Alaska Dungeness Crab Boil with Dip Medley Courtesy Of: Alaskan Seafod Council Alaska Dungeness Crab Boil with Dip Medley 24 (2-cluster) servings Roasted Pepper Aioli: 1 1/2 cups SYSCO Imperial fresh lemon juice 1/2 cup Arrezzio garlic, coarsely chopped 4 large SYSCO Classic whole egges 1 1/2 Qt. SYSCO Classic Vegetable Oil 6 cups SYSCO Imperial roasted bell peppers, coarsely chopped 1 cup SYSCO Imperial parsley, chopped 1 tsp SYSCO Imperial McCormick salt 1/2 tsp SYSCO Imperial McCormickcayenne pepper Verde Dip: 20, medium SYSCO Imperial California avocados, peeled and pitted 3 cups SYSCO Imperial sour cream (low-fat) 1/4 cup SYSO Imperial McCormick ground cumin 1/4 cup SYSCO Imperial fresh lime juice 1 1/2 cups SYSCO House Recipe hot pepper sauce Dill Dip: 3 Qt. Cool and Classy plain yoghurt (low-fat) 3 cups SYSCO Imperia McCormick fresh dill, chopped 1 1/2 cups SYSCO Imperial green onion, chopped 3/4 cup SYSCO Classic creamy horseradish 2 Tbsp SYSCO Classic white vinegar 1 1/2 tsp SYSCO Imperial McCormick white pepper Crab: 24 (2 to 3 lb. ea.) SYSCO Imperial whole Alaska Dungeness Crab, thawed, cleaned & halved 1/4 cup SYSCO Imperial McCormick sea salt 1/2 cup SYSCO Imperial McCormick coriander seeds 1/4 cup SYSCO Imperial McCormick crushed red pepper flakes 2 Tbsp SYSCO Imperial McCormick Peppercorns 24 SYSCO Natural Bay Leaves 1. Aioli: Combine lemon juice and garlic in bowl of food processor; pulse until minced. Blend in whole eggs and yolks with motor running, drizzle in oil until blended and thick. Blend in roasted peppers, parsley, salt and cayenne pepper. Cover and refrigerate.
2. Verde: In clean processor, blend avocado until smooth. Add sour cream, cumin, lime juice and hot pepper sauce. Blend until smooth. Cover and refrigerate.
3. Dill: In clean food processor, blend yoghurt, dill, green onion, horseradish, vinegar and white pepper. Cover and refrigerate until serving.
4. For each serving: In a stockpot, combine 1/2 teaspoons salt, 1 teaspoon coriander seeds, 1/2 teaspoon each cayenne and red pepper flakes, 1/4 teaspoon peppercorns, 1 bay leaf and enough water to cover clusters. Bring to boil and cook 5 minutes or until heated through.
5. Serve 2 crab clusters with 1/2 cup of each of the 3 dips.