Whole Dungeness Crab: The Best Recipe Ever
An easy yet impressive holiday meal is whole Dungeness crabs boiled in water.
When my loved ones come to visit for the holidays, the only thing on my mind is throwing a big party where we all get together, crack open some champagne, and eat something delicious. Exquisite, yet simple For the simple reason that I would rather spend my time socializing with my loved ones than slaving away in the kitchen. So, here's my idea: serve Dungeness crab as a simple yet classy addition to our Christmas dinner.
Dungeness crab legs are a popular choice, but I find the whole crab to be the most delicious option. It might sound complicated, but I promise you, this is the simplest crab you'll ever cook. Due to the fact that I reside in a landlocked state, the only Dungeness crabs I have access to are precooked varieties that simply require being reheated.
What Makes Dungeness Crab Unique
Serving delectable Dungeness crabs at a celebration makes everyone feel like they're in for something special. Largest of all crabs caught for food, these guys really pack a punch. Also, if you're debating between Dungeness and king crab, know that I adore both, but if I had to choose, my vote would go to the former. Because the fat in its shell gives this West Coast crab an especially delicious flavor, it is tender, meaty, sweet, and delicate. The fact that it was Julia Child's favorite says it all.
This whole Dungeness crab recipe's ingredients
Easy doesn't even begin to describe the difficulty of this recipe. Old Bay and lemon juice can be added to melted butter or cocktail sauce for a zesty flavor boost. Let me run down the requirements:
- Dungaree Crabs, Prepared in Their Entirety
- Salt that has been cured and processed to be kosher
- Butter with salt
- Seasoning with Old Bay
- Lemon
- Ketchup
- The horseradish was already prepared.
- Dill and parsley, picked fresh
- Citrus fruits, sliced
Keep in mind that you'll need about 1 crab for every person, or 1 crab for every 2 people if you're just going to be serving them as an appetizer.
Dungeness Crab: The Whole-Crab Approach
To use precooked crabs, simply rewarm them (which won't take long) and get your sauce or dip ready to go. Also, if you ever find yourself in possession of live crab plucked straight from the ocean, here is a great video demonstrating how to steam said crab with relative ease.
The proper way to cook crab is as follows:
To re-warm your crab, gently To gently warm the crabs, bring a stock pot of water to a boil, then remove it from the heat. As a result, the crab will not overcook (again) and become tough.
Relax in the comfort of its hot bath. Drain the crab after it has sat for 10 minutes, or until its aroma has developed.
Care for Your Crab: A Guide
The crab must be cleaned before it can be served. How to quickly and easily clean and prepare crab for eating is demonstrated in this video.
The crab meat can be easily removed from the shell with a heavy knife. Crabs can be easily removed from their shells with the help of a heavy knife and the back of the knife after they have been cleaned. I use thin crab forks to extract the meat, but you can also use the claws' pointed tips to pry open the shells without resorting to any tools.
Preparing Dungeness Crab for Service
When it comes to the dipping sauce, I prefer to keep things simple. I like to whip up a quick batch of salted butter flavored with lemon zest and a dash of Old Bay seasoning. To make a quick and easy cocktail sauce, I like to combine ketchup and hot horseradish. I like to serve the crab with fresh lemon and lime slices, chopped parsley and dill, and a variety of dipping sauces. Indeed, it is a show-stopper.
Tips for Cooking a Whole Dungeness Crab
Be sure to let me know how it goes if you try this recipe. Mark this recipe as "excellent," leave a comment, snap a photo, and tag me on Instagram with the hashtag "#foodiecrusheats"
- 4 Steamed Dungeness Crabs approximate 2 pound weight
- 1 tablespoon Finely ground sea salt used in cooking
- 16 tablespoons 1/2 pound of salted butter
- 1 teaspoon Classic Bay Seasoning
- 1 lemon , juiced
- ½ cup ketchup
- 1-2 teaspoons Cured Horseradish depending on how you like things
- Garnish with fresh herbs like dill and parsley.
- Sliced lemon and limes
- To prepare, bring a large stockpot of water to a boil and season with 1 tablespoon of kosher salt. The water should be taken off the heat as soon as it boils. Put two crabs into the water for 5-10 minutes, or until they are fully warmed. Scoop the crabs out of the water and let them dry off. If there are still crabs left, repeat the process with fresh water.
- While the other two crabs are heating up in the hot water, clean them. Cut the legs open with the back of a heavy knife. Accompany with a platter of fresh dill, parsley, and sliced lemons and limes.
- Begin by melting the butter in a small saucepan set over moderate heat. Simmer on low and remove the foam from the butter. Old Bay Seasoning and lemon juice should be combined and stirred in. Combine the prepared horseradish and ketchup in a separate bowl. Accompany the crab with the flavored butter and cocktail sauce.
Extra Ideas for Festive Meals
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