• 4 (about 2 lb. each) cooked, whole dungeness crabs
• 2 cups chopped celery or sweet bell pepper
• 1/2 cup finely chopped onion
• 2 seeded and chopped jalapeno peppers
• 1/2 cup mayonnaise
• 2 tbsp. lemon juice
• salt and pepper to taste
• 1/2 cup seasoned bread crumbs or stuffing mix
• 1 cup shredded cheddar or monterey jack cheese

Separate the crab legs and claws from the body. Clean out the broad back shells, removing and discarding the soft belly shell and insides. Thoroughly rinse and brush the inside and outside of crab shells; set aside. Crack the claws and legs and remove all meat; transfer crabmeat to bowl; discard leg shells. Add celery, onions, peppers, mayonnaise, and lemon juice to crabmeat. Salt and pepper to taste. Portion about 1 cup crab mixture into each of the shells. Combine bread crumbs and cheese; sprinkle over crabmeat in shell. Wrap entire shell, leaving vent on top, with heavy-duty foil and place it on medium grill with open side of shell facing up. Cover and cook 15 to 20 minutes.

Makes 4 servings.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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