The Easiest Whole Dungeness Crab Recipes

THE EASIEST WHOLE DUNGENESS CRAB RECIPE

Steps:

• Bring a large stockpot of water to a boil, season with 1 tablespoon kosher salt. Once the water comes to a boil, remove from heat. Immerse two of the crabs into the water for 5-10 minutes until the crabs are warmed through. Remove the crabs from the water and set aside to drain. Bring the water to another boil and repeat with remaining crabs.
• Clean the crabs while the other two crabs are warming in the hot water. Crack the legs with the back of a heavy knife. Serve on a platter with fresh dill leaves, parsley and sliced lemons and limes.
• In a small saucepan over medium heat, melt the butter. Reduce the heat to low and skim the foam from the butter. Stir in the Old Bay Seasoning and the lemon juice. In a small bowl, mix the ketchup with the prepared horseradish. Serve the flavored butter and cocktail sauce alongside the crab.

A TASTY AND EASY STUFFED DUNGENESS CRAB RECIPE

Steps:

• Buy a whole cooked dungeness crab or follow the instructions below to cook the crab.
• To cook the crab:In a large pot filled with enough water to cover the crab, add salt (about 1 teaspoon). Bring to a boil and cook for 10 - 15 minutes depending on the size of the crab.
• Remove the crab carefully from the hot water, set aside and let completely cool. When cool, remove the carapace and set aside to be stuffed with the crabmeat mixture later. Continue by removing the meat from the abdomen and the legs.
• In a bowl, mix the breadcrumbs with the creme fraiche and set aside. Finely chopped the shallots, parsley and garlic.
• In a skillet melt butter and add oil. Add shallots, garlic and parsley. Add breadcrumb mixture and the crabmeat. Mix well. Let cook for about 1-2 minutes. Add oyster sauce or worcestershire sauce, rum and original hot sauce. Mix well. Cook while stirring for about 2 minutes under low heat.
• Prepare the crab shell.
• Stuff the shell with the crab mixture. Sprinkle the gruyere cheese and broil in a 415 degrees preheated oven under a broiler for 5-8 minutes or until the top is brown.
• Serve hot with toasted french bread or crackers.

KILLER CRAB WHOLE DUNGENESS CRAB ROASTED IN GARLIC SAUCE

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.