Having been allergic to crab most of my childhood, I'm still trying to figure it out. I live in the Pacific NW so most of our easily available crab this time of year is pre-steamed dungeness. What can I do with the stuff besides the usual standards? It seems like there are alot of interesting Chinese and SE Asian dishes to try, but many of the recipes call for live/raw crab, which is much harder for me to get, or for softshell and blue crabs, which are essentially unavailable where I live. I'm basically looking for anything that isn't a cake, bisque, chowder, etc.