Dungeness Dungeness Crabs With White Wine Garlic Recipes

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DUNGENESS DUNGENESS CRABS WITH WHITE WINE-GARLIC



Dungeness Dungeness Crabs With White Wine-Garlic image

This is a fantastic recipe, stolen from the pages of Weber Grill. If you are a lover of the Dungeness crab, you will love this. Very easy to prepare.

Provided by PACE6634

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

2 large live dungeness crabs
1/2 cup unsalted butter, cut into 8 equal pieces
2 tablespoons garlic, minced
1 finely grated lemon, juice and zest of
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup dry white wine
1 baguette, torn into bite-sized pieces

Steps:

  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • To kill each crab, place it on its back and hold it down with a large cleaver. Use a hammer to tap the top edge of the cleaver and cut the crab in half lengthwise all the way through. Remove and discard the dangling tail flaps and mouth parts. Turn the crab over. Pull off and discard the top shell. Remove and discard the gills. Rinse each half of the crab under cold running water and use your finger to scoop out and discard the dark viscera. Slice each half into five pieces by cutting between each leg and through the body. Using the hammer again (or a nutcracker or crab cracker), crack each section of each leg to make eating easier after the crabs are cooked.
  • In a 12-inch cast-iron skillet combine the butter, garlic, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Mix well.
  • Place the skillet over direct high heat and cook, with the lid open, until the butter melts and the garlic turns golden, 2 to 3 minutes. Add the wine and cook until it comes to a boil. Remove the skillet from the grill and set it down on a heat-proof surface.
  • Grill the crab pieces over direct high heat, with the lid open, for about 4 minutes, turning once, and then move them to the skillet. Return the skillet over direct high heat and gently turn the crab pieces with tongs to coat them with the sauce. Cook until the liquid boils and the crab is fully cooked, 2 to 3 minutes. Serve warm with pieces of bread to dip into the liquid remaining in the skillet.

KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE



Killer Crab Whole Dungeness Crab Roasted in Garlic Sauce image

Provided by Food Network

Categories     main-dish

Yield 2 to 4 servings

Number Of Ingredients 13

2 whole crabs (2 plus pounds each)
Crab butter
Crab innards (optional)
1/2 cup white wine
2 tablespoons olive oil
1 chopped medium shallot
1/2 sprig rosemary (chopped)
1 sprig thyme, leaves chopped
2 tablespoons Szechwan peppercorns
1/2 cup canola oil
1 tablespoon garlic salt
8 to 10 garlic cloves, roasted and pureed
Chopped parsley, for garnish

Steps:

  • Crabs: Depending on where you get the crabs they could be alive or preboiled.
  • If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
  • Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
  • In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
  • Preheat the oven to 325 degrees F.
  • Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley.

STEAMED DUNGENESS CRAB WITH GINGER



Steamed Dungeness Crab with Ginger image

Categories     Sauce     Ginger     Crab

Yield makes 4 servings

Number Of Ingredients 7

2 to 4 Dungeness crabs, depending on size
1/2 cup Shaoxing wine, sake, or white wine
10 slices fresh ginger, plus 1 teaspoon peeled and minced
1/4 cup plus 2 tablespoons soy sauce
2 tablespoons rice, black, or white vinegar
1 teaspoon dark sesame oil
2 teaspoons sugar

Steps:

  • Put water in the bottom of a steamer. Put the crabs on a plate and spread the wine, sliced ginger, and 1/4 cup soy sauce over them. Place in the steamer and cover; cook until the crabs are hot and cooked through, about 10 minutes. Meanwhile, combine the remaining ingredients to make a dipping sauce. Serve hot with the dipping sauce.

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