley
1/4- 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Directions
Blend mayonnaise with roasted peppers, parsley, salt and cayenne pepper. Cover and refrigerate.
Dip No. 2:
7 medium California avocados, peeled and pitted
1 cup or 8 ounces low-fat sour cream
1 1/2 tablespoons ground cumin
1 1/2 tablespoons fresh lime juice
1/2 cup hot pepper sauce (Tabasco)
In a clean processor, blend avocado until smooth. Add sour cream, cumin, lime juice and hot pepper sauce. Blend until smooth. Cover and refrigerate.
Dip No. 3:
1 quart plain low-fat yogurt
1 cup fresh dill, chopped
1/2 cup green onion, chopped
1/4 cup creamy horseradish
1 1/2 tablespoon white vinegar
1/2 teaspoons white pepper
In a clean food processor, blend yogurt, dill, green onion, horseradish, vinegar and pepper. Cover and refrigerate until serving.
Crab boil:
8 whole Dungeness crabs, thawed if necessary, cleaned and halved into clusters
4 teaspoons sea salt
2 tablespoons plus 2 teaspoons coriander seeds
4 teaspoons cayenne pepper
4 teaspoons crushed red pepper flakes
2 teaspoons peppercorns
8 bay leaves
Combine ingredients in a stock pot with enough water to cover the crab clusters. Bring to a boil and cook 5 minutes or until heated through. Serve two crab clusters with 1/2 cup of each of the three dips. Serves 8.