1Cut Velveeta cheese into medium sized chunks and put into a large Crockpot (about 1 1/2 Qt.), set to high.
2Clean and thinly slice green onions (all), add to cheese, also add a couple pinches of white pepper. Stir into cheese.
3Add the 16 oz of Mayo. Mix well into other ingredients. Stir occasionally until cheese is melted.
4Drain crab meat into a fine mesh strainer, rinse under cold water. Empty crab meat into a bowl, sift through meat with your fingers to feel for bits of shell. Dump crab meat into melted cheese and stir in thoroughly.
5Add up to 1/4 cup of wine to fondue, stir in well. Check consistency, thin with a little milk if needed. Turn heat to low.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.
If your knowledge of the West Coast’s favorite crustacean is limited to the fact that they’re delicious, then this list is for you.
How to Remove Meat from a Crab with Brian Leitner
Brian Leitner, co-owner of Nettie’s Crab Shack, shares the right and wrong ways to eat Dungeness crab. Leitner has watched customers do many wrong things: leave the best bits behind in the body, avoid the crab butter (a delicacy for some), and crack the shell into the meat. He wants us to do the right things: use the mallet to gently crack the body, use the tip of the claw as a digging tool, and always get the hidden meat out. (Also check out CHOW's recipe for Basic Steamed Dungeness Crab.)