Roasted Crab Trio with Roasted Tomato Sauce, Avocado Creme Fraiche Featured

Roasted Crab Trio with Roasted Tomato Sauce, Avocado Creme Fraiche

This is a new and fun way to showcase an assortment of crab. Roasted king, snow and Dungeness crabs are combined with a deeply flavored tomato sauce, killer bruschetta and an unusual, yet perfectly matched, avocado creme fraiche. The unexpected avocado treatment is really a fantastically paired component. Consider not only how well crab and avocado go together, but also how well tomato and avocado pair together. It's the fatty component of the avocado that really helps to round out the dish and bring some great mouth feel. Here's how you can make it at home:

Roasted Crab Trio with Roasted Tomato Sauce, Avocado Creme Fraiche, Olive and Artichoke Bruschetta

Serves 4


6 tablespoons butter
1/2 pound king crab, cracked
1/2 pound snow crab, cracked
1/2 pound dungeness crab, cracked
1/2 cup white wine
2 cups roasted tomato sauce, warmed, recipe follows
8 slices prepared bruschetta, recipe follows
1/2 cup avocado creme fraiche, recipe follows


  1. Preheat oven to 425 degrees F.
  2. Heat large sauté pan over medium-high heat. Add butter and melt, swirling pan until butter stops foaming. Add crab and toss to coat in butter.
  3. Sauté for 1 minute before adding white wine to deglaze. Place crab in preheated oven and roast for 5-7 minutes or until heated through.
  4. Pour warmed tomato sauce into the bottom of a large serving platter. Top with roasted crab and garnish platter with bruschetta. Serve avocado crème fraîche on the side for dipping the crab and bruschetta.

Roasted Tomato Sauce Recipe


1 each leek, sliced thin
1 each yellow onion, sliced thin
6 each garlic cloves, crushed
12 each Roma tomatoes, cut in half
1 cup olive oil
2 sprigs fresh thyme, leaves stripped from the stems
1/4 cup fresh basil leaves
2 teaspoon kosher salt
1 teaspoon cracked black pepper


  1. Preheat oven to 425 degrees F.
  2. In a large mixing bowl toss all ingredients together. Spread the tomato onion mix onto a large sheet pan.
  3. Place in the oven and roast for 35-45 minutes, stirring periodically or until the mixture is well caramelized and has released most of its moisture.
  4. Allow the tomato mixture to cool for 10 minutes on the counter before transferring half of it to a blender.
  5. Pulse the first half of the mixture to a smooth consistency. Add the second half and pulse so that there is a nice amount chunky tomato onion pieces in the sauce.
  6. Transfer to a saucepan and keep warm over low heat (reserve 2 tablespoons for the bruschetta). Taste for seasoning and add a bit of salt if needed.

Olive and Artichoke Bruschetta Recipe


1 baguette, sliced on an extreme bias (5 inches long by 1/4-inch thick)
3 tablespoon olive oil
pinch salt and pepper
1/2 cup pitted black olives
1/2 cup artichoke hearts, drained
1/4 cup Mama Lil's peppers (pepperoncini peppers are a good substitute)
1 tablespoon chopped Italian parsley
2 tablespoons reserved roasted tomato sauce


  1. Preheat oven to 375 degrees F.
  2. Lay sliced baguette on a sheet pan.
  3. Mix salt and pepper with 2 tablespoons olive oil and drizzle over bread, making sure to get both sides of the bread.
  4. Place into oven and toast for 5 minutes; turn over slices of bread and toast for an additional 5 minutes. Remove from oven and allow to cool on counter.
  5. Finely chop olives, artichoke hearts and peppers. Place into small mixing bowl and add reserved tomato sauce, parsley and olive oil. Stir to combine and let sit for 10 minutes for flavors to meld before spreading on toasted bread.
  6. Please note that you don't want to spread the artichoke olive mix on the bread more than 20-30 minutes before eating or the bread may become soggy.

Avocado Creme Fraiche Recipe


1 cup prepared creme fraiche
1 each avocado, pureed
pinch white pepper and salt


Fold together creme fraiche with the avocado puree, salt and pepper. Chill until needed.

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