Dungeness Crab Boil Recipes

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SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT



Seafood (Crab, Shrimp and Lobster) Boil and How to Open and Eat image

This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384

Provided by Rita1652

Categories     Crab

Time 1h

Yield 20-24 serving(s)

Number Of Ingredients 17

8 quarts water
1 (12 ounce) can beer
1 teaspoon hot pepper sauce (to taste)
1 head elephant garlic, smashed
4 lemons, halved
4 fresh bay leaves or 4 dried bay leaves
4 onions, quartered
6 ounces Old Bay Seasoning
1/4 cup salt
2 lbs kielbasa, sliced
1 lb andouille sausage
9 ears fresh corn, cleaned & broken into 2 (1/2 halved or 1/4 if large) or 3 lbs small potatoes (1/2 halved or 1/4 if large)
12 live crabs
2 dungeness crabs
5 lbs large shrimp
6 lobsters
2 dozen littleneck clams

Steps:

  • In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
  • When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
  • Strain into a large pot or bowl set aside and cover.
  • If needed add more beer or water into the cooking liquid.
  • Add lobster into pot and cook for 5 minutes.
  • Add clams for 1 minute add shrimp for 3-4 minutes, toss.
  • Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
  • Open a lobster-- To open a boiled or steamed lobster.
  • Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
  • Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
  • Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
  • Draw back flesh on upper end and pull off intestinal cord.
  • Break edge of large claws and remove meat.
  • Enjoy!
  • For the Crab--.
  • Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
  • Pry off the crabs "apron," the small flap on the underside, and discard it.
  • Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
  • Remove the gills (NOT EDIBLE) from each side and discard.
  • The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
  • The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
  • Snap crab body in half.
  • The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
  • To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
  • Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
  • Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.

CRAB BOIL



Crab Boil image

Total crab boil for four.

Provided by Preston Hoover

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 55m

Yield 4

Number Of Ingredients 6

8 red potatoes
8 andouille sausages, sliced
4 onions, quartered
2 ears fresh corn, cut into halves
½ cup seafood seasoning (such as Old Bay®), or to taste
4 whole Dungeness crabs

Steps:

  • Bring a large pot of water to a boil; add potatoes, sausages, onions, corn, and seafood seasoning. Cook mixture at a boil until the potatoes are cooked through, about 30 minutes.
  • Gently drop crabs into the boiling mixture; cook until the crabmeat is cooked through, at least 10 minutes. Drain water.

Nutrition Facts : Calories 415.6 calories, Carbohydrate 46.2 g, Cholesterol 82.5 mg, Fat 11.1 g, Fiber 9.3 g, Protein 34.1 g, SaturatedFat 3 g, Sodium 4890.1 mg, Sugar 12.2 g

OVEN-ROASTED DUNGENESS CRAB



Oven-Roasted Dungeness Crab image

Categories     Citrus     Garlic     Shellfish     Roast     Valentine's Day     Orange     Crab     Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
1/4 cup olive oil
2 tablespoons minced garlic
1 tablespoon minced shallot
1 1/2 teaspoons dried crushed red pepper
2 large Dungeness crabs, cooked, cleaned, and cracked (about 4 1/4 pounds)
2 tablespoons chopped fresh thyme, divided
2 tablespoons chopped fresh parsley, divided
1/2 cup blood orange juice or regular orange juice
1 teaspoon finely grated blood orange peel or regular orange peel

Steps:

  • Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes.
  • Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 tablespoon parsley and serve.

BOILED DUNGENESS CRAB WITH HOMEMADE COCKTAIL SAUCE



Boiled Dungeness Crab with Homemade Cocktail Sauce image

Provided by Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 9

1 cup chili sauce
1 teaspoon horseradish
1 teaspoon Worcestershire sauce
Juice from 1/2 a lemon
Pinch sea salt
Pinch cracked black pepper
2 whole, live Dungeness crabs (about 2 pounds each)
Lemon slices, for serving
Lime slices, for serving

Steps:

  • For the cocktail sauce: Combine the chili sauce, horseradish, Worcestershire sauce, lemon juice, salt and pepper in a bowl. Chill until serving.
  • For the crab: Drop both whole live crabs in a large pot of salted boiling water. Let cook until the shells turn a bright red, 10 to 15 minutes. Be aware that the meat cooks very fast once exposed to the hot water. Remove the crabs from the water and pull the main shell off. If this is difficult, insert a large knife between the shells in the back of the crab where they meet and pry open. Once the top shell is removed, rinse the crab in the sink, cut in half (from front to back, not side to side) and peel off the gills (which are attached to the bottom portion) and discard. Clean out all entrails and other waste from the top shell portion. Place on a plate with the lemon and lime slices, and place the top shell back on top for presentation. Serve with the cocktail sauce.

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