BOILING DUNGENESS CRAB RECIPES

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DUNGENESS CRAB BOIL | JUST A PINCH RECIPES



Dungeness Crab Boil | Just A Pinch Recipes image

Living in the San Francisco Bay Area every November brings crab season and something I look forward to each year. Many people buy crab pre-cooked, however they are so easy to cook yourself and it really is the only way to know that you have a truly fresh crab. Dungeness Crab is one of the best tasting crabs I've eaten. I like it even more than King Crab. If you can get your hands on some of these critters, grab them from behind (they can't reach your fingers this way) and boil them up for some good eats. Usually about 1 to 1 1/2 crabs per person. The bigger ones run around 2 pounds each.

Provided by Lou Kostura @lkostura

Categories     Other Side Dishes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 6

2 - dungeness crab
1/3 cup(s) old bay seasoning
4 tablespoon(s) sea salt
2 - lemons optional
1/4 pound(s) butter melted for dipping optional
- water, boiling

Steps:

  • add water, salt and old bay to a large stock pot and bring to hard boil ( i use a 24 quart pot )
  • drop crab and return to a boil
  • boil 15 minutes, remove, let cool to touch. clean, crack and serve with lemon and butter. I prefer mine cold with a nice salad and a San Francisco sour dough baguette.

BOILED DUNGENESS CRAB WITH FENNEL RECIPE | MYRECIPES



Boiled Dungeness Crab with Fennel Recipe | MyRecipes image

Cook crabs one at a time if your pot isn't large enough for both.

Provided by Cynthia Nims

Yield Makes 2 to 4 servings

Number Of Ingredients 7

1 large fennel bulb
1 large lemon, thinly sliced
Salt
2 live Dungeness crabs, about 2 1/2 pounds each
Fennel-Lemon Tartar Sauce
Bloody Mary Cocktail Sauce
Ginger Butter

Steps:

  • Mince enough of the most tender fennel fronds to make 2 tablespoons, and mince enough of the bulb to make 1/4 cup; set both aside for the Fennel-Lemon Tartar Sauce.
  • Coarsely chop the remaining fronds, stalks, and bulb, and place in a large (at least 8-quart) pot.
  • Add lemon slices, 1/4 cup salt, and enough cold water to come within 3 inches of the top of the pot. Bring to a boil over high heat.
  • While water is heating, set crabs on a rimmed baking sheet or tray, and put them in the freezer. (This dulls their senses to make handling them easier. The crab should be well chilled but not frozen; don't leave them in the freezer more than 30 minutes.) When water has come to a rolling boil, grab each crab securely at the back of its shell, and gently but swiftly drop it headfirst into the boiling water.
  • Cover pot, and return water to a boil, reducing heat to medium if necessary to prevent water from boiling over. Cook crabs 18 to 20 minutes. Carefully drain. Clean crabs, and serve hot or chilled with Fennel-Lemon Tartar Sauce, Bloody Mary Cocktail Sauce, and Ginger Butter.

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