Ingredients:

One 8oz package cream cheese
½ cup sour cream OR plain yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 ¼ teaspoons Worcestershire sauce
½ teaspoon dry mustard
pinch onion salt
1 cup crabmeat
few drops oil, for consistency
cheddar cheese, grated, for topping

How to prepare:
1. In an ovenproof dish, combine cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and salt.

2. Fold in crabmeat. Add few drops of milk to make creamy. Stir in cheese to taste and sprinkle some cheese over top.

3. Bake at 325° F for 30 minutes. Serve with crackers.

(Makes 8-10 servings)

Ingredients:

Green leaf and red leaf lettuce
Curly endive
radicchio
Watercress
3 hard-boiled eggs (1/2 egg per plate-optional)
1/4 lb. Dungeness Crab picked meat (per person)

This olive oil drizzled, rustic grilled bread with a dazzling arrangement of oysters on top is a great prelude to meals.

Ingredients:

2 T white wine vinegar
1 T Dijon-style mustard
Pinch salt, sugar, fresh ground pepper
Grated nutmeg
1 T pear or apple eau de vie (brandy)-optional
2 T finely chopped tarragon
1 cup plus 2 T hazelnut oil
1/4 cup roasted and chopped Oregon hazelnuts

Directions:
1. In a large bowl, combine the vinegar, mustard, salt, sugar and pepper. Beat with a wire whisk. Add the nutmeg and eau de vie. Beat well for one minute. Very slowly add the oil in tiny droplets, beating constantly with the whisk. Taste for seasoning.

2. Just before serving, add the greens to the dressing. Toss gently to coat the greens. Put onto serving plates, divide crab meat evenly between the plates and sprinkle with hazelnuts.