The Taste of Fresh, Alaskan Crab - It"s What"s For Dinner

Crabs have been enjoyed by cultures around the world for centuries.
The Moche people of ancient Peru worshipped the sea and crabs are depicted in many of their works of art.
The constellation Cancer is part of the zodiac.
Recently, with the rise of reality TV shows, crab fishing in Alaska has come into the spotlight.
It's a dangerous job, but it's also exciting and quite fulfilling.
Plus, there's nothing like the taste of genuine Alaska crab.
Here are some great ideas for getting the most out of your crab.
For a delicious summertime treat, try out this crab salad recipe.
You will need cold cooked crabmeat (remember, nothing beats the fresh taste of genuine Alaska crab), green beans, halved walnuts, cucumber butter lettuce, and watercress.
For the dressing, combine one egg yolk, mustard, lemon juice and whisk.
Add oil and keep whisking; season with salt and pepper.
Add more lemon as needed.
Lightly boil the green beans and plunge them in ice-cold water to keep them crisp.
Toast the walnuts in a shallow skillet for 3-4 minutes.
Mix together the cucumber chopped, the lettuce, green beans, crab and walnuts.
Pour the dressing over the salad when you're ready to serve.
Crab cakes are easy to make and delicious too.
Gather mayonnaise, mustard, parsley chopped, green onion chopped, red bell pepper chopped, genuine Alaska crab, and some bread crumbs.
Combine the mayonnaise, mustard parsley and Creole seasoning.
Set aside.
Drain the crabmeat, getting rid of any excess water.
Put it in a bowl and spoon over the mayonnaise mixture with one-cup breadcrumbs.
Mix the batter until well blended.
Shape the mixture into cakes, about 2 inches in diameter.
Cover and chill for one to two hours.
After that, heat butter or oil in a frying pan.
Fry the crab cakes for about five minutes on each side.
Serve with lemon wedges.
This crabmeat saute calls for butter, minced garlic, green onion, chives, parsley, lemon juice and crabmeat.
Melt the butter in a large skillet and green the onions.
Add the crabmeat and toss until heat through.
Toss in the chives, parsley and squeeze in the lemon juice.
You can spoon the mixture into pastry shells or serve over rice.
Of course, nothing beats a plate of steamed genuine Alaska crab with a little lemon or butter.